A leafy green member of the Brassicaceae family, arugula or rocket (Eruca sativa) is a popular salad and garden vegetable. Arugula has a slightly pungent aroma which goes perfectly with many salad vegetables and fruits. Italian cuisine advises scattering it on pizza in more than generous amounts alongside flavored mozzarella or even grated Parmesan cheese, combinations which … Read more about Properties and Benefits of Arugula
Though they are primarily used for culinary purposes, spices are generally a rich source of vitamins, dietary minerals and, most important, powerful antioxidant compounds with wonderful benefits on multiple systems and organs health. For example, nutmeg, the wonderfully fragrant seed of the Myristica tree, boasts considerable nutritional value. Impressive amounts of copper and manganese make it stand … Read more about Properties and Benefits of Nutmeg
A popular pseudocereal of the Amaranthaceae family, quinoa (Chenopodium quinoa) dates back to the time of the Spanish conquistadors. The Inca people knew of its culinary value and preserved the tradition of cultivating quinoa despite being oppressed by European invaders. Quinoa is not a grain like wheat or corn, but a seed and a pseudo-cereal … Read more about Properties and Benefits of Quinoa
Originating in Mexico, vanilla (scientific name: Vanilla planifolia) is one of the very few edible orchid species and a prized and quite expensive spice of great culinary value. Vanilla orchids are climbing vines which flower once and produce a flavored fruit called a pod following pollination. Vanilla pods were used by the Mayans to flavor … Read more about Properties and Benefits of Vanilla