Also known as garbanzo, it is a mediterranean and asian areas plant. The plant grows 15- 55 cm and doesn’t need too much water. Infact, it’s root may grow until 2 meter long and find humidity deeply in the ground. As well as most legumes, chickpeas can be dried. In that way chickpeas can be [...]
It’s native environment is North Atlantic sea. As well as japanese seaweed it could be used row or cooked with vegetables soup, sea soup or all other dish your fantasy can create. It’s taste is a little bit pungent, but very palatable. It seems dulse to be part of the umami’s savory aliment group. Breast milk contains [...]
Onion is well-known for its healing properties since Egyptian Age. It contains anti-inflammatory and antioxidant compounds and seems to be really effective against hyperglycemia, Onion can be eaten raw or cooked. When cutted it release some chemical that make your eyes weep. To prevent that effect you just have to cut onions under running water. There are [...]
Also called African devil chile or birdseye. The fruit mesures between 1,5 and 3,5 cm. There are many different kinds of piripiri, so it’s pungency depend from many environmental and genomic situation. Generally it contains from 100.000 to 170.000 Shu. Taste is not so fruity like habanero, so it is perfect if you don’t want [...]
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