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Cauim
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{{Short description|Prehispanic Brazilian alcoholic beverage}} '''Cauim''' is a traditional [[alcoholic beverage]] or [[beer]] of the [[indigenous peoples in Brazil]] since pre-Columbian times. It is still made today in remote areas throughout [[Panama]] and [[South America]]. Cauim is made by fermenting [[manioc]] (a large starchy root), or [[maize]], sometimes flavored with fruit juices. The [[Guna people|Guna]] Indians of Panama use [[True plantains|plantains]]. In [[Spanish language|Spanish]] it is called {{lang|es-419|[[chicha]] de yuca}} or in some places (like [[Peru]]) {{lang|es-PE|[[Masato (beverage)|masato]]}}. The best term in [[English language|English]] may be "Manioc beer". In [[Kichwa]], {{lang|qu|Lumu Asua}}. In [[Shuar language|Shuar]], {{lang|jiv|Nijiamanch}}. In [[Siona language|Paicoca]], {{lang|snn|Co'n}}. A characteristic feature of the beverage is that the starting material is cooked, chewed, and fermented, so that enzymes (including [[amylase]]) present in human [[saliva]] can break down the [[starch]] into [[Ethanol fermentation|fermentable]] [[sugar]]s. (This principle was originally used also for [[Japan]]ese [[sake]].)<ref>Naomichi Ishige, ''The History and Culture of Japanese Food'' (London: Kegan Paul, 2001) pp. 33-34</ref>
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