Tag: Culinary safety

According to a 2023 study cited in the Journal of Food Science, whole cinnamon sticks contain higher levels of polyphenols than ground cinnamon, preserving more potent antioxidants. However, this concentration does not mean one should simply consume the entire cinnamon stick, as doing so is ill-advised and potentially dangerous.

According to the Centers for Disease Control and Prevention (CDC), Salmonella is a significant cause of foodborne illness in the U.S., with eggs being a potential source. So, can I eat raw egg yolk right now and avoid the risk of infection, or are there special precautions I need to take?

While all lavender is technically edible, not all varieties are palatable for cooking due to flavor differences. This guide explains what part of French lavender is edible and why it is not typically the preferred culinary choice, contrasting its strong flavor with that of milder English varieties.

According to the National Institutes of Health, while generally safe in small amounts, horseradish contains a compound called allyl isothiocyanate, which is responsible for its pungent heat and can irritate mucous membranes in high doses. This potent compound is what triggers the burning sensation in your sinuses and mouth when you consume too much of the spicy root.

Pure vanilla extract is required by the FDA to contain at least 35% alcohol by volume, making it comparable in potency to hard liquors like vodka and rum. Consuming too much vanilla extract can therefore lead to severe health consequences, most notably alcohol poisoning.

According to a 2022 survey, nearly three-quarters of Americans regularly consume spicy food, but this trend prompts many to question the safety of high spice intake. The question, “Are too many spices UNhealthy?” deserves a balanced look at both the significant benefits and potential risks of overconsumption.

While lavender is most famous for its relaxing aroma, certain varieties are perfectly edible and can be enjoyed in their raw form. However, not all lavender is created equal, and consuming the wrong type or an uncleaned plant can lead to unpleasant, or even toxic, results. The key to answering 'Can I eat lavender raw?' lies in understanding the specific species and preparation methods.