It is a strange fruit, the pomegranate, which, with its hard outer skin, resembles an apple in some ways, but shares no other characteristics with it.

When the skin is removed, the pomegranate reveals many small red seeds, which sit closely together in several chambers separated by membranes.

These berry-like seeds have it all, because they not only taste very good, sweet, crunchy and fruity, but according to various studies they are even said to have an inhibitory effect on various types of cancer, such as breast cancer and prostate cancer. This effect is attributed to the fatty acid gamma-linolenic acid, which is only found in pomegranates.

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When we think of seafood, we often imagine it as a topping for a pizza or a typical Italian starter. Yet we don't know very much about these sea creatures, whether they are healthy, contain nutrients or how best to prepare them.

We now know that fish is healthy, especially sea fish, which is rich in omega-3 fatty acids. But what about seafood and which seafood is particularly recommended?

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From the title you can already tell that kamut is something edible, but you wouldn't suspect that it is one of the oldest known cereals in the world.

To find this out, you have to do some research in the past, namely with the ancient Egyptians, because they were only too happy to eat kamut. Both the grain and its history are largely unknown to us.

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You might think that buckwheat is a product that is very similar to the wheat we are familiar with in our homeland. The fact that this is not the case can already be guessed from this introduction.

Buckwheat is a cereal seed that originally comes from Asia. It resembles the fruit of the beech tree, the small brown beechnuts, hence its German name. However, another name for buckwheat is heath grain. It is therefore not similar to wheat in shape, colour or plant species.

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The artichoke is a vegetable that is mostly only known by name, and although it is often available in supermarkets, it is not yet very common in our cuisine.

The artichoke is not actually a vegetable, but a flower. What we eat is the flowering part of a plant that can grow up to 2 metres high and belongs to the composite family, as do daisies and endives, for example.

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The name amaranth doesn't ring a bell for most Europeans, as it hasn't yet penetrated very far into our kitchens.

Amaranth is a cereal-like grain, although it does not belong to the cereal family, but has been placed there for the sake of simplicity.

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Ever since the method of genetic manipulation, or gene modification as some would prefer, has dominated research, there has been controversy surrounding its use in the breeding of crops and food.

What at first seemed to be a complete success and was advertised as such, namely that the plants were now more robust, would be contaminated with fewer pesticides, yields could be increased and the plants themselves could be made more durable, was quickly recognised by the general public and the press as a strategy with which manufacturers wanted to save money at the expense of the health of the population.

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Poultry in general, and duck in particular, is a delicacy when cooked properly.

Even before roasting in the oven, there are a few things you should bear in mind if you want to conjure up a succulent roast that melts in your mouth.

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Sprue (gluten intolerance) is an autoimmune disorder of the small intestine that can occur in genetically predisposed people of all ages. It triggers symptoms such as diarrhoea, sluggishness or growth disorders.

Gluten is mainly found in wheat, rye and barley. Wheat flour is one of the most common ingredients in our cuisine, which is why gluten-sensitive people often find it difficult to stick to the right diet.

Here is a recipe for gluten-free pancakes.

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