pinole

[ pi-noh-lee; Spanish pee-naw-le ]

/ pɪˈnoʊ li; Spanish piˈnɔ lɛ /

corn or wheat, dried, ground, and sweetened, usually with the flour of mesquite beans.

Origin of pinole

1835–45, Americanism; < Mexican Spanish < Nahuatl pinolli flour, something ground

Pinole

[ pi-nohl ]

/ pɪˈnoʊl /

a town in W California.

The seeds are then parched and pulverized, and usually stored as pinole, for winter use.

The Works of Hubert Howe Bancroft, Volume 1 |Hubert Howe Bancroft
Afterward the pinole is thrown on the ground, while the people eat the rest of the food.

Unknown Mexico, Volume 1 (of 2) |Carl Lumholtz
My messengers had orders to bring the latter in the form of pinole, that is, toasted corn ground by hand into a fine meal.

Unknown Mexico, Volume 1 (of 2) |Carl Lumholtz
Their breakfast and supper were usually of porridge made from different grains, called atole and pinole.

Glimpses of Three Coasts |Helen Hunt Jackson

Their food is amole, bellota and pinole and their chiefs are called Mule and Yuma.

The Aboriginal Population of Alameda and Contra Costa Counties, California |S. F. Cook

pinole

/ (pɪˈnəʊlɪ) /

(in the southwestern United States) flour made of parched ground corn, mesquite beans, sugar, etc

from American Spanish, from Nahuatl