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Mahia is a traditional Moroccan brandy distillates from fruits such as jujubes, figs, dates, grapes, and flavored with anise. Its name literally means " eau de vie " in Arabic. Originally from Morocco, it was historically produced by the Moroccan Jews before they emigrated in the second half of the 20th century.
Poppyseed oil – used for cooking, moisturizing skin, and in paints, varnishes and soaps. Potassium acetates – preservative, acidity regulator; Potassium adipate – food acid; Potassium alginate – thickener, vegetable gum, stabilizer, gelling agent, emulsifier; Potassium aluminium silicate – anti-caking agent
Vegetable Tomato juice [100] [101] [6] Tomato: Vegetable Tucupi [102] Cassava: Vegetable Turmeric juice Turmeric: Vegetable Turnip juice [103] Turnip: Vegetable Ume juice [86] Chinese plum: Fruit Verjuice [104] [105] Unripe grapes Fruit Used as an ingredient in sauces, as a condiment, or to deglaze preparations. Watercress juice Watercress ...
Whether it’s a punchy sauce, pickled condiment, or flavorful sprinkle, these hero ingredients will transform any mundane chicken breast into an unforgettable dinner. These flavor bombs come from ...
Goat Cheese, Pecan, and Mixed Green Salad. This premade salad consists of mixed greens, pecans, dried cranberries, bell peppers, tomatoes, red onions, and goat cheese with a honey vinaigrette. The ...
When choosing store-bought juice, Rizzo advises looking for products that say “100% juice” on the front and have a fruit or vegetable as the first ingredient — and preferably the only one.
Closer in flavour to garlic than onions. Used to season cooking and is used in stir fries such as pad Thai. Comes in green and yellow varieties. Horapha โหระพา Thai sweet basil: A variety of the sweet basil with a taste of anise. It is used in different curries such as red and green curry and often also served separately. Kha ข่า
In general, vegetable juices are recommended as supplements to whole vegetables, rather than as a replacement. However, the actual nutritional value of juices versus whole vegetables is still contested. USDA guidelines for Americans states that 3/4 cup of 100% vegetable juice is equivalent to one serving of vegetables. [2]