While bell peppers are a very popular vegetable, they have not always shared the health research spotlight with other members of the pepper family due to their very minimal content of the phytonutrient capsaicin, the well-researched pepper compound that gives hot peppers their "heat." Once active in the body, capsaicin can bind onto nerve cell receptors and change pain sensation, and it may also have important anti-cancer and blood-sugar balancing properties. However, the lack of "heat" or significant amounts of capsaicin in bell peppers does not mean that this vegetable should be denied the health research spotlight!
Monday, April 30, 2012
Saturday, April 28, 2012
Chives are the smallest species of the edible onions. The name of the species derives from the Greek skhoínos (sedge) and prason (leek). Its English name, chive, derives from the French word cive, from cepa, the Latin word for onion.
Thursday, April 26, 2012
Food historians generally agree that cooked bread and cheese combinations (in many different forms, textures and tastes) were ancient foods known across most continents and cultures. The earliest recipes for food like these are found in Ancient Roman cookbooks. Modern grilled cheese sandwiches descended from these ancient recipes.
Tuesday, April 24, 2012
|Photo by Debo|
Cranberries weren't always cranberries. For Eastern Indians, they were "sassamanesh.” Cape Cod Pequots and South Jersey Leni-Lenape tribes called them "ibimi," or bitter berry. And the Algonquins of Wisconsin dubbed the fruit "atoqua.” But it was the early German and Dutch settlers who started calling it the "crane berry” because of the flower’s resemblance to the head and bill of a crane. And finally, that was the name that stuck.
Sunday, April 22, 2012
Thursday, April 19, 2012
Aside from being a contributing factor in the development of civilization, salt was also used in the military practice of salting the earth by various peoples, beginning with the Assyrians.
Tuesday, April 17, 2012
The cheese originates from the village of Cheddar in Somerset, South West England. Cheddar Gorge on the edge of the village contains a number of caves, which provided the ideal humidity and constant temperature for maturing the cheese. Cheddar cheese traditionally had to be made within 30 miles (48 km) of Wells Cathedral.
Sunday, April 15, 2012
A spice may be available in several forms: fresh, whole dried, or pre-ground dried. Generally, spices are dried. A whole dried spice has the longest shelf life, so it can be purchased and stored in larger amounts, making it cheaper on a per-serving basis. Some spices are rarely available either fresh or whole, for example turmeric, and must be purchased in ground form. Small seeds, such as fennel and mustard seeds, are used both whole and in powder form.
Friday, April 13, 2012
The earliest butter would have been from sheep or goat's milk; cattle are not thought to have been domesticated for another thousand years. An ancient method of butter making, still used today in parts of Africa and the Near East, involves a goat skin half filled with milk, and inflated with air before being sealed. The skin is then hung with ropes on a tripod of sticks, and rocked until the movement leads to the formation of butter.
Wednesday, April 11, 2012
Onion powder is made from finely ground, dehydrated onions, mainly the pungent varieties of bulb onions, which causes the powder to have a very strong odor. Onion powder comes in a few varieties: white, yellow, red and toasted.
Monday, April 9, 2012
Cabbage has a long history of use both as a food and a medicine. It was developed from wild cabbage, a vegetable that was closer in appearance to collards and kale since it was composed of leaves that did not form a head.
Friday, April 6, 2012
Pizza first made its appearance in the United States with the arrival of Italian immigrants in the late 19th century. This was certainly the case in cities with large Italian populations, such as Chicago, New York City, and Philadelphia where pizza was first sold on the streets of Italian neighborhoods. In late 19th century Chicago for example, pizza was introduced by a peddler who walked up and down Taylor Street with a metal washtub of pizzas on his head, selling his wares at two cents a chew. This was the way pizza used to be sold in Naples, in copper cylindrical drums with false bottoms that were packed with charcoal from the oven to keep the pizzas hot. It was not long until small cafes and groceries began offering pizzas to their Italian-American communities.
Wednesday, April 4, 2012
Tuna are a group of ocean fishes from the family Scombridae, particularly of the genus Thunnus. Tuna are fast swimmers, and some species are capable of speeds of 70 km/h (43 mph). Unlike most fish, which have white flesh, the muscle tissue of tuna ranges from pink to dark red. The red coloration derives from myoglobin, an oxygen-binding molecule, which tuna express in quantities far higher than most other fish. Some larger tuna species, such as bluefin tuna, display some warm-blooded adaptations, and can raise their body temperatures above water temperatures by means of muscular activity. This enables them to survive in cooler waters and to inhabit a wider range of ocean environments than other types of fish.
Monday, April 2, 2012
Chili powder (also powdered chili or chile powder) is the dried, pulverized fruit of one or more varieties of chili pepper, sometimes with the addition of other spices (when it may be known as chili powder blend). It is used as a spice to add piquance and flavor to dishes. In American English the name is usually spelled "chili", or, less commonly, "chile". In British English the spelling "chilli" (with two "l"s) is used consistently.