The wasabi at most restaurants isn't really wasabi. Over ... | funfact.wiki | funfact.wiki
The wasabi at most restaurants isn't really wasabi. Over 90% of what's served worldwide is horseradish dyed green with mustard and food coloring. Real wasabi is hard to grow and loses its aroma 15–20 minutes after grating.
The word 'ketchup' comes from '膎汁' (kôe-chiap) in the Chinese Min Nan dialect, meaning 'fish sauce.' It was originally a fermented fish and shellfish sauce—tomato ketchup was not invented until 1812.
Ramen noodles are yellow because of added vitamin B2. In the 1980s, ramen companies began adding vitamin B2 to address nutritional concerns. The alternate name for vitamin B2, "riboflavin," contains "flavin"—derived from the Latin word "flavus," meaning yellow.
Seasonings slow food spoilage not by killing microorganisms, but by stealing their water. Salt and spice molecules bind with free water in food, lowering its 'water activity.' Even if water is present, microbes cannot use it.