Flavor
Useful properties satisfying Rooibos
This drink is known by different names: Rooibos, redbush, beverage Bushmen. The natives of Africa call it his own, that is closest to the name Rooibos . In our company, respectively the principle of “true values”, we stick to this name.
Rooibos has many useful properties. Their study worked in different countries, most extensively in Japan, where Rooibos is especially popular today.
In African Rooibos tea was found vitamins a, C, P, E, trace elements (magnesium, calcium, copper, iron, fluorine, sodium, potassium), aromatic
oils, eight phenolcarboxylic acids, which have antibacterial action. Flavonoids, also included in the composition satisfying Rooibos . have a broad spectrum of activities – from increasing the strength of capillary walls to wound healing.
First, Rooibos improves the immune system.
Vitamin C, trace minerals and flavonoids to help fight infection, support the body’s defenses.
The second Continue reading
Liquors.
Liqueur chocolate
300 g dark chocolate, 1 liter of vodka, 0.5 kg of sugar, 1 Cup of water.
Chocolate grind, pour vodka, insist week, shaking daily. Make syrup of sugar and water, add to the chocolate tincture, filter, bottle, cork it.
Liquor ash
1 liter of sugar syrup, 1 kg of ash, 2 liters of vodka, spices (cloves, cinnamon and lemon peel) as desired.
The bottle to fill with ash, pour cold sugar syrup, vodka and close the cap. The bottle stand in a warm place and infuse for three weeks. Prepared liquor is filtered and bottling.
The liquor from the hips
500 g frozen rose hips, 1.5 liters of vodka, 250 g sugar, 200 ml water, orange peel, cinnamon.
Dogrose berries and orange peel with cinnamon infuse in vodka for 10 days. Continue reading
How to cook cocoa pravilno
Drink cocoa, or (as it is called in America) hot chocolate has a long history of origin. Several thousand years ago the indigenous people of South America knew how to cook cocoa, which they called “xocoatl”. Actually, to them we owe the word “chocolate”. It was a part of their daily diet, and the seeds of the cacao tree were used in the settlements as units of money. Later, in the 16th century, the colonists brought the seeds and drink recipe on the big continent. And since then, the first notable population (new in those days was appreciated very expensive), and then the rest tried bright, slightly tart taste of cocoa. Initially in its preparation did not use milk or cream, and then, from about the 19th century, began to add these familiar ingredients. Today there are many
ready-soluble species of cocoa. But is it possible to make a real drink, using the powder from the jar, where, in addition to the main component, there are definitely flavors and other not so useful substances! Much better early in the morning Continue reading
