The post discusses the discovery of jujube fruit, or ‘giuggiole’ in Italy, which has a tough apple-like texture and a central stone. It compares fresh Italian jujubes with dried Shandong jujubes, detailing their differences. The post also highlights jujube’s historical significance, culinary uses, and health benefits over centuries.
Category Archive: Ingredients
My gigantic rhubarb whose stalk’s circumference is over 20cms
I had so much fun researching this topic and not because it is intrinsically funny, but more because […]
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I think one of the first tastes I vividly remember is the taste of National Health Service orange […]
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Not to be an old fusspot but Posset today is not what it used to be. In fact, […]
Mahlab, the cherry spice.
Curious Foodies 