Rice
Rice is one of the most widely consumed staple foods in the world, especially in Asia, where it forms the basis of many traditional diets. […]
Grains
Ancient Grains Make Their Comeback – Look at Einkorn Flour!
Einkorn flour is a type of ancient wheat that has been grown for thousands of years. It is one of the earliest forms of cultivated […]
Baijiu – the Spirit of China
Many many years ago, when I was a student, I celebrated a Chinese New Year with some of my Chinese lab colleagues. Handed round was […]
Plant Proteins: Drivers Of Veganism And Vegetarianism
At the moment there is considerable interest in plant proteins as an ingredient especially for vegetarian if not vegan foods. Back in 2018, the whole […]
What Is Ragi (Finger Millet) And Why Should We Eat It ?
Finger millet or ragi as it is known in India is widely eaten because it is highly nutritious. It is also extremely convenient as a […]
Aristolochic Acids In Some Herbal Medicines Capable Of Causing Liver Cancers As Well As Kidney Cancers
Not all Chinese medicinal herbs are safe. One group in particular causes serious kidney diseases and cancers due to a series of compounds found in […]
Farro? What It Really Is And Where You Find It
Grains are of increasing interest to the public at large having moved from the preserve of the foodie to a more mainstream audience. We are […]
Pearl millet
Pearl millet (Pennisetum glaucum) has been widely grown for millennia on the plains of Africa and the Indian subcontinent. The first centers of cultivation were […]
Buckwheat: A Crop Coming Back Into Fashion
Buckwheat (Family: Polygonaceae ) is a valuable food crop that is eaten and used as an ingredient similar to cereals. It is all about the seed […]
Quinoa – A New ‘Ancient’ Food
The Incas, many moons ago ate quinoa as a staple. To them this was the ‘mother grain’ or the ‘gold of the gods‘ as they […]