The Science Behind the Succulence

At Aqua Food and Mood we take great in offering some of the most delectable Lebanese cuisine in the country. Our range of dishes, which run the gamut from mixed grills through to a range of vegetarian options, are all designed to ensure the diner experiences just a little bit of Lebanese culture with each mouthful and we are always working to come up with new dishes for our amazing customers.

With that being said, there is also plenty of practical reasoning behind why we do what we do with some of our dishes. Regular diners will not that many of our dishes contain herbs, such as parsley and mint. While this is done partly because they help provide that extra little bit of flavour that really bring the dish together, what many people may not know is that herbs such as these can often be of great benefit beyond simply contributing to the taste of the dish itself.


Parsley is an extremely popular herb that has been used in the cooking of many different cultures for centuries. It grows in Mediterranean climates predominantly, but can be naturalised to a number of other areas when needed.

In many Asian cultures especially, parsley is often ground up and sprinkled on the top of the dish to add that extra little something special. Other cultures will often serve leaves of the plant as a garnish to the main course.

While many people recognise the taste benefits of parsley, few know that it also provides a number of health benefits as well. In particular the herb is rich in Vitamins A, C and K but, perhaps more important, it also contains flavonoids an antioxidants. Flavonoids are especially effective for maintaining a good circulatory system, whereas antioxidants are believed to lower the risk of various cardiac diseases and some forms of cancer.


Mint is easily distinguishable by its fresh taste and has been used in a myriad of dishes in all cultures for centuries. This hardy plant is extremely versatile and can be grown practically anywhere in the world, with the exception of places such as Antarctica.

This ready availability has led to many different cultures discovering the joys of the plant and how it can be used to accentuate the taste of an already spectacular dish. For Lebanese dishes the herb is most often combined with lamb, which is a duo that is known to any British person who enjoys a good Sunday roast with lamb and a little bit of mint sauce.

Similarly to parsley, mint has a number of health benefits. Traditionally it has been used by many cultures to relieve chest pains and stomach cramps, with menthol treatments deriving from the herb itself. Generally speaking it can also aid in the digestion of a hearty meal, which is why the herb is so often served alongside dishes that have a fairly heavy meat content.

So there you have it. That is just a small flavour of the reasoning behind some of the culinary choices we make when preparing our dishes. Over time we will keep checking it with more informational pieces relating to the reasoning behind why we do what we do, so be sure to keep an eye out for more updates in the near future.

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