Eggs have been part of our diets since the dawning of time. Yet only now are we learning the full extent of the nutritional wonders ande pack, and how beneficial they are in promoting lasting health benefits. Loaded with 13 essential vitamins and minerals, an egg or anda also provides key sources of these important nutrients that are needed as part of a healthy diet to help you be your best.

In #Spain, traditional Spanish #bread or pan is a long #loaf, similar to the #French #baguette but wider and shorter, generally called “barra” and many other different names along the country like “pistola” or “bastón“. One can buy it freshly made every morning in almost every supermarket or traditional bakeries called #Panaderías, where there is a large assortment of #Spanishbread.

Onion (Allium cepa Linn.) also known as the bulb onion or common #onion, is a #vegetable that is the most widely cultivated species of the genus Allium. Onion is a border­line case between #spices & #vege­tables. While, it is used chiefly for #flavour in some #recipes, it plays the role of a vegetable in others to add #nutri­ents & volume.

Spanish Almonds Tapas – Roasted & Salted Almonds – Almendras con sal Recipe – Almonds are used extensively in Spanish cooking, both whole and ground, in sweetmeats and to thicken sauces. Roasted and salted almonds make a fine grab for that perfect snack over drinks.

Home cured and pickled olives are the ones most frequently are included in the top tapa bars of the Southern Spain. Flavourings include herbs, garlic and wine vinegar with sometimes a chilli or two and maybe chunks of lemon or bitter orange to add flavour and piquancy. As the year goes by, the olives become sweeter and more pickled as they ferment, a natural process as it is with wine.

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Wasabi (Eutrema japonicum or Wasabia japonica) is also known as the Japanese horseradish. It is an herbaceous perennial & one of the common condiments to be found in several Asian regions. It belongs to the same Brassicaceae or Cruciferae family of plants such as cabbage and horseradish but it is not in any way related to the species of horseradish.

Cookware – Not that everything in the #kitchen need be top-notch and terribly expensive, as some items are worth splurging on while others can easily be saved on. Good #cookware essentials are definitely worth investing in as in many cases it will last a lifetime and work out to be more economical than spending money on cheap, inferior pieces that constantly need replacing.

Thyme is a Mediterranean herb with dietary, medicinal, and ornamental uses. It comes from the mint family & has over 400 subspecies. A low-growing hardy perennial, thyme is a fragrant herb with small, fragrant leaves and thin, woody stems. The culinary varieties are evergreen.

Indian Bay Leaf or Indian Bay Leaves (Cinnamomum tamala) are known as Tej Patta which translates into “pungent leaf”. Apart from spice Tej Patta has several health benefits too. Burning Indian Bay Leaf is said to help fatigue, varicose veins, painful joints, and viral infections.

All About Tarragon (Artemisia dracunculus) | Uses & Health Benefits of Tarragon. Tarragon (Artemisia dracunculus) is also called the “king of herbs”. It is one of the great culinary herbs. Tarragon is a kitchen staple in French cuisine, fondly called the “King of Herbs”.

Tamarind (Tamarindus indica L.) is the only im­por­tant spice of African origin. Today, it is a much-valued food in­gre­dient in many Asian or Latin Ameri­can recipes. The sour and fruity taste of #tamar­ind merges well with the heat of #chillies and gives many South Indian dishes their hot and sour character, and their dark #colour.

Sweet Flag (Acorus calamus) is also known as Calamus, Sweet Rush or Sweet Cinnamon although the roots taste like ginger. Also known as Calamus it has a spicy fragrance to it with the leaves having lemony overtones. It’s a forager’s treat, as you can eat the raw, partially grown flower stems of calamus. In Spring, the young stalks, with half-grown leaves packed inside them, are sweet and tasty raw in a salad.

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