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Lovage: Cultivation and Interesting Facts About Maggi Herb

Lovage is also called maggi herb because its taste is reminiscent of the spice of the same name. Here you can find out more about the versatile spice and its cultivation.

The lovage belongs to the umbelliferae family. It originally comes from southern Europe and southwest Asia, but also grows in our gardens. The plant, up to two meters tall, has bare stems that branch out at the top and serrated leaves.

Growing lovage: This is how the Maggi herb thrives

Lovage is a perennial plant that sprout again in spring and can be harvested from April. Here are some tips on how to grow lovage in your home:

Lovage prefers to be in the light semi-shade.
Since the plant has extensive roots, the soil should be deep enough.
You have to water lovage regularly. However, it does not tolerate waterlogging. So the soil should be permeable.
Lovage needs a lot of nutrients to grow. You should therefore plant it in humus-rich soil and possibly fertilize it.
If you don’t have a garden, you can also plant the lovage in a flower pot on the balcony, but then the plant will not reach its full size.
Lovage plants draw many nutrients from the soil. That’s why you shouldn’t plant a piece of ground with lovage permanently, but give the ground several years to recover in between.

Cooking with lovage: spice for soups and sauces

The various components of lovage are mainly used for seasoning. The strong taste of lovage, reminiscent of celery, goes particularly well with hearty dishes. Here’s how you can use each part of the plant:

You can use the young leaves to flavor meat and fish dishes, soups, sauces and dishes with eggs.
You can blanch young shoots and serve as a vegetable side dish.
You can candy the lovage stems.
Lovage seeds can be used to flavor bread or other pastries.
Aside from its use in cooking, lovage has been used in natural medicine for centuries. It contains essential oils, is said to stimulate digestion and help against heartburn, stomach, intestinal and bladder problems. It has been scientifically confirmed that the root of the lovage has a draining effect and can be used to treat inflammatory urinary tract diseases.

Dry and store lovage

You can dry the various components of lovage without losing much of their aroma. The dried leaves taste a little less spicy than fresh, while the seeds and roots have a stronger taste. Store the dried lovage in a dark container in a dry, cool place.

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Patisson Squash: Facts And Uses

The patisson squash is a lesser-known type of squash. Here we will show you what distinguishes this special variety and how you can use the “Ufo pumpkin” in the kitchen.

Patisson squash: taste, color and storage

The patisson squash is a particularly small variety of squash that only reaches a diameter of about ten to 20 centimeters. Since the flat shape of the vegetable is reminiscent of a small UFO, you can sometimes find it under the term UFO pumpkin or bishop’s or emperor’s hat. The pumpkin variety is colored white, yellow or green. Sometimes the bowl is also provided with stripes or dots.

If you bought a patisson squash or even grew it yourself, you should eat the vegetable as soon as possible. It has a significantly shorter shelf life than other varieties. Therefore, store it in a cool and dark place (e.g. in the vegetable compartment of your refrigerator or in the basement) and use it within a few days.

How to use patisson squash

Slightly larger patisson squash should be peeled before use. You can eat smaller specimens with the skin and also use them raw in a salad, for example. The best way to do this is to grate the small UFO pumpkins into small pieces. If you don’t want to use it raw, you can cook it almost any other way, like boiling, blanching, sautéing, or baking.

You can pickle cooked patisson squash to make it last longer. For a filling main course, you cut the squash in half, bake it in the oven and then fill it with things like couscous salad, red lentil salad or rice salad. With small patisson squash, you only cut off the stalk and some of the surrounding skin as a “lid” and then bake them whole.

For a side dish, you can puree the Ufo pumpkins or prepare them in the oven as pumpkin wedges or pumpkin fries. You can serve this with a plum chutney or onion chutney, for example. Finally, the autumn vegetables are also suitable for soups or stews.

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Sticky Rice: Nutrition Facts, Basic Recipe and Ideas for Sticky Rice

Sticky rice, also known as sticky rice, is a Thai specialty. In the national cuisine, it is used either as a side dish or as the basis for more elaborate dishes. We will introduce you to the type of rice and show you a simple basic recipe.

Sticky rice is a type of rice that is mainly found in Thailand, but also in other Asian countries. It has thick, bulbous grains that resemble jasmine rice. While uncooked jasmine rice appears slightly translucent, glutinous rice – or sticky rice – is white. This is due to its high starch content.

Another difference lies in the way it is prepared: sticky rice is not boiled but steamed. As a result, the individual rice grains stick together and the sticky rice gets the typical consistency for which it is named. According to Thai tradition, a special bamboo basket (for example via** Avocadostore) is used for steaming. A steamer or a large saucepan serves the same purpose.

You can get sticky rice in Asian shops or in well-stocked supermarkets. Some manufacturers also offer sticky rice in organic quality. If you have the choice, you should opt for the organic version – this way you support sustainable cultivation conditions and avoid rice that is contaminated with chemical-synthetic pesticides. Ideally, the sticky rice should also have a Fairtrade seal: Then you can be sure that it comes from fair trade.

The nutritional values of sticky rice

Cooked sticky rice contains about 150 calories per 100 grams. Uncooked, it usually contains between 330 and 350 kilocalories per 100 grams. Uncooked sticky rice has the following additional nutritional values:

Protein: 7 g
Carbohydrates: 77 g
Fat: 0.8g
Sugar: 0 grams.

Like all types of rice, sticky rice is low in fat and cholesterol and rich in minerals. On the other hand, it contains less fiber than, for example, whole grain rice.

Sticky Rice: Simple basic recipe

Because glutinous rice needs to be steamed, the best way to cook it is in a special steamer. If you don’t have one, a simple saucepan and sieve will suffice. Make sure that the sieve can be hung in the saucepan.

Ingredients:

250 g sticky rice
water

Directions:

Wash the glutinous rice in lukewarm water until the water runs clear. Then put it in a bowl of cold water and stir well. Let the sticky rice sit in the water for at least three hours. If you want, you can put it in the night before and leave it overnight.
Pour the glutinous rice into a colander and rinse thoroughly.
If you are using a steamer for the preparation, line the steamer insert with a damp kitchen towel and put the sticky rice in it. Fill the pot with one liter of water and insert the insert. Then fold the kitchen towel over the rice and put the lid on. Let the rice steam over medium heat for 30 minutes. Alternatively, you can use a large saucepan. Fill it with about a liter of water and place the sieve on the edge of the pot. Line the sieve with a kitchen towel, add the glutinous rice and fold the towel over the rice. Then put the lid on the pot. Make sure to keep the gap between the sieve and the lid as small as possible so that not too much steam can escape.
Steam the glutinous rice with the lid on and over medium heat for about half an hour. Then remove the pot from the stove. Caution: If some steam escapes despite the lid being on, be careful not to burn yourself.
Let the finished glutinous rice cool down a bit before you serve it as a side dish or process it further.

This is how you can process sticky rice

You can either serve the finished sticky rice as an accompaniment to other dishes or process it further. A classic Thai recipe is sticky rice with coconut milk and mango. To do this, boil 400 milliliters of coconut milk together with 50 grams of sugar and some salt and mix them with the finished rice. The dish is garnished with fresh mango slices.

However, both mangoes and coconut milk have a bad ecological balance because they cannot be cultivated regionally and have to be imported over long distances. You should therefore only use both occasionally when cooking. If you want to do without coconut milk, you can use regional organic cream or oat cream instead – this also makes the sticky rice nice and creamy. As an alternative to mangoes, you can try peaches or apricots, for example. You can get both from German cultivation during the season. You can find out which types of fruit are in season at what time of year in the Utopia seasonal calendar.

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Oatmeal Nutrition Facts: Gluten Free, Healthy and Good Calories

Oatmeal is healthy, provides valuable calories and is – at least naturally – gluten-free. You can find out the nutritional values ​​of oatmeal here.

Oatmeal is so healthy: the nutritional values

Oatmeal is not only versatile, it is also one of the healthiest foods. Whether in muesli, as porridge or as a basis for vegetarian patties – with oatmeal you are doing something good for your health.

100 grams of rolled oats contain:

Calories: A little more than 350 calories – a value that makes the figure-conscious in particular sit up and take notice. In fact, these are long-chain carbohydrates that make you long.
Carbohydrates: just under 60 grams
Protein: 13.5 grams – which is why oatmeal is very suitable for a vegan diet and for muscle building.
Fat: seven grams of fat. Compared to other cereals, oats are therefore quite high in fat. However, these are almost exclusively unsaturated fatty acids, which are very healthy for the human body.
Dietary Fiber: Ten grams of dietary fiber and are so very high in dietary fiber. Oatmeal stimulates your digestion and keeps you full for longer.
In addition, the oatmeal provides vitamins and numerous valuable minerals:

Oats are rich in B vitamins, which are important for healthy skin, hair and nails. We also need vitamin B1 and B6 for our nerves.
In addition, with oats you supply your body with essential minerals such as zinc, iron, magnesium, calcium and manganese.
Thanks to the high content of beta-glucan, oatmeal can also help lower cholesterol levels.

Gluten in oatmeal: you need to know that

In itself, the oats are gluten-free and therefore suitable for people with gluten intolerance (celiac disease). However, oatmeal and other oat products can be contaminated with wheat. This is mainly due to the fact that the same machines are used for harvesting.

Important: If you have a gluten intolerance, you should therefore pay attention to the imprint “gluten-free” when buying.

Oats in a gluten-free diet have been discussed for years. According to the Deutsche Zöliakie-Gesellschaft e.V., most people with celiac disease tolerate the (uncontaminated) oats without any symptoms. However, a small proportion has been shown to react negatively to the grain.

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Top 10 Most Interesting Facts About Coffee

Coffee is lifestyle and enjoyment. For anyone who wants to learn a little more about their favorite drink, we’ve rounded up 10 fun facts about coffee.

Did you know?

When it comes to facts about coffee, pretty much everyone has something to contribute, because hardly any other drink has so many stories, myths and – facts – about it. We have picked out the 10 most exciting facts and don’t want to withhold them from you any longer:

1. Coffee was “discovered” by goats

You heard me right: according to legend, coffee was actually “discovered” by goats. In fact, it was a goatherd named Kaldi in 9th-century Ethiopia. He watches his goats and sees how the goats perk up after eating cherries from a coffee tree. So what could be more obvious for Kaldi than to taste the red cherries himself? Admittedly, the story was first written down in the 16th century, but it’s nice and somehow sounds believable.

2. Black Ivory Coffee – the most exclusive coffee in the world

For a long time, the famous Kopi Luwak, also known as cat coffee, was considered the most expensive and exclusive coffee in the world. The Kopi Luwak gets its special taste from the “manufacturing process”: It is created by giving the Indonesian civets coffee cherries to eat. These are digested by her and excreted again. The indigestible coffee beans are now selected from the legacies of the civets. The very complex manufacturing process makes the cat coffee extremely expensive.

3. Mild, light roast coffee beans contain more caffeine than dark beans

Contrary to popular belief, light, mild coffee roasts typically contain more caffeine than dark, hearty roasts. Why it is like that? The longer the coffee is roasted, the more caffeine is released from the bean under the heat. Basically, it’s like cooking with wine. The longer you let it simmer, the less alcohol you will later have in your food.

4. Espresso is not a bean

There is no special espresso bean. Espresso is just the name for a certain type of preparation. Dark roasted coffee beans are used and ground very finely. Hot water is then pressed through the ground coffee at high pressure. If you do it right, you get a concentrated coffee with a dense, brown crema. Due to the long roasting, espresso contains less caffeine than e.g. B. normal filter coffee.

5. Coffee is a cherry

That’s right – red cherries grow on coffee trees or bushes. The actual coffee bean is the seed inside the cherry. If the coffee bean wasn’t so desirable and flavorful, you might be able to buy the whole fruit of the coffee cherry in a fruit store, as it’s a delicious tart-sweet cherry that tastes a bit like honey, peach, and watermelon.

6. Coffee was forbidden

In the course of history, coffee has been temporarily banned several times in different cultures. The governor of Mecca closed all the coffee houses in 1511 because he saw them as places of moral decay. Only after a thirty-year dispute between the scholars was the ban lifted by the Sultan of Cairo. In 1675, the English King Charles II tried to ban coffee and coffee houses. He encounters great resistance from the population and triggers a rebellion, so that he ultimately cannot implement his plan. The Prussian King Frederick the Great finally banned the import of coffee in 1677. He feared that the rapidly growing coffee consumption at the time could displace traditional domestic products such as malt or barley. State propaganda tried to stigmatize coffee as a despicable fad and a superfluous luxury.

7. George Washington invented instant coffee

You read that right, but not the first American president, but his Anglo-Belgian namesake, George Constant Louis Washington, who invented instant coffee.
Washington, who emigrated to New York in 1897, was not the actual inventor, but he was the first to develop a process around 1908 to produce instant coffee on an industrial scale. He was commercially very successful. During World War I, the US Army bought the “G. Washington Coffee Refining Company” from their total production volume of instant coffee. This ensured that the soldiers at the front in Europe did not have to do without their “Cup of George”.
The Japanese-born scientist Satori Kato from Chicago is considered to be the inventor of the first instant coffee. However, he never succeeded in further developing his process, patented in 1901, into a commercially successful product.

8. There are over fifty different types of coffee

Normally we consumers only know two types of coffee: Arabica and Robusta, because only these are normally used for coffee production and together they represent practically 100% of the world market. In fact, over fifty different types of coffee are known. So, if you ever get the very rare opportunity to taste a coffee that isn’t made from the usual varieties, please do so!

9. Over 500 billion cups

Around half a trillion cups of coffee are drunk worldwide every year. With a world population of almost seven billion, that’s an unbelievable 71 cups for every citizen of the world – including small children!

Incidentally, the Finns are at the forefront when it comes to coffee consumption: Every Finn drinks 1305 cups a year of the 3.6 cups a day! In contrast, German coffee consumption is still moderate at just under two cups a day. However, coffee is also the most popular drink in Germany, ahead of beer and mineral water!

10. Second most traded commodity in the world

After oil, coffee is the most important commodity in the world. The coffee beans are grown in 80 countries around the world on a total area of around 11 million hectares. Around 25 million people work in the cultivation, processing or distribution of coffee. Around 55 million sacks of green coffee, each weighing 60 kilograms, are produced every year.

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Puy Lentils: Facts about Nutrients and Uses

Puy lentils come from cultivation areas in France and are characterized by their green color and nutty taste. Here you can find out more about the nutritional values, use and sustainability of this special type of lentil.

Puy lenses are named after the French town of Le-Puy-en-Velay, which is in Auvergne. They grow in mountainous locations on volcanic soil. The Puy lentils name is protected and can only be given to lentils grown in specific communes around the city. In other regions of France they are simply called “green lentils”.

This simple name already indicates an optical specialty: With their green-black speckled pattern, Puy lentils are very eye-catching and can be easily distinguished from other varieties. When cooking, however, the color fades significantly.

Like other types of lentils, Puy lentils are nutritious and provide many minerals. You can use them in different dishes. We will introduce you to the lentil variety and also take a look at its sustainability.

Puy lentils and their nutritional values

100 grams of Puy lentils have about 286 calories. Like other legumes, they are very high in protein and contain a lot of fiber, but also a lot of carbohydrates. The respective information may vary from product to product. On average, the following nutritional values apply to 100 grams of uncooked Puy lentils:

Egg white: 25.7 g
Carbohydrates: 45.7 g
Fat: 1.43g
Fiber: 11.4 g
In addition, Puy lentils provide valuable minerals, especially iron (8.1 mg) and phosphorus (354 mg). 100 grams of the lentils can already cover a large part of the daily requirement of both minerals for adults.

Puy lenses: properties and uses

Puy lentils are characterized by a very intense nutty taste. They also retain a firm consistency after cooking and do not fall apart.

How to prepare Puy lentils:

You don’t need to soak Puy lentils before cooking them – just wash them thoroughly.
Then bring two to three times the amount of water to a boil in a saucepan, add the lentils and then turn the heat down to low.
Let the Puy lentils simmer for 20 to 30 minutes.
Due to its firm consistency, the green lentil variety is particularly suitable for lentil salads. But you can also use them in lentil soups or simply serve them as an accompaniment to various dishes. Spices that go well with Puy lentils include thyme, rosemary and bay leaves. As with other types of lentils, add salt or vinegar just before the end of cooking.

Are Puy lenses sustainable?

A special feature of the cultivation of Puy lentils is that (according to industry information) they traditionally do without fertilizers and even without irrigation. This not only makes them cheaper to grow, but also more resource-efficient.

Because Puy lentils can officially only be grown in Auvergne, they are basically imported goods. This means that they may cover longer transport routes than lenses from Germany and cause more CO2 emissions. Since Germany and France border each other, French lentils still have a significantly better ecological balance than those from more distant countries. Lentils often come from India, Turkey or the USA, for example.

However, as an alternative to “real” Puy lentils, you can also use green lentils from other sources. Occasionally, the variety is even grown in Germany, for example in Baden-Württemberg. Green lentils often lack the special speckle pattern of Puy lentils – but they have comparable properties in terms of taste and consistency.

You can also get other types of lentils from regional farmers: The main German growing areas for lentils are in the Swabian Alb and in Lower Bavaria. For lentil salad, you can use mountain lentils instead of green lentils, for example. They won’t be quite as al dente, but will still retain a stable texture if you don’t overcook them. For lentil soup, on the other hand, lentils are ideal, as they disintegrate more during preparation.

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10 Facts from the Beer Country Austria

September 30th is the official day of Austrian beer

For this reason, we have compiled 10 facts from the beer country Austria. And since the beer that is so popular in Austria not only tastes great from the glass, but also from the plate, we also have the right recipes for cooking and baking with beer!

1. Regionality
Austria has 243 domestic breweries, 123 of which are pubs and house breweries.

2. Varieties
There are over 1000 different beers in Austria – the variety and variety of tastes are unique.

3. Brewery density
There is one brewery for every 37,000 inhabitants, which means that Austria has one of the highest concentrations of breweries in the world.

4. Total output
In 2016, the total output of beer was around 9.5 million hectoliters. That’s the equivalent of 1.9 billion jugs (0.5 liters)!

5. Brewing New Year’s Eve
Based on the historic Brausilvester, September 30th is the official day of Austrian beer.

6. Thirst for beer
On average, every Austrian drinks around 103.2 liters of beer a year. This puts us in second place behind the Czechs in terms of per capita consumption.

7. Nation’s Favorite
The most popular type of beer among Austrians is the Maerzen/Lager beer.

8. Beery knowledge
Austria, more precisely the Association of Breweries, was the first country to develop a certified three-stage training program for beer sommeliers.

9. Treasury

Austria’s brewers let the cash register ring. In 2016, beer flushed around €700 million into the domestic state coffers.

10. Natural product
Local raw materials are trumps! In 2016, around 180,000 tons of malting barley and around 480 tons of hops from Austrian agriculture were processed.

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Lifestyle

Coffee Facts and Coffee Consumption in Germany

Delicious coffee gives many people a good start to the day. According to statistics, nine out of ten Germans are coffee drinkers. According to further statistics on coffee consumption in Germany, it turns out that an average of three cups of coffee are drunk every day in this country. Every German citizen consumes around 150 liters of coffee every year. Professional fully automatic coffee machines are often used for the preparation. Alternatively, many use filter coffee machines. Find out what is important to Germans when they enjoy coffee, how the corona pandemic is affecting coffee consumption in Germany and much more. Find out about the most important coffee facts and take a look over the rim of the cup. For the Tchibo coffee report no. 10 – Coffee in numbers In 2021, 5,000 people in Germany were asked about coffee consumption. You can also look forward to many fun coffee facts that you can use to make your colleagues smile during the next coffee break.

Coffee fact 1: Professional fully automatic coffee machines are overtaking the filter coffee machine

Across Germany, 81% of coffee drinkers often use a fully automatic machine. In contrast, the filter coffee machine is only used frequently by 60.4%. While 83.3% of Germans in the West often use fully automatic machines, only 76.4% do so in the East.

In contrast, 66.3% in the east often use a filter coffee machine, in the west only 59% and in the south only 55.1%.

Coffee fact 2: In Germany, coffee consumers associate warmth, love and tranquility with their favorite drink

Germans agree on what they associate with coffee. According to the statistics, over 93% of coffee consumers in Germany associate heat with it.

Closely followed by love, peace, joy, security, energy, pausing, home, time out and community. Almost a third of those surveyed prefer to enjoy coffee with their partner, while a full 30% prefer to drink their coffee alone. When asked which celebrity one would like to meet for a coffee, Angela Merkel and Günther Jauch won tied with 18.9% each.

Coffee fact 3: For most Germans, coffee means enjoyment

There are many reasons to drink coffee. For 44.9%, drinking coffee means enjoyment. According to the statistics, drinking coffee is a time-out for a third and only 4% consider it a vice.

Coffee fact 4: Coffee is the number one drink in Germany

Statistically, a German consumes an average of around 166 liters of coffee a year. He also only drinks 100 liters of beer and 140 liters of mineral water a year. The Germans prefer whole beans. The per capita sales of roasted coffee in Germany is 4.4 kg. In contrast, the per capita sales of instant coffee are only 0.9 kg.

Coffee fact 5: The corona pandemic has influenced coffee consumption in Germany

The coffee statistics show: since the pandemic, over 55% of Germans have attached more importance to the quality of their coffee. Over 32% try new coffee brands, different coffee variations or types of coffee for more variety. And over 30% of Germans stated that sustainability seals have become more important to them when making a purchase.

Coffee Fact 6: October 1st is International Coffee Day

The fact is: coffee is the most commonly consumed beverage in Germany. Reason enough to dedicate a day of honor to coffee. Coffee Day was established on September 29, 2006 (by the Germans, of course!). As a tribute to the popular hot drink, this day was celebrated on a purely national level in the early years.

Since 2015, International Coffee Day has been in existence, for which both days were combined on October 1st. On this date, coffee is promoted and celebrated as a drink every year. Events are now taking place all over the world. So coffee fans can take part in coffee seminars and learn interesting facts about coffee and its history. Some companies even organize factory tours and coffee tastings of all kinds of preparation.

Coffee Fact 7: The most expensive coffee in the world comes from Indonesia

800 to 1,200 euros per kilo – that’s what the most expensive coffee in the world costs. Kopi Luwak coffee is produced in Indonesia in a special way: the coffee beans are eaten by nocturnal civets, whose stomach enzymes break down the bitter substances in the beans.

After the civets excrete the beans, they are collected and then roasted. This production gives the coffee a characteristic, smooth taste. Gourmets around the world swear by this and pay the corresponding price for the Kopi Luwak.

Coffee Fact 8: The world’s first webcam filmed coffee

It all started when computer scientist Quentin Stafford Fraser at the Cambridge Computer Lab in 1991 just wanted to help his colleagues. They had to run down three floors for a cup of coffee and, to their disappointment, often found only an empty coffee pot.

In order to save himself the long and unnecessary journey to the coffee machine, he aimed a camera at the coffee machine. Three times a minute, a blurry, greyish image was projected onto the employees’ screens, revealing the coffee stand. A nice little invention for his colleagues, but a big one for computer technology.

Coffee Fact 9: Drinking coffee while petting cats in Asia

Cuddly house tigers and delicious coffee – what could be nicer? The cat café trend comes – how could it be otherwise – from Asia. The first cat café was opened in Taiwan in 1998. However, the trend became really famous in Japan.

Since many Japanese in big cities like Tokyo were not allowed to keep pets in their own small apartment, the cat cafes became a nice haven for lovers. A soothing cup of coffee and the familiar purr of the cats have also been shown to reduce stress among the Japanese.

Coffee Fact 10: Coffee apps really exist

What do you think of first thing in the morning? Is it the good old cup of coffee or now the smartphone? Why not combine both: With the help of coffee apps, you can now have the coffee brewed via app or even read from the coffee grounds.

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Is Yeast Vegan? The Most Important Facts

Yeast is vegan despite the fact that yeast are many single-celled organisms. You can find out in our article what exactly yeast is and to what extent it can be combined with a vegan diet.

Bread, pizza and beer contain yeast. In the form of yeast extract, it is also found in some ready meals or in organic vegetable broth. Many of these foods are vegan, but not always: pizza, for example, is often not vegan. This is mostly due to the cheese and not the yeast. Because yeast is vegan, although microorganisms are actually behind it.

Yeast is vegan

Yeast is a unicellular microorganism that belongs to the sac fungi. Like other fungi, yeast does not have a central nervous system, so it cannot feel pain. Microorganisms also include bacteria and viruses. Yeast is therefore not assigned to the animal kingdom and is not a product from an animal food. Yeast is vegan.

To produce yeast, a yeast strain is propagated on a suitable medium, such as grain, sugar beet syrup or molasses. Sometimes yeast is also cultivated on whey, i.e. on a non-vegan nutrient medium. Nevertheless, the yeast cultures are vegan by definition. If you want to be absolutely sure that your yeast was also cultivated on vegan culture medium, you must contact the manufacturer in case of doubt. It does not have to be labeled how the yeasts are cultivated.

Yeast: organic quality is important

The Bavarian consumer advice center points out the differences between organic yeast and conventional yeast:

Organic yeasts are cultivated on natural raw materials such as grain, sugar beet syrup or molasses from certified organic farming. Sunflower oil is also added to prevent growth-inhibiting foam. It is therefore a completely natural food.
Conventional yeasts are often cultivated on molasses (a by-product of sugar production), inorganic nitrogen or phosphorus. Synthetic substances are used as defoaming agents, which then have to be rinsed out with plenty of water. Therefore, more water is used for the production of conventional yeast cultures than with organic yeast.
We therefore recommend that you buy organic yeast. This is better for health and the environment.

Use yeast: for baking and in medicine

There are many different types of yeast, but only a few are used in food production. The so-called baker’s yeast, also known as brewer’s yeast, is used most frequently.

In yeast dough, the yeast ensures that the dough rises and that the finished baked product is nice and airy at the end. The microorganisms feed on the sugar in the dough and convert it into alcohol and carbon dioxide. This fermentation process is also used to make beer, wine or vinegar.
In addition, yeast extract is obtained from yeast. Yeast extract is rich in the amino acid glutamic acid and is therefore used as a healthier alternative to glutamate to enhance the flavor of foods.
Yeast flakes can also be made by mixing yeast with flour and sea salt and then heat drying it. The spicy flakes are not only rich in healthy nutrients, but are also popular as a “cheese substitute” in vegan cuisine.
The yeast species Saccharomyces cerevisiae and Saccharomyces boulardii are also used medicinally. As probiotic medicinal substances, they are used for diarrhea and hair loss.

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12 Brilliant Facts About Cherimoya

Cherimoya is a tree of the Annona genus, the Annonov family. Other names for this plant are chirimola, owl, the pearl of the Andes, chirmolia, and golden Peruvian apple. The name comes from two words of the Quechua language: chiri – “cold” and moya – “seed”. This name is explained by the tree’s endurance to weather conditions. It grows well in dry and cool areas.

  1. The homeland of the plant is the foothills of the Andes of Colombia, Bolivia, Peru, and Ecuador. In Peru, fruits have been known since the time of the Incas. Cherimoya is grown in Chile, Argentina, Brazil, Venezuela, Mexico, the Antilles, in cool regions of Central America, and even in the United States, in southern Florida and California.
  2. The trees are successfully cultivated in India, Australia, South Africa, Eritrea, Somalia, Portugal, Egypt, Italy, Algeria and Libya, the Philippines, Sri Lanka, and Hawaii. But the most significant crops are harvested in Portugal and Spain.
  3. The cherimoya tree grows up to 9 meters in height. Leaves are two-row, up to 15 cm long, and 9 cm wide.
  4. Flowers with short stalks, growing along the branches. The flower consists of 3 outer thick and fleshy petals, inside there are 3 small petals.
  5. The fruits are complex and consist of segments. Depending on the variety, the shape of the fruit can be conical or heart-like.
  6. The length of the fruit reaches 10-20 cm, the flesh is white and aromatic, fibrous-creamy texture. Each fruit contains about 20 large black seeds. The weight of one fruit is from 0.5 to 3 kg. Up to 200 fruits can be harvested from one tree.
  7. Cherimoya pulp tastes like banana, strawberry, pineapple, papaya, and mango with milk at the same time. Some varieties have a light cinnamon aroma.
  8. Cherimoya is often referred to as the ice cream tree because the pulp, especially when frozen, is very similar in consistency and taste to the fruity ice cream.
  9. The seeds of the fruit are very poisonous and cannot be eaten; to sleep well, it is enough to put a fresh cherry leaf in the pillowcase.
  10. The fruit is the national fruit of Chile.
  11. In the middle of the 19th century, Mark Twain called cherimoya the most delicious fruit in the world.
  12. In Chile, the pulp is frozen and served in waffle cups like ice cream.
  13. Outside of the growth of this fruit, its price is quite high.
  14. In some countries, one fruit will cost up to $ 50. Since they are heavy, they are often sold cut in half.
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