36. Chives (Allium schoenoprasum) Native to Europe, Asia, and possibly North America (it’s disputed if it’s native to or was brought to North America). Heat destroys the mild flavor of chives, so they should be added to dishes at the end of cooking. Flavor is similar to the green...
Types of Asian Spices Many dishes from the Asian continent are full of intense flavors that are hard to reproduce without using native spices. AuthenticVietnamese pho, Thai coconut-based soups, and Chinese stir-fries rely on the spices below to create an appetizing balance of taste and aroma....
Abstract Extensive research within the last several decades has revealed that the major risk factors for most chronic diseases are infections, obesity, alcohol, tobacco, radiation, environmental pollutants, and diet. It is now well established that these factors induce chronic diseases through induction ...