Manufacturers are increasingly combining the health and comfort benefits of tea and chocolate, including the introduction of Shangri-La Tea's line of tea-infused chocolates featuring such flavors as Earl Grey, Chamomile Mint, Masala Chai and Black Currant, writes Kelsey Ott. The chocolates offer bold flavors, as pieces of tea leaves and spices are included in the bars.
Arty Water founder Howard Ketelson knows attracting consumers to his artichoke water will be a challenge, but he is betting that its health benefits -- vitamin C, beta-carotene that lowers cancer risk, phytonutrient lutein/zeaxanthin that helps prevent cataracts, and potassium that helps lower blood pressure and improves cardiovascular heath -- will win them over. Ketelson backs his claims using scientific evidence presented on the brand's website and plans to share the facts on social media platforms as the brand grows. Arty Water is made with fresh artichokes, lemon, mint, apple and monk fruit.
The Meyer lemon, celebrated for its vibrant flavor and acidity lower than that of standard lemons, is a fresh addition to margaritas. Rick Bayless' newest book includes a recipe for margaritas in which the tequila has been infused with the zest of Meyer lemons for four days.
Discomfort, dry mouth and a plastic taste are a few of the reasons many children and adults cite for not wearing mouth guards when participating in sports, says athlete and entrepreneur Bruce Angus. Angus founded MoGo Sport and launched MoGo mouth guards with mint, lemon, fruit punch and orange flavors embedded in the plastic. Athletes who have used the product say they feel better hydrated, Angus said. "They no longer have a dry plastic taste -- instead, their mouth is full of flavor, which stimulates a salivary response," he said.
Turkey's position as a crossroads between two continents and several countries has helped the country develop a cultural cuisine around its core ingredients of olives and olive oil, eggplant, yogurt and tomatoes. Turkish dishes use fresh herbs, including dill, parsley and mint, and Turkish spices such as cumin, nigella and fenugreek in ways that would be unfamiliar to many non-Turkish chefs.