In India, sour patch rolls are made of corn and a sweetener called agave.
The rolls are served with a side of puddings, which are also made of agave, and sometimes also with a fried egg.
In the United States, the rolls are often eaten on a sour patch, but they are more commonly eaten raw.
The sweet after-taste is attributed to the fact that agave and corn are used in a similar way in the sour patch and a sour-popsicle can be made from a combination of both.
However, there is a lot of debate about what exactly happens to the agave after it is used.
For example, some people suggest that agaves are extracted in a special kind of process.
Another theory says that the agaves actually are left in a natural state of decay.
It is also possible that the raw agaves and puddes were left to dry and harden before being cooked in the oven.
In India, the agaving process is used to make sour popsicle rolls that are also used to fry eggs, a traditional dish in Indian cuisine.
Agave pops, or sugared sweet rolls, are eaten with a variety of flavors, including curry, biryani, and a few other Indian dishes.
Sour-picks are a popular appetizer and snack, and they are also commonly served as an alternative to puddies in many Indian restaurants.
The Sour Patch is one of India’s most popular tourist attractions, and it is also home to many foreign visitors.
However the sour-patch rolls are usually not as popular as traditional rolls.