The tiny fruits you eat all the time

[aragusea]

Hey everybody, two corrections to make on this vid: 1) When I said "pink peppercorns" I meant red peppercorns, which is what you see in the video. The product marketed as pink peppercorn is generally from a different species; 2) The apple was a bad choice of visual aid for talking about basic fruit anatomy, since the apple is actually a more complicated case. Plenty of bio folks have posted good explanations below. Sorry! Oh, and one more thing — no, I'm not offering any kind of sweepstakes. Somebody is running the same scam on my channel as they're doing on a million other channels right now where an account with my name and picture replies to you and says you've won something, send your private info to collect your winnings, etc. All you have to do is click on the user ID to see that it's not actually me. Note the lack of a check mark, no subscribers, etc. Same scam is all over YouTube right now, so beware.

[brendanhorner]

1:15 Apples are a bad example because the flesh isn't actually the mesocarp of an apple. The part of the apple we eat is actually a modified part of the flower called the pericarp. This type of fruit is referred to as a "pome" and includes apples, but also other fruiting plants like hawthorn, rowan, and medlar.

[tylociraptor]

Not only was this video crazy educational, but the gentle rain on your umbrella the entire time you're explaining things was just so calming and enjoyable.

[skuddstevens]

This definitely feels like one of those botanical vs culinary distinctions. Botanically these are fruits, but culinarily since these are so small and made up largely of seed anyway, they wind up used like and classified as seeds.

[retrofritter]

I really appreciate the etymological breakdown of all of the terms. Really helps weave the historical significances together!

[JerodBork]

I'd love to hear Adam talk about sichuan peppercorns, the husk of the prickly ash plant which is used for the "Mala" flavor profile in Chinese cooking. Has a terrific citrusy flavor but is most known for it's numbing properties. The FDA banned the import of sichuan peppercorns to the US from 1968 to 2005.

[nesslig]

*Technical botanical correction:* Regarding the apple, like other pome fruits, it is an accesorry fruit. Meaning, there is a lot more going on with them than just the 'fruit' - defined as the structure that develops from the ovary. The majority of the 'flesh' that you eat when eating a pome like an apple has developed from the Hypanthium; a floral tube structure formed by the fusion of the basal portions of the petals, sepals and stamen. During maturing, this Hypanthium swells and envelops the ovary, which becomes the 'core' of the apple. Hence, the core of an apple is the only part that can (botanically speaking) truly be called a fruit. Since the 'epicarp' is defined as the outer layer of an ovary, this means that the epicarp in an apple is actually on the inside. If you slice an apple length wise, you can see this epicarp layer that separates the 'core' (i.e. fruit) from the majority of the 'flesh' (i.e. Hypanthium). On the other hand, the skin of an apple is actually the outside of the calyx (the whorl of sepals). This is why the apple skin ends as leaf-like structures at the 'bottom' of the apple. Those are the remains of the sepals. Sometimes, the remains of stamen and styles are also there.

[Tesserex]

Whoaaaa lightbulb moment. I've been planting coriander in my garden, and in most of the spots I keep getting two seedlings pop up, even though I only drop one fruit in there. I knew they were a whole fruit, but I had no idea they had two seeds each!

[beauvogames]

I love that all these videos have a continuity to them. They can still be enjoyed in their own right but they also follow on from previous topics such as your videos on cucumbers and licorice flavor, making videos like this one even more enjoyable for long-term viewers of the channel who recall the other topics you reference back to 😊

[TANIMAYTO]

Food knowledge AND calming rain noises? Yes please!

[TheMimiSard]

The old definition of "corn" is one I ran into when reading the story of lembas in Tolkien. The story in question talks about how the fllour lembas was made from was originally brought to Middle-Earth by Melian the Maia (a kind of demigoddes/angel) when she became Queen of the Sindar (via marrying the Teleri leader Elwé - aka Elu Thingol), and she later taught her handmaidens how to grow and harvest said corn and use it to bake waybread, one of said handmaidens being Galadriel.
The use of the word "corn" confounded me because I was used to it meaning maize, but I stumbled across the info that "corn" was a generalised synonym for "grain" and it bacame clear (never mind the casual reference to potatoes in Tolkien, which would also excuse casual reference to maize).

[gimassaro]

Hey Adam, great video! I just want to clarify that pink peppercorns are not from the Piper nigrum plant, but from other species from different genus. Here in Brazil we use the native Schinus terebinthifolia.

[holdenedwards]

The title was too fascinating not to click

[june_buggi]

This is one of the most fascinating videos ive watched in a bit and it’s tickled my brain so much and having me question many things. Thank you, i love videos like these

[jakejones]

this brings up some interesting questions of fermenting these fruits to produce new funkier spices

[alexraeside]

Left plant sci 7 years ago since it has a fraction on the jobs as other biotech which is a shame but this is giving me the feels. Could you do more on seaweed next? Removing iodine and salt levels is real interesting. Or agriculture in a drought would be cool.

[MrJ]

Loved the feel of this video. Rain? Cool info on plants? Outside? Totally sweet. Hope to see it again

[TheJimmyCartel]

I LOVE your videos! Hearing the rain in the background was calming too!

[chezmoi]

Now that's devotion, Adam standing in the rain to bring us our weekly dose of culinary culture. One of my favorite food families, the Apiaceae - so many flavors, from subtle to surprising. Just be careful if you tend toward allergies, as some people are sensitive to the fresh leaves or roots, others to the seeds - erm, fruits!

[ArtandAudacity]

This is the 4th video in the last few months you've made just as I was thinking about how to deal with something in my garden (my fennel plants are currently flowering). Thank you for not only showing us great recipes, but also talking about raw ingredients and how they're grown. ☺️