Tag: Metabolic Health

Dregea (Dregea volubilis) is a climbing plant traditionally used in parts of South and Southeast Asia for a wide range of folk applications—from topical...

Dragon fruit—often called pitaya—is a vivid, tropical cactus fruit best known for its pink skin, speckled flesh, and mild sweetness. Beyond the visual appeal,...

Date palm (Phoenix dactylifera) is best known for its fruit—dates—one of the world’s oldest cultivated foods and a staple in many desert and Mediterranean...

Dandelion ( Taraxacum officinale ) is one of those plants many people recognize from lawns, yet it has a long history as both a...

Dahlia (Dahlia pinnata) is best known as a showy garden flower, yet its story goes beyond ornamentals. In traditional contexts, parts of the plant,...

Cupuacu (Theobroma grandiflorum) is an Amazonian fruit closely related to cacao, prized for its fragrant, tangy pulp and its rich, cocoa-like seed fat known...

Cress (Lepidium sativum)—often called garden cress—is a fast-growing, peppery herb from the mustard family that can be eaten as microgreens, tender leaves, or sprouts,...

Coleus forskohlii is a mint-family plant best known for its thick, aromatic roots and for one standout compound: forskolin. In traditional systems, the root...

Coffee Robusta (Coffea canephora) is one of the two major coffee species used worldwide, prized for its bold flavor, high caffeine content, and naturally...

Coffee Liberica is one of the least common “main” coffee species in global trade, but it has a loyal following for a reason: the...

Cinnamon (Cinnamomum verum), often called Ceylon cinnamon or “true cinnamon,” is the sweet, aromatic inner bark of an evergreen tree traditionally grown in Sri...

Chinese yam is a starchy, mildly sweet tuber used both as food and as a traditional medicinal ingredient in East Asia. Botanically known as...

Chinese wolfberry, also known as goji berry or gou qi zi, is the bright red dried fruit of Lycium barbarum, a plant long used...

Chinese foxglove, better known in Chinese herbal traditions as Di Huang, is the thick, dark root of Rehmannia glutinosa. It has a long history...

Chinese cinnamon is the bold, familiar “cinnamon” flavor found in many kitchens—warm, sweet-spicy, and aromatic. Botanically, it refers primarily to Cinnamomum aromaticum (often treated...

Chili peppers are more than a culinary thrill. These bright fruits from Capsicum species bring heat, color, and a surprisingly practical set of plant...

Chicory (Cichorium intybus) is a familiar plant with two very different personalities: a pleasantly bitter leafy green and a root that can be roasted...

Chia (Salvia hispanica) is a tiny seed with an outsized reputation because it packs fiber, plant omega-3s, protein, and minerals into a simple, shelf-stable...

Chayote (Sechium edule) is a mild, crisp member of the squash family that behaves like a vegetable in the kitchen and a “nutrient helper”...

Chaga (Inonotus obliquus) is a dark, charcoal-like fungus that grows mainly on birch trees in cold northern climates. Unlike many “mushroom supplements,” chaga is...

Cerasee (Momordica charantia) is a famously bitter climbing vine used both as a food plant and as a traditional herbal tea—especially across the Caribbean...

Celery (Apium graveolens) is often treated as a “low-calorie crunch,” yet it has a surprisingly complex medicinal profile. As a food, celery provides hydration,...

Cayenne pepper (Capsicum annuum) is a bright, spicy chili often used as a culinary heat source and a traditional “warming” remedy. What makes it...

Cassava (Manihot esculenta) is a starchy tropical root that feeds hundreds of millions of people worldwide. It is valued for its reliability in hot...