Herbs and spices enhance the smell and taste of food. It is important to learn what proportions work best. Mild spices and herbs can be blended successfully, since each flavour will have a chance to come through. It is also very important not to mask a mild spice with a stronger one. In this video, I will share with you how to balance different flavour concentrations. Read more →


Greens beans are also a rich source of the equally important vitamin A (notably through their concentration of carotenoids, including beta-carotene). And, as you know, when you chew on green beans they contain loads of useful fibre, which helps prevent colon cancer. In addition, green beans are packed with vitamin C, riboflavin, potassium, iron, manganese, foliate, magnesium, and thiamine. Read more →


Clove have warming, antibacterial and antiseptic properties, therefore, it relieves pain, lessens nausea and prevents or relieves vomiting. 2. Clove is often used as a topical tooth and gum painkiller. Chewing on a piece of clove after meals helps remove bad breath. 3. Clove has great preventative valve for a number of disorders. For example, it discourages blood platelet clumping, which is associated with cardiovascular disease. Read more →