It looks not very big to the eye, green pumpkin. It comes from the gourd family, hence the similarity. In Poland, it is commonly known as watermelon. At the end of summer and early autumn, we import watermelons from the Balkan countries. His proper homeland … read on
One of the most ancient spices, mentioned in ancient Indian literature, highly valued by the Greeks and Romans, who attributed its healing effects to the heart and stomach. Powdered (crushed) cardamom seeds are used to even out the aroma of gingerbread, gourmet sausages, liqueurs … read on
Because we have recently started growing artichokes on a slightly larger scale, it is worth spending a few words on them. Undeveloped flowers thanks to fleshy, the green covers of the inflorescence look a bit like cacti, the whole plant has a very familiar appearance of a huge thistle, which … read on
The cabbage family is very numerous. Its most popular representatives are in Polish cuisine: white and red cabbage, savoy cabbage and Brussels sprouts. The ancient Greeks already knew cabbage. The Romans attributed to her the ability to immunize the body against alcohol, that's why they chewed raw … read on
These are the undeveloped flower buds of a shrub growing in the Mediterranean, distinguished by acute, characteristic aroma and spicy taste. Marinated in vinegar or salted, they are a perfect seasoning for sauces, salads and meat dishes. Capers are used abundantly in … read on
Candied (from Arabic) we call frying fruit in sugar syrup, which allows the fruit to retain its shape and to a large extent its color. After frying, the fruit is drained of the syrup and sprinkled with fine sugar crystals. Candied fruit can be stored for a very long time, … read on
Calorie (pour. hot – heat) is called the amount of heat needed to raise the temperature 1 liter of water from 14,5 up to 15.5 ° C However, the calorific value – is the energy value of food products. Thermal energy is a necessary condition for life, and its source for the human body … read on
It belongs to the same big family as cauliflower, except that the aboveground thickening of the stem is edible. It was known to the Romans as "caulorapa”. It contains a lot of vitamin C., vitamins A and B and calcium, phosphorus and iron. Perfectly suited … read on
