Origine: Africa
Gust / Aroma: Frunze suculente si crocante
Ocazii de consum: Primavara, Vara, Toamna, Iarna, Ziua Mamei, Ziua Indragostitilor
Depozitare: Rece, 2-7 °C
Gust: Amar, acru
Culturi: Africana, Baltica, Olandeza, Franceza, Greaca, Italiana, Japoneza, Nordica
Folosire: Tocare, acoperire, injectare, marinare, decapare, fum, sub vid, abur
Culori: Albastru, Verde
Mancaruri: Alcool, Branza, Cocktail, Desert, Peste, Fructe, Infuzie, Produse de patiserie, Gustare, Starter, Sushi, Vegetarian, Legume
Taste friends: Gin, Rom, Vodca, Branza (Altele), Ciocolata, Cafea, Creveti, Homar, Crab, Alte crustacee, Cod, Anghila, Monkfish, Somon, Peste (Apa Sarata), Peste (Apa Dulce), Crustacee, Mar, Caise, Banana, Fructe De Padure, Afine, Cirese, Citrice, Nuca De Cocos, Porumb, Castravete, Smochine, Grapefruit, Struguri, Kalamansi, Lamaie, Lime Verde, Mandarina, Mango, Portocale, Fructul Pasiunii, Piersici, Para, Mazare, Ananas, Prune, Granatapfel, Zmeura, Rosu Fructe, Capsuni, Pepene Verde, Caprior, Iepure, Vanat (Altul), Marar, Fenicul, Menta, Patrunsel, Tarhon, Capra, Miel, Organe, Porc, Oaie, Vitel, Carne, Pui, Rata, Gasca, Fazan, Porumbel, Prepelita , Curcan, Pasare (Altele), Scoici, Stridii, Calamar, Piper Negru, Scortisoara, Chimen, Mustar, Sare, Vanilie, Chili, Anghinare, Sparanghel, Sfecla Rosie, Morcov, Ghimbir, Rubarba, Ulei De Masline, Ponzu, Sos De Soia, Zahar , Yuzu