Tag - vegetables

The science of vegetables (and for that matter fruits), is more extensive than you might think. What about?:

  • The chemistry of its colours
  • The unique texture
  • The bitterness of a product like Brussel sprouts
  • The spiciness of peppers
  • The role of zucchini in a cake (in a chocolate cake to be precise)
  • Why it can be hard to soften an eggplant
  • How smart packaging can extend the shelf life of vegetables without any added ingredients
  • The fact that vegetables respire, even after harvest
  • Or the popping of popcorn (did you know not everyone corn can pop?)

Or continue reading for a lot of other interesting topics.

Various peppers, fresh, dried and powdered, plenty of capsaicin on this photo

Spicy Science – On Capsaicin and Peppers

Ever experienced happily taking a bite from a dish or a newly developed product only to discover your mouth is on fire? That the dish is just a tinge spicier than you expected, even though you’ve prepared it the...

chocolate zucchini courgette cake with frosting

Why zucchini makes a moist chocolate cake

We are facing a zucchini overload. Our two courgette plants have been giving us a new courgette at least twice a week. As a result, we’ve been eating a lot of courgette. So much so that we just didn’t feel...

purple carrot cake with icing

Purple carrot cake – Baking with purple carrots

Carrots are orange, aren’t they? No, not necessarily! Purple and yellow carrots are a relatively new variation of carrots in our supermarket (at least in my perception, until I found out it’s actually the...

Yellow vs red tomatoes – Colour science

Fruits and vegetables are probably the most colourful foods on our table. Meats and fish are all pretty similar (white/reddish), carbs are often yellow/brown/white, but fruits and vegetables can be so many different...

eggplant from the oven with pomegranate and buttermilk dip

Cooking Eggplant & Eggplant Science

Some vegetables can be thrown in boiling water, scooped out after a couple of minutes and just taste good by themselves (e.g. Brussel sprouts!). Others need a little frying in a frying pan and they’re good to go...