... P. tuberosus. Young pods are eaten as vegetables, but the mature seeds are poi-sonous. Large, turnip-like tubers are thinly sliced and eaten raw, cooked in stews and soups or pickled. Tu- bers ... as starters in the manufacture of fermented foodsand fermented beverages (e.g. Lactobacillus aci-dophilus in the manufacture of kefir, L. plantarum in the manufacture of sauerkraut and L. ... has creamy-white fat, which has a firm, dry texture. The older the sheep, the coarser the texture and stronger the flavour of lamb. In many cultures, consumption of lamb is associated with...