LesserEvil, a Danbury, Ct.-based snack company, has partnered with artisanal ghee brand Fourth & Heart to introduce Oh My Ghee, an organic, butter-flavored popcorn made with Himalayan pink salt and premium grassfed ghee. The ghee, a class of clarified butter, is loaded with vitamins A, D, E and K, as well as butyric acid. The popcorn is said to be a great source of fiber, as well as kosher, USDA Organic-certified and Non-GMO Project-certified. SRP is $3.99 per 5-ounce bag.
PRODUCT IS OU-D CERTIFIED
In: General Topics, Health, Kosher Kitchen, Kosher New Products, Kosher News
White Chocolate Cherry, Limoncello Pistachio added to Nonni’s Biscotti line
Nonni’s Foods is introducing two new limited batch flavors to its seasonal biscotti product line: White Chocolate Cherry Biscotti, which are filled with cherries and white chocolate, and delicately drizzled with white chocolate icing; and Limoncello Pistachio Biscotti, which are made with real pistachios and tangy lemons, dipped and drizzled in gourmet white chocolate
In: General Topics, Kosher Desserts, Kosher Kitchen, Kosher New Products, Kosher News
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20 Fun Facts About Pasta
By: Liz Flynn
Pasta is one of the most well-known foods in Italian cuisine. It has become a staple food not only for the Italians but in homes across the globe. While pasta may seem like a simple ingredient, it is actually far more interesting than you would expect and here are 20 facts that prove this.
The first written reference to pasta was in 1154.
Greek mythology is the source of the earliest reference to a pasta maker. The God Vulcan invented a device to turn dough into strings.
There are over 600 different varieties of pasta.
These varieties of pasta have over 1300 different names. What a pasta is called depends on the country and the region.
Fresh pasta is made of just four ingredients; flour, olive oil, egg and salt.
Worldwide, the three most popular types of pasta are macaroni, penne and spaghetti.
‘Al dente’ is the traditional way of cooking pasta. This translates as ‘with bite’.
If dried pasta is used, it will double in size when cooked. Fresh pasta swells only slightly.
Pasta is actually a type of noodle.
While in modern cooking the pasta is usually boiled, the Ancient Romans would fry their pasta.
Pasta, especially the whole wheat variety is a healthy food. It is low in calories and fat but contains plenty of vitamins, minerals and nutrients that are needed as part of a healthy and balanced diet.
Traditionally, pasta was eaten by hand rather than with cutlery.
Italians are the biggest producer of pasta in the world as they produce 1,432,990 tonnes annually.
The Italians export 1.7 million tons of pasta each year.
It is believed that pasta can benefit dogs and cats by supporting their growth development and giving them healthy and glossy coats. Therefore, pasta is an ingredient in many pet food products.
There is a worldwide group of people who eat and discuss pasta. This is the National Pasta Association.
In Italy, the average person eats 60 pounds of pasta a year.
The United States dedicates a whole month to pasta as October is National Pasta Month. This coincides with National Italian Heritage Month.
In 1884, the first American pasta factory opened in Brooklyn, New York, It was managed by a Frenchman who used a horse to power the machinery.
A fun fact to finish….. if you cook pasta correctly and then throw it at a wall, it will stick!
This goes to show that pasta is far more interesting than you could ever have expected. Now, when you are cooking your favorite pasta dish, you will look at this ingredient in a whole new light.
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In: General Topics, Health, Kosher Kitchen
Cool facts about almonds:
The almond fruit technically isn’t a nut but a drupe. The part we eat is the kernel, or seed, inside the elongated stone (shell). Other drupes are peaches, plums, cherries, walnuts and pecans.
University of Haifa researchers discovered that almond flower nectar contains a unique poison that does not harm bees, and which bees find irresistible. The scientists speculate that this toxic substance therefore gives the almond tree a reproductive advantage.
Almonds provide calcium, protein, vitamin E, magnesium, phosphorus, potassium, zinc, copper, manganese, B vitamins, natural fiber, antioxidants and cholesterol-lowering monounsaturated fat. Studies show they protect against diabetes, gallstones and cardiovascular disease.
While the United States produces the most almonds in the world, Israeli almonds are larger, tastier, and contain 10% more calcium than American and most other varieties.
Last summer, Almond Board of California Director of Agricultural Affairs Bob Curtis and almond grower Don Cameron of Terranova Ranch joined a delegation from the California Department of Food and Agriculture in a fact-finding trip to see how the Israel’s advanced irrigation and planting strategies and technologies lead to better efficiency and sustainability.
The biblical book of Genesis describes almonds as “among the best of fruits.” There are nine additional mentions of almonds or almond blossoms in the Hebrew Scriptures. In Christian iconography, almond branches symbolize the virgin birth.
The seven-branch menorah (candelabra) in the Holy Temple was meant to resemble an almond blossom as described in Exodus: “Three cups, shaped like almond blossoms, were on one branch, with a knob and a flower; and three cups, shaped like almond blossoms, were on the other… on the candlestick itself were four cups, shaped like almond blossoms, with its knobs and flowers.”
Almond oil is used in many made-in-Israel cosmetics such as body butter and facial scrubs and creams. Almond oil is also used in traditional medicines, aromatherapy and pharmaceuticals.
The word “almond” derives from the Greek word “amygdala,” which is why the almond-shaped structures in the brain are called amygdalae.
The Hebrew word for almond, shaked (pronounced “shah-kaid”) is also a popular name for both boys and girls.
There’s an entire museum in Israel dedicated to marzipan, also known as almond candy dough, at Shaked Tavor in Kfar Tavor in the Jezreel Valley. Shaked Tavor offers Tu B’Shvat tours and year-round marzipan and chocolate workshops on Fridays and holidays.