Category: Food knowledge

Celery and its cousin, celeriac, or celery root, are botanically related but are cultivated for different purposes. This distinction is crucial to answering the question: **can you eat the root of a celery?** The answer is yes, but you are likely eating a specifically bred variety, not the root of common stalk celery.

While both are common legumes in Indian cuisine, moong dal and toor dal are not the same. The confusion often arises because both are split, skinned pulses, but they come from different plants with distinct properties, flavors, and culinary applications.

Approximately 90% of cinnamon sold in North American grocery stores is cassia, not true cinnamon. The variety that is not cassia is known as Ceylon cinnamon, prized for its delicate flavor, lower coumarin content, and multi-layered appearance.

Some cheeses are made with an enzyme derived from an animal's stomach, making them unsuitable for many vegetarians. This crucial detail is why the question, **'Can vegetarians eat cheese pizza?'** requires a closer look at the ingredients in your favorite cheesy pie.

According to traditional brewing methods, soy sauce is a naturally plant-based condiment, relying on just soybeans, wheat, salt, and water. So, why is there confusion around the question, 'Why can't vegans eat soy sauce?' The issue arises from modern, commercially-produced versions that can contain unexpected animal-derived ingredients and additives.