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In the article, pinole is stated as being "a coarse flour made from ground toasted acorn kernels". In Salvia hispanica (chia), with which it is often eaten, pinole is described as "a coarse flour made from toasted maize kernels". Could someone with reliable information please reconcile the two? Waitak (talk) 17:49, 20 April 2011 (UTC)[reply]
The problem is that pinole is not one singular thing. It is/was a different thing everywhere it was consumed, and sometimes different based on what seeds were available. I have a source about the ethnobotany of the Chumash people in Coastal California and it discusses many plant seeds that were incorporated into pinole, including grass seeds, and seeds of many wildflowers. — Preceding unsigned comment added by Arctostaphylospallida (talk • contribs) 19:25, 14 August 2018 (UTC)[reply]
This page was vandalized by wikivet123. Follow the citations added those are not valid sources. Increasingly rare ancient power food lol. Please revert!!!! — Preceding unsigned comment added by 2607:FB90:7C2:470E:8F6D:EF18:1F2A:D3DF (talk) 16:13, 13 December 2015 (UTC)[reply]
I was trying to add Mas Korima, a company who specializes in pinole foods and a much bigger company (therefore more relevant) than the two listed on the page (one of the two listed is a Kickstarter campaign) Michaelmillerii (talk) 04:14, 29 October 2017 (UTC)[reply]
