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Chervil: Application and Effect of The Herb

The taste of chervil goes well with many dishes and gives a fresh, spring-like note.

Chervil belongs to the umbelliferae family and comes from south-eastern Europe. Today the herb is widespread worldwide. The leaves bear a close resemblance to parsley. After all, chervil, parsley and coriander belong to the same family.

In England, chervil is also called “french parsley”, i.e. French parsley. In France and Belgium, the herb is used extensively.

Chervil heralds the culinary spring and is in season from March to September. You can easily plant the herb in the garden or on the balcony. Chervil tastes best when the plant is about ten centimeters high. From a height of about 60 centimeters, chervil begins to bloom and is then no longer suitable for culinary purposes.

Chervil: Tasty and healthy

Due to its many important nutrients, chervil is also of great health value. The ingredients include:
iron
zinc
potassium
vitamin C
Vitamin A
calcium
flavonoids
bitter substances
essential oils
Due to the ingredients, chervil is said to have many positive effects on the body:
Due to the flavonoids, chervil has a draining effect and thus supports the detoxification organs. In combination with vitamin A, this has a cleansing effect on the skin. Chervil is also traditionally used to fast and detoxify.
Vitamin C has a positive effect on the immune system, and chervil is said to have an anti-inflammatory effect.
Minerals like iron, zinc and potassium promote red blood cell formation and are good for the heart.
In addition, chervil is said to have a digestive effect, for which the bitter substances and essential oils are primarily responsible.

This is how you use chervil correctly

Chervil impresses with an unobtrusive taste with a mild anise note. Traditionally, chervil is one of the fasting herbs and is often prepared on Maundy Thursday, especially in southern Germany. In addition, chervil is an important ingredient in the “Frankfurter Grünen Sauce”, which is considered a Hessian speciality.

Despite the unmistakable taste, chervil goes well with other kitchen herbs. The subtle taste underlines other herbs but does not dominate them.

It is best to use fresh chervil. When dried, chervil loses a lot of its taste. So that the herb stays fresh longer, you can water the bundle or wrap it in damp kitchen paper. Alternatively, you can also freeze chervil.

Chervil goes well with various vegetable dishes, but also with fish or poultry. To preserve the taste, you should not cook the cabbage, but add it just before serving. Chervil gives dishes a fresh, spring-like note without being too intrusive.

Chervil has a wide range of culinary uses. Wonderful soups and sauces can be conjured up from the cabbage. But chervil is also suitable raw on bread and butter, in a salad or as a decoration for scrambled eggs or omelettes.

Recipe for a delicious chervil soup

Soup with chervil is a classic especially at Easter. We show you a simple recipe. The quantities are enough for about two full servings. If you’re only serving the soup as a starter, you’ll get about four servings.

Ingredients:
2 bunches of fresh chervil
2 large potatoes
1 onion
1 leek
750 milliliters vegetable broth
oil for frying
a dash of white wine (optional)
150 milliliters cream (optional)
Salt
pepper
nutmeg
Preparation:
Cut the onion and leek into fine pieces.
Wash the potatoes and cut them into cubes.
Then fry the onions in oil in a large saucepan until translucent.
Add the potatoes.
Let the vegetables fry for about five minutes, stirring occasionally.
Then add the leeks as well.
Deglaze everything with a dash of white wine and then pour the vegetable broth over your soup. If you prefer not to use wine, just add the vegetable broth right away.
Let everything simmer for about 20 minutes until the potatoes are soft. If you like your soup particularly creamy, you can now stir in the cream or a cream alternative.
Rinse the chervil and chop finely.
Turn off the burner and add the chervil to the soup.
Finely puree the soup and then season with salt, pepper and nutmeg. Enjoy your meal!

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Oolong Tea: Origin, Effect and Preparation

Oolong tea is a Chinese specialty. It combines the flavors of green and black tea to create a whole new flavor. You can find out everything you need to know about the hot drink from China here.

Oolong tea: a Chinese specialty

Oolong tea is a semi-oxidized tea from China. It is made in a similar way to black tea. With oolong tea, however, the oxidation is stopped prematurely, so that the tea leaves are only half-oxidized. The short oxidation time creates a more floral note, while a long oxidation provides a more intense taste. Depending on the type of oolong, this can create a very unique aroma: the taste ranges from green tea (not oxidized at all) to black tea (completely oxidized).

Oolong originally means black dragon. In Chinese mythology, this is often depicted as being elongated and twisted, making it very similar to the oolong tea leaves. The special leaf shape is well known among tea lovers and has become the trademark of oolong tea.

Origin and growing conditions

The history of oolong tea can be traced back to the 14th century. The specialty originally comes from China. There, the tea variety is mainly grown in the mountains of Fujian. The Chinese monks in Fujian developed the classic production method of oolong tea as early as the 16th century. From Fujian, the new tea variety spread across China to Taiwan. The most famous cultivation areas are still in the mountains of Taiwan.

Oolong tea is produced in many complex steps. Depending on the variety, you have to vary the sequence, duration and temperature of the individual processes.

The harvest of the oolong tea still takes place exclusively by hand. The larger tea leaves in particular are picked because they contain more tannins. These ingredients give the tea its classic mineral note.
Immediately after harvesting, the tea leaves are dried in the fresh air. They begin to wilt slightly.
During oxidation (formerly called fermentation), the tea leaves are repeatedly rubbed and shaken. This squeezes cell sap out of the leaves. The escaping juice oxidizes with the oxygen from the surrounding air. The duration of the squeezing and shaking determines the degree of oxidation.
To stop oxidation, the leaves are heated.
In the next step, the still moist tea leaves are rolled by hand or machine. This destroys the cell structures and further cell juice can escape.
The oolong tea is then roasted and thus dried and preserved. The duration and temperature depend on the degree of roasting and thus the taste of the tea.

Oolong tea and its special effects

Oolong tea has been a very popular drink in China for centuries. But not only its unique taste is responsible for this. The Chinese classic can also convince with its rich ingredients. The following examples show you how versatile the effect of oolong tea is:
Traditionally, oolong tea in China is served with greasy meals. This is due to its activating effect. Oolong tea is said to stimulate the production of fat-splitting enzymes and contribute to an increased metabolism. Fats can supposedly be digested better this way. Therefore, oolong tea is particularly recommended for diets.
Oolong tea contains a particularly large number of secondary plant substances that have an antioxidant effect. The antioxidants help bind free radicals in the body. This should also slow down the aging process and strengthen the immune system.
Due to the low acid content in oolong tea, it is gentle on the stomach and is particularly well tolerated.

Preparation: This is how your oolong tea succeeds

In order to prepare oolong tea correctly, you have to dose it correctly and pay attention to an appropriate water temperature and steeping time. For example, if the tea steeps too long, it can quickly become bitter.

In order for the taste of the oolong tea to develop optimally, you should consider the following points:

The dosage of oolong tea is a matter of taste. Basically, however, you have to dose the tea lower than, for example, green tea. Too much will make it bitter. Depending on the variety, the dosage recommendations may vary. A heaped teaspoon per cup (250 milliliters) is recommended as a rough guide.
The tea leaves can only develop their flavor optimally if they have enough space. You should therefore avoid using a tea infuser or classic tea bags. It is advisable to put the loose tea leaves directly into the teapot.
The water temperature should be around 80 to 95°C when you infuse the tea. Only through the heat can the ingredients of the oolong tea dissolve and develop the typical taste.
If you’re only going to infuse the tea once, you want it to steep for 2-3 minutes. Traditionally, however, oolong tea is infused up to eight times. The brewing time is about one minute.
Tip: Pouring out the tea several times is time-consuming, but worth it. Up to three infusions intensify the aroma of the oolong tea. After more than three repetitions, the intensity decreases again. Depending on your taste, you can infuse the tea as often as you like and at the same time have some of the tea leaves for longer.

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Potassium Sorbate: Application and Effect of The Additive (E202)

Potassium sorbate is a preservative found in many foods. Among other things, it is often found in margarine, baked goods and meat substitute products. Here you can find out what dangers are known about potassium sorbate.

Potassium sorbate (E202) is found in many sauces, baked goods, jams and meat substitutes. As a preservative, it is said to extend the shelf life of food. It prevents mold from forming and spoiling the food.

Potassium sorbate is also used in cosmetics and in wine production. However, the substance is controversial: critics fear that potassium sorbate could be unhealthy for humans and that it poses a risk.

Potassium sorbate (E202): That’s behind the substance

Potassium sorbate is a tasteless and odorless preservative that also occurs in nature. It is found in rowan berries, for example. However, as a food additive, the substance is produced chemically. The European Food Safety Authority (Efsa) recommends that a daily dose of three milligrams per kilogram of body weight should not be exceeded.

In principle, potassium sorbate is considered harmless. The human body breaks down the substance completely. However, there are indications that potassium sorbate can lead to skin reactions in allergy sufferers. However, this has only been proven for direct allergy tests on the skin. The amount of potassium sorbate in food is so small that no reaction occurs.

Is Potassium Sorbate Carcinogenic?

A 2010 study indicates that potassium sorbate may be harmful to white blood cells. They protect our immune system by recognizing and fighting bacteria and viruses. In addition, potassium sorbate is said to increase the risk of chromosomal aberrations, such as trisomy. This deviation of the chromosomes can in turn trigger the development of cancer, the scientists write in the study.

However, the extent of the damage caused by potassium sorbate for humans cannot be derived from the study. Because these were experiments in the test tube, which do not allow any conclusions to be drawn about humans.

Simply avoid potassium sorbate

You can easily avoid potassium sorbate by…
…only buy fresh groceries.
…pay attention to organic quality. Because E202 is not allowed there.
… you cook for yourself instead of eating ready-made products with E202.
…always check the ingredients before you buy a product.

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Mallow Tea: Preparation and Effect

Mallow tea is an ancient natural remedy. Wild mallow relieves dry coughs and inflammation of the mucous membranes… with its slimy effect!

Mallow tea: Wild mallow versus hibiscus

Mallow tea – what are we talking about exactly? Mallow tea consists of the wild mallow – the Malva Sylvestris. Both the wild mallow and hibiscus belong to the mallow family. Charlemagne already had them cultivated in monasteries because of their medicinal benefits – and this is how they conquered all of Europe. Because their blossoms and leaves are rich in mucilage: mallow tea relieves symptoms in the mucous membranes because this active ingredient forms an enveloping and soothing protective film when it comes into contact with moisture.

Mallow tea: Effect and areas of application

Mallow tea is known as a remedy for irritation and inflammation in the mouth and throat and in the digestive tract. More precisely: for dry coughs, sore throats, gingivitis, stomatitis, gastrointestinal infections and bladder problems. Mallow is also found in skin and hair care products. Mallow tea has no known side effects.

But be careful if you are taking medication: the mucilage can impede the absorption of medication through your intestines. There should therefore be at least two to three hours between drinking mallow tea and taking medication.

Mallow tea from flowers or leaves: the preparation

Instructions for a cup of mallow tea:
Pour a cup of cold water over a teaspoon of mallow tea. A cup is about 150 milliliters.
Bring the mixture to a boil and then remove it from the stove.
Now the mallow tea should rest for ten minutes.
Finally, you pour it off through a tea strainer.

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Ceylon Tea: Origin, Effect and Preparation

Ceylon tea originally comes from Sri Lanka. But black tea is also a popular drink in our latitudes. We tell you how the tea affects your body and how you prepare it.

Where does Ceylon tea come from?

Ceylon tea originally comes from Asia, more precisely from Sri Lanka.
Alongside China, India and Kenya, Sri Lanka is one of the most important tea producers in the world.
The tea is still grown there today. Especially in the west and south-east of the country. The main growing areas are: Uva, Dimbula and Nuwara Eliya. The choice of regions is by no means random, but depends on their altitude. The higher the tea is grown, the better its quality.
Both black tea and green tea can be obtained from the Ceylon leaves.
Ceylon tea stands out from other types of black tea because of its lemon taste.
Important: If you buy Ceylon tea, prefer tea that is traded freely. So you can be sure that the tea farmers in Sri Lanka are paid fairly for their work.

Effect of Ceylon Tea

Ceylon tea has a similar effect to coffee. Finally, both drinks contain a large percentage of caffeine. The difference: coffee works faster, but the effect does not last very long. Ceylon tea, on the other hand, requires a little more time for the caffeine to develop and, however, breaks it down over several hours. A number of studies have already dealt with the invigorating effect of caffeine:
The caffeine in Ceylon tea promotes concentration.
The blood vessels are dilated so that blood circulation is improved.
It can cause heart palpitations.
Blood pressure can be increased.
Too much caffeine consumption can lead to sleep disorders.

Preparation: This is how your Ceylon tea succeeds

You need these ingredients for one liter of Ceylon tea:
11 g Ceylon tea blend
1 liter of water
1 dash of cream/sugar/milk
The following kitchen utensils should not be missing:
Kettle
teapot
tea strainer
Bring the water in the kettle to a boil. Ideally, the water should have a temperature of 90 degrees.
Pour the boiling water over the loose tea.
Let the tea steep. If you use Ceylon leaves, you shouldn’t let the tea brew for longer than a minute; if you use chopped leaves, you can take up to four minutes. As with any black tea, the longer you let it steep, the more bitter it becomes.
Remove the strainer or tea bag from the teapot.
Sweeten the tea with a dash of cream, milk or sugar as you like. There are regional differences here. In Great Britain, Ceylon tea is traditionally drunk with milk, in India, milk and sugar are a must, and in northern Germany, a shot of cream is a natural part of the tea ceremony.

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Assam Tea: Effect and Preparation

Assam tea is a popular type of tea of ​​Indian origin. Here you can find out how it works and how to prepare it correctly.

India – The home of Assam tea

Assam tea is characterized by its heavily oxidized and therefore black leaves. Compared to white or green tea, it tastes more aromatic and contains more caffeine

The tea gets its name from the region in which it is grown. The largest tea-growing region in the world is located in the Indian state of Assam.

The right preparation

Tea lovers around the world are discussing how Assam tea is properly prepared. For loose tea, the following procedure is recommended:
Pour one gram of Assam tea into a cup. To get the full aroma, you should add the leaves loosely. You can also use a tea infuser.
Pour about 8 ounces of boiling water over the tea. For best results, you should use soft water. However, Assam tea is not as susceptible to hard water as other types of tea.
Now let the tea steep for three minutes. Make sure you don’t wait any longer or the tea will quickly become bitter. Cover it during the brewing time so that the full aroma is preserved.
Depending on your taste, you can now sweeten your tea. Some also like a squeeze of lemon or some honey in their tea.

How does Assam tea affect our body?

High caffeine content: As a typical black tea, Assam tea contains a particularly large amount of caffeine. Therefore, you should see it as a stimulant and only drink it in moderation. Caffeine has a stimulating effect and can help with concentration difficulties for a short time. But never drink more than five cups a day to avoid negative effects such as nervousness or sweating.
Promotes digestion: Assam tea is often used as a digestif – i.e. drunk after a meal to boost digestion.
Vitamin B1: Black tea contains a particularly large amount of vitamin B1, which is important for the nervous system.
Antioxidants: Just like green tea, black tea is high in antioxidants. It is therefore often said that it can reduce the risk of cancer. However, this assumption has not yet been scientifically confirmed.
Attention: Due to the high caffeine content, black tea is not suitable for children!

Tip: Loose tea instead of tea bags

Black Assam tea is often sold in tea bags. But their packaging has a much greater impact on the environment than the packaging of loose tea. If you want to produce less waste, you should rather buy loose tea.

The ecological balance of Assam tea is rather bad. The tea has to be imported from India, the long transport route results in climate-damaging emissions. The conditions on the tea plantations are often problematic. Therefore, make sure that your tea was produced under fair working conditions.

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Garlic Mustard: Application and Effect of The Herb

The garlic mustard has a long tradition as a medicinal plant. Today the wild plant is mainly used as a herb. In this article, you will learn how to recognize and use garlic mustard.

The garlic mustard, Latin Alliaria petiolata, belongs to the cruciferous family and is related to mustard and the shepherd’s purse. Finds indicate that garlic mustard was used as a spice and medicinal plant 5000 years ago.

The rocket is a biennial plant that usually occurs wild. It is native and widespread throughout Europe. The garlic mustard grows mainly in nitrogenous soil and can be found in parks, deciduous forests, along roadsides and even in urban areas.

The plant is also called leek herb because of its special taste and reaches a height of 50 to 90 centimeters. The leaves are slightly reminiscent of those of the stinging nettle, but are much more jagged and not hairy.

The garlic mustard forms small white flowers from April to August. When they have finished flowering, pods that are about five centimeters long develop, in which the small black seeds are located.

Garlic mustard in your garden

The flowers of the garlic mustard are an important food source for insects, bees and caterpillars. Under the right conditions, you can plant the plant in your garden:

Location:
The garlic mustard prefers a place in the shade or partial shade.
The plant needs nitrogenous soil, as well as rich soil. It is best to mix them with fresh hummus.
You can also plant the garlic mustard on the balcony. A north-facing site is best for this.
Sowing:
You can release the seeds from March to April or in October. However, early March is best for sowing.
The garlic mustard belongs to the cold germs. The seeds need frost and low temperatures to germinate. You should definitely avoid sunny places.
It can take anywhere from 14 days to a month for the seeds to germinate. Since the seeds are difficult to germinate, you may need several attempts.
Care:
In the field, it is not necessary to additionally fertilize the plants. In the pot, you should treat the garlic mustard with nitrogenous, organic fertilizer about every six months.
Garlic mustard is sensitive to drought. You should water them on hot days.
Garlic herb is hardy. Therefore, no preparations for the winter are necessary.
Harvest:
You can harvest the leaves all year round, although the young leaves are more tender and taste better in spring.
You can easily recognize garlic mustard by its smell. If you rub a leaf between your fingers, you should notice a distinct smell of garlic

ingredients and effects

Since there is no commercial interest in the wild plant, it has hardly been scientifically studied. It is considered a healthy wild herb because it contains some valuable ingredients:
mustard oil glycosides
saponins
Vitamin A
vitamin C
essential oils
Originally, the garlic mustard was often used as a medicinal plant for various diseases. Today, however, it is rarely used as a medicinal plant. This is probably due to the fact that there are plants that are more suitable for the application areas. Mainly the garlic mustard had the following areas of application:
rheumatism
gout
colds
inflammation
wound healing
In traditional use in folk medicine, the following effects were attributed to garlic herb:
anti-inflammatory
blood purifying
diuretic
expectorant
However, the properties of the plant have not been scientifically proven.

How to use garlic mustard in the kitchen

The spicy kitchen herb is enjoying increasing popularity. It used to be very popular, especially among the poor, because spices were very expensive.

The taste is strongly reminiscent of garlic with a peppery note. The garlic mustard can be compared to wild garlic, but has a much milder taste. In addition, it leaves no unpleasant bad breath.

In order to preserve its aroma, you should only process the plant raw. Due to high temperatures, it loses its unique taste. If you want to use it to refine soups or sauces, you should only add the herb just before serving. You can use the garlic mustard in many ways in the kitchen and use all parts of the plant:

Root: Similar to horseradish, you can grate the root of the plant. It has a spicy taste and is well suited for sandwiches. However, you should only use the roots of the plant in the first year, as they become woody in the second year.
Leaves: Cut into small pieces, the leaves are perfect for herb butter and herb quark. The garlic mustard can also be processed into a wild herb pesto. The plant goes particularly well with walnuts.
Seeds: You can grind the fresh seeds into wild herb mustard in a mortar. When dried, the seeds can be used like pepper.
Flowers: The small, white flowers are suitable for decorating salads or other dishes.
You can freeze the herb to preserve the flavor. Garlic mustard loses its flavor as it dries.

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Summer Savory: Cultivation, Use and Effect

You can easily plant savory in your garden or on the balcony. The kitchen herb is very aromatic and impresses with its intense smell. Here you can find out what you have to consider when growing and using savory.

Savory and its effects

The genus of savory herbs includes about 40 different species. They all belong to the mint family. The best known are summer savory (Satureja hortensis) and winter savory

Savory is rich in valuable ingredients, including:
essential oils
tannins
flavonoids
The substances are said to have a positive effect on digestion, which is why savory is traditionally used to flavor foods that are difficult to digest. Although the herb is rarely used as a medicinal plant today, it has many positive effects on the body. As a 2018 study on summer savory shows, the plant’s properties include:
antibacterial
antioxidant
anti-cancerous
antiparasitic

savory in your garden

Summer savory is an annual plant that reaches a height of about 55 centimeters. The more robust mountain savory is hardy and can become biennial or perennial. It grows up to 70 centimeters. The plants bloom from July to October. The scent of the flowers attracts bees

If you want to enjoy the intense savory for longer, you should opt for the perennial winter savory. Otherwise, the cultivation of both varieties is very similar.

Location:
Savory needs a light and warm location.
The soil should be water-permeable and slightly calcareous. Savory is sensitive to waterlogging. If the soil is clay-like and firm, you should loosen it up with some sand first.
You can grow both summer and winter savory in the garden or in a pot. Make sure the pot is big enough for the herb.
Sowing:
Savory belongs to the light germs. The seed therefore needs a bright place to germinate. The windowsill is ideal.
From April you can start seedlings indoors. To do this, press the seeds lightly onto the potting soil so that they get enough light.
From the end of May you can also sow savory directly outside. Here, too, it is sufficient to press the seeds slightly into the soil. They should not be completely covered.
Make sure that the distance between the individual plants is at least 20 centimeters. Savory grows voluminously and needs enough space to thrive.
Alternatively, you can also buy cuttings.
Care:
Savory is used to nutrient-poor soils. That’s why you should only fertilize the soil with organic fertilizer once a year in the spring
It is advisable to occasionally enrich the soil with lime.
Summer savory requires little water and can withstand longer periods of drought. You should definitely not water the plants too much. It is best not to water savory until the soil is two centimeters dry.
Put perennial savory in pots indoors in a cool room in winter.
It is best to prune perennial savory in spring to encourage bushy growth.
Harvest:
In principle, you can harvest savory all year round. However, the intensity varies. Young shoots are significantly milder, while the older ones, especially perennial winter savory, are very tart.
The taste of the herb is most intense just before flowering. This starts between July and August, depending on the weather conditions.
Since the flowers are also edible, you can also harvest and use savory while it is in bloom.
Simply trim the branches with secateurs as needed.

Storing savory: this is how it works

You can process savory fresh immediately after harvesting. If the harvest is particularly plentiful, it is advisable to preserve the herb.

Unlike many other herbs, savory doesn’t lose its flavor when you dry the plant. On the contrary, properly dried, the taste can even be intensified.

You can pull the annual summer savory completely out of the ground and hang it with a thread in a shady place to dry

For winter savory, use only the young sprouts to dry while leaving the older, woody ones. Tie the shoots together with string and hang them in a shady, dry place. You should avoid direct sunlight during this phase

When the savory has finished drying, the leaves can be easily removed from the stem and you can fill them into a screw-top jar. You should store savory in a dark and dry place

Alternatively, you can freeze savory. Wash the herb thoroughly and then pat it dry. You can pack the whole sprouts in a jar or cotton bag to avoid plastic waste and freeze the herb that way.

How to use savory in the kitchen

Savory is particularly popular in French cuisine. No wonder: the herb is versatile and goes well with countless dishes.

The name is program. Hardly any herb harmonizes so well with beans. Whether with bean salad or a fresh bean pan, savory is guaranteed to go well.
The herb is particularly suitable for various potato dishes, from wedges to potato gratin or a classic potato soup.
You can also refine cabbage dishes or legumes such as peas or lentils with savory. Its digestive action is an added benefit.
Savory is an excellent ingredient for homemade herb butter or herb quark
Traditionally, meat dishes such as lamb or fish dishes are also seasoned with savory.
Savory has a very intense taste. Therefore, you should use it sparingly and taste it. So that the taste is not lost, you should not cook the kitchen herb for too long. The taste of savory harmonises with various Mediterranean herbs such as thyme, sage or rosemary.

In the kitchen, summer savory is more often used. Although in principle both types are suitable for this. The winter savory tastes a little more intense and is therefore used more as a tea. Because of its anti-inflammatory properties, it is ideal as a home remedy for coughs.

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Cubeb Pepper: Effect, Application and Dosage

We show you how cubeb pepper works and how you can use it in the kitchen.

While cubeb pepper is less well known to us, the pepper variety is very popular in many oriental countries. The cubeb pepper belongs to the pepper family and is related to the commercially available black pepper. However, the two types of pepper differ in smell and taste: Cubeb pepper has a very intense smell that is slightly reminiscent of turpentine. The taste is less sharp, but slightly bitter.

Cubeb pepper is the name given to the fruits of a climbing shrub that is up to six meters long and originally comes from India and China. Today the pepper is also grown in Indonesia, especially in Java and Sumatra, as well as in Sri Lanka.

The peppercorns are four to five millimeters in size. Similar to black pepper, the fruits are harvested green, i.e. still unripe. Then they are dried in the sun. This gives the grains their typical black-brown color and wrinkled surface.

Cubeb pepper as a medicinal plant

The Theophrastus naturopathic association has named cubeb pepper medicinal plant of the year 2016. Since 2003, the association has awarded medicinal plants in order to preserve naturopathic knowledge. On this occasion, the association published a brochure about the cubeb pepper and its healing effects. Another scientific summary of the American Journal of Pharmacy and Health Research also confirms the following effects:
anti-inflammatory
antiviral
expectorant
concentration-enhancing
digestive
Hildegard von Bingen already spoke of the fact that the cubeb pepper has a positive effect on the mind and spirit.

Traditionally, the cubeb pepper is mainly used for the following complaints:
respiratory diseases
asthma
bronchitis
dizziness
headache
cystitis
To use one or two whole grains of pepper are chewed several times a day. The pure taste takes some getting used to, but it is harmless. Unpleasant side effects are not known.

The healing effects of the pepper variety are attributed to its unique combination of active ingredients. These include, among others:
Essential oils: At ten to 20 percent, the content of essential oils in cubeb pepper is quite high. The oils provide the diuretic and expectorant effect.
Antioxidants: The antioxidants it contains are said to reduce oxidative stress and cell aging.
Resins (cubebic acid): Due to the resins, cubeb pepper is also well suited for smoking. They also give the pepper its special smell.
Cubebin: The plant’s own active ingredient Cubebin not only provides the taste, but also the concentration and digestion-promoting effect.
Piperine: The active ingredient is also found in black pepper and has an antibacterial and antifungal effect. The substance is also responsible for the sharpness of the pepper.

Cubeb pepper: How to use it in the kitchen

Cubeb pepper tastes bitter and slightly hot. It has a fresh note reminiscent of eucalyptus. Typical of the pepper variety is the slight tingle that it leaves on the tongue.

The spice is very popular in Indonesian, North American and North African cuisine. Cubeb pepper is an integral part of the Ras el Hanout spice mix.

You can use cubeb pepper for many recipes – here are some examples:
The unique taste goes particularly well with oriental dishes such as lentil salad or lentil soup.
If you want to add an Asian twist to a rice dish, you can cook the rice with a few peppercorns.
The cubeb pepper can also refine vegetable dishes. Cubeb pepper is particularly good for pumpkin recipes or aubergine recipes.
Cubeb pepper is also suitable for some desserts. You can find this type of pepper in some gingerbread spice mixes, for example. You can also season a hot chocolate with a little cubeb pepper.
How to use cubeb pepper correctly:
Like most spices, cubeb pepper should be used fresh. It’s best to grind it up just before using it with a spice grinder or mortar.
Cubeb pepper tastes intense and takes some getting used to. It’s best to approach it carefully. One or two grains of the exotic pepper are usually enough for a recipe for four people.

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Prune juice: Effect and use in constipation

Prune juice is rich in vitamins and other valuable ingredients. As a home remedy, it is particularly useful for constipation and helps babies and adults alike. We’ll show you how to use it.

The plum season begins in July – the harvest continues until the beginning of October. During this time, the blue fruits are ideal for classics such as plum jam and plum cake. They can also be processed into juice.

Prune juice has long been recognized as an effective home remedy for constipation. It is mainly used in this function for babies and small children. In the meantime, scientific studies have also checked its digestive stimulating effect and confirmed it in test series.

The researchers involved attribute the laxative effect mainly to the fact that the pulp of the plum is rich in so-called fibers. The sugar alcohol sorbitol also plays a role. Despite their name, sugar alcohols have no alcoholic ingredients, but belong to the carbohydrates and are also found in other types of pome fruit. In addition, plums have a high fructose content: large amounts of fructose also act as a natural laxative.

Prune juice provides potassium and vitamins

However, plum juice not only contains fructose, but also a number of other ingredients that are healthy and important for the body. These include per hundred grams:
Potassium – 190 mg
Magnesium – 10 mg
Vitamin C – 5 mg
Vitamin E – 0.9 mg
Vitamin A – 61 µg (micrograms)
Their high potassium content in particular makes plums a valuable part of the daily diet. Potassium is important for muscles and also helps regulate blood pressure. A recent study also showed this.

If the manufacturer processes not only the pulp but also the peel, prune juice also contains many polyphenols. Scientists attribute antioxidant effects to these plant substances. They are said to reduce the risk of cancer and cardiovascular diseases.

On the other hand, you should avoid prune juice if you are affected by fructose intolerance or sorbitol intolerance.

Prune juice for constipation: how to use it

Especially when babies are new to solid food and constipated, prune juice can help them. Signs of constipation in the baby include a hard stomach, hard and dry stools or visible straining when having a bowel movement. Even if there is no bowel movement for a long time, this is often an indication.

If you want to give your baby prune juice to relieve his discomfort, you should start with small amounts and carefully test whether he tolerates the juice. Overall, you should not exceed 125 milliliters a day. In order not to overtax the child’s sensitive digestive system, it is also advisable to dilute the juice well: For children, the German Society for Nutrition (DGE) generally recommends a mixing ratio of three parts water and one part fruit juice. However, the prune juice does not replace the normal feedings; you should give it to your child in addition to their normal diet.

Prune juice can also provide relief from constipation in older children and adults. You don’t have to drink it in excess: a small glass (250 milliliters) is often enough for an effect to be seen. If she doesn’t, you can try a second glass. If the juice is too sweet for you due to its high fructose content, it is best to mix it up as a spritzer. As an alternative to the juice, you can of course eat a handful of fresh or dried plums to stimulate digestion.

However, for stubborn and persistent constipation that the home remedy does not help, it is better to see a doctor than to experiment or increase the dose even further.

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