When cooking onions, the first essential step is the loss of water. Onions are mainly composed of water, which explains why they can seem quite...
Pepper is rich in chemical compounds that give it its distinctive aroma and characteristic spiciness. The main molecule responsible for these properties is piperine, which...
Saffron is the most expensive spice in the world for various reasons. The first reason lies in its entirely manual harvesting process. Each strand of...
Raw eggs can carry pathogenic bacteria such as Salmonella, Escherichia coli, and Campylobacter. These microorganisms can be found on the surface of the shell or...
Chocolate has a long history in Mesoamerica, dating back more than 3,000 years. The first traces of its use by Mesoamerican peoples, including the Aztecs, can be...
Tomatoes ripen after picking due to the continuous production of ethylene, a natural plant hormone. This hormone is released by tomatoes once they have been...
The thermal conductivity of a metal is an important physical property that influences its ability to absorb heat. Metals are good conductors of heat due...
Avocados quickly turn brown after being opened due to the presence of enzymes, notably polyphenol oxidase (PPO). When the avocado is cut or mashed, the...
Pineapple makes meat more tender thanks to the presence of an enzyme called bromelain. This enzyme can break down the proteins in the muscle tissues...
Spices have played a crucial role in the cuisine and culture of many civilizations throughout history. In ancient Egypt, spices such as cinnamon, coriander, and...
