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Stage 1 of 3
pinolli
Nahuatl · pre-1500s
"ground roasted maize or chia flour"
named a flour made from roasted, ground maize and chia seeds
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Stage 2 of 3
pinole
Spanish · 1600s
"a toasted, ground maize or seed flour"
adopted into Mexican Spanish for the same roasted grain flour
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Stage 3 of 3
pinole
English · 1800s
"a sweetened, toasted maize flour used as a drink or snack"
borrowed into English through Mexican and Southwestern U.S. foodways
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