A grape is the non-climacteric fruit, botanically a true berry, that grows on the perennial and deciduous woody vines of the genus Vitis. Grapes can be eaten raw or used for making jam, juice, jelly, vinegar, drugs, wine, grape seed extracts, raisins, and grape seed oil. Grapes are also used in some kinds of confectionery. A grape is sometimes used as the symbol of conscience.

Grape domestication originated in what is now southern Turkey. Ancient Egyptian hieroglyphics show the cultivation of grapes, and the ancient Greeks, Phoenicians and Romans also grew grapes for both eating and wine production. Later, the growing of grapes spread to Europe, North Africa, and eventually North America.

Grapes grow in clusters of 6 to 300, and can be crimson, black, dark blue, yellow, green and pink.

According to the Food and Agriculture Organization (FAO), 75,866 square kilometres of the world are dedicated to grapes. Approximately 71% of world grape production is used for wine, 27% as fresh fruit, and 2% as dried fruit.

You can find authentic Korean Dishes of Grapes on many Korean Restaurants in Los Angeles.

Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The fruit, known as a peppercorn when dried, is a small drupe approximately 5 millimetres (0.20 in) in diameter, dark red when fully mature, containing a single seed. Peppercorns, and the powdered pepper derived from grinding them, may be described as black pepper, white pepper, green pepper, and very often simply pepper.

Black pepper is native to South India (Malayalam:kurumulaku; Tamil:milagu;  Kannada:meNasu; Telugu:miriyam; Konkani:miriya konu, Marathi: Miri) and is extensively cultivated there and elsewhere in tropical regions.

The spiciness of black pepper is due to the chemical piperine. It may be found on nearly every dinner table in some parts of the world, often alongside table salt.

The word “pepper” is ultimately derived from the Sanskrit pippali, the word for long pepper via the Latin piper which was used by the Romans to refer both to pepper and long pepper, as the Romans erroneously believed that both of these spices were derived from the same plant.

Black Pepper (or perhaps long pepper) can cure illness such as constipation, diarrhea, earache, gangrene, heart disease, hernia, hoarseness, indigestion, insect bites, insomnia, joint pain, liver problems, lung disease, oral abscesses, sunburn, tooth decay, and toothaches. Pepper contains small amounts of safrole, a mildly carcinogenic compound. Also, it is eliminated from the diet of patients having abdominal surgery and ulcers because of its irritating effect upon the intestines, being replaced by what is referred to as a bland diet.

Pepper gets its spicy heat mostly from the piperine compound, which is found both in the outer fruit and in the seed.

You can find authentic Korean Black Pepper on many Korean Restaurants in Los Angeles.

Punch is a general term for any of a wide assortment of mixed drinks, either soft or alcoholic, often rum, generally containing fruit or fruit juice. The drink was brought from India to England in the early seventeenth century, and from there it was introduced into other countries. Punch is typically served at parties in large, wide bowls, known as punch bowls.

The word punch is a loanword from Hindi panch and the drink was made from five different ingredients: spirit, sugar, lemon, water, and tea or spices. The original drink was named paantsch, which comes from the Parsi word panj for five. The word “five” ultimately from Sanskrit panchan-s.

Fruit punches, such as Hawaiian Punch or certain flavors of Kool-Aid, contain no alcohol. These may be used as drink mixers in cocktails.

In the United States and Canada, punches are extremely common among parties for college and university students. These punches tend to be highly alcoholic and made with cheap ingredients. Some even exclude water altogether and have 30% ABV or more.

In a large number of Caribbean, Pacific or Indian Ocean countries, punch is drunk as an apéritif before meals.

In Korean culture, sujeonggwa is a traditional punch made from dried persimmons, cinnamon and ginger.

You can find authentic Korean Fruit Punch on many Korean Restaurants in Los Angeles.

Baesuk (Korean pronunciation: [pɛsuk]) is a variety of hwachae, Korean traditional fruit punch made with bae (배: Korean pear), black peppercorns, ginger, honey or sugar, and water. Originally, baesuk was served in Korean royal court cuisine, so that it was not spread to the public until the mid-20th century. Baesuk is also called isuk, and both terms literally mean “cooked pear” in Korean. A peeled pear is cut into several pieces easily to be eaten or prepared as a whole and then generally three black peppercorns are stuck onto the surface of each piece. In case of cooking Korean pear a whole pear without slicing, it is called hyangseolgo and sour and hard munbae (문배, Pyrus ussuriensis var.seoulensis) is used.

Baesuk can be served with a dash of yujajeub (유자즙, yuzu juice) mixed together. It is a seasonal food usually drunken cold just like other hwachae varieties but can be served hot. Baesuk is usually prepared and drunk in the summer or for Chuseok (Korean Mid-Autumn Festival).

Together with sujeonggwa (persimmon punch), baesuk is considered a representative Korean beverage. Due to the similar recipes of the two beverages, baesuk is sometimes called “baesujeonggwa”. Baesuk is usually served as dessert and also considered a good remedy for the common cold. The beverage is widely popular in South Korea because of the moderate sweet flavor and easy recipe.

You can find authentic Korean Baesuk on many Korean Restaurants in Los Angeles.

Chrysanthemum tea is a flower-based tisane made from chrysanthemum flowers of the species Chrysanthemum morifolium or Chrysanthemum indicum, which are most popular in East Asia.

Chrysanthemum tea has many purported medicinal uses, including an aid in recovery from influenza, acne and as a “cooling” herb. According to traditional Chinese medicine the tisane can aid in the prevention of sore throat and promote the reduction of fever. In Korea, it is known well for its medicinal use for making people more alert and is often used to waken themselves. In western herbal medicine, Chrysanthemum tea is drunk and used as a compress to treat circulatory disorders such as varicose veins and atherosclerosis.

In traditional Chinese medicine, chrysanthemum tea is also used to treat the eyes, and is said to clear the liver and the eyes. It is believed to be effective in treating eye pain associated with stress or yin/fluid deficiency. It is also used to treat blurring, spots in front of the eyes, diminished vision, and dizziness.

Although typically prepared at home, chrysanthemum tea is also available as a beverage in many Asian restaurants (particularly Chinese ones), and is also available from various drinks outlets in East Asia as well as Asian grocery stores outside Asia in canned or packed form. Due to its medicinal value, it may also be available at Traditional Chinese medicine outlets, often mixed with other ingredients.

You can find authentic Korean Chrysanthemum Tea on many Korean Restaurants in Los Angeles.

Job’s Tears are known by “Yulmu” in Korea. They are sometimes also referred to as Coix Seeds.

Job’s Tears (Coix lacryma-jobi), Coixseed, adlay, or adlai, is a tall grain-bearing tropical plant of the family Poaceae (grass family) native to East Asia and peninsular Malaysia but elsewhere cultivated in gardens as an annual. It has been naturalized in the southern United States and the New World tropics.

In Korea, a thick drink called yulmu cha (literally “Job’s tears tea”) is made from powdered Job’s tears. A similar drink, called yì mí shǔi, also appears in Chinese cuisine, and is made by simmering whole polished Job’s Tears in water and sweetening the resulting thin, cloudy liquid with sugar. The grains are usually strained from the liquid but may also be consumed separately or together.

In both Korea and China, distilled liquors are also made from the grain. One such example is the South Korean liquor called okroju, which is made from rice and Job’s tears. In Japan, an aged vinegar is made from the grain.

You can find authentic Korean Yulmucha on many Korean Restaurants in Los Angeles.

Hyeonmi cha (literally “brown rice tea”) is a tisane made from roasted brown rice.

To make hyeonmi cha, brown rice (typically short-grain brown rice, Oryza sativa var. japonica) is washed, then roasted in a pot. Then water is poured into the pot, brought to a boil, and then simmered for approximately ten minutes. Finally, the leftover brown rice is filtered by a sieve and the beverage, which may range from pale yellow to light golden brown in color, is served in a cup, mug, or bowl. While it is generally served unsweetened, sugar or honey may be added according to the taste of the drinker.

Although hyeonmi cha may be made from scratch by toasting one’s own rice, pre-roasted rice is available commercially in Korean grocery stores, both in Korea as well as overseas, in plastic packages.

While in restaurants the tea is typically strained and served without any grains of rice, when prepared at home a few grains may be poured from the pot into the cup. The rice remaining in the pot is generally discarded rather than eaten or reused for any other purpose.

You can find authentic Korean Tea on many Korean Restaurants in Los Angeles.

Oksusu cha (literally “corn tea”) is a traditional Korean tisane made from boiled roasted corn kernels. It contains no tea leaves.

To prepare oksusu cha, corn kernels are thoroughly dried and then roasted until they turn golden brown or brown. Then the roasted corn is brewed with boiling water until the drink’s color turns a pale yellow. The tea is then strained and the boiled corn discarded. Although the drink is naturally sweet, sugar may be added to oksusu cha if a sweeter flavor is desired.

The variety of corn most often used is called Gang-naeng-i, which is usually grown in the area of Gangneung, a city in the Gangwon province on South Korea’s eastern coast, thus making this drink particularly popular in that region. Corn tea is very simple to prepare from scratch by roasted fresh corn kernels in the oven, then steeping them in boiling water for several minutes, but it is also available in prepared tea bags.

Oksusu cha is often combined with bori cha (roasted barley tea), as the corn’s sweetness offsets the slightly bitter flavor of the barley.

You can find authentic Korean Tea on many Korean Restaurants in Los Angeles.

Roasted barley tea is a tisane made from roasted barley, which is popular in Japanese and Korean cuisine. It is also used as a caffeine-free coffee substitute in American cuisine. Barley water is a popular traditional soft drink in Britain and a similar drink, aguas frescas is frequently sold by street vendors in Mexico.

Roasted barley tea is called mugicha in Japanese, and boricha in Korean. While the tea is generally regarded as a cooling summer beverage in Japan, it is served year-round, hot in winter and cold in summer, in Korea. Originally, roasted barley seeds were stewed in hot water (this is still the method generally used in Korea), but tea bags containing ground barley became more popular during the early 1980s; this is now the norm in Japan. It can be found from many different distributors in vending machines all over Japan.

In Korea, roasted unhulled barley is used to prepare the tea. Often the barley is combined with oksusu cha (roasted corn infusion), as the corn’s sweetness offsets the slightly bitter flavor of the barley. A similar drink, made from roasted brown rice, is called hyeonmi cha.

Roasted barley tea, sold in ground form and sometimes combined with chicory or other ingredients, is also sold as a coffee substitute.

You can find authentic Korean Tea on many Korean Restaurants in Los Angeles.

Korean tea refers to various types of tisane that can be served hot or cold. Not necessarily related to “common” tea, they are made from diverse substances including fruits, leaves, roots, and grains used in traditional Korean medicine.

Following are some of the types of Korean Tea made from fruits

Sujeonggwa is a Korean traditional fruit punch. It is made from dried persimmons, cinnamon, and ginger, and is often garnished with pine nuts. The flavor of sujeonggwa is mildly hot and spicy, and at the same time sweet. It is served cold, often in a punch bowl, and is dark reddish brown in color.Sujeonggwa is usually served at special occasions such as weddings. It is also widely available in canned form. It is usually consumed as a dessert, much like sikhye.

Yujacha (also spelled yuja cha) is a Korean traditional tea made from thinly sliced with its peel and combined with honey or sugar. A tablespoon of yucheong thick syrup-like stirred into a cup of usually hot water makes a beverage. The color is yellow and its form looks like marmalade. The yuja fruit itself is flavorful while it has a sour and bitter taste at the same time, so Korean people make it preserved and sweetened for making tea. Yujacha can either be made at home or purchased in glass jars. Yujacha is used as a herbal remedy for the common cold and similar winter illnesses.

Kugija cha – made from dried wolfberries
Daechucha – made from jujubes
Omija cha : Tea made from dried fruits of Schisandra chinensis. Omija cha is named because the tea comprises five distinct flavors: sweet, sour, salty, bitter, and pungent.
Maesil cha : green fruits of a maesil and sugar is added to water, and then fermented for a month or so. Be careful not to produce alcohol.
Mogwa cha – the fruit of a Pseudocydonia, or Chinese quince, is sliced, and then it is stored and fermented in large bowl with sugar and water for a month or so. Take care that the mixture does not become alcoholic. Sometimes, small red ants are added to improve flavor and enhance fermentation.
Sansu-yu cha – made from a fruit of Cornus officinalis, which is a variety of dogwood.
Taengja cha – the fruit of the trifoliate orange and sugar are added with water and allowed to ferment for a month or so.
Sanguyu cha – made from Korean Dogwood

You can find authentic Korean Tea on many Korean Restaurants in Los Angeles.