Confucius Say: 'Know the Origin of your Food'

We've all been there haven't we? Experimenting in the kitchen with the delectable goodies on offer from home produce to imported goodies from across the continents.

The results of experimentation, or even following an established recipe, can vary widely in terms of success - so much depends on quality, temerity and patience and to an extent ability. It is after all an art form not for all tastes. Broadly speaking there is good, mediocre, bad or downright disgusting not even fit for recycling.

No need to chart yourself according to culinary prowess, so many factors to consider from one venture to another - even the master chef has off days!

Ever heard of Moringa? I expect so but is this claimed super food used widely in general household kitchens - what do you do with it, eat it, drink it, smoke it, sprinkle it over your dinner or over cat powder to ward off fleas?

Thanks to locomotion at home and open international trading borders, the consumer can explore the culinary world from every continent - even Heinz Baked Beans finds it's way onto the shelves of international food stores and market places. Think of the good old home staples of pasta and rice, they didn't come from the British back garden but from local and far off shores where the labours of the land come cheap and the experts weave their spell. Of course you can make pasta at home but not with the same traditional handcraft and passion of it's originators and you can't make rice, I doubt you can even grow it down the allotment.

So much can we thank our ancestors for contributing to life on earth in this, the 21st Century - or we'd still be counting with beans .... and then eating them.