The leaves of rosemary have bright, intense aroma, reminiscent of a complex mixture of lemon, camphor, eucalyptus and pine. Rosemary harmoniously complements the taste and smell of the drink, giving it a subtle spiciness, and its properties extra strength. Today this healthful drink is invaluable for its powerful antioxidant properties
and ability to treat many diseases. It is enriched with vitamins: beta-carotene, thiamin, Riboflavin, Niacin, vitamins B6 and B12, Biotin, Pantothenic acid, vitamins C, D, E and K. Rosemary respected for powerful antioxidant properties and ability to treat many diseases, as it is filled with many vitamins: beta-carotene, thiamin, Riboflavin, Niacin, vitamins B6 and B12, C, D, E, K, Biotin, Pantothenic acid. The therapeutic properties of rosemary is due to essential oils and antioxidants such as carnosol and ursolic acid and other biologically active substances that prevent DNA mutations and the formation of tumors. Doctors recommend to use rosemary during treatment and rehabilitation after strokes, Continue reading
First I want to make some clarifications. In today’s article we will talk about the black tea, but Chinese classification of tea accurate and correct its name – red. It is called so because of the reddish colour of the brew, which he gives when brewing, and color of tea leaf that has red undertones. However, in Russia caught the name of black, so I will use the familiar to hearing the name. Although black tea in China called Puer.
What is the best black tea?
Since the days of merchant trade in our country to the black tea has attached the adjective “bulk”. «Bai Hao” with the Chinese means white fluff. When Chinese manufacturers were selling tea to the Russian merchants, they kept saying “Bai Hao” and pointed to a soft white fluff tea leaves. Most interesting is that Russian Continue reading
Many spices and seasonings came to us from the East. Diverse in flavor, taste, and smell, they make our kitchen more rich and refined. One of these spices – ginger, which traces its history from Western India and South-East Asia.
This perennial plant belongs to the ginger family. It is grown widely in warm climates for medicinal and culinary purposes.
Ginger is also called the “horned root”, and this is no accident. Branched rhizomes and shoots do look like horns. Depending on the degree of processing of the root distinguish black and white ginger. Black is more pungent and tart, because he undergoes little processing, and the white is more gentle, he is subjected to a more Continue reading