This time we are looking on the crossword clue for: Brown shade.
it’s A 11 letters crossword puzzle definition. See the possibilities below.
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Possible Answers: TAN, SEPIA, RUST, ECRU, TOAST, COCOA, MOCHA, TAUPE, BEIGE, KHAKI, SIENNA, UMBER, RUSSET, WALNUT, BRONZE.
Last seen on: –Eugene Sheffer – King Feature Syndicate Crossword – Apr 7 2023
–Thomas Joseph – King Feature Syndicate Crossword – Dec 19 2022
–Thomas Joseph – King Feature Syndicate Crossword – Nov 29 2022
–Eugene Sheffer – King Feature Syndicate Crossword – Nov 4 2022
–NewsDay Crossword October 23 2022 Answer List
–Thomas Joseph – King Feature Syndicate Crossword – Oct 19 2022
–LA Times Crossword 3 Oct 21, Sunday
–LA Times Crossword 5 Sep 21, Sunday
–NY Times Crossword 7 Mar 21, Sunday
–NY Times Crossword 7 Mar 21, Sunday
–Thomas Joseph – King Feature Syndicate Crossword – Feb 13 2021
–The Washington Post Crossword – Oct 23 2020
–LA Times Crossword 23 Oct 20, Friday
–USA Today Crossword – Apr 18 2020
–NY Times Crossword 5 Apr 20, Sunday
–Thomas Joseph – King Feature Syndicate Crossword – Jan 30 2020
–Thomas Joseph – King Feature Syndicate Crossword – Dec 10 2019
–Newsday.com Crossword – Mar 20 2019
–Newsday.com Crossword – Nov 11 2018
-Newsday.com Crossword – Nov 24 2017
Random information on the term “TAN”:
Tan is a pale tone of brown. The name is derived from tannum (oak bark) used in the tanning of leather.
The first recorded use of tan as a color name in English was in the year 1590.
Colors which are similar or may be considered synonymous to tan include: tawny, tenné, and fulvous.
Displayed at right is the color Sandy tan.
This color was formulated by Crayola in 2000 as a Crayola marker color.
Displayed at right is the orangish tone of tan called tan since 1958 in Crayola crayons and 1990 in Crayola markers.
Displayed at right is the color Windsor tan.
The first recorded use of windsor tan as a color name in English was in 1925.
Displayed at right is the color Tuscan tan.
The first recorded use of Tuscan tan as a color name in English was in 1926.
Military
Sunbathing
Random information on the term “TOAST”:
Bruschetta (Italian pronunciation: [bruˈsketta] ( listen)) is an antipasto (starter dish) from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt. Variations may include toppings of tomato, vegetables, beans, cured meat, or cheese. A popular dish is Bruschetta with tomatoes; the most popular recipe outside Italy[citation needed] involves basil, fresh tomato, garlic and onion or mozzarella. Bruschetta is usually served as a snack or appetizer. In some countries, a topping of chopped tomato, olive oil and herbs is marketed under the bruschetta name.
In Italy, bruschetta is often prepared using a brustolina grill. In the Abruzzo region of Italy a variation of bruschetta made with a salame called ventricina is served. Raw pork products and spices encased in pig bladder are aged and the paste spread on open slices of bread which are sometimes grilled. This was a way of salvaging bread that was going stale. In Tuscany it is called fettunta and it is usually served without toppings, especially in November, to taste the very first oil of the season.
Random information on the term “COCOA”:
The cocoa bean, also called cacao bean, cocoa (/ˈkoʊ.koʊ/), and cacao (/kəˈkaʊ/), is the dried and fully fermented seed of Theobroma cacao, from which cocoa solids and, because of the seed’s fat, cocoa butter can be extracted. The “beans” are the basis of chocolate, and of such Mesoamerican foods as mole and tejate.
The word “cocoa” comes from the Spanish word cacao, which is derived from the Nahuatl word cacahuatl. The Nahuatl word, in turn, ultimately derives from the reconstructed Proto Mije-Sokean word *kakaw~*kakawa.
The term cocoa also means
The cacao tree is native to the Americas. It originated in Central America and parts of Mexico. More than 5,000 years ago, it was consumed by pre-Columbian cultures along the Yucatán, including the Mayans, and as far back as Olmeca civilization in spiritual ceremonies. It also grows in the foothills of the Andes in the Amazon and Orinoco basins of South America, in Colombia and Venezuela. Wild cacao still grows there. Its range may have been larger in the past; evidence of its wild range may be obscured by cultivation of the tree in these areas since long before the Spanish arrived. New chemical analysis of residue extracted from pottery excavated at an archaeological site at Puerto Escondido, in Honduras, indicates that cocoa products were first consumed there sometime between 1500 and 1400 BC. Evidence also indicates that, long before the flavor of the cacao seed (or bean) became popular, the sweet pulp of the chocolate fruit, used in making a fermented (5% alcohol) beverage, first drew attention to the plant in the Americas. The cocoa bean was a common currency throughout Mesoamerica before the Spanish conquest.