Food

Tuesday, 30 June 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 ...

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Chocolate
It contains many valuable minerals and a certain amount of psychoactive substances.
It contains magnesium, potassium, calcium, manganese, copper, zinc, and iron, as well as caffeine, t ...
Honey
Honey is also obtained industrially, but then we are dealing with artificial honey.
It is obtained by decomposing complex sugars (usually from potato syrup) sucrose or isoglucose (high ...
Mozzarella
In the production of Mozzarella di Bufala Campana, a maximum of 60 hours may elapse from the milking of the buffaloes to the start of cheese production.
The milk is then acidified by adding rennet thereto. It must come from a buffalo from the same, or a ...
Halva
Sesame halva is popular in the Balkans, Far East, and the Mediterranean.
Its key ingredient is tahini (sesame paste), sweetened with glucose, sugar, or honey, with various additions–pistachios, chocolate, cocoa, and vanilla or orange scent.
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.
Cheddar
Cheddar is native to the United Kingdom.
It took its name from the village of Cheddar in the county of Somerset in southwest England. It was ...
Kimchi
Kimchi comprises salted and fermented vegetables.
The base of the most common kimchi includes various types of cabbages and radishes.
Parmesan
There are many Parmesan-type cheeses.
Perhaps the best known is Grana Padano, produced in Lombardy, where "Padano" refers to the Po Valley ...
Kimchi
The traditional way of preparing winter kimchi (kimjang) was inscribed on UNESCO’s Representative List of Intangible Cultural Heritage of Humanity in 2013.
Honey
The color of honey depends on the presence of various pigments.
Carotenoids (beta-carotene and xanthophyll) are the most important.