Food

Friday, 15 May 2026
16 facts about Chocolate
16 facts about Chocolate
A delicacy not only for a sweet tooth
Chocolate is one of the most popular foods and flavors in the world. It was already known 4 thousand years ago. The ancient inhabitants of today's Mex ...

Did you know?

Mozzarella
Mozzarella received the Traditional Specialties Guaranteed (GTS) certificate from the European Union in 1998.
This system requires mozzarella sold in the EU to be produced according to a traditional recipe. The certification does not specify the source of the milk, but suggests it to be whole milk.
Kimchi
Kimchi has a positive effect on the heart, lowering cholesterol and sugar levels.
Cheddar
It is the most popular cheese in the UK.
In the US, it ranks second just behind mozzarella.
Eggs
The structure of the egg was once seen as analogous to the structure of the cosmos.
According to this theory, the eggshell was supposed to be the sky, the membrane inside the sky with clouds, the egg white symbolized water, and the egg yolk symbolized earth and minerals.
Beer
The most popular bottom-fermented beers include Pilsner, Lager, Dark lager, Helles, Bock, Märzen, Baltic Porter, Black Malt, or Patent Malt.
Sushi
The first type of sushi was nare-zushi.
It was a combination of fermented rice with preserved fish, which was partially fermented and partia ...
Maple syrup
The Indigenous peoples from the Northeast of North America were the first to obtain maple syrup.
This happened long before the arrival of Europeans, as evidenced by archaeological sources and tradition.
Eggs
World Egg Day falls on the second Friday in October.
In many cultures around the world, the egg symbolizes new life, the triumph of life over death, a pe ...
Coffee
The first coffee plantations in Brazil were established in 1719.
The Portuguese stole coffee seedlings from Guyana and established plantations in Brazil, making coff ...
Halva
Despite being a high-calorie product, halva is very beneficial.
Although it contains 468,9 kcal in 100 grams, it has a high nutritional content of beneficial fatty ...