flavors

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Day #30 : Soft Swerve

Today I went to have an ice cream shop with my friends which recently opened in Chinatown called ‘Soft Swerve’. The ice cream shop offers unusual flavors, you can order vanilla but you will also find Asian-inspired ice cream flavors like ube, matcha and black sesame. Ube which has become a sensation, is a purple yam, made popular by a Filipino dessert called halo halo. Purple yam is common in a couple of countries in Asia, including the Philippines. At first all of us were skeptical about eating a yam-flavored ice cream but it is as delicious as it looks. You can also swirl two flavors together in either a black chocolate or red cinnamon cone. They have unique toppings as well which include strawberry syrup, toasted coconut and fruity pebbles. Some signatures sundaes are named after city streets in New York which include Mulberry street and Mott street.  So next time you’re craving something for desserts, you know where to go for some sweet purple ice cream!

Flavors in Korean!~

Food is one of my most favorite things in the world! A nice meal with a great group of friends is especially refreshing and satisfying! Today lets learn the words for different flavors in Korean!~

*remember to try and sound out each word before peeking at the romanization!~

달다 (dal da) to be sweet
시다 (si da) to be sour
쓰다 (sseu da) to be bitter
짜다 (jja da) to be salty
맵다 (maeb da) to be spicy
맛있다 (mat it da) to be tasty
맛없다 (mat eob da) to be not tasty

Hope this helps and happy studying!~

Mother Nature's first aid kit: Know the flavors

1. BITTER

Bitter flavors, which are first tasted in the mouth, help the immune system that lies within the gut; they aid production of white blood cells, generally empowering immune responses and helping to fight many diseases of the immune system, from candidiasis to AIDS. They help to burn up excess fats in the body, quickly providing the necessary energy. For the very underweight, few bitter foods should be consumed unless they are being used for a specific reason, like ridding the body of worms.

  • food examples: gentian, artichoke, olives and olive oil, dandelion leaves, chicory, nasturtium leaves

Note: Bitters often come in the form of wild greens in spring, but they are still available in the summer. They are often combined with aromatics like fennel seed, cumin seed, and caraway seed to help cool, calm, and soothe the digestive tract.

We owe it to ourselves to eat bitters and sours. The taste helps to destress and calm the nervous system, balancing and grounding, preventing overextensive output of nervous energy.

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2. SOUR

The sour flavor heals and nurtures the liver and gallbladder by deep cleansing and cooling, making the digestive process largely passive, which in turn has a positive emotional effect. A cleansed and cooled liver and gallbladder readily release the positive emotions of joy and happiness. These are two important emotions for the well-being of the immune system in general.

  • food examples: limes, lemons, sorrel, sauerkraut, pineapple, apple cider vinegar

Note: Pineapples are sour-sweet, and the bromelain in them is a prime digestive, scavenging for and helping to finish off half-digested foods.

You can pickle foods easily using apple cider vinegar. This type of vinegar helps regulate the balanced output of stomach acid, correcting overactive and underactive conditions.

The sour flavor can really be exciting, and chiles, which couldn’t ordinarily be eaten raw, can be when softened by the pickling process.

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3. SALTY

Salty foods heal and nurture the kidneys, adrenals, bladder, and thyroid.

  • food examples: all sea vegetables (kelp, nori, wakame), parsley, celery

Note: Do not use too much salt, as the kidneys will suffer. The dangers of high salt intake are so well publicized that it is almost more important to say, these days, that a little good-quality salt should be consumed — some people need more than others.

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4. SPICY

The taste of spicy really sums up two flavors, hot and pungent. Spicy foods support and nourish the lungs and colon, opening both and allowing them to operate with the ease they should. They generally aid circulation, encouraging the delivery of oxygen and nutrients and the expulsion of waste products and toxins.

  • food examples: hot peppers, mustards, horseradish

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5. NEUTRAL

  • food examples: rice, potatoes, sago, arrowroot, banana, yam, turnip, parsnip, millet

Note: They nurture and ground the body, feeding and toning. They are one of the most unifying of all flavors, providing harmony and balance.

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6. SWEET

Sweet flavor heals and nurtures the stomach, spleen, and pancreas, thus improving digestion, if used in a balanced way. Best eaten in the morning.

  • (healthy) examples: real maple syrup, brown rice syrup, barley syrup, cold-pressed organic honey, date syrup, whole licorice, sweet herb (Stevia), peppermint leaf

Note: Sugar inhibits the ability of white blood cells to destroy bacteria. Just 2 TSP is enough to diminish our immune-system response dramatically; it also consumes calcium, stripping the body of one of its most necessary minerals. If sugar is to be used, then real cane sugar is rich in essential minerals and vitamins and provides a better alternative than most.

Blackstrap molasses is sweet and loaded with iron and calcium. Sweet herb (Stevia), which is 300 - 500 times sweeter than sugar, does not feed yeasts, fungi, and other unwanted gastrointestinal microorganisms, and it helps improve digestion by stimulating the pancreas.

Fact: With the constant availability of sugar reaching huge proportions over the past several decades, “sweet diseases” have increased and, in parallel to them, mental afflictions. It is not just our pancreas, teeth, and waistlines that are affected; our whole emotional state suffers. Artificial sweeteners are a further perversion of the problem — not only poisoning, but also increasing appetite in many cases!

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7. PUTRID FERMENTED

Putrid fermented foods support the immune system immensely and sustain the body.

  • food examples: miso, sauerkraut, and tofu

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8. UMAMI

This taste is used frequently in Japan to add “richness” to a meal. These are rich in glutamates, isosinate, and nucleotides.

  • food examples: seaweeds, Parmesan cheese, shiitake mushrooms, naturally fermented soy sauce

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The Complete Home Guide to Herbs, Natural Healing, and Nutrition by Jill Rosemary Davies

~ Blessed be ~