Hemp appears to have originated in Central Asia and then spread throughout the world as people moved from one place to another. There are more hemp varieties in China than there are anywhere else. According to Chinese texts from the Sung Dynasty, the Chinese people were first ordered to grow hemp for fiber in 2800 BCE by Emperor Shen Nung. During this period, people in Northern India were cultivating hemp plants mainly for fiber; however, legends also state that Buddha survived on one hemp seed each day on his path to enlightenment.
Brown sugar is a versatile sweetener that is beloved by bakers. Most brown sugar these days consists simply of refined white sugar into which molasses has been re-incorporated. This production method ensures a consistent product. Brown sugar has a number of properties that make it a great benefit in certain recipes, along with other properties that can make it a drawback. Your success when using it will depend on your understanding of how it functions and what to expect from it. Below is a look at some of the dos and don’ts of cooking with brown sugar.
Vanilla powder and vanilla extract offer two ways to add vanilla flavor to desserts, beverages, and pastries. While they are both effective, they do not have exactly the same characteristics. In the SPICEography Showdown below, we compare them so that you can decide which is right for your application.
A salty gravy can ruin a meal. As a component that is supposed to tie everything together, gravy’s role is integral but usually limited to the background. Too much salt instantly brings it to the forefront in an unpleasant way. A salty gravy can result from the addition of too much salt, but it can also come from excessive reduction. While you will not be able to remove the salt, there are remedies for this issue. Fix your salty gravy by following the tips below.
Some recipes require ascorbic acid to keep fruit from browning. It is also useful as a dough improver or dough conditioner in that it strengthens the gluten in bread dough. If you are working with apples or other fruits that are subject to enzymatic browning or want to make bread with a finer crumb, you may need to find some ascorbic acid. If you prefer to use something else to achieve similar effects, consider one of the ascorbic acid substitutes below.
Cream of tartar and baking powder have a lot in common; you should have them both on hand if you bake pastries regularly. While these two ingredients do share some of the same properties, there are some significant differences between them and the ways that they are used. Read on to see how cream of tartar and baking powder compare to each other.
Sage is a popular herb in both European and American cuisine. Many Americans recognize sage as the herb that shows up in most recipes for Thanksgiving turkey and stuffing. It is a member of the mint family and has a unique flavor that can be described as minty and earthy with light piney and citrus notes. While it is familiar to many, it has some unique characteristics and should be used carefully. Consider the following dos and don’ts of using sage.
The history of ascorbic acid (or vitamin C) as a food additive began with the identification of vitamin C deficiency, also known as scurvy.
A British naval surgeon named James Lind was the first to identify the benefits that citrus could have for people suffering from vitamin C deficiency. He documented the connection between vitamin C and scurvy around 1747. At this point in history, deficiency in vitamin C was known to kill thousands of British sailors each year.