Nutmeg, ground or grated, are discussed here together as they are very similar. Nutmeg should be used in small quantities as it can otherwise be toxic.
Sun-dried tomatoes contain around 15 instead of 94.5% water (only 1/6 as much). This increases the amount of natural monosodium glutamate by up to 5 percent.
Fresh bay leaves are shiny and dark green on top with lighter undersides. They can be used fresh and dried. Bay leaves have a bitter or peppery flavor.
Red beets are particularly well known for their deep red color. They can be eaten raw or cooked and can lower blood pressure thanks to an enzyme they contain.
Chili flakes are available with or without seeds. Similar to chili powder, they are used to increase the spiciness of a wide range of dishes, sauces, and dips.
Mustard seed is blended with water, vinegar, and salt to form a yellow paste, which we call mustard. It serves as a savory ingredient for a variety of dishes.
Spinach is rich in vitamins and minerals. Although spinach contains high levels of oxalic acid, eating raw spinach in moderation is not bad for your health.
The flavor of shallots comes out best in raw dishes. The substances they contain seem to reduce the risk of stomach cancer and have an anti-inflammatory effect.
Bananas provide a balanced combination of carbohydrates but do not contain the fats that are important for your nerves and brain. Seek for organic bananas.
Mangoes can be eaten both raw and cooked. Usually, the fruit is processed into juice, compote, marmelade, ice cream, or any other of a variety of possibilities.
Cucumbers contain up to 90% water. In Europe, they are usually served raw and with skin (e.g., in salads), whereas they are also served as a warm side in Asia.
Kale is one of foods that is richest in vitamin C, but it also offers so much more. Depending on the recipe, it can be used raw, cooked, or even baked.