Tag: Culinary ingredient

According to the internationally recognized NOVA food classification system, maize starch is not considered an ultra-processed food (UPF) in its plain form. However, its extensive industrial production process places it in a different category from whole foods, and modified versions are indeed classified as UPFs.

According to manufacturers, some fiber creams can be a low-sugar, high-fiber alternative to traditional cream and coconut milk. A powdered food ingredient, fiber cream is gaining popularity as a healthier option for creating creamy textures in a variety of dishes and beverages. It is often made from a base of plant-derived fibers and vegetable oils, offering a solution for those seeking to reduce sugar, cholesterol, and saturated fat intake.

With a history of cultivation in China dating back to between 300 and 600 AD, black fungus (*Auricularia polytricha*) is a prized edible mushroom. This ingredient, also known as cloud ear or wood ear fungus, is a staple in many Asian cuisines, celebrated for its unique jelly-like, chewy consistency rather than its mild flavor.

Dried shrimp are shrimp that have been dried in the sun, or commercially, resulting in a concentrated flavor and aroma. Many wonder, is dried out shrimp real shrimp? The answer is a definitive yes; the drying process is simply a method of preservation that intensifies its natural characteristics and extends its shelf life.

Used for centuries in traditional folk medicine, buzz buttons, or *Acmella oleracea*, offer a unique, tingling sensation when consumed. But beyond this novelty, are buzz buttons healthy? This article explores the plant's known health benefits, potential risks, and best practices for consumption.