Author

Cynthia Hashemi

On the editorial desk at Biology Insights, staff writer Cynthia Hashemi focuses on the history and origins of food. She received an MA in culinary history from Boston University, formerly reported for a regional paper, and lives in Memphis, Tennessee.

Are Pineapples Man Made? The Truth About Their Origins
What Is Palm Oil Used For? From Food to Biofuel
Is a Chili Pepper a Fruit or a Vegetable?
Where Is Pitaya From? The Origin of Dragon Fruit
Where Does Brewers Yeast Come From?
What Makes Something a Fruit or Vegetable?
Tomato History: From a Poison Apple to a Kitchen Staple
Is a Pea a Bean? The Differences Explained
The Different Parts of a Watermelon: Rind, Flesh, and Seeds
Are Macadamia Nuts Really Nuts?
What Is Kabab Chini? Flavor, Uses and Benefits
What Is Star Anise Used For: Cooking, Medicine, and More
What Is Saffron? The World’s Most Expensive Spice
What Is Wasabi For? Uses, Benefits, and Origins
Why Is Vanilla So Expensive? The Real Reasons
Where Is Cinnamon From? Sri Lanka, China, and More
What Does Nettle Taste Like? Flavor, Tea & More
What Is the Difference Between Broccoli and Cauliflower?
What Fruits Are Hybrids? Examples and How They’re Made
What Is the Green Part of the Strawberry Called?
Where Does Soy Wax Come From and How Is It Made?
Is an Olive a Vegetable or a Fruit?
Where Does Jicama Grow? From Its Origins to Climate
Is a Fig a Fruit or a Vegetable?
Is a Tangerine an Orange? The Key Differences
Which Nuts Grow on Trees? A Look at True Tree Nuts
Where Do Herbs Come From? From Field to Shelf
What Are Vegetables That Are Actually Fruits?
Are Tomatoes a Fruit or a Vegetable?
Does Honeysuckle Taste Like Honey?