Soft and honey-sweet, figs (Ficus carica) are a flavorful treat few can refuse. Whether fresh or dried, figs make a delightful snack and provide a variety of health benefits ranging from gastrointestinal benefits to antioxidant protection, weight loss and cholesterol-lowering properties. In addition to generous amounts of anthocyanins and polyphenols, figs provide small amounts of … Read more about Properties and Benefits of Figs
Japanese horseradish or wasabi (Eutrema japonicum) is a spicy, horseradish-like plant in the cabbage family with reputed anticancer properties comparable to those of its cruciferous relatives, cabbage, broccoli, cauliflower and so on. Wasabi is native to the island of Japan and most of the world’s production originates in several areas of the archipelago as well … Read more about Properties and Benefits of Wasabi
Dating back to the late 1800s, paprika is a culinary and cultural relic left behind following the Ottoman rule over major parts of Europe. This spice made from both sweet and hot peppers (Capsicum annuum) is a great source of exquisite flavor with a high nutritional profile. However, peppers and spicy foods in general do not … Read more about Properties and Benefits of Paprika
The emergence of dietary supplements and fortified foods is both felicitous and thought-provoking: while it helps us achieve a better nutrition, it brings into our attention the worrisome fact that our fruits, nuts, vegetables and grains are becoming less and less nutritious by the decade. So our foods are not as nutritious as they used to … Read more about 4 Reasons Why Food Is Less Nutritious Than It Used to Be