About
Piki (or piki bread) is a rolled bread made by the Hopi with nixtamalized corn meal. Blue corn and culinary ash give it a dark grayish-blue color. The light, thin sheets are dry to the point of brittleness and have a delicate corn flavor. It is considered the Hopi version of the tortilla. [Wikipedia]
Aroma profile
Derived from this ingredient’s flavor compounds
fatty
bland
fruity
Composition
60 compounds identified — cross-referenced scientific databases
(z,z)-9,12-octadecadienoic acidalpha-linolenic acidbeta-carotenealpha-tocopherolbeta-cryptoxanthin1-18:1-2-18:2-phosphatidylcholine~pred1-18:1-2-18:3-phosphatidylcholine~pred1-18:2-2-18:2-sn-glycerol-3-phosphocholine~pred1-18:2-2-18:3-phosphatidylcholine~pred1-18:3-2-18:3-phosphatidylcholine~pred1-palmitoyl-2-linoleoyl-phosphatidylcholine~pred1-palmitoylglycerol 3-phosphate~pred2',3'-dihydro-phytomenadione
Research Evidence
Multi-source verifiedVerification: Independently verified
The Geist can be wrong. Some flavor, taste, and pairing values are model-predicted, not lab-measured.