History of the Eggplant Eggplant first appeared in eastern India. Then through Afghanistan and Iran they were brought to Southern Europe. And later by Persian traders to Africa. The ancient Greeks and Romans called eggplants “rabies apples”. It was believed that eating them frequently led to insanity.Eggplant has long been used as a medicine. If …
Cauliflower is considered one of the best members of the vegetable family. It contains more protein and vitamin C than white cabbage. During processing, cauliflower retains more useful substances than broccoli. Cauliflower is a staple in dietary and children’s diets. Cauliflower consists of a large, dense inflorescence formed by small, closely spaced inflorescences (spikes). Each …
History of the emergence and spread of carrots. Carrot is the most ancient plant. People began to grow it more than 4 thousand years ago in Southwest Asia. First as a medicinal plant, and then as a food and fodder plant. The ancient Greeks and ancient Romans called carrots “daucis” and “carota.” These nicknames became …
Beets are a root vegetable. It has been known since the second millennium BC. Ancient Romans used beet leaves for food and root vegetables for medicinal purposes. Ancient Greeks offered beets as gifts to the god Apollo. Beets are widely used in dishes of Russian cuisine. But it is also a popular vegetable in the …
Also known as Coppa, Capocollo, and Gabagool, Capicola is a traditional Italian cold cut made from the neck or shoulder of the pig. It is typically seasoned, cured, and then thinly sliced to serve. As a much-loved ingredient in many Italian recipes, it can be challenging when it’s unavailable, due to regional limitations or dietary …
Orecchiette, a traditional Italian pasta, is known for its distinctive ear-like shape, hence the name “orecchiette,” which translates to “little ears.” It originates from the Puglia region of Southern Italy, and it’s particularly loved for its ability to hold onto chunky sauces and ingredients. But what if you can’t find it in your local store …
Also known as lobster stock or lobster bouillon, lobster base is a concentrated paste used to add depth and flavor to a variety of dishes, from soups to stews and sauces. However, sometimes, it may not be readily available or fit dietary needs. Whether you’re unable to access lobster base, allergic to shellfish, or catering …
Commonly known as blowball, dandelion greens are a staple in many kitchens worldwide. The reasons for seeking dandelion greens substitutes can be diverse, from dietary restrictions, flavor preferences, to ingredient availability. If you’re not a fan of their somewhat bitter taste or if dandelion greens are simply not in season, fear not! Two excellent substitutes …
Also known as curly endive, chicory, or simply “frisee”, this unique green has a reputation for its frilly leaves and pleasantly bitter flavor. But what if you can’t find frisee in your local store, or you have dietary restrictions or flavor preferences that make you look for an alternative? The good news is, there are …
Also known as purple cabbage, blaukraut, or red kraut, red cabbage is a vibrant and nutritious vegetable that adds a unique crunch and color to a variety of dishes. While its earthy and slightly peppery flavor is appreciated in many cuisines, certain scenarios might require an alternative. You may be seeking substitutes due to dietary …