Scientific Name: – Katharina tunicata Katharina tunicata (Wood, 1815) is commonly known as the Black Katy chiton, Black Leather chiton, Black chiton, or Leather chiton. Capable...
Ingredients that are used to lighten the texture and increase the volume of baked goods such as breads, cakes and cookies.
A leavening agent is any one of a number of substances used in doughs and batters that causes a foaming action that lightens and softens the...
Scientific Name: – Allium porrum The leek is a vegetable that belongs, along with onion and garlic, to the genus Allium, currently placed in family Amaryllidaceae,...
Scientific Name: – Citrus limon The lemon is a small evergreen tree native to Asia, and the tree’s ellipsoidal yellow fruit. The fruit is used for...
Scientific Name: – Melissa officinalis Lemon balm (Melissa officinalis), not to be confused with bee balm (which is genus Monarda), is a perennial herb in the...
Scientific Name: – Cymbopogon citratus Cymbopogon citratus, commonly known as lemon grass or oil grass, is a tropical plant from Southeast Asia. Cymbopogon citratus is abundant...
Scientific Name: – Microstomus kitt The lemon sole, Microstomus kitt, is a flatfish of the family Pleuronectidae. It is native to shallow seas around Northern Europe,...
Scientific Name: – Thymus pulegioides Thymus pulegioides (common names broad-leaved thyme, lemon thyme) is a species of flowering plant in the family Lamiaceae, native to Europe....
Scientific Name: – Aloysia triphylla Aloysia citrodora is a species of flowering plant in the verbena family Verbenaceae, native to northwestern Argentina and southern Bolivia. Common...
Scientific Name: – Lens culinaris The lentil (Lens culinaris) is an edible pulse. It is a bushy annual plant of the legume family, grown for its...
We would like to show you notifications for the latest updates.