Healing properties of green tea known to mankind since ancient times. In the East, where many centuries taste preferences were on the side of green tea, believed that the tea party is not only fun, but the most direct and shortest route to healing. According to Japanese tradition of drinking tea is the path to harmony and emotional balance, besides tea purifies the blood, regulates the digestive tract, invigorates the body and causes the muscles of the body to tone. Already in ancient times, scientists knew several dozen medicinal properties of tea, among which the fight against excess weight, neutralization of toxins and even poisons, strengthening
The main advantage of any, including, of course, Continue reading
How to make coffee at home – this question will certainly arise before any person, pierced and appreciate the many virtues of this magical drink. And in this article we will try to give You if not a complete answer to this question (because the coffee actually can talk for hours), then at least to give You a fair idea about the “magical process” and share some exotic recipes.
First of all, you need one clarification – in a further story about how to make coffee, it would be only natural (that is, coffee beans).
Detail how to properly prepare instant coffee, does not make sense.
So, the natural coffee recipes are some of my well-known secrets that you must follow to get a drink did not disappoint You with its taste and aroma.
First, the coffee beans should not only be Your preferred varieties, 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