Tag: Ingredient spotlight

Egusi seeds are a nutritional powerhouse, containing up to 28% protein and 35% fats, with a significant portion being healthy unsaturated fatty acids. This exceptional nutrient profile is a key reason why egusi is so good, providing a hearty and nourishing base for many West African dishes.

Approximately 70% of the world's sugar is produced from sugarcane, a versatile tropical grass. Learning how to use cane sugar effectively in your culinary creations can introduce subtle caramel notes and unique textures that refined white sugar often lacks. This guide will walk you through its various applications and best practices for delicious results.

According to a 2017 re-evaluation by the European Food Safety Authority (EFSA), the food additive polyglycerol esters of fatty acids (E475) was not considered a safety concern at reported uses and levels. This reassurance comes amid increasing scrutiny and public wariness towards processed food ingredients.

While most people know that regular coconut oil solidifies below 76°F, it's a specific processed variety known as fractionated coconut oil that is designed to stay perpetually liquid. This unique property is achieved by removing the long-chain fatty acids that are responsible for solidifying the oil at cooler temperatures.

Over two million tons of citric acid are manufactured annually for use across multiple industries, a testament to its powerful versatility. From candy to cleaning supplies, the reason why citric acid is in everything is due to its potent, multi-functional properties as a preservative, flavor enhancer, and chelating agent.

The viscous, cloudy liquid that accompanies canned chickpeas, often discarded without a second thought, is a highly valuable ingredient known as aquafaba. Its discovery as a vegan egg substitute in 2015 revolutionized plant-based cooking and baking. Aquafaba's unique properties make it a cheap and effective alternative for emulsifying, foaming, and binding.

According to Harvard Health, most Americans get a significant portion of their sodium from processed and prepackaged food, but it is a surprising and important fact that this salt is almost never iodized. This poses a challenge for consumers who might mistakenly believe their iodine needs are being met by their diet of convenience foods.