Fascinating Food Facts That Will Make You A Better Chef
Officially berries are defined as fleshy fruits produced from the ovary of a single flower. And strawberries, raspberries, and blackberries do not meet this criterion.
Avocados and bananas are fleshy fruits produced from the ovary of a single flower, so they are technically classified as berries.
And grapes are berries too.
Grapes are born from a single ovary, therefore they are berries too.
Although a bit taller than your everyday grass, sugarcane is technically classified as a grass.
Peanuts are not nuts, they are actually considered beans.
White chocolate is made with cocoa butter, milk solids, and sugar, and does not contain cocoa solids that give the traditional darker chocolates their recognizable flavor and color.
There’s a lot of debate regarding quinoa being a grain or a seed. Biologically speaking quinoa is a seed that is harvested from a tall, leafy plant that is not a cereal grass. It is a close relative of spinach, beets, and chard.
While in the kitchen eggplant is treated as a vegetable because we do not eat it raw for its sweetness, scientists classify it as a fruit since it has seeds inside.
Anything that has seeds inside is scientifically classified as a fruit. And we have all seen tomatoes filled with seeds. So, however you eat them, raw or cooked, tomatoes are biologically classified as a fruit.
We have all seen the inside of peppers that are laden with seeds, therefore no matter how we use them in the kitchen, they are fruits.
Just like bell peppers, hot chili peppers are also considered fruits.
No seeds here, so Rhubarb gets classified as a vegetable, not a fruit.
The presence of seeds inside okra classifies them as a fruit.
The crabsticks that you buy from the supermarket are not made from crab. They are in fact a mixture of starches, fillers, and white fish paste, that’s rolled into the shape of a crab leg. This is usually not gluten-free and has orange food dye to make it appear more “crabby.”
The green paste called Wasabi that you get served every time you visit a Japanese restaurant is most likely not the real thing. This fake, pungent pale green paste is most likely a mixture of horseradish, mustard, and food coloring that is much harsher in taste than the real thing.