Superfoods that fly under the radar
Mention super food and names like chia seeds, quinoa and avocado roll off the tongue. In the ‘super’ kingdom though, there are some low profile stars that are equally rich in goodness. Here are a few you might have missed.
Euglena Cultivated in Okinawa, Japan, euglena is microscopic algae that has a cell membrane instead of a cell wall, making its nutrients easily permeable. That’s a good thing since its plant-and-animal make-up gives it abundant nutrients found in both groups.
To be exact, it contains 60 nutrients such as vitamins C and D, iron, calcium, fatty acids DHA and EPA, chlorophyll, and paramylon, a starch-like carbohydrate that functions like dietary fibre. Due to the detoxification properties of paramylon, euglena improves the immune system, regulates bowel movements and improves energy levels. Euglena P-3 supplements ($120 per bottle) are available at retailers such as Nishino Pharmacy and Welcia-BHG Pharmacy.
#06-09 Mapex Building, 37 Jalan Pemimpin. Tel: 6353 5560; healthpro.com.sg
Black Garlic
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New Blood
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Sharing Is Caring
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The South Asian Misnomer
Incredibly diverse and varied than most know, Indian food is far more intriguing than butter chicken or thosai. Here is a crash course on the extensive cuisine from region to region, recognisable for the seemingly infinite ways of using spices.
Keepers Of The Spice Trade
From its glory days along trade routes to pantry staples all over the world, spices have become so commonplace that we’ve taken them for granted. For these three trailblazers, however, spice is their livelihood and motivation: Langit Collective working with indigenous rural farming communities in Malaysia; IDH’s Sustainable Spice Initiative; and chef Nak’s one-woman mission to share forgotten Khmer cuisine.
Sugar, Spice And Everything Nice
Like food, spices bring vibrancy and variety to alcoholic beverages. Surfacing in unexpected ways on the palate, find everything from cumin to tamarind, cloves to cardamom enriching these drinks.
Building Blocks From The Archipelago
For the smorgasbord of dishes found in Indonesian cuisine, it is a little known secret that the modest bumbu, in all its variants, is the bedrock of such flavourful fare.
