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Mandarin and Clementine: Differences

Mandarin and clementine are often used interchangeably as terms. But if you look closely, you’ll see some differences. We explain to you what they are and what you should consider when buying citrus fruits.

External differences

Clementines and tangerines only look the same at first glance. If you take a closer look at them, you can spot the following differences:

The tangerine has an orange pulp, while the clementine is more yellow-orange.
If you cut a citrus fruit in half, you’ll see that the flesh is divided into chambers. These chambers are called segments. Tangerines and clementines have different numbers of segments: the tangerine is usually divided into nine, the clementine into eight to twelve.
The tangerine has many seeds, the clementine almost none.
The skin of the clementine is significantly thicker and therefore more resistant to cold and pressure.

Mandarine: Long cultivation tradition and long journey

Mandarins come from China and have been cultivated there for thousands of years. Their name probably comes from the Mandarins. These were high officials in Imperial China who wore an orange robe.

Citrus fruits spread from China to Southeast Asia and Japan. They only came to Europe in 1805 through a certain Sir Abraham Hume, who brought two varieties from China to England.

Today, tangerines are also grown in other parts of the world, especially in tropical and subtropical zones. Because of the many pits in the tangerine, you will usually find more clementines on our supermarket shelves, although tangerines taste more aromatic. Most of the fruit we sell comes from Spain, Italy, Turkey and Israel. It is better to avoid tangerines from more distant countries such as South Africa, because they have a worse climate balance due to the long transport.

The citrus fruits are harvested in autumn. That’s why you’ll find mandarins and clementines here between October and January.

Clementine – daughter of the tangerine

A monk named Frère Clément discovered the clementine in the garden of an orphanage in Algeria in 1912. The monks gave their name to the clementine. The actual origin of the clementine is not known, but there are indications that it used to grow in China.

The clementine originated from a cross between the tangerine and the bitter orange. The latter belongs to the bitter oranges. Thanks to its thicker skin, the clementine can withstand more cold than other citrus plants. It is even grown in France.

Nutrient content of citrus fruits

Mandarins and clementines are high in vitamin C. Although they contain less vitamin C than oranges or lemons, you can cover your daily requirement with three to four larger fruits.

In addition, tangerines and clementines contain:

Folic acid, also known as vitamin B9
Vitamin A and Vitamin E
Vitamin B1 and Vitamin B2
The two citrus fruits, on the other hand, only contain minerals such as iron or zinc in negligible amounts.

Cultivation and harvest of clementines and tangerines

Mandarins and clementines need six to 18 months to ripen. Their cultivation is relatively water-intensive. They are harvested in autumn. After harvesting, the citrus fruits are left for five days to allow the skin to lose water, making it firmer and more resilient.

Then the actual post-processing begins: the green skins of the fruit are “degreened” in a dyeing room at 20 to 24 degrees Celsius. This is done with the help of ethylene gas, which causes the fruit to turn yellowish or orange.

The citrus fruits are then bathed in a bath with pesticides to prevent them from rotting. Because this destroys their natural wax layer, the clementines and tangerines have to be waxed again afterwards. For this purpose, for example, beeswax, shellac or sugar esters are used.

Purchase of tangerines and clementines

If you eat tangerines or clementines, you should wash the skin thoroughly with hot water and clean your hands again before they come into contact with the pulp. Chemicals, such as insecticides, are transferred to the hands when they are peeled.

It is best, of course, if you buy organic fruit:

Organic clementines and mandarins are subject to much stricter guidelines and may not be chemically treated.
No artificial fertilizers may be used during cultivation.
Organic farming is often more water-efficient.
The working conditions are better.
By the way: A green peel is not a sign that the fruit is unripe. Sometimes the coloring just didn’t work as desired. This doesn’t make the tangerines and clementines taste any less good.

Clementines and tangerines: How to store them properly

Thanks to their thicker skin, clementines can be stored longer than tangerines. While tangerines dry out after just one to two weeks, clementines can be kept for up to four weeks. After the harvest, the fruits no longer ripen.

These tips will keep tangerines and clementines fresh for the longest time in your home:

Don’t buy fruit that is already mushy. Put them as high up in your shopping bag as possible so they don’t get crushed.
You can store clementines in the vegetable drawer of your refrigerator for a week or two. Make sure the fruit is well ventilated to avoid mold.
If you plan to use your clementines or tangerines within a few days, you can store them in a cool room. Place the fruit in a bowl to give them enough air and protect them from sunlight.

And canned tangerines?

In spring and summer you will only find canned tangerines in the supermarket. These have been treated with diluted hydrochloric acid to make them lose their inner shell. This is not harmful, hydrochloric acid is also in the stomach for digestion. However, the canned fruits hardly have any vitamins, but they have an even higher sugar content because they are placed in sugar solution.

The purchase of aluminum cans should also be viewed critically. Aluminum is a problematic substance and the cans are also coated with plasticizers, most of which contain the harmful substance bisphenol-A. It is therefore better to avoid canned tangerines and instead use seasonal fruit.

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Food

Marmalade, Jam, Jelly: These are the Differences

Do we eat jam, marmalade or jelly for breakfast? We explain the subtle differences and solve the mystery of why there is hardly any jam left to buy. But all the more jam…

When we talk about spreading jam on our bread, we mostly use the word “jam” as a collective term for any fruity spread. But in the German-speaking area, the consistency of the processed fruit makes the small difference. Then it can also be called jam or jelly.

The jam is cooked from citrus fruits with sugar. The name probably comes from the Portuguese word “marmelo” for quince. In recipes that have been handed down, the quinces are boiled down to a mush and thus preserved as a supply. For example, if you cook raspberries with preserving sugar, you get raspberry jam, not jam.

Many jams are actually preserves

What we often refer to as jam in everyday language is usually actually jam. While in the past spreads with pieces of fruit were jams and spreads were jams, the latter is now only reserved for citrus fruit spreads.

The term jam comes from the French confiture. It derives from the Latin word “conficerem” or confectionery. Because even in ancient Rome, fruits were preserved with sugar. Even today we still often find this method to preserve fruit. In the Mediterranean area, whole figs are cooked in sugar syrup and eaten as a dessert.

Jelly is made from fruit juice

A fruit jelly is only made from fruit juice without solid fruit components. The name jelly refers to the gelling of the fruit juice with sugar by boiling it down. Currant juice, for example, is good for fruit jellies because it sifts out the small seeds.

By the way: You can still call your homemade jam that, regardless of how it is prepared. Because there are no naming regulations for your own production. The advantage of homemade jam: You can decide for yourself what kind of sugar goes in and use regional and seasonal berries and fruits.

German and English jam: EU wants to create clarity

The English terms “marmelade” and “jam” cause quite a bit of confusion. In English, “marmelade” is only made from citrus fruits, all other types of fruit are called “jam”. The problem: This English definition does not fit the classification according to the way the fruit is processed, as is the case in Germany, for example. Therefore, a separate EU jam regulation creates clarity with the terms in international trade.

The EU Jam Regulation is based on England and the term “jam” is reserved for products with citrus fruits:

Each kilo of jam must contain at least 200 grams of citrus fruits, peel, fruit pulp or fruit juice.
Jelly jam contains only citrus juice and no pulp.
Jam refers to all other types of fruit, regardless of how they are processed. The fruit content must be 350 grams of fruit pulp per kilo. There are exceptions for certain fruits, including black and red currants, blueberries, raspberries and blackberries. Here the proportion may also be less than 350 grams.
If it contains more fruit, it is called “extra jam”.
The EU regulation still stipulates that no extra jam may be made from melons, grapes, apples and pears.
There is no new definition for jellies. Jellies consist of 350 grams of fruit juice, if the proportion is higher, it is also called jelly extra. It remains to be seen whether Brexit will change anything in EU regulation.

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Food

Beet Sugar, Cane Sugar and Raw Cane Sugar: These are the Differences

Which sugar is hidden behind beet sugar, cane sugar and raw cane sugar? We explain the differences between the types of sugar and give tips on what to look out for when buying.

Cane sugar, raw cane sugar and whole cane sugar

Cane sugar is obtained from sugar cane. Sugar cane is grown in tropical countries like Brazil, South Africa, Australia or Cuba. Three different types of sugar can be made from cane sugar. They differed in the degree to which they were refined.

Whole cane sugar: The first and healthiest level of cane sugar is whole cane sugar. The sugar cane juice obtained is only thickened, dried and then ground. This preserves the molasses with its valuable minerals and vitamins. It is also responsible for the caramel flavor and the brown color of whole cane sugar.

Raw cane sugar: This is the variant for which the sugar crystals are only refined once. As a result, a small part of the molasses is retained and is responsible for the slightly brownish colour.

Cane sugar: The white cane sugar has been subjected to the refining process until it no longer contains any molasses. It not only lacks the brownish colour, but also the healthy minerals and vitamins.

Beet sugar

Beet sugar: Beet sugar is almost identical to raw sugar. Both consist of sucrose and have the same chemical composition. Beet sugar is obtained from sugar beet – a regional product. Sugar beets are grown in Central Europe. You will not find raw beet sugar, which would contain a small amount of healthy minerals from the sugar beet juice, on the market because it has an unpleasant taste.

Cane sugar and beet sugar are refined

The processing of sugar cane and sugar beet is similar. First, beets or sugar cane are crushed and juiced at at least 70°C. This raw juice is then treated with lime, carbonic acid and filters to remove unwanted substances such as proteins or minerals.

By further, slow heating, the raw juice is thickened until sugar crystals form. This is the so-called raw sugar with the characteristic yellow-brown color. In order to turn it into beautiful, white granulated sugar, the sugar crystals are dissolved and crystallized again and again. This process takes up to eight hours and is called refining, which is why white sugar is also called refined sugar. It doesn’t matter which plant the sugar comes from. Cane sugar can also be refined and thereby form white crystals.

What to look out for when shopping for sugar

When shopping, you should first be aware that too much sugar is not healthy. It doesn’t matter whether it’s beet sugar, cane sugar or other types of sugar: 100 grams of sugar contain around 400 calories and no vitamins whatsoever. It is responsible for many diseases of affluence.

It is true that “unrefined sugar” contains more minerals. However, their total content is less than one percent. In order for you to have any health benefit from eating unrefined sugar, you would need to eat a few pounds of it. That would be anything but healthy. Because there is no refining, it can be considered more sustainable – and is therefore the better one.

Also, don’t fall for the misconception that brown sugar is healthier than white sugar. Oftentimes, brown sugar is just conventional white beet or cane sugar that has been colored brown.

Disadvantages of cane sugar are the long transport routes and land reclamation for the sugar cane cultivation areas. Beet sugar comes from sugar beets from the local region, but – like cane sugar – requires a lot of energy to process.

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Food

Dry Yeast and Fresh Yeast: Differences and How to Replace Them

Whether dry yeast or fresh yeast – you can bake airy pizza dough and bread with both types of yeast. In this guide you will find out what the differences are and how you can use fresh yeast and dry yeast.

Yeast is a unicellular microorganism that belongs to the fungi family. This living organism feeds on the sugars and starches in the dough and converts them into carbon dioxide gas, among other things. This is reflected in the bubbles in the dough, which allow it to rise and make it more airy. We use this property of yeast for many recipes – whether pizza dough, home-baked bread or cinnamon rolls.

You can find yeast in two main forms on the market: as dry yeast and fresh yeast, which is also called block yeast. We will explain how the two differ, what you need to look out for when storing and using them, and how you can convert one type of yeast and replace it with the other.

Dry yeast and fresh yeast: differences in yeast types

Dry yeast and fresh yeast have much more in common than differences:

Both dry yeast and fresh yeast are the same strains of yeast (Saccharomyces cerevisiae), also known as baker’s yeast or brewer’s yeast.
Dry yeast and fresh yeast serve the same purpose in the bakery: they convert sugar and starch into gaseous carbon dioxide, allowing the dough to rise.
The yeast cultures were also grown and propagated in the same way: on a carbohydrate-rich culture medium. The exact cultivation form depends on whether it is conventional yeast or organic yeast – but not whether it is dry yeast or fresh yeast. You can find out below how organic yeast differs from conventional yeast.

But there are also big differences between dry yeast and fresh yeast:

While fresh yeast consists of around 70 percent water, dry yeast only contains around five percent residual moisture. Therein lies the biggest difference: For dry yeast, fresh yeast is dried.
As a result, dry yeast has a significantly longer shelf life than fresh yeast. While you can store fresh yeast in the fridge for a maximum of two weeks, dry yeast can be stored at room temperature for between several months and a year.
The fungal cultures contained in the dry yeast are inactivated and are only activated by adding liquid. Nevertheless, they are living microorganisms – only in a “resting state”.

Dry yeast or fresh yeast – which is better?

Both dry yeast and fresh yeast do an excellent job as leavening agents. In the finished recipe, the difference is hardly or not at all noticeable.

The benefits of fresh yeast are rather subjective:

Some (hobby) bakers swear by fresh yeast because it gives the baked goods a rounder, slightly sweeter taste.
Some also report that yeast dough rises slightly better with fresh yeast than with dry yeast.
If baked goods require a particularly long fermentation time or several resting phases to rise, fresh yeast is usually recommended. Because it is said to have a longer-lasting driving force than dry yeast.
On the other hand, dry yeast has prevailed today mainly because of its practical advantages over fresh yeast:

Dry yeast can be stored at room temperature for several months in a closed packet. Once opened, you can store the packet tightly sealed in the fridge for another two weeks. Fresh yeast, on the other hand, must be stored in the refrigerator and used within two weeks of purchase.
You don’t have to stir the dry yeast into liquid beforehand, you can mix it directly with the dry baking ingredients. This makes it a little easier to mix the dry yeast with the dough than fresh yeast.
In addition, thanks to its shape, dry yeast is a little easier to dose than fresh yeast in block form.

Conclusion of the comparison:

Fresh yeast should give the baked goods a slightly better taste and also have a higher raising power than dry yeast. For a few recipes like yeast loaf or Berlin pancakes, this is possibly the better yeast.
On the other hand, dry yeast is the much more practical form of yeast, especially for hobby bakers: it lasts much longer and is easier and faster to process.

Using dry yeast and fresh yeast: tips for the kitchen

If you want to make yeast dough yourself, you should consider the following points when preparing it:

First stir fresh yeast with some of the lukewarm liquid from the recipe and some sugar and let this mixture stand for about ten minutes. You can tell by the formation of bubbles that the yeast have started their activity. After the ten minutes, you can mix the liquid with the remaining baking ingredients.
You don’t need to mix dry yeast with liquid first. Mix directly into the dry ingredients in the recipe. Make sure that the remaining ingredients are not too cold: you should therefore take them out of the fridge some time beforehand.
Whether fresh yeast or dry yeast: yeast has the best raising power at temperatures between 25 and 30 degrees. At more than 45 degrees, the yeast fungi die off, while at less than ten degrees, the metabolic processes run considerably more slowly. That means: The cooler, the more walking time you have to plan.
When baking, you can easily convert and replace fresh yeast with dry yeast:

You can replace one cube of fresh yeast (42 grams) with two packets of dry yeast (fourteen grams).
As a result, one packet of dry yeast is equivalent to about half a cube of fresh yeast (21 grams).
As a rule of thumb, half a cube of fresh yeast or a packet of dry yeast is sufficient for 500 grams of flour. However, this amount varies greatly depending on the recipe.
In principle, you can also mix fresh yeast and dry yeast in a recipe, should this ever be necessary.

Buy yeast: organic quality and list of ingredients

It doesn’t matter whether it’s dry yeast or fresh yeast: we recommend that you pay attention to organic quality when buying. Because there are some differences between organic yeast and conventional yeast:

Growth medium: Conventional yeasts are often cultivated on molasses (a by-product of sugar production), phosphorus or inorganic nitrogen. Organic yeasts, on the other hand, are cultivated on natural raw materials from controlled organic cultivation, often on grain or sugar beet syrup.
Defoaming agent: To prevent growth-inhibiting foam from forming, sunflower oil is added to organic yeast as a defoaming agent. With conventional yeasts, synthetic substances are used for this purpose, which later have to be rinsed out with plenty of water. Therefore, according to the Bavarian Consumer Center, more water is used in the production of conventional yeast than in the case of organic yeast.
Genetic engineering: In addition, no genetically modified organisms (GMOs) are used in the production of organic yeast. Since there are still no reliable long-term studies on the health effects of GMOs, we recommend non-GMO foods.
If you want to buy dry yeast, you should also take a closer look at the ingredients:

Some of the dry yeast contains emulsifiers so that the yeast does not dry out. The most commonly used emulsifier is sorbitan monostearate with the E number 491. There are even some emulsifiers in fresh yeast.
Organic manufacturers in particular usually deliberately avoid using emulsifiers. With their yeast, there is nothing else in the packet but yeast.

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Food

Arabica vs. Robusta: These Are the Differences

Arabica and Robusta: You are guaranteed to have drunk both of them before – because these types of coffee make up around 90 percent of the world harvest. They are often available as a carefully composed mixture, as each variety impresses with its own character. Are you interested in the bean? Then here is the most important information about the difference between Arabica and Robusta.

The difference between Arabica and Robusta plants

Both Arabica and Robusta thrive as shrubs and trees and belong to the Rubiaceae family. But that’s about all the two types of coffee have in common.

Because they are two very different types of plants. There is no “coffee plant” per se – “Coffea” is a genus of plants with over a hundred subspecies. Arabica and Robusta are two of them.

Arabica (scientifically: Coffea Arabica) is a delicate, sensitive little plant, the coffee has a fine aroma. Their beans are considered to be of particularly high quality, accounting for around 60% of the world market.

Robusta (Coffea canephora), on the other hand, is – as the name suggests – of a robust nature and strong in taste. The variety accounts for about 30% of the world coffee harvest.

The most important information about the Arabica plant:

Growth: reaches a height of up to ten meters.
Constitution: is quite resistant to frost, heat, humidity, diseases and parasites.
Cultivation height: 0 to 700 meters.
Maturity: about nine months
The main growing areas for Robusta are Southeast Asia and
West Africa. Since this type of coffee is mainly grown in the lowlands, it is also known as lowland coffee. Incidentally, the Robusta plant was discovered in the 19th century in the Congo and quickly spread from there all over the world.

What is the difference between Arabica and Robusta coffee?

The beans are as different as the plants. On the one hand already in appearance.

The Arabica bean is

rather elongated,
with curved notch,
greenish-brown in color, sometimes bluish.
On the other hand, the Robusta bean presents itself

plump,
with a straight notch
relatively small,
yellowish brown.
The beans also differ significantly in terms of their inner values – which later affects the taste of the coffee.

Characteristics of the Arabica bean:

relatively low caffeine content: 1.1 to 1.7%
little chlorogenic acid, so the taste is rather round and soft
pronounced aroma formation due to slow growth
Characteristics of the Robusta bean:

higher caffeine content: 1.7 to 3.5%
relatively high chlorogenic acid, therefore slightly bitter taste, pronounced earthy notes
low oil content, thus longer lasting crema

Arabica or Robusta for espresso?

Mixtures with a high proportion of Robusta are usually used for the typical Italian pick-me-up. Because Robusta impresses with a strong body and a nice crema – and also has the higher caffeine content. Southern Italians in particular are big fans of Robusta. If you prefer a milder espresso, choose a blend with a higher proportion of Arabica.

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Cooking Tips

Raisins, Sultanas, Currants: Differences and Tips for Buying

Raisins, sultanas or currants – have you ever stood in front of the shelves in the supermarket or health food store and didn’t know what to take? We will explain the differences to you.

Raisins, sultanas and currants: A question of the grape variety

While raisins and sultanas come from the same grape variety and differ only in the way they are dried, currants are a completely different variety. The main differences:

Sultanas and raisins are made from the seedless, thin-skinned and particularly sweet white Sultana grape. She mostly comes from Turkey.
Smaller, purple-black grapes are used for currants. These come from Greece, preferably near Corinth – hence the name (from Greek “Korinthiaki”).
All of these dried grape varieties are now grown in other countries such as Australia, South Africa and the United States (California). Therefore, you should pay attention to the origin when buying to avoid long transport routes.

With the variety of labels on the supermarket shelf, however, the question can sometimes arise: What are raisins? If you refer to dried grapes as “raisins” regardless of their variety or drying method, that’s not wrong. It is also the common generic term for all dried grapes.

Difference between raisins and sultanas: the drying process

Depending on the drying process, the Sultana grape becomes a raisin or a sultana:

Sultanas are characterized by a special step before drying: they are dipped. That is, they are sprayed with a solution of potash and olive oil.
This loosens the wax layer on the outer shell and the fruit becomes permeable to water. This reduces the drying time to three to five days. What is left of the 95 percent water content is a light-colored, shriveled berry.
Instead, raisins dry in the sun between five and seven days and darken slightly.
Incidentally, all grapes are dried using the same method: After harvesting, the berries are hung up or placed on special drying tarpaulins. After that, the grapes only retain about 15 to 18 percent of their original water content.

In the further processing, the stalks are detached from the berries by shaking, berries that are too small are sieved out and the now brown and shriveled grapes are washed again. After drying again, the berries are usually treated with sunflower oil to prevent them from sticking together.

Are sultanas & co healthy?

Just like raisins, sultanas are healthy when consumed in moderation. They provide you with B vitamins, potassium and iron. Incidentally, your body only absorbs the latter well in combination with vitamin C, for example with peppers or citrus fruits. Currants also contain a lot of magnesium, as well as zinc and calcium.

However, the following applies to all dried grapes: They consist of around half (fruit) sugar and are correspondingly calorie bombs.

Raisins and sultanas: sulphurised or unsulphurised?

Raisins and sultanas are often sulphurised during their production to make them more durable. This must be noted on the packaging from an addition of ten milligrams per kilo. Sulfurizing means either burning sulfur to form sulfur dioxide or adding sulphur-containing compounds. However, the former is an outdated method.

Sulfurized dried fruit can sometimes cause nausea or headaches. The process also destroys the vitamin B1 it contains.
Although sulfur has an antibacterial effect and prevents fungal attack, it is not necessary from an ecological point of view to make the fruit last longer.
Therefore, when in doubt, it is advisable to reach for – usually – unsulphured and untreated organic dried fruit, for example these organic sultanas** or organic currants from Demeterhof.
By the way: Currants are usually always unsulphured. In the case of sultanas and raisins, you can recognize the sulfur from the darker color – and of course from the note on the packaging.

What should you consider when buying raisins?

You found European, unsulphured, organic raisins on the shelf? Then there is really only one consideration: How can you avoid as much plastic packaging as possible? Dried fruits have a long shelf life due to their low water content – provided they are dry and packaged reasonably airtight. Therefore, you are welcome to use the slightly larger storage pack.

Tip: Raisins are also often available in so-called unpackaged shops, where you can fill the right amount directly into the box you brought with you. Find out where the nearest unpackaged store is and stop by there for your next purchase.

Cook and bake with raisins, sultanas and currants

You can cook with raisins all year round. For example, try raisin cake, sugar-free raisin rolls, homemade broken chocolate with dried grapes or an apple and orange raw food tart as a dessert for the vegetarian Christmas menu.

Sultanas go particularly well with Namoura, the Lebanese semolina cake.

Dried grapes also go well with hearty dishes: they add a sweet note to couscous salads, lentil salads, bulgur recipes, or recipes with pointed cabbage. Slightly tart raisins and currants go well with a fruity fruit salad or mujadarra, a vegan lentil dish.

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Food

Coffee and Espresso – What are the Differences?

After getting up, a cup of coffee is the best thing in the morning to wake up. But do you prefer regular coffee or would a strong espresso be a better choice? What exactly is the difference between coffee and espresso? It’s both coffee… isn’t it?

One bean – many differences! Coffee vs espresso

Even if at first glance these are just different ways of preparing our favorite bean, coffee and espresso have many differences. From the roasting time to the preparation: we will show you the differences between coffee and espresso!

Roasting time: Roasting has a huge impact on the inner workings of the beans. Espresso beans are much darker than coffee beans – and this also affects the development of the aroma. The longer the roasting lasts, the more acid is broken down within the bean. This is why espresso tastes milder than filter coffee. Coffee is roasted for about 10 to 15 minutes, espresso for 15 to 18 minutes and therefore significantly longer. Depending on the roast, the coffee bean is yellowish to medium brown. An espresso bean is dark brown and shiny because coffee oils escape during longer roasting.

Degree of grinding: The different degrees of grinding of coffee provide different results. For the preparation of filter coffee, depending on the method, choose a medium degree of grinding. Espresso powder is ground much finer than coffee powder.

Preparation: While the preparation of a filter coffee – whether machine or hand infusion – takes quite a long time (approx. 5 – 8 minutes), a maximum of 30 seconds are required for an espresso. The following applies to coffee: A cup of hot water dribbles through a spoonful of ground coffee in three to five minutes. The medium to coarse degree of grinding offers the water enough resistance for the long brewing time and can thus optimally combine with the acids, aromas and caffeine.

Espresso powder is ground much finer than coffee powder. With an espresso maker or a portafilter machine, the hot water is pressed through the espresso powder under high pressure for a short time. As the hot espresso runs into the cup, a creamy layer forms on the surface – the crema. The brewing temperature also differs: for coffee it is between 85°C and 91°C and for espresso it is approx. 92°C +/- 2°C.

Caffeine content: Let’s come to the most important difference between coffee and espresso – the caffeine content. At the same time, we uncover a myth here: espresso has, only relatively speaking, more caffeine than coffee. 100 ml of espresso contains over 100 mg of caffeine – in the same amount of coffee, on the other hand, there are just 80 mg. But it’s the amount you drink that counts: if you drink a whole cup of coffee, you’ll end up absorbing more caffeine than with a small cup of espresso.

Last but not least, coffee and espresso not only taste different – they also work differently. A cup of espresso tastes stronger than coffee because only a small amount of water (approx. 25 ml per espresso cup) is used. On the other hand, it contains fewer acids and is therefore easier on the stomach. This is not only due to the longer roasting, but also to the shorter brewing time.

Conclusion

The beans are the same, so the key difference between coffee and espresso is how long the beans roast. The different types of preparation, degree of grinding and brewing time also have an influence on the taste and effect. Coffee is the perfect way to start the morning, and the espresso is wonderful as a gentle pick-me-up after a meal.

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Ethiopia

What are the differences between Ethiopian and other African cuisines?

Introduction: Why Explore Ethiopian Cuisine?

Ethiopian cuisine is a unique and flavorful experience that has been enjoyed for centuries. Its rich history, diverse ingredients, and distinctive cooking techniques make it one of the most intriguing and sought-after cuisines in the world. The cuisine holds a special place in African culture, as it is considered one of the oldest and most important culinary traditions on the continent. It’s a window into the culture and tradition of Ethiopia, and it reflects the natural resources and cultural diversity of the country.

Ethiopian Cuisine: A Melting Pot of Flavors

Ethiopian cuisine is known for its vibrant colors, bold flavors, and unique textures. The cuisine is a fusion of different cultures and traditions, which has created a unique and diverse culinary experience. Ethiopian cuisine is characterized by its use of spices and herbs, as well as the variety of ingredients used in each dish. Some of the most popular Ethiopian dishes include Doro Wat, Kitfo, and Tibs. These dishes are often served with Injera, a sourdough bread made from teff flour, which is a staple in Ethiopian cuisine.

Spices and Herbs: Key Ingredients in Ethiopian Cuisine

Spices and herbs play a key role in Ethiopian cuisine. They are used to add flavor and depth to dishes, and they are often blended together to create unique spice blends. Some of the most commonly used spices in Ethiopian cuisine include berbere, a spicy blend of chili peppers, garlic, ginger, and other spices, and mitmita, a fiery blend of chili peppers and spices. Herbs such as rosemary, basil, and thyme are also used to add flavor to dishes.

The Ethiopian Bread: Injera

Injera is a sourdough bread made from teff flour, a grain that is unique to Ethiopia. It is a staple in Ethiopian cuisine and is used as a utensil to scoop up food. Injera is made by fermenting teff flour with water and then cooking it on a griddle. It has a tangy and slightly sour flavor and is an essential component of Ethiopian cuisine.

Signature Ethiopian Dishes: Meat and Vegetarian

Ethiopian cuisine offers a wide variety of dishes, both meat-based and vegetarian. Some of the most popular meat dishes include Doro Wat, a spicy chicken stew, and Tibs, a stir-fry of beef or lamb. Vegetarian dishes are also highly regarded in Ethiopian cuisine, with dishes such as Shiro, a chickpea stew, and Misir Wat, a spicy lentil stew, being popular choices.

African Cuisine: Regional Diversity and Common Features

African cuisine is incredibly diverse, with each region having its own unique culinary traditions. However, there are some common features that can be found in many African cuisines, such as the use of grains and legumes, spices and herbs, and a reliance on fresh, seasonal ingredients.

East African Cuisine: Similarities with Ethiopian Cuisine

East African cuisine shares many similarities with Ethiopian cuisine, particularly in the use of spices and herbs and the reliance on grains and legumes. Some of the most popular dishes in this region include Ugali, a maize meal porridge, and Pilau, a spiced rice dish.

West African Cuisine: Differences with Ethiopian Cuisine

West African cuisine differs from Ethiopian cuisine in several ways. The cuisine is heavily influenced by traditional ingredients such as cassava, yams, and plantains, and is often characterized by dishes that are rich and flavorful. Some of the most popular West African dishes include Jollof Rice, a spicy tomato-based rice dish, and Fufu, a starchy dough that is often served with soup or stew.

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Food

The Differences When Buying Pumpkins

It’s finally pumpkin time again! In bright colors, it really spices up the dreary autumn – and on the kitchen table. The vegetables can also be used in many ways and taste good as a soup, baked from the oven, or as a delicious side dish. But do you prefer organic or conventional goods?

The pumpkin cultivation

Before you can buy the pumpkin, it must of course be grown. It is considered to be one of the less susceptible field vegetables, and yet organic cultivation differs from conventional cultivation in some cultural details, such as the manual collection of pests and a mulch layer on the field. In addition, the organic farmer must meet other legal requirements such as certification. The Hokkaido pumpkins “Uchiki Kuri”, “Red Kuri”, the butternut pumpkins “Early Butternut”, “Butternut Waltham” and the nutmeg pumpkin “Muscat de Provence'” as well as the Halloween pumpkins “Jack O’Lantern'”, “Musquee de Provence” and “Jack Be Little”.

The knock test

Before you buy the pumpkin, you should do a tapping test: simply tap the pumpkin lightly with your knuckles. If it makes a hollow sound, it has reached the optimal stage of ripeness. The skin of the pumpkin should also look plump and flawless. It is also important for longer storage that the handle base is still intact.

Organic vs. conventional

The Hokkaido pumpkin in particular is often prepared and eaten with the skin on. It is, therefore, best to wash it thoroughly under warm water and rub off the skin properly. However, if you want to be absolutely sure that no pesticides are contained, you should buy organic pumpkins. The nutrients are the same in both the organic and conventional versions.

That’s why pumpkin is healthy!

It is thanks to the beta-carotene that some types of pumpkin glow so beautifully orange. This is converted to vitamin A in the body and is important for vision and beautiful skin and hair. Folic acid, magnesium, and iron are also contained in the pumpkin.

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Lifestyle

Read Job Offers Correctly: Home Office, Remote, Mobile Office – Are There Differences?

“Home Office”, “Remote” or “Mobile Office”: In an interview, a lawyer explains what the terms mean and whether they even exist under labor law.

Important for applicants: What is the difference between home office, remote and mobile office?

The terms ‘home office’ and ‘mobile work’ or ‘mobile office’ are often used synonymously, as lawyer Christian Solmecke explains: “But the legislature knows neither one nor the other, only so-called ‘telework’.” “Remote” also has no employment law meaning.

“According to the Workplace Ordinance, ‘telework’ means computer workstations set up and equipped by the employer in the employee’s home,” says Solmecke. This is based on a corresponding contractual agreement in which the details are regulated. However, general usage also allows for non-regulated forms of working outside the company.

“Accordingly, ‘home office’ means the possibility of doing the work in one’s own apartment,” explains the lawyer. Mobile working is also part of the non-regulated special form of work. “However, unlike the ‘home office’, the spatial dimension is missing.” Mobile working is characterized solely by the provision of work outside of the company at changing work locations. “This can also include your own apartment, but also traveling by train or staying in a hotel,” says Solmecke.

Home Office: What does that mean in terms of labor law?

Christian Solmecke sees the same legal requirements for all formulations. However, there is a distinction, for example with regard to the scope and reach of the employer’s obligations under labor law. “If there is a so-called teleworkplace, the requirements of the Occupational Health and Safety Act and the Workplace Ordinance must be observed. If, on the other hand, there is home office in the actual sense or mobile work, the Workplace Ordinance does not apply,” explains the lawyer.

However, occupational safety measures must still be observed. Because the insurance protection applies when working at home or on the go as well as in the company. “As long as someone is doing an activity that serves the company and suffers an accident, they enjoy statutory accident protection,” says Solmecke. However, it must be determined in each individual case whether the accident happened during a business or private activity. The lawyer advises every company that offers home office to define binding framework conditions, whether in a company agreement or through individual agreements.

“Home Office”, “Remote” and “Mobile Office” are not labor law terms and do not differ significantly. Legislative requirements are blurred. If a company wants to be really legal, it should offer telecommuting. However, the regulations must then be strictly observed.

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