8 Old-Fashioned Ingredients That No One Uses Anymore

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Canned Peaches and Pineapple

Canned peaches and pineapple are a wonderful way to eat more fruits. Only 15% of Americans satisfy the 2020-2025 dietary requirements for fruit, according to Amidor.


Koya's resurrected ingredients include spices; her book and website are called Spicy Spice Baby. Sumac. Sumac is an ancient Middle Eastern spice used in hummus, baba ghanoush, and kebabs.

Cottage Cheese

Don't hide this protein- and calcium-rich cheese beneath your napkin as you did as a youngster. Cottage cheese may have been the first American cheese.

Celery root

Celery root has many health benefits. Fiber helps heart and digestive health. Celeriac flavors soups and stews.


Cinnamon is another spice Koya wants to reintroduce. Historically, cinnamon was used to preserve food and season savory recipes.


Boring, basic, or difficult, people avoid them. Soak and cook beans with ginger, cumin, and bay leaf to promote digestibility, or mash them into avocado toast with lime juice and herbs.

Carom Seeds

Carom seeds, or ajwain, are a centuries-old Indian spice. They're spicy and may assist digest fatty foods. Falafel, sourdough bread, or chicken or fish batter.


Tarragon is a classic French herb that's also beneficial today. I love adding it to baked fish or tofu for a subtle herbaceous flavor or to a mayonnaise-based creamy dressing with red wine vinegar for Little Leaf Farms' crunchy lettuce.

The #1 Lowest Quality Menu Item at a Seafood Restaurant


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