Food Facts for Kids
Tasty facts about the food we eat
The traditional French baguette is legally protected by a 1993 government decree called the 'Bread Decree.' True baguettes must be made on the premises where they are sold and can only contain flour, water, yeast, and salt.
What we call a ginger 'root' is technically a rhizome — an underground stem that stores nutrients. The same is true for turmeric and galangal, all of which are related plants.
When Coca-Cola was invented in 1886, it contained a small amount of cocaine from coca leaves. The cocaine was removed from the recipe by 1903, but coca leaf extract (with the cocaine removed) is still used as a flavouring today.
All almonds sold in the United States must be pasteurised by law, even if the bag says 'raw.' This rule was introduced after two Salmonella outbreaks in the early 2000s linked to California almonds.
The world's first coin-operated vending machine was invented by an ancient Greek engineer named Hero of Alexandria around 50 AD. It dispensed holy water in temples when a coin was inserted.
Not all corn can be popped — only a specific variety called Zea mays everta will pop. Popcorn kernels have a special hard outer shell and a starchy, moist interior that turns to steam and explodes when heated.
Real wasabi is extremely difficult to grow and very expensive, so almost all 'wasabi' served in sushi restaurants outside Japan is actually green-dyed horseradish mixed with mustard. True wasabi loses its flavour within 15 minutes of being grated.
The Aztecs drank chocolate as a bitter, spicy beverage mixed with chilli peppers and water — nothing like the sweet hot chocolate we know today. They considered it a sacred drink reserved for warriors and royalty.
Cashews are always sold shelled because the shell contains a caustic oil called anacardic acid that can cause serious skin burns and blisters. Workers process them by hand using thick gloves and protective gear.
Kopi luwak, sometimes called civet coffee, is the world's most expensive coffee. It is made from beans that have been eaten and passed through the digestive system of a civet cat, which is said to improve the flavour.