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Introduction: Traditional Food Preservation in Sri Lanka

Sri Lanka is a country with a rich cultural heritage, and food is an integral part of that heritage. Traditional Sri Lankan food is known for its unique flavors and textures, and certain preservation techniques have been used for centuries to ensure the longevity and quality of food. These methods have allowed people to preserve food for long periods of time, particularly during times of scarcity or when seasonal produce is not available.

Drying: The Oldest Food Preservation Technique

Drying is the oldest and most common way of preserving food in Sri Lanka. This method involves removing the moisture from the food, which inhibits the growth of bacteria and other microorganisms that cause spoilage. Popular foods that are dried in Sri Lanka include fish, fruits, and vegetables. Generally, the food is first washed and sliced, and then left to dry in the sun for several days. Some people also use ovens or dehydrators to speed up the process. The dried food can be stored for months or even years, and is often used in curries and other Sri Lankan dishes.

Fermentation: A Delicious Way to Preserve Food

Fermentation is another popular method of food preservation in Sri Lanka. This technique involves using microorganisms, like bacteria and yeast, to convert sugars and starches in the food into alcohol or acid. This process not only preserves the food but also adds unique flavors and textures. Some popular fermented foods in Sri Lanka include dosa, idli, and hoppers, which are made from fermented rice and lentil batter. Other fermented foods include pickles, chutneys, and even fish. Fermented foods are known for their health benefits, as they contain probiotics that can help improve digestion and boost the immune system.

Salting: A Popular Preservation Method in Sri Lanka

Salting is another common method of food preservation in Sri Lanka. This technique involves coating the food with salt, which draws out moisture and creates an environment that is inhospitable to bacteria. In Sri Lanka, fish is often salted and then dried in the sun to create a popular snack called “karawala”. Salted fish is also used in curries and other Sri Lankan dishes. In addition to fish, other foods that are commonly salted include meat, vegetables, and even fruit.

Pickling: A Tangy Way to Preserve Food

Pickling is a preservation technique that involves soaking food in a solution of vinegar, salt, and spices. This method not only preserves the food but also adds a tangy and flavorful taste. In Sri Lanka, pickled fruits and vegetables are popular, as well as pickled fish and meat. The pickling solution can vary depending on the ingredients and the desired flavor, and some people also add sugar or honey to balance out the acidity.

Smoking: A Flavorful Technique to Preserve Food

Smoking is a method of food preservation that has been used for centuries in Sri Lanka. This technique involves exposing the food to smoke from burning wood or other materials, which not only preserves the food but also adds a distinctive smoky flavor. Smoked fish and meat are popular in Sri Lankan cuisine, and are often used in curries and other dishes. The smoking process can take several hours, and the temperature must be carefully controlled to ensure that the food is preserved properly.

Conclusion: Traditional Methods Still Relevant Today

Despite the availability of modern methods of food preservation, traditional techniques are still widely used in Sri Lanka today. These methods not only preserve food but also add unique flavors and textures that are central to Sri Lankan cuisine. In addition, they are often more sustainable and environmentally friendly than modern methods, as they require fewer resources and produce less waste. By preserving these traditional techniques, Sri Lanka can continue to celebrate its rich culinary heritage and ensure that future generations can enjoy the delicious flavors of its preserved foods.

Spain

Can you tell me more about the traditional methods of food preservation in Spain?

Introduction: Traditional Food Preservation in Spain

Spain is known for its rich culinary heritage, and traditional methods of food preservation have played a significant role in shaping the country’s cuisine. Before the advent of modern refrigeration and freezing technologies, Spaniards relied on various methods of preserving food to ensure that their meals remained fresh and flavorful for extended periods. These traditional preservation methods continue to be popular in Spain today, adding a distinct flavor and texture to many dishes.

Drying: An Ancient Method for Food Preservation

Drying is one of the oldest methods of food preservation, and it is still widely used in Spain today. The technique involves removing the moisture from foods, which inhibits the growth of bacteria and fungi that can cause spoilage. In Spain, foods such as fruits, vegetables, and meat are often dried in the sun or in special drying rooms or ovens. Common dried foods in Spain include chorizo, ham, and fish, which are used in many traditional dishes such as paella.

Smoking: A Flavorful Way to Preserve Foods

Smoking is another traditional method of food preservation that is still widely used in Spain. The technique involves exposing foods to smoke generated by burning wood or other natural materials, which imparts a distinctive flavor and helps to preserve the food. In Spain, smoking is commonly used to preserve fish, such as anchovies and cod, as well as meats such as chorizo and ham. The resulting smoky flavor is a staple of many Spanish dishes, such as tapas and stews.

Canning: A Method of Preservation for Fruits and Vegetables

Canning is a method of food preservation that involves sealing fruits and vegetables in airtight containers to prevent spoilage. The technique originated in the early 19th century and quickly became popular in Spain. Today, canned foods are still widely used in Spanish cuisine, particularly for fruits and vegetables. Popular canned vegetables in Spain include artichokes, asparagus, and peppers, which are often used in salads and stews.

Fermenting: A Technique for Preserving Meat and Vegetables

Fermenting is a technique that involves allowing food to sit and naturally develop lactic acid and other beneficial bacteria, which can help to prevent spoilage and preserve the food. In Spain, fermenting is commonly used to preserve both meat and vegetables. For example, vegetables such as olives and pickles are often fermented, while meats such as chorizo are also fermented to enhance flavor and preserve the meat.

Salt Preservation: A Method for Preserving Seafood and Meats

Salt preservation is a traditional method of food preservation that involves covering foods in salt, which helps to inhibit the growth of bacteria and fungi. In Spain, salt preservation is commonly used for seafood and meats, including cod, anchovies, and ham. Salt-preserved foods are often used in Spanish cuisine to add flavor and texture to dishes such as tapas, stews, and paella. While salt preservation is a time-consuming process, the resulting flavor and texture are well worth the effort.

In conclusion, traditional methods of food preservation continue to play an important role in Spanish cuisine, adding flavor and texture to many dishes. From drying and smoking to canning, fermenting, and salt preservation, these ancient techniques have stood the test of time and continue to be an integral part of Spain’s culinary heritage.

Sri Lanka

Can you tell me more about the use of coconut in Sri Lankan dishes?

Introduction: Coconut in Sri Lankan cuisine

Coconut is an essential ingredient in Sri Lankan cuisine. Known locally as “pol,” it is used in various forms, such as grated, milk, cream, and oil. The nutty flavor and creamy texture of coconut add depth and richness to dishes, making it an indispensable ingredient in many Sri Lankan recipes. From savory curries to sweet desserts, coconut is a versatile ingredient that is widely used in Sri Lankan cuisine.

Coconut milk in savory dishes

Coconut milk is a common ingredient in many Sri Lankan curries. It is made by blending grated coconut with water and then squeezing the mixture to extract the milk. Coconut milk adds a creamy texture and a slightly sweet flavor to curries, which balances out the spiciness of other ingredients. Some popular Sri Lankan dishes that use coconut milk include chicken curry, fish curry, and vegetable curry. Coconut milk can also be used to make rice dishes, such as coconut rice and biryani.

Desserts with coconut

Coconut is also a prominent ingredient in Sri Lankan desserts. Traditional sweets such as coconut pancakes, coconut toffee, and coconut rock are made with grated coconut, sugar, and spices. Watalappam, a Sri Lankan pudding made with coconut milk, jaggery, and spices like cardamom and cinnamon, is a staple dessert in many Sri Lankan households. Coconut is also used in cakes and biscuits, such as coconut macaroons, which are popular in Sri Lanka.

Spices combined with coconut

Coconut plays a vital role in Sri Lankan cuisine by bringing out the flavors of the spices used in dishes. Sri Lankan cuisine is known for its extensive use of spices, such as cinnamon, cardamom, and cloves. These spices are often combined with coconut to create a unique flavor profile in dishes. For example, coconut sambol, a condiment made with grated coconut, red onion, chili, and lime juice, is often served as a side dish with rice and curry.

Coconut in traditional celebrations

Coconut plays a significant role in traditional Sri Lankan celebrations, such as weddings and religious festivals. Coconut oil is used in many Hindu and Buddhist rituals, and coconut flowers and leaves are used for decoration. The coconut is also broken as part of traditional ceremonies, such as the “Kiri Bath” ceremony, where milk rice is cooked with coconut milk and served with sweet or savory accompaniments.

Health benefits of coconut in Sri Lankan cuisine

Coconut is a nutritious ingredient that is widely used in Sri Lankan cuisine. Coconut milk and oil are good sources of healthy fats, which can help regulate cholesterol levels and improve heart health. Coconut is also high in fiber, vitamins, and minerals, such as iron, potassium, and magnesium. Additionally, coconut is known for its antibacterial and antiviral properties, which can help boost the immune system and promote overall health.

Sudan

Can you tell me more about the traditional methods of food preservation in Sudan?

Introduction: Traditional food preservation in Sudan

Sudan is a land-locked country located in Northeast Africa, bordered by Egypt to the north and Ethiopia to the east. The country has a rich culinary heritage influenced by its long history and diverse ethnic groups. Traditional Sudanese cuisine is characterized by a variety of stews, soups, and bread, often served with dishes like ful medames, a fava bean-based breakfast meal. Given Sudan’s hot and arid climate, traditional methods of food preservation are essential in preventing food spoilage and ensuring food security during times of scarcity.

Drying: The oldest and most common preservation method

Drying is the oldest and most widely used method of food preservation in Sudan. This technique involves removing moisture from food products to prevent the growth of microorganisms that can cause spoilage. In Sudan, the most commonly dried foods are meat, fish, and fruits such as dates and raisins. The traditional method of drying involves placing the food product in direct sunlight, where it is exposed to the sun’s heat for several days until it is completely dry. Another way to dry food is to use a dehydrator or oven, which speeds up the process while retaining more of the food’s flavor and nutritional content.

Salting: Preserving fish, meat, and vegetables

Salting is another traditional method of food preservation in Sudan that is commonly used to preserve fish, meat, and vegetables. The method involves adding salt to the food product, which creates an environment that is inhospitable to microorganisms. The salt draws out moisture from the food, creating a dry environment that inhibits microbial growth. In Sudan, this technique is commonly used to preserve fish and meat products, including beef, lamb, and goat. Vegetables such as olives and eggplants are also preserved using salt. Salting is often combined with drying, as the salt helps to further draw out moisture from the food product, resulting in a longer shelf life.

Fermentation: A popular method for dairy products

Fermentation is a popular method of preserving dairy products in Sudan. Milk is a staple food in Sudanese cuisine, and fermented milk products such as laban and leben are commonly consumed. These products are made by adding a starter culture of lactic acid bacteria to milk, which causes the milk to ferment and produce lactic acid. The lactic acid lowers the pH of the milk, creating an environment that is inhospitable to harmful bacteria. Fermented dairy products have a tangy flavor and are a good source of probiotics, which are beneficial for digestive health.

Smoking: Preserving meat with the help of smoke

Smoking is a traditional method of preserving meat products in Sudan. The method involves exposing meat to smoke from burning wood or other plant matter, which imparts a smoky flavor and helps to preserve the meat. The smoke contains compounds that have antimicrobial properties, which inhibit the growth of harmful bacteria. Smoking is commonly used to preserve meat such as beef, lamb, and goat, and is often combined with salting and drying to further extend the shelf life of the meat.

Pickling: Preserving fruits and vegetables with vinegar and salt

Pickling is a method of preserving fruits and vegetables in Sudan, often using vinegar and salt to create a pickling solution. The solution is a mixture of vinegar, water, salt, and other spices or herbs, which is heated and poured over the fruits or vegetables to be preserved. The acidic environment created by the pickling solution inhibits the growth of harmful bacteria, while the salt helps to draw out moisture from the food, creating an environment that is inhospitable to microbial growth. Pickling is commonly used to preserve fruits such as mangoes, lemons, and limes, as well as vegetables such as cucumbers, carrots, and onions. These preserved foods are often served as a condiment or side dish, adding flavor and variety to meals.

Sudan

Can you tell me more about the use of sorghum and millet in Sudanese dishes?

Introduction: The Role of Sorghum and Millet in Sudanese Cuisine

Sudanese cuisine is known for its diverse flavors and ingredients. The use of sorghum and millet in Sudanese dishes is a prominent feature of the country’s cuisine. These grains have been a staple food in Sudan for centuries, and they continue to play a significant role in the country’s culinary traditions.

Sorghum and Millet: Nutritional Value and Health Benefits

Sorghum and millet are both gluten-free and nutrient-dense grains that provide excellent health benefits. They are rich in fiber, protein, and minerals such as calcium, magnesium, and iron. These grains have a lower glycemic index than wheat and rice, making them an excellent choice for people with diabetes. In addition, they are known to reduce the risk of heart disease, support digestive health, and improve overall energy levels.

Staple Food: How Sorghum and Millet Became Popular in Sudan

The use of sorghum and millet in Sudanese cuisine dates back to ancient times. The grains were introduced to the country by Arab traders and have since become a staple food. Due to their hardy nature, they can withstand harsh weather conditions, making them suitable for cultivation in Sudan’s arid climate. Today, sorghum and millet are still widely consumed in Sudan, and they are used in a variety of dishes, from bread to porridge.

Popular Sudanese Dishes Made with Sorghum and Millet

Sudanese cuisine offers a wide selection of dishes made with sorghum and millet. One of the most popular dishes is asida, a thick porridge made from sorghum or millet flour, served with a variety of stews and sauces. Another popular dish is Kisra, a type of bread made from sorghum flour. Additionally, people in Sudan use sorghum or millet flour to make different types of porridges, such as ful medames, a breakfast porridge made with fava beans.

Sorghum and Millet as a Cultural Symbol in Sudan

Sorghum and millet are not just staple foods in Sudan, but they are also cultural symbols. They are used in traditional ceremonies and celebrations, such as weddings and religious festivals. They are also a source of pride for Sudanese people, representing their unique culinary traditions and connections to their land and history.

Conclusion: The Future of Sorghum and Millet in Sudanese Cuisine

Sorghum and millet continue to be an essential ingredient in Sudanese cuisine, and their popularity is increasing worldwide. As people become more health-conscious and interested in traditional foods, the demand for these grains is expected to rise. The future of Sudanese cuisine looks bright, with its rich cultural heritage and unique flavors, and the role of sorghum and millet in that cuisine will undoubtedly continue to be significant.

Mozambique

Can you tell me more about peri-peri sauce, a popular condiment in Mozambique?

Introduction

Peri-peri sauce is a spicy condiment that is popular in Mozambican cuisine. It is made from a combination of chili peppers, vinegar, and spices, and it is often used as a marinade or a dipping sauce for grilled meat and fish. The sauce has gained popularity around the world in recent years, with many people enjoying its fiery flavor and unique taste.

Origins

Peri-peri sauce originated in Mozambique, a country located on the southeastern coast of Africa. The sauce is named after the peri-peri chili pepper, which is native to Mozambique and is known for its intense heat and fruity flavor. The sauce was first made by Portuguese colonizers who arrived in Mozambique in the late 15th century. They combined the peri-peri chili with vinegar and other spices, creating a sauce that was both flavorful and spicy.

Ingredients

The main ingredients in peri-peri sauce are chili peppers, vinegar, garlic, and oil. Other spices, such as paprika, cumin, and oregano, are often added to enhance the flavor. The type of chili pepper used can vary, but the most common variety is the peri-peri chili. The sauce can be made at home using fresh ingredients, or it can be purchased pre-made from a store.

Uses

Peri-peri sauce is used in a variety of ways in Mozambican cuisine. It is often used as a marinade for grilled meat and fish, giving them a spicy and flavorful kick. The sauce can also be used as a dipping sauce for bread or vegetables, or it can be mixed with mayonnaise or yogurt to create a creamy dip. Peri-peri chicken is a popular dish in Mozambique, and it is often cooked on a grill or in a skillet with the sauce.

Popularity

Peri-peri sauce has become popular around the world in recent years, with many people enjoying its fiery flavor and unique taste. The sauce is often used in fast food restaurants, with chains like Nando’s and KFC offering peri-peri chicken on their menus. The sauce has also become popular in the United States, with many specialty food stores and online retailers selling different varieties of the sauce.

Variations

There are many different variations of peri-peri sauce, with each region and country adding their own spin to the recipe. In Mozambique, the sauce is often made with a mix of chili peppers, while in South Africa, the sauce is made with a blend of peri-peri chili and bird’s eye chili. Some variations of the sauce include additional ingredients such as lemon juice, sugar, or honey, adding a sweet and tangy flavor to the sauce. Overall, peri-peri sauce is a versatile condiment that can be used in a variety of ways, making it a popular choice for home cooks and food enthusiasts around the world.

Mozambique

Can you tell me about the Mozambican street food scene?

Introduction to the Mozambican street food scene

Mozambique is a coastal country in Southern Africa that is known for its rich cultural heritage and diverse cuisine. The country’s street food scene is an essential part of its food culture. Street food in Mozambique is a popular and affordable way to enjoy traditional local dishes. The street food scene in Mozambique is vibrant and diverse, with many vendors offering a wide range of delicious foods.

Popular street foods in Mozambique

The most popular street foods in Mozambique include Matapa, which is a traditional dish made with cassava leaves and peanuts. Other popular street foods in Mozambique include Prawns, which are usually grilled and served with vegetables and rice. Xima, which is a polenta-like dish made from maize flour, is also a popular street food in Mozambique. Other popular street foods include samosas, grilled chicken, and beef skewers.

Influences on Mozambican street cuisine

Mozambican street cuisine is a fusion of African, Portuguese, and Indian influences. The Portuguese colonized Mozambique for 500 years, and their influence can be seen in many of the dishes, including grilled Prawns and chicken. The Indian influence is evident in the use of spices in many Mozambican dishes. African ingredients and cooking methods also heavily influence street food in Mozambique.

Where to find the best street food in Mozambique

The best places to find street food in Mozambique are in the markets and on the streets of major cities like Maputo, Beira, and Nampula. The markets in Mozambique are vibrant and bustling, with many vendors selling delicious street foods. The night markets in Maputo are especially popular and are known for their wide range of street foods.

Health and safety considerations for street food in Mozambique

While street food in Mozambique is delicious, it is essential to consider health and safety when eating street food. Travelers should look for vendors who follow basic hygiene practices and who cook food at high temperatures. It is also important to avoid eating raw or undercooked meat and to wash hands thoroughly before eating.

Future predictions for Mozambican street food culture

The future of Mozambican street food culture looks bright. Street food vendors are adapting to changing consumer tastes by offering healthier and more diverse food options. As tourism in Mozambique grows, the street food scene is likely to become even more diverse, with vendors offering a wider range of regional and international cuisines. Overall, Mozambican street food is an essential part of the country’s food culture and is sure to remain a favorite among locals and tourists alike.

Mozambique

Can you tell me about the influence of African cuisine in Mozambique?

Introduction: African Cuisine in Mozambique

Mozambique is a country located in Southeastern Africa, with a rich cultural heritage and diverse cuisine. The country’s cuisine is influenced by African, Portuguese, and Indian cultures, making it a unique blend of flavors and ingredients.

African cuisine has had a significant impact on Mozambican food traditions, with many dishes and ingredients originating from Africa. The use of spices, herbs, and vegetables in traditional Mozambican dishes is a reflection of the influence of African culture on the country’s cuisine.

Mozambican Food Traditions

Mozambican food is characterized by the use of fresh ingredients and simple cooking techniques. Seafood is a staple in Mozambique due to its location on the coast, with prawns and fish being popular choices in dishes such as matapa, a stew made with cassava leaves and ground peanuts.

Meat dishes are also common, with chicken, goat, and beef being the most popular choices. Mozambican cuisine also includes a variety of stews and soups, such as xima, a porridge-like dish made from maize flour.

The Influence of African Culture

African culture has heavily influenced Mozambican cuisine, with many traditional dishes originating from Africa. African spices such as peri-peri and piri-piri are commonly used in Mozambican cuisine, adding a spicy kick to dishes such as grilled prawns and chicken.

Other African ingredients, such as okra and cassava, are also popular in Mozambican dishes. The use of these ingredients in Mozambican cuisine is a reflection of the country’s history and the influence of African culture on its food traditions.

Common African Ingredients in Mozambique

In addition to spices and vegetables, African fruits such as mango and papaya are commonly used in Mozambican cuisine. These fruits add a sweet and tangy flavor to dishes such as seafood stews and curries.

Yams and plantains are also popular ingredients in Mozambican cuisine, often used as a starch to accompany meat or seafood dishes. These ingredients are a testament to the influence of African culture on Mozambican cuisine.

Traditional African Dishes in Mozambique

Traditional African dishes such as peri-peri chicken and matapa are popular in Mozambique. Peri-peri chicken is a spicy grilled chicken dish that originated in Mozambique, while matapa is a traditional stew made with cassava leaves, coconut milk, and ground peanuts.

Other traditional African dishes that are popular in Mozambique include mufete, a fish stew made with garlic, tomatoes, and onions, and xima, a maize flour porridge that is a staple in many African countries.

Modern Mozambican Cuisine and African Fusion

Modern Mozambican cuisine is a fusion of traditional Mozambican dishes with European and Asian flavors. The use of spices and ingredients from around the world has resulted in unique dishes such as prawn curry and chicken peri-peri pizza.

African fusion cuisine has also become popular in Mozambique, with restaurants offering dishes that blend African and European flavors. These dishes often feature African ingredients such as peri-peri and cassava, combined with European cooking techniques and flavors.

In conclusion, African cuisine has had a significant influence on Mozambican cuisine, with many traditional dishes and ingredients originating from Africa. The use of spices, vegetables, and fruits in Mozambican dishes is a reflection of the country’s history and the influence of African culture on its food traditions. Modern Mozambican cuisine and African fusion continue to evolve, creating unique and delicious dishes that reflect the rich cultural heritage of the country.

Food

10 Exciting Facts about Chocolate

“Chocolate is God’s excuse for broccoli,” American writer Richard Paul Evans once said. And Charles Dickens also wrote aptly: “Nothing is more valuable than a good friend, except a friend with chocolate.” The whole world loves chocolate because it comforts the soul and makes people happy, can protect the heart, and even make it beautiful.

1. Simply divine

“Food of the Gods”. The translation of the Greek name for Theobroma cacao, the cacao tree, sounds enticing in itself. And so it is not surprising that chocolate is one of the most popular and sensual sweets of all. The first known “chocoholic” was Maria Theresa of Austria, the wife of the Sun King Louis XIV. She loved chocolate so much that after her death in 1683, out of mourning, her husband completely banned chocolate from official occasions and receptions. Today, each of us eats an average of nine kilograms of chocolate a year.

That’s 91 bars of sweet sin – which are sometimes far more than just a sweet treat. “We only survived the hardships because we had enough chocolate,” reported Norwegian polar explorer Roald Amundsen, who was the first person to reach the South Pole in 1911.

2. Bittersweet discovery

The triumph of chocolate begins with the cacao pod: around 3,500 years ago, the Olmecs in what is now Mexico broke open the large pods of the cacao tree for the first time, pureed the seeds inside and the pulp surrounding them, and mixed them with cold water. This first cocoa drink tasted very bitter – but was in great demand. So much so that only kings and successful warriors were allowed to drink it. Women were strictly forbidden from sipping cocoa, which was considered stimulating.

Cocoa beans were so valuable that they were accepted as currency for a while. At some point, the tart drink was then flavored with pepper, vanilla, and corn, and finally sweetened between 1519 and 1544 – and from that moment cocoa and chocolate started their brilliant triumphal march around the world.

3. From cocoa bean to chocolate

Almost 540,000 tons of dark and whole milk chocolate are produced in Germany alone every year. The cocoa pods in the growing areas around the equator are harvested by hand and the beans are fermented and dried on-site. They come to Europe by ship and are first roasted in the chocolate factories (the typical cocoa aroma is created), then the shells are removed and finally mixed with cocoa butter and sugar (depending on the variety also with milk powder or cream) and ground.

The mass is then first rolled for several hours and finally stirred in the so-called conche (invented in 1879 by the Swiss Rodolphe Lindt). The last unwanted bitter substances now evaporate, the aromas unfold completely and the typical chocolaty creaminess develops. Depending on the type and quality of the chocolate, conching can take up to 72 hours.

4. Chocolate as a seducer

“I don’t want chocolate, I’d rather have a man!” Trude Herr crooned fervently in 1959. Unfortunately, we don’t know whether she found her sweetheart in the end. But on the other hand, sweet sin and great love are by no means mutually exclusive! This is proven not only by Bridget Jones – who, as is well known, even ate chocolate for breakfast – but also by Juliette Binoche as Vianne Rocher in 2000, who conquered Beau Johnny Depp with her sophisticated chocolate creations in the film “Chocolat”.

5. TLC for the soul

The French Cardinal Alphonse de Richelieu is said to have reached for chocolate during the melancholy attacks that often tormented the poor. That was around 1642 – and even today chocolate is said to make people happy. In fact, it contains the messenger substance serotonin, often referred to as the happiness hormone. However, its concentration in chocolate is so low that you would have to eat almost 300 bars for a real rush of happiness. Nevertheless, chocolate is a soul caresser because we have learned to reward or comfort ourselves with it in certain situations. And in this way, in the Pavlovian manner, they can evoke small feelings of happiness. They feel – serotonin or not – sometimes just really real.

6. Cardiac protection in a different way

“No other time has nature squeezed such an abundance of the most valuable nutrients into such a small space as in the case of the cocoa bean,” said natural scientist Alexander von Humboldt. In the 16th century, more than 1500 uses for the raw material cocoa were known. Among other things, it was assumed that the beans act against coughs and colds, but also against the “evil eye”. In the 19th century, chocolate was then sold at high prices in pharmacies as a tonic. Today we know: Of course, chocolate is not real medicine, even though it contains some of the healthy substances of the cocoa bean. And studies confirm that dark chocolate with a high cocoa content can have a blood pressure-lowering effect and protect against cardiovascular diseases thanks to many bioactive plant substances.

7. Noble cocoa for fine chocolate

A distinction is made between dark, milk, and white chocolate. The latter is often not even referred to as “real” chocolate among connoisseurs, since it contains no cocoa, just cocoa butter. And how do you recognize good chocolate? “There is bulk cocoa and fine flavor cocoa,” explains Georg Bernardini, chocolatier and author of the book “The Chocolate Tester”. “Cheap consumer cocoa is often used for inexpensive chocolate, while more expensive varieties often contain more aromatic and also significantly more expensive fine flavor cocoa.” The price can therefore be an indicator of quality.

More expensive chocolates are also often more complex, and sometimes still made by hand. “But the most important thing is clearly a look at the list of ingredients: Dark chocolate consists at best of just cocoa and raw cane sugar. Some cocoa butter or soy lecithin and natural vanilla are also okay, but there is no place for more ingredients in good dark chocolate,” Bernardini knows. And what about milk chocolate? “If you value the cocoa taste, look for at least 38 percent cocoa. Sugar shouldn’t be too high up on the ingredients list, and of course, artificial flavors and colors shouldn’t show up either.”

8. Step by Step: Make your own chocolate

Homemade chocolate is a great Christmas present. You need 50 g raw cocoa, 50 g vegetable margarine, 200 g milk powder, 100 g honey, and 125 ml cream. Preparation: Bring water to a boil in a large saucepan. Place a small saucepan and let the margarine melt in it. Mix the milk powder and cocoa in a bowl, then add to the margarine. Mix everything well and gradually add the cream.

Remove the small saucepan from the water bath and continue stirring. Allow the mass to cool to about 50 degrees, then add the honey. Spread the chocolate mixture on a greased baking sheet until it is about a finger’s width high. Sprinkle with spices or chopped nuts if you like, then dry in the oven for 10-20 minutes at 50-100 degrees.

9. Chocolate trends

beer with chocolate? chocolate noodles? chocolate liquor? Is there anything today! Even chocolates with chili, licorice, sea salt, or other unusual ingredients are no longer niche products. “The latest trend when it comes to chocolate is raw chocolate,” says chocolate expert Georg Bernardini. Raw makes you happy is the motto, and the form of nutrition in which food is heated to no more than 42 degrees has more and more fans. Now the raw food trend is expanding from main meals to snacks.

“Even for raw chocolate, the cocoa beans are never heated to more than 42 degrees during production,” explains Bernardini. “In this way, a particularly large number of valuable ingredients are preserved.” A second megatrend comes from the USA: “Similar to the craft beer movement, more and more small chocolate manufacturers, so-called bean-to-bar producers, are being founded there, but also in England and Australia. who guarantees the entire production process from a single source and offers top quality,” explains Georg Bernardini.

10. Experience chocolate up close

What does a raw cacao bean taste like? And how does it become creamy chocolate? Anyone who would like to dive deep into the world of chocolate should visit one of the numerous chocolate museums in Germany – for example, the “Chocoversum” in Hamburg, the “Chocolate Museum” in Cologne, or the “Halloren Chocolate Museum” in Halle (Saale).

Food

Interesting Facts About Hanukkah

October 2, 2025

The windows of the Holy Temple were wider on the outside than on the inside. Instead of letting in sunlight like other windows, they were supposed to let out the light of the menorah to illuminate the rest of the world.

Maimonides wrote that the menorah in the temple in Jerusalem was adorned with 22 chalices – and all were turned upside down! They symbolize the blessings that G‑d pours on the world.

The Maccabees retook Jerusalem with the help of Jehudit, who snuck into the enemy’s camp, served the leader salty cheese and strong wine, and cut off his head with her sword as he slept.

The disciples of the great sage Shammai lit eight candles on the first day of Hanukkah and then snuffed out one each day because there is less darkness each day. According to Kabbalah, we will all follow this custom in the era of Moshiach.

Did you know that the first eve of Hanukkah never falls on a Monday?

During the Iran hostage crisis in 1979, President Carter attended the first menorah lighting on the White House lawn. It was the first time he had left the White House in 100 days.

The menorah in the temple in Jerusalem had only seven arms. Each carried exactly the same amount of oil, but the lamp closest to the Holy of Holies burned twice as long as the rest.

An estimated 0.5 million latkes will be consumed at public menorah lighting this year.