Italian chicory, or radicchio (Cichorium intybus Linnaeus), is a vegetable very similar in appearance to a small red cabbage. Radicchio is known to improve focus by stimulating the nervous system. Due to its beneficial action on the liver and gall bladder, the vegetable aids digestion and helps purify the blood. Moreover, it has been shown … Read more about Properties and Benefits of Radicchio
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