Fountain of Youth – The Reishi or Lingzhi mushroom

This week we made some Reishi / Lingzhi mushroom (Ganoderma lucidum)  tea.  While the thought of mushroom tea might not conjure the most tasty image, it actually tasted pretty good.  It has an earthy, mellow and slightly sweet taste – just the right flavor for earthlychow. Reishi / Linghzi mushroom is considered a powerful anti-aging … Read more

Yellow Root Tea – Not for the faint of heart !

This week we made some yellow root tea.  Yellow root has been used as a dyeing agent and folk medicine by Native Americans and early settlers.  Even today, it is still used in rural areas of the Southern US as a home remedy for many ailments.  I bought some of this root at a local … Read more

Delicious Indonesian Coconut Pudding – Tepung Hunkwee Puhun Tjemara

This week we made some delicious Indonesian Coconut Pudding.  I picked up this package (with Super Quality!) at the local Asian store for around 50 cents and had no idea what it was.  After a little searching on the Internet, I was able to determine that this was Indonesian coconut pudding. Yummy!  Luckily, I had … Read more

Chinese Herbal Soup – A Tonic for General Good Health – Uses 10 of the most important Herbs in Chinese Medicine

Traditional Chinese Medicine (TCM) is an intricate and complex medical system used in China.  Practitioners undergo many years of formal and informal eduction to perfect the graft.  There are, however, various herbs and concoctions that are used by the Chinese general population.  Chinese Chicken Herbal Soup is one of those.  Just as chicken soup is … Read more

Trying out Indian Ready to Eat Meals for 99 cents – Dal Makhani – Navratan Korma – Paneer Makhani

During my my last trip to the local Indian market, I picked up several ready to eat Indian meals for 99 cents each.  A quick look at the ingredients list, showed that there was little to any chemicals or preservatives in these (everything was pretty natural), in addition to a good dose of fiber; although … Read more

There is a world of difference between white turmeric and yellow turmeric

Although I’d been using turmeric for a few years now, I had only been using the standard yellow turmeric.  Recently, I picked up some white turmeric to experiment with in some new culinary dishes.  As with anything, fresh is always better than dried.  For the longest time, I had only been using dried turmeric, but … Read more

Devouring a sugar apple (custard apple, cherimoya, anon and zimtapfel)

After doing some additional research, it turns out that sugar apples (sweetsop, anon) and cherimoya (custard apples) are actually  two different (but very closely related species).  The sugar apple comes from Annona squamosa, while the cherimoya is from Annona cherimola. This review is for sugar apples. I am not sure how different the two taste, but … Read more

Picking, Ripening and Eating Guava or Guayaba

Guavas (Psidium guajava) is a common tropical fruit from a small growing myrtle related tree originally found in Mexico, Central America and northern South America.  Guavas are grown in many tropical areas nowadays, such as India, China, Thailand, Indonesia and Brazil.   This particular type was simply called “Mexican Guava” in my local Asian store. … Read more

Eating a very yummy caramel tasting fruit – called Chikoo, Chico, Sapodilla, Nasberry or Chicozapote

Today, EarthlyChow.com tried a new exotic fruit with various names, among others: Chikoo, Chico, Sapodilla, Zapote Nasberry or Chicozapote We have tried quite a few exotic fruits over the last few years, but the Sapodilla has one of the most unique tastes, being similar to caramel & brown sugar with some fruity, peachy overtones. We … Read more

Learn everything you need to know about making Kefir in under 1 Minute.

Kefir is a fermented milk drink with origins in the Caucasus region.  It tastes slightly sour but effervescent and has a creamy consistency similar to buttermilk. Kefir is a powerhouse of probiotics with various bacteria and yeasts found in the drink.  The makeup of the drink, however, can change from culture to culture and batch … Read more