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Bitter Almond Flavor: This is the Difference to Bitter Almond Oil

Bitter almond flavoring is a popular flavoring for baking and cooking. The aroma contains no animal ingredients and is therefore also suitable for vegetarian and vegan recipes. But is bitter almond flavoring also recommended?

Bitter almond flavor is one of the typical baking ingredients. It smells and tastes like marzipan, almonds and sugar. The aroma is highly concentrated, so just a few drops are enough. For this reason, bitter almond flavoring is almost always available in small bottles that allow you to accurately measure the flavor on the drops. Bitter almond flavoring is popular as an ingredient in sweet recipes:

Marble cake and other sponge cakes
coconut macaroons
amarettini
nut snails
Recipes with marzipan
jams
But what is the bitter almond flavor made of and how does it differ from bitter almond oil? We explain this in detail in the following sections.

Bitter almond flavor: These ingredients are in the bottle

Bitter almond flavoring is not typically a natural flavoring, but is almost always created in a lab. It consists of two substances:

Benzaldehyde (about 20 percent)
Vegetable oil (about 80 percent)
Benzaldehyde is a clear liquid that is transparent to light yellow. Their smell and taste are reminiscent of bitter almonds and give their name to the bitter almond aroma. Real almonds or rum, on the other hand, are not in the baking aroma. The bottle with the bitter almond flavor does not contain sugar either, so you have to sweeten your recipes yourself.

Benzaldehyde is officially approved as a food additive. In addition, it is often found in perfumes and essential oils and naturally in the pits of peaches and apricots, explains the Federal Environment Agency. According to Stiftung Warentest, it is also found in food as a cherry flavoring substance. It can be produced naturally (“natural aroma”), but is usually produced chemically in the laboratory (“aroma”). In large amounts, benzaldehyde can be toxic, causing damage to the nervous system and respiratory problems. According to Stiftung Warentest, the European Food Safety Authority has classified benzaldehyde in small quantities as non-critical.

Tip: In many cases, you can simply omit bitter almond flavoring. If you still want to use it, pay attention to the addition “natural aroma” and use it sparingly.

Bitter almond flavor or bitter almond oil?

Bitter almond flavoring and bitter almond oil are not identical. The important difference is in the composition:

Bitter almond oil can also be made naturally or artificially. However, it contains highly toxic hydrocyanic acid, while bitter almond flavor does not.
If the hydrocyanic acid is removed from bitter almond oil, the chemical can be used as a fragrance in perfumes and as a flavoring for liqueurs. The bitter almond oil then contains 99 percent benzaldehyde.
Bitter almond oil is also not identical to almond oil. So it cannot be used as a care product for external use.
Note: Untreated bitter almond oil is not commercially available. Bitter almond oil without prussic acid is much less common than bitter almond flavoring and should be used with caution because of the high benzaldehyde content. Bitter almond flavor is easier to use.

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Serbia

How would you describe the flavor profile of Serbian cuisine?

Introduction: Serbian Cuisine

Serbian cuisine is a combination of different cultural and historical influences. The cuisine is rich, flavorful, and diverse, ranging from hearty meat dishes to sweet pastries. Serbian cuisine is known for its use of fresh local ingredients, traditional cooking techniques, and unique flavor combinations. The cuisine has evolved over time, influenced by the Ottoman Empire, Austro-Hungarian Empire, and neighboring countries like Greece and Bulgaria.

A Blend of Cultures

Serbian cuisine is a product of the country’s rich history, which has been shaped by various cultures and civilizations. The Ottoman Empire brought spices, herbs, and sweets, while the Austro-Hungarian Empire introduced new cooking techniques and ingredients like paprika and schnitzel. The cuisine also reflects the influence of neighboring countries like Greece, Bulgaria, and Croatia. The result is a unique blend of flavors and styles that make Serbian cuisine stand out.

Characteristics of Serbian Food

Serbian food is known for its hearty, comforting dishes that are perfect for cold winters. Meat plays a central role in Serbian cuisine, with pork, beef, and lamb being the most common. Grilled meats like cevapi and pljeskavica are popular, as well as stews like goulash and paprikash. Vegetables are also an important part of Serbian cuisine, with dishes like ajvar, a roasted red pepper spread, and sarma, stuffed cabbage leaves. Dairy products like kajmak, a type of clotted cream, and cheese are also widely consumed.

Flavors of Serbian Cuisine

Serbian cuisine is characterized by bold, rich, and complex flavors. The cuisine is known for its use of garlic, onions, and paprika, which give dishes a distinctive taste. Meat dishes are often seasoned with salt, pepper, and various herbs and spices like bay leaves, thyme, and rosemary. Grilled meats are often served with ajvar, which adds a sweet and smoky flavor. Other popular flavors in Serbian cuisine include sour cream, vinegar, and honey.

Spices and Herbs

Serbian cuisine relies heavily on spices and herbs to add depth and complexity to dishes. Paprika is a key ingredient in many dishes, ranging from stews to sausages. Other common spices include cumin, coriander, and caraway seeds, which are used to flavor meat dishes. Herbs like parsley, dill, and mint are also widely used, especially in salads and vegetable dishes.

Conclusion: The Taste of Serbia

Serbian cuisine is a reflection of the country’s rich history and cultural influences. The cuisine is characterized by bold, complex flavors, with a focus on meat, vegetables, and dairy products. Spices and herbs play a key role in Serbian cuisine, adding depth and complexity to dishes. Whether you’re looking for a hearty meat stew or a sweet pastry, Serbian cuisine has something to offer.

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Food

Grilled Salmon – Tips for Extra Flavor

Have you ever tried grilled salmon? If not, then it’s about time! When grilled, the salmon fillet not only becomes particularly juicy but also develops its full aroma. We give creative grilling tips for maximum grilling pleasure

Crispy on the outside, juicy on the inside: grilled salmon

Variant 1: Grilled pure on the skin

Ask the fishmonger to give you some nice pieces of salmon with skin. Because grilling salmon on the skin has several advantages: on the one hand, the skin offers heat protection so that the fish stays nice and juicy; on the other hand, the fish, brushed with heat-resistant oil, does not stick to the grill. All you need for this easy grill dish is a fresh skinned salmon fillet, some oil, salt, pepper, and of course a hot grill. Brush the fish and grid with oil and place the salmon, skin side down, on the grid for about 2 to 3 minutes, season with salt and pepper. And leave it alone! Because it is only turned once, even if the skin burns slightly. After flipping, move the salmon to a less hot part of the grill and wait for another 1 to 2 minutes. Then comes the finger test: if the fillet gives way when you press it, it’s still pink on the inside. If you like, drizzle some lemon juice over it – done! Serve with a green salad or cucumber salad with dill.

Variant 2: “Salmon Knot”

The hearty variant of the salmon parcel: The “Salmon Knot” is grilled on the skin and is particularly crispy. For a packet of salmon, you need two decent-skinned salmon sides of the same size (if you’re grilling for more than one person, the amount will have to be multiplied, of course).

Before you tie the salmon sides together, stuff them with anything you crave: how about garlic, lemon, tomatoes, and rosemary? Tie the two salmon halves on top of each other with kitchen twine just tight enough to hold them together.

For the laced packet of salmon, the grill can be really hot, because the skin acts as a heat shield and protects the fish from drying out. Leave the salmon packet skin side down for a few minutes before turning. After a few more minutes, the salmon knot is done. If you want to be absolutely sure, use a meat thermometer: if the salmon pack reaches 55 degrees Celsius, the fish is done.

It is best to grill the side dishes at the same time: broccoli, courgettes or mushrooms taste good with the fresh salmon.

Variant 3: Salmon from the wooden plank

Our Scandinavian neighbors show us how: salmon from the wooden plank is part of the standard repertoire in Norway. And rightly so, because grilled over cedar or aspen wood, the salmon stays juicy and delicately pink on the inside and crispy on the outside. The plank gives the fish a special wood aroma.

You can get special untreated wooden grill planks, for example, from well-stocked specialist shops or from specialized online retailers. Place this wooden plank in water for one to two hours before grilling, before placing the salmon fillet on it. You can let your imagination run wild when it comes to seasoning – whether puristic with salt, pepper, and lemon or exotic with teriyaki sauce, lime and sesame – discover your favorite variant of the plank salmon!

Variant 4: Marinated salmon skewers

Quick and healthy finger food from the grill: the salmon skewers are easy to eat with your hands and are ideal for a summer party in the garden.

To prevent the wooden sticks for the skewers from burning, soak them in water for about half an hour before grilling. Meanwhile, cut the salmon fillet (amount depending on the number of guests) into bite-sized cubes. Season the cubes with salt and pepper and thread them onto the skewers, spaced slightly apart. Brushed with a little high-heat oil, the skewers can be easily removed from the grill. After just 2 minutes and frequent turning, the appetizing skewers are ready! If you like, you can soak the salmon cubes in cream for half an hour. This makes them particularly tender.

Salmon: a healthy catch

According to the German Society for Nutrition, fish should be on the menu once or twice a week, at least half of which are fatty fish species such as salmon. It naturally contains a variety of components that have a positive effect on different parts of our body. Salmon is one of the richest sources of Omega 3 in our diet. Our body does not produce omega 3 itself, it can only be supplied to the body from outside through an appropriate diet, such as salmon. Omega 3 has a positive effect on the functioning of the cardiovascular system and the brain.

The increasing demand for salmon can no longer be met by wild salmon alone. Therefore, the fish increasingly comes from aquaculture. Norway, the main producer of salmon, has completely switched to aquaculture. The philosophy behind this is not to take more from the sea than can grow back. Farmed salmon has long had a reputation for being heavily contaminated with antibiotic residues. Today, however, no antibiotics are used at all: in the same time that salmon production has grown from 50,000 tons to 1.2 million tons, antibiotic use has fallen by 99 percent. All Norwegian salmon are vaccinated, so the salmon is healthy. The cold Norwegian fjord water does the rest to ensure that the salmon grow up healthy and their meat is particularly valuable.

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Food

Salt Substitutes: These Alternatives Flavor Your Food Without Salt

There are many alternatives that you can use as a substitute for salt in cooking. Why too much salt is unhealthy and how to replace it without sacrificing spice and taste.

The World Health Organization (WHO) recommends a maximum of five grams of salt per day for adults, but the reality is different: According to the organization, the majority of Europeans consume up to eleven grams of salt a day through food. Consuming too much salt over a long period of time can be detrimental to your health. High blood pressure in particular is a dangerous risk associated with too much salt.

Actively reducing salt consumption is not always easy: We get most of it from finished products, snacks such as crisps and pretzel sticks, but also bread and cheese. In addition to fat and sugar, fast food also contains a lot of salt.

So, if you want to control your salt intake, your primary goal should be to cut down on processed foods and cook more at home. This has a positive side effect: you save a lot of packaging waste and you know exactly what you are eating.

However, there are also some flavorful alternatives to salt that you can use in cooking. So you save on salt, but you don’t have to sacrifice taste and spice.

Spices as a salt substitute

“Seasoning” does not necessarily mean “salting”. Instead, use more different spices when cooking and thus develop the whole spectrum of taste. Spice powders are easy to use and widely available. Tip: If you don’t mind the effort, you can grind many spices yourself at home.

Keep the following in your pantry at all times:
For vegetables:
chilli powder
anise
garlic
nutmeg
fennel seeds
cardamom
For fish and meat (for ecological reasons, it is advisable to eat little or no fish and meat):
White pepper
Black pepper
curry powder
paprika powder
Caraway seeds
pimento

Replace salt with vinegar

You can also replace salt with high-quality vinegar. Although vinegar tastes tart, adding small amounts gives you a great flavor.

Herbs as an alternative to salt

Fresh and dried herbs ensure an intense aroma and varied taste. There is an abundance of herbs:
Parsely
chives
dill
wild garlic
basil
watercress
rosemary
thyme
lovage
oregano
coriander
marjoram
tarragon
mint
sage
lemon balm
As you can see, there are a lot of different herbs, many native, others Mediterranean. If you want to harvest your own herbs, you can create your own personal herb bed with your favorites.

Garlic and onions as a salt substitute

Onions and garlic have a strong flavor of their own and add flavor to your food without the need for additional salt.

Replace salt with yeast

Many dishes, especially soups and broths, can also be seasoned with yeast products. Yeast gives your food an aromatic, spicy taste. Yeast flakes, yeast extract and yeast seasoning pastes are suitable. When buying, make sure that the product in question does not contain any additional table salt.

Sodium reduced salt as a salt substitute?

As its name suggests, reduced-sodium salt contains less sodium chloride than regular salt. As a substitute, potassium chloride is in such products.

Sodium-reduced salt is suitable with regard to a low-salt diet in that you can save a lot of sodium chloride. However, it is said to have a slightly bitter aftertaste and taste less salty than regular salt.

The best thing to do is to try it out to see whether it is suitable and worthwhile as a salt substitute for you. Seasoning with natural ingredients such as spices, herbs or yeast is more recommended.

Salt substitute: More tips

If you want to reduce your salt intake, weaning it off slowly will help. On the one hand, you should (after) add less salt overall. Your taste buds will get used to it over time, so you won’t miss all that salt anymore.

Many seasoning products, such as vegetable broth and soy sauce, are also available in reduced-salt versions. Keep your eyes open when shopping and look around for such products. You can save a lot of salt this way.

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Food

Adipic Acid (E 355): What You Need to Know About The Flavor Enhancer

Adipic acid (E 355) is a flavor enhancer and can be found in many foods. Here you can find out why the acid is not only found in food, but also in plastic and power plants.

Adipic acid is approved in the EU as a food additive with the number E 355 as an acidifier.

The properties of adipic acid are:
sour-salty taste
long-lasting taste
does not attract water (therefore suitable for long storage)
Adipic acid is mainly produced chemically. However, it also occurs naturally in some foods, such as beetroot or sugar beet.

Adipic acid (E355) in food

Because of its properties, adipic acid is primarily used as a flavor enhancer and preservative in (ready-to-use) foods. It is particularly suitable for powdered foods.

dry dessert powder
Powdered pastry fillings
Coatings for confectionery, such as fruit gums
desserts
beverage powder
Marmalades, jams and jellies

Adipic acid is also approved as a substitute for table salt. Due to the similar properties and the cheaper production, adipic acid is often used instead of tartaric acid, for example in baking powder or some lemonades.

If you come into direct contact with the fabric, the acid can cause severe eye irritation. Then rinse your eyes with water for a long time and contact your doctor. However, direct contact only occurs in certain professions, such as chemistry.

Other uses of adipic acid (E355)

Adipic acid is not only used in food, but also in the production of the plastic nylon. The acid is the starting material for production and therefore essential. Until a few years ago, the synthesis of adipic acid still produced large amounts of nitrous oxide, which contributes to the greenhouse effect and is therefore problematic. Today, thanks to several innovations, plastic production causes less nitrous oxide.

Adipic acid is also used to reduce the acidic exhaust gases from power plants, for example from waste incineration. It can dissolve sulfur compounds that are formed when fuels containing sulfur are burned. This reduces the pH of the rain less and reduces acid rain that damages nature.

According to the European Chemical Agency, adipic acid is also found in detergents and cleaning agents, such as washing powder or car care products, and in paints and air fresheners.

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