guava
Cultural layer
Psidium guajava L. (Plants of the World Online, Royal Botanic Gardens Kew, accessed 2026-10-11)
Indian Food: A Historical Companion (K. T. Achaya, 1994)
guayaba, Diccionario de la lengua española (Real Academia Española and ASALE, accessed 2026-10-11)
Horticultural Statistics at a Glance 2018 (National Horticulture Board and Ministry of Agriculture and Farmers' Welfare, Government of India, 2018)
Simple Thai Food (Leela Punyaratabandhu, 2014)
Gran Cocina Latina (Maricel Presilla, 2012)
Route
PendingThe routes are written. They are not yet mapped.
This entry's cultural layer already names where it came from and how it moved. What it does not yet carry is that movement as structure: ordered waypoints with real coordinates, and a mechanism on each leg. Until it does, the layer stays an empty slot rather than a drawn line, because a map built from prose would be a guess with a projection under it.
1 of 409 entries carries a mapped route · nutmeg is the prototype
- Waypoints
Ordered places, each with its kind
- Coordinates
Real positions, with the gazetteer they came from
- Segments
From, to, and the mechanism that moved it
- Confidence
Documented, attributed or contested
- Summary
What the route argues, in a sentence
Names · co-equal, marked by how each one travelled
FoodwayPresent as a living food culture.
No names recorded.
Connections
7 bonds · 6 sourcedGuava and cream cheese, the Cuban pastelito.
Confirmed in Gran Cocina Latina: the Cuban pastries filled with guava paste and cream cheese, cangrejitos de guayaba y queso, page 371.
Score unexamined
Tropical sweets.
Guava paste with fresh cheese.
Confirmed in Gran Cocina Latina: pages 102 and 104, queso blanco eaten with guava shells in syrup and guava paste, and page 818.
Guava shells in syrup, cooked with lime juice and lime peel.
Relocated in Gran Cocina Latina: guava shells in syrup, page 824. There is no guava juice recipe.
Guava shells in syrup, cooked with a cinnamon stick.
Confirmed in Gran Cocina Latina: guava shells in syrup, page 824, cooked with a Ceylon cinnamon stick.
Som tam phonlamai, fruit som tam: in Thailand made with local fruits, guava among them, tossed with bird's eye chile, lime and sugar.
Read in Punyaratabandhu's Simple Thai Food, 2014, Rice Accompaniments: in the green papaya salad, som tam malako, she writes that in Thailand she would make her fruit som tam with local fruits, pineapple, green and semi-ripe mangoes, guava, dragon fruit, pomelo or rose apple; the mixed fruit salad, som tam phonlamai, tosses the fruit with garlic, a bird's eye chile, dried shrimp, peanuts, lime juice and sugar.
Bonds are drawn from culinary literature and origin-tradition references, tiered by source. Origin means a reference from the place. Witness means the pairing is the place's own and the reference documenting it was written from outside.
The score is cultural weight: how central a pairing is in the tradition that documents it. It is not a prediction of how two materials behave in a formulation and not a measure of chemical affinity. The scale is ordinal, because centrality is a judgement rather than a measurement: 1.0 where the pair is the dish, 0.9 a fixed named form, 0.8 a canonical dish, 0.7 recurrent across many dishes, 0.6 common, 0.5 attested, 0.4 marginal or compound-led.
Each score is set against a named dish and carries that dish in its note. Where a score has not been examined it says so, because an inherited figure and a researched one should not look alike.
The dish is named by a reader who knows the cuisine and cites a source appropriate to it. It has not yet been confirmed inside that source page by page, so a note records what supports a score rather than what has been checked in the book.
Studio Culinar-E, "guava", Pantry Archive, Studio Monk-E, 2026. https://studioculinar-e.com/archive/guava
/archive/guava
Bonds are tiered by source, origin-tradition references first.