Tag: Flavoring food

Bay laurel trees have been cultivated since ancient times, with their leaves used not just for flavor but also to crown victors in ancient Greece. If you have a bay tree, you may be wondering what to do with bay tree leaves beyond a simple pot of soup.

The World Health Organization (WHO) recommends a daily salt intake of less than 5 grams, yet many populations consume double that amount, leading to widespread health concerns. This stark statistic brings to light the critical health debate: which is better for you, salt or pepper?

According to the World Health Organization, most people consume too much salt, which can lead to adverse health effects like high blood pressure. This raises a common question for health-conscious cooks: Can I replace salt with black pepper?

Did you know that a teaspoon of black pepper contains only about 6 calories? The calorie count in pepper powder is surprisingly low and varies slightly by type, making it a powerful, low-calorie way to add flavor to your meals without compromising your health goals.

According to the World Health Organization, the average global salt intake is more than double the recommended daily amount, highlighting a widespread issue with excess sodium consumption. So, is seasoning with salt bad for you, or is the danger in the amount and frequency?

Studies have shown that replacing salt with herbs and spices can help reduce daily sodium intake by nearly 1,000 mg. Learning what can I use to flavour food instead of salt is a crucial step towards a healthier, more flavourful diet for improved heart health.

According to the U.S. Department of Agriculture, food cooked with alcohol can still retain a significant amount of the original alcohol content, with some dishes retaining up to 85%. This raises a critical question for many parents: can children have food with alcohol in it? While it's a common misconception that all alcohol cooks off, a dish's final alcohol level is influenced by several factors, including cooking time, temperature, and ingredients.

Coriander seeds are a source of powerful antioxidants and have been used for centuries in traditional medicine for their digestive benefits. This versatile spice, with its warm, citrusy, and nutty notes, can elevate a wide range of dishes once you know how to eat coriander seeds properly. Whether used whole, freshly ground, or steeped in a brew, they offer a complex flavor profile that is distinct from their leafy counterpart, cilantro.

Globally, 80% of soybeans are processed into meal and oil, yet many consumers avoid the highly nutritious soya chunks. This article explores why people don't eat soya chunks, addressing common complaints about their taste and texture while debunking persistent health myths.

According to nutrition experts, all herbs and spices derived from plants contain some calories, though in extremely small amounts. This brings into question the common misconception: are seasonings any calories? The answer is more complex than a simple yes or no, depending on the type of seasoning and how it is processed.