Food fact fun

Did you know that ketchup was once a medicine? Dive into our collection of fun food facts and discover astonishing details that transform ordinary meals into extraordinary stories.

As starter

• Many popular foods, like ketchup or apple pie, have lesser-known origins that might surprise you. For instance, ketchup was once a medicinal treatment and apple pie has English roots despite being considered an American staple.
• There’s a hidden world of unconventional ingredients in our foods, such as wood pulp in shredded cheese and titanium dioxide, a common pigment, which is now banned in the EU over health concerns.
• Accidents and serendipity have often led to beloved food inventions, like popsicles and tea bags, showing how some of the tastiest treats were created by chance.

The surprising origins of popular foods

Every bite we take has a history, a journey, and a story to tell. Some of our most beloved foods have fascinating origins that are often shrouded in mystery, misconception, and folklore. From ketchup’s medicinal past to apple pie’s English roots and the true story behind the name of the German chocolate cake, these fun food facts are sure to delight your sense of intrigue and give a whole new meaning to the phrase “food for thought”.

Ketchup's medicinal past

Can you picture fries without ketchup? But did you know, this tangy, tomato-based condiment wasn’t always a burger’s best friend. Believe it or not, in the early 1800s, tomatoes were considered medicinal, and ketchup was originally a concoction used to treat ailments such as:

• diarrhea
• indigestion
• rheumatism
• jaundice

Indeed, the tangy ketchup we love on hot dogs and fries was once viewed as a medicinal concoction.

Apple pie's English roots

As American as apple pie? Well, not quite! The apple pie, a symbol of American identity and national pride, actually has its roots firmly planted in English soil. The earliest recipes of this sweet, fruity delight date back to 1390 in England. This beloved dessert was a melting pot of culinary traditions from France, the Netherlands, and even the Ottoman Empire before European settlers introduced it to the American colonies.

The next time you savor a slice of this delectable dessert, bear in mind its rich and multicultural history.

The true story behind German chocolate cake

If you assume German chocolate cake hails from Germany, brace yourself for a surprise! This rich, indulgent dessert has nothing to do with Germany the country, but everything to do with a man named Sam German. That’s right! He was the genius who developed a type of sweet baking chocolate for the Baker’s Chocolate Company way back in 1852.

The cake, with its distinctive coconut and pecan frosting, took his name and became a sensation in its own right, although many mistook its origin due to the misleading name, often confusing it with a pound cake.

Unusual food ingredients and additives

Get ready, food enthusiasts! We’re embarking on a journey into the peculiar and extraordinary realm of unusual food ingredients and additives. Ever thought about what’s really in that cheese you’re grating onto your pasta? Or the secret behind the white pigment in your favorite candy? From wood pulp in your cheese to titanium dioxide in various food products, we’ve got the scoop on some of the most unexpected and unusual ingredients lurking in your kitchen pantry.

Wood pulp in your cheese

Next time you’re sprinkling shredded cheese on your pizza, remember, you might also be adding a pinch of… wood pulp! Yes, you heard it right. Cellulose, derived from wood pulp, is often used as an anti-caking agent in shredded cheese, preventing the strands from sticking together. But before you start imagining splinters in your cheese, rest assured that cellulose is a legal and safe additive for food products.

Hence, don’t allow this surprising fact to dampen your affection for the melty and cheesy goodness.

Titanium dioxide: from paint to plate

There’s a secret ingredient in your food that’s also found in your paint and sunscreen – titanium dioxide. This substance serves as a colorant, thickener, and anti-caking agent for powdered foods. But before you panic, the version we consume is extracted from minerals and undergoes a stringent refinement process to ensure safety.

Nevertheless, due to potential health risks, the European Union has prohibited the use of titanium dioxide in food products.

Colorful food varieties

We eat not just with our mouths, but also with our eyes. The vibrant colors of fruits and vegetables captivate our senses even before we take the first bite. But did you know that these colors hold more than just aesthetic appeal? They are indicators of the rich array of nutrients they contain, and sometimes, the presence of additives like red food dye.

Let’s unearth the vibrant history of carrots, the diverse colors of cauliflower, and the spectrum of bell peppers to appreciate the splendid range of nature’s palette.

The colorful history of carrots

Before they became the bright orange veggies we know and love, carrots were originally purple or white. These colorful ancestors of the modern carrot were cultivated over a thousand years ago in the Middle East and Asia before a genetic mutation led to the creation of orange carrots.

When you take your next crunch of a carrot, keep in mind its vibrant history.

Cauliflower's vibrant hues

Cauliflower, often seen as a bland, white vegetable, actually comes in a variety of vibrant hues, including purple, orange, and green. These colorful varieties are not just visually appealing, but also packed with different nutrients, making them a fantastic addition to any meal.

Rather than limiting yourself to the white variety, incorporate a burst of color on your plate with vivid cauliflowers!

Bell pepper rainbow

Peppers aren’t just green or red; they’re a veritable rainbow of colors, each with their unique flavor profile. Immature green bell peppers can mature into yellow, orange, and even purple peppers, each stage offering a different taste and nutritional profile.

Regardless of whether you prefer them somewhat bitter or sweet, there’s a bell pepper to suit every taste.

Mind-blowing fruit facts

Fruits are a staple in our diets, but there’s more to these natural treats than meets the eye. They’re packed with surprises that can turn your world upside down. Ever thought strawberries could be imposters, or that bananas are undercover berries? What about pineapples’ misleading name? Prepare to be astonished as we uncover these juicy food facts about fruits!

Strawberries are not a berry

If you thought strawberries were berries, think again! Despite their name, strawberries are not true berries. Unlike true berries that have seeds on the inside, strawberries wear their seeds proudly on the outside. When you take your next bite of a strawberry, pause to appreciate these unique ‘pseudo-berries’.

Bananas are the undercover berry

Now, here’s a fact that’ll flip your fruit knowledge upside down: bananas are actually berries! That’s right, these familiar yellow fruits meet all the botanical criteria to be classified as berries, while the so-called “strawberries” do not.

That’s quite the fruit identity mix-up!

Pineapples and their misleading name

Despite their prickly exterior, pineapples have nothing to do with pines or apples. The name “pineapple” comes from European explorers who thought the fruit resembled a pine cone. In many languages other than English, pineapples are referred to as ‘ananas’, closer to the indigenous South American name for the fruit.

Unexpected food connections

Food has a way of surprising us with unexpected connections. From peanuts and dynamite to bird saliva as a luxury treat, and raspberries being part of the rose family, food never ceases to amaze with its twists and turns. Let’s uncover these surprising links that expand our imagination beyond the dining table.

Peanuts and dynamite

Did you know that peanuts, a seemingly innocent snack, have a fiery connection with dynamite? Peanut oil can be processed into glycerol, a key ingredient for producing nitroglycerin, which is a crucial component of dynamite.

So, during your next peanut snack, keep in mind this explosive tidbit about eating peanut butter!

Bird saliva is a luxurious treat

Bird’s nest soup, a luxurious treat, is a Chinese delicacy made from bird saliva. While this might make some of us squirm, this unique dish is highly prized in many cultures for its rich flavor and supposed health benefits.

Truly, the food world is a space where the peculiar can transform into the extraordinary.

Raspberries and the rose family

You might be surprised to learn that raspberries are part of the rose family. Yes, these delicious berries share a family tree with roses. In fact, other fruits such as apples, pears, and cherries are also part of this family.

Thus, when you next relish these fruits, bear in mind, you are literally savoring a portion of the rose family!

Bizarre food inventions and accidents

At times, the strangest and most unexpected occurrences can result in wonderfully delightful inventions. Here are some examples of food inventions and accidents that offer a fascinating glimpse into the serendipity and innovation of the culinary world:

• The accidental birth of popsicles
• The accidental creation of tea bags
• The ingenious creation of fruit salad trees
• Astronauts growing lettuce in space

These examples show how even the most unexpected events can lead to amazing discoveries in the world of food, such as the popularity of farm raised salmon, and unveil interesting food facts.

The accidental birth of popsicles

On a freezing night in 1905, an 11-year-old boy named Frank Epperson accidentally invented the popsicle, a treat beloved by millions today. He left a cup of soda with a stirring stick outside overnight, and the next morning, he found it frozen solid.

This fortuitous accident led to the creation of what we now recognize as popsicles!

Tea bags: an unintentional innovation

The story of tea bags is another testament to happy accidents. When tea merchant Thomas Sullivan sent his tea samples in silk bags, the recipients simply dropped these bags into hot water, inadvertently inventing a convenient new way to brew tea.

Hence, the birth of the tea bag, an accidental innovation!

Fruit salad trees: nature's buffet

Can you imagine plucking different types of fruits from a single tree? The fruit salad tree, a marvel of agricultural innovation, makes this possible. These multi-grafted trees can grow several types of fruits like:

• peaches
• plums
• nectarines
• apricots
• almonds

All on the same tree.

That’s quite a feast provided by nature!

Astronauts' space-grown lettuce

Astronauts made history in 2015 when they successfully grew and ate lettuce in space for the first time. This ground-breaking achievement opens up possibilities for sustainable food production during long space missions, marking a giant leap for mankind in our quest to explore the cosmos.

Food myths debunked

In the realm of food, myths and misconceptions abound, much like recipes. From the origins of French fries to the glow of tonic water and the importance of breakfast, it’s time to debunk these food myths and uncover the delicious truth.

The Belgian origins of French fries

Despite their name, French fries are not French but Belgian! Historical accounts suggest that the practice of frying potatoes emerged in Belgium in the late 1600s. American soldiers stationed in Belgium during World War I tasted these delicious fried potatoes and called them ‘French’ fries, leading to the common misbelief of their French origins.

Tonic water's mysterious glow

Ever wondered why tonic water glows under ultraviolet light? The answer lies in a compound called quinine, which gives tonic water its characteristic bitter taste. When exposed to ultraviolet light, quinine fluoresces, giving tonic water its eerie, beautiful glow.

Breakfast is not necessarily the most important meal

The adage that breakfast is the most important meal of the day is more marketing than science. The phrase traces back to a 1944 campaign by General Foods to sell more cereal.

Contemporary dietary advice recommends a balanced approach to all meals, dispelling the myth of breakfast’s paramount importance.

Food and your senses

Food is a sensory experience that goes beyond just taste. The spicy illusion of capsaicin and the influence of sound on taste are just some of the ways that our senses interact with food tastes.

Let’s investigate these intriguing phenomena to comprehend the intricate symphony of senses that unfold with each bite we take.

Capsaicin gives the spicy illusion

Ever wondered why chili peppers taste hot? The credit goes to capsaicin, a compound that binds to pain receptors on nerves, tricking your mouth into feeling as if it’s experiencing a burn. Thus, the burning sensation you experience while consuming spicy food, such as the world’s hottest chili pepper, is merely a mimicry of heat, a spicy illusion!

How sound influences taste

Your ears play a crucial role in how you perceive taste. The sweetness of food can be enhanced by high-frequency sounds. Conversely, low-frequency sounds can emphasize bitterness. Hence, the ambient music in a restaurant or the sound of an airplane cabin may subtly affect your meal enjoyment.

Fun food facts

We’ve traveled through time, explored the globe, and even ventured into space in our culinary quest, unraveling the fascinating world of food. We’ve debunked myths, encountered unexpected connections, and delved into the sensory experience of food. The journey may be over, but the discoveries we’ve made remind us that every bite we take is a piece of a larger, deliciously complex puzzle.

Carrots are orange due to a genetic mutation, even though they were originally purple or white. The orange color is the result of this mutation.

Bananas are classified as berries based on botanical criteria.

Peanut oil can be processed into glycerol, which is used to make nitroglycerin, an essential component of dynamite.

Chili peppers taste hot because they contain a compound called capsaicin, which tricks your mouth into feeling like it's experiencing a burn by binding to pain receptors on nerves.

French fries are not actually French – they are Belgian. The name originated from American soldiers in Belgium during World War I.