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Interesting Facts About Hanukkah

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

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

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

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

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

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

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

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

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Food

Millet: Interesting Facts About The Healthy and Gluten-Free Grain

Millet contains many healthy ingredients, but these vary from variety to variety. In some parts of Africa and Asia, millet is still a staple today – in German millet means “saturation”.

Millet: What the color reveals about the ingredients

Millet is not just millet: the healthy grain comes in different colors and each type of millet has slightly different ingredients. Yellow millet contains a lot of beta-carotene and red and brown millet more antioxidants. Glassy-white millet, on the other hand, is rich in protein. All millet varieties contain a lot of the following healthy ingredients:
Protein,
Iron,
vitamins B1, B3, B5, B6,
Fluorine,
Zinc,
Magnesium,
Silicon.
Since children and babies in particular need the amino acid leucine from millet, millet porridge is a popular food for babies and toddlers. However, you must not eat millet raw, as some enzymes in millet are toxic when uncooked. Before cooking, you should soak millet to extract phytin. It blocks the absorption of important nutrients such as iron and zinc.

Millet helps with diabetes

As scientists from the Memorial University of Newfoundland (Canada) found out, millet can prevent excessive insulin release. This makes the grain particularly attractive for diabetics. Researchers at the University of Agricultural Sciences also attribute a positive property to millet for diabetics: a millet cure over 28 days can lower blood sugar levels and raise HDL cholesterol levels.

Does millet make you slim?

The combination of amino acids and complex carbohydrates makes millet a real slimmer. Because millet fills you up for a long time and has only 114 kilocalories per 100 grams. A lot of roughage and the high protein content prevent ravenous hunger attacks.

Beauty secret “millet”

Beautiful hair from millet? In fact, millet is rich in silicon, which ensures beautiful skin, hair and nails. Millet can help against dry skin and also tighten the connective tissue. Millet can even strengthen the hair.

Millet also supports the immune system and can thus protect against flu. Anyone who already has a flu can also get help from millet: unlike other types of grain, millet does not form mucus, it also supports the production of antibodies and regulates the immune system.

Is millet a whole grain product?

If you suffer from gluten intolerance, you probably already know millet. Because the grain is gluten-free and is sold shelled, just like oats and barley. Millet is therefore not a real whole grain product, but it has many of the properties of a whole grain cereal. Because the nutrients are distributed throughout the grain (unlike other types of grain). This makes millet as healthy as real whole grains. You get millet in whole grains, as millet flour, millet flakes and millet semolina.

Exception: brown millet is a real whole grain product, as the grains are processed into flour with the shell.

How sustainable is millet?

Millet often comes from China, Canada and the USA and is imported to us in Germany. This results in a poor CO2 balance and often affects organic millet as well. Millet can also be grown in Germany, as some companies have demonstrated.

In organic farming, old, native varieties are often cultivated, thus promoting biodiversity. Millet does not need much water and is very resilient. This makes the use of pesticides superfluous, which is why millet is well suited for organic farming. The stalks of the millet plant can also often be reused as natural fibres.

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Food

Emmer: Interesting Facts About Ancient Grain

Emmer is one of the oldest types of grain in the world. The ancestor of our modern wheat is rich in nutrients and tastes spicy and nutty. Here you can find out why you should try Emmer.

What is emmer?

Emmer (also Zweikorn) is one of the oldest cultivated cereals in the world, along with Einkorn. Almost 10,000 years ago, the ancient grain was cultivated in the region of the Fertile Crescent in the Middle East. The grain is an ancestor of today’s wheat.

Later, emmer also came to Europe: In Rome, Julius Caesar developed a taste for the grain – under him the ancient grain became one of the most important staple foods. As higher-yielding varieties became known, emmer was increasingly pushed out of European fields.

In contrast to einkorn, emmer grows two grains per spikelet – hence the name “two-grain”.

Emmer cultivation: entirely without sprays

Along with einkorn, spelled and kamut, emmer is one of the four ancient grain varieties. The healthy grain belongs to the “wheat” genus and is very similar to our current durum wheat. Both grow tall and develop very hard grains.

Emmer is mainly grown in organic farming, because: It doesn’t need any pesticides! The ancient grain is naturally resistant to pests, fungal attack and negative environmental influences. The reason for this is the husk: each grain of husked grain is surrounded by a solid shell that protects the grain in the field and makes it easier to store.

Unlike modern wheat, emmer also thrives in lean, nutrient-poor fields. As a result, its cultivation protects the soil and contributes to ecological diversity. Emmer is therefore extremely frugal to grow – according to the Initiative Urgetreide, however, the yield is significantly lower than that of modern wheat. While the highly cultivated wheat yields eight tons of grain per hectare, Emmer only has two to four tons. In addition, the husk has to be removed in an additional step before the grains can be processed further.

Black Emmer – A special variety

The slightly higher-yielding black emmer developed naturally from emmer. The grains have a black color that protects the grain from UV light. This makes black emmer one of the most resilient types of grain there is. In the course of climate change, however, the UV-resistant ancient grain could soon gain in importance.

Emmer: properties and use

Emmer is available as a whole grain, flakes, grist or as flour in the organic market or health food store. Emmer grains have a hearty and nutty taste. If you bake bread from them, it gets a dark color. In addition, beer is brewed from the Urkorn.

If you cook the whole grains, you can also use them as a side dish in soups, casseroles, or salads. The minestra di farro is traditionally cooked with emmer – this Tuscan soup used to be served mainly to soldiers.

In Germany, emmer is mainly used to make bread. However, pure emmer bread is hard to find, as the grain is less sticky than wheat. Therefore, flour mixtures are often used for the bread. Because it is very similar to durum wheat, emmer is also ideal for pasta. Due to the hard grain, the pasta remains al dente after cooking.

As the ancestor of wheat, emmer also contains gluten. Urkorn is therefore not an alternative for people who suffer from gluten intolerance. However, the gluten in Emmer is structured differently – people with a mild gluten intolerance can often eat it without any problems. Information about gluten-free flour can be found here.

What makes Emmer so healthy?

Emmer contains many valuable ingredients: Because of the many minerals it contains and the high protein content, the original grain is much healthier than white wheat flour. Here is a brief overview of the nutritional values per 100 g:
Calories: 325g
Carbohydrates: 62 g
Protein: 13 g
Fiber: 9 g
Fat: 2.7g
With around 13 g of protein per 100 g, emmer contains about twice as much protein as wheat. Your body not only needs this to build muscle, but it also keeps you full for a long time. Emmer also scores with a lot of zinc, iron and vitamin E. The carotenoids it contains preserve the eyesight. Overall, the nutrients in emmer are similar to those in spelled.

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Food

Pu-Erh Tea: Origin, Preparation and Interesting Facts About The Fermented Tea

Pu-erh tea is one of the most precious and oldest types of tea in the world. It must be matured and prepared in a special way. Here you will find all the background information about the world-famous tea from China.

Pu-erh tea is probably one of the oldest types of tea in the world. The precious tea comes from the province of Pu-Erh, from which the name of the tea variety comes. Pu-Erh is a highland region in southwest China where tea has been cultivated for over 1,700 years. Traditionally, Pu-Erh tea is made from the leaves of the Qingmao tree. This relative of the tea plant can grow up to 30 meters tall and over 800 years old.

But not only the history and the origin of the tea are extraordinary. Its special maturing processes and preparation methods also make Pu-Erh tea a myth-enshrouded treasure among tea lovers.

Pu-erh tea: origin and traditional production

Traditionally, pu-erh tea, like good cheese or fine wine, needs a long maturing process. There are particularly valuable varieties that have matured for more than 70 years. It is hardly surprising that lucrative business is being done with tea in China.

The background to the long maturation process is fermentation. Because Pu-Erh is the only tea in the world that is actually fermented:

Traditionally, the leaves of the tree are lightly steamed after harvesting and then pressed into small cuboids or round cakes before they are stored.
After some time, small microorganisms form at the breakage points of the leaves under the influence of oxygen, which start the ripening process. Years of work by numerous bacteria and fungi ensure this
The microorganisms metabolize the tea leaves, including the bitter substances they contain. The tea tastes pleasantly mild and slightly sweet.
The time from the harvest to the tea that is ready to be enjoyed lasts on average between five and ten years. But even then, the maturation process is never quite complete and theoretically continues to take place. Particularly expensive teas mature over several decades. The finished tea is packed in round tea cakes (see picture) or sold loose in a bag.

Artificial maturation of pu-erh tea

Today, teas are often artificially matured to shorten storage times. This practice dates back to the 1070s. At that time, the traditional maturing process of pu-erh tea was changed for the first time in a Chinese tea factory:
The employees added the same microorganisms, which colonize themselves years later during dry ripening, to the harvested leaves much earlier. Also, they stored the tea in a humid environment.
Under these changed conditions, the tea only needed 42 days to ripen instead of five years.
Another advantage: the ripening process can be better controlled.

You can buy pu-erh tea in loose and pressed form. The same brewing times apply to both, with the pressed variant only a little preparatory work (step 1) is added.

First, carefully remove a few leaves from the pressed tea block. If possible, do not scratch or break them out: the more cracks there are, the more bitter the tea can taste later.
Then you have to rinse the dissolved tea. To do this, pour boiling hot water over the leaves in a tea strainer or pot and let the brew steep for just a few seconds. This first infusion is then completely tipped away.
Only now does the actual preparation begin. Since you rinsed your tea with hot water beforehand, the leaves now open all the more easily: Pour boiling water over the tea again. Then let it steep for about 15 seconds. Note: Every tea is slightly different. Take the recommended brewing times from the pack or ask them directly in the store.
Thanks to the intense aromas of Pu-Erh tea, it can be re-brewed almost as often as you like. But the first infusions are always the strongest. Therefore, increase the length of the brewing time from a few seconds to two to four minutes.
It is best to store your pu-erh tea in a dark, air-permeable container. Since the fermentation continues in the packaging, you should never seal it airtight.

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Lifestyle

Interesting Facts about Oatmeal and Oat Milk

Oatmeal and oat milk are popular foods. Rightly so! Because oatmeal is healthy and making oat milk yourself is easy. Of course, you can also find both in the supermarket. Here you can get the oatmeal’s nutritional values ​​and more information about the regional superfood.

Anyone who has already discovered oat products knows how delicious they are. There are many ways to use oats. Because not only porridge and muesli can be made from it. You can also use oatmeal to make bread or prepare lunch.

Oats as nature’s miracle cure

Oats are a useful grain from the grass family. Until the Middle Ages, this was mainly used as food. But today it is mainly used as animal feed. Although it is currently enjoying a period of popularity due to its healthy reputation. Because it is also considered a local superfood that you should know about. And rightly so, it’s becoming increasingly popular. Since it can be used in many ways, e.g. as oatmeal, oat bran, oat milk, and much more. It has the advantage that it is grown regionally in Northern and Central Europe, among other places, and contains little gluten.

The beneficial effects of oats

The oat grain is nutritionally very valuable. Because it contains a lot of protein and the proteins it contains consist largely of essential amino acids. You can also find minerals in oats, such as magnesium, iron, calcium, potassium, and zinc. In addition, it contains B vitamins and vitamin E. And because of the many calories, it is a real source of energy (100 g / 370 kcal). And if you’re looking for another source of fiber, this grain is for you. It is also said to have a healing effect. Because it is said to have a positive effect on certain diseases.

Simply prepare oatmeal

Since you can prepare the oatmeal in many ways, we want to give you some inspiration. So you can heat them up with oat milk or water in a saucepan and add a little cinnamon. Then you can refine the porridge with fruit, flaxseed, and delicious honey. Also, note our ideas for making muesli yourself. Instead of the classic version, you can also prepare hearty oat dishes. For example, a hearty porridge with tomatoes, feta, and mushrooms. In addition, patties made from zucchini and oatmeal taste very good. You can also use it to bake delicious oatmeal cookies or bread yourself.

Oats as a remedy

The good nutritional values ​​of the grain and its positive effect on diseases make it a valuable food in naturopathy. Accordingly, you can sensibly integrate it into your diet and benefit from it. However, you should make sure that the oatmeal or oat milk is of good quality. So we show you what you can use the grain for:

1) Oatmeal to deacidify the body

Oatmeal is rich in nutrients. Foods that form good acids are also included. So you can eat them with peace of mind. If you are in the process or plan to detox your body effectively, then diet is crucial. Good acid-forming foods such as oatmeal, couscous, etc. can help you with this.

2) A good source of fiber

The grain also provides you with valuable dietary fiber. Nowadays we usually eat too little of it. But these are important for our digestion. Consequently, use them to effectively stimulate your digestion and fight constipation. You should also drink a lot and get enough exercise. If all else fails, you can cleanse your colon. Also, read about simple home remedies and foods for colon cleansing.

3) As a home remedy for gastrointestinal complaints

Likewise, oatmeal is a good remedy for gastrointestinal complaints. Because the indigestible fiber of these should protect the mucous membrane of the stomach and intestines. Accordingly, they form a protective layer that retains the acidic gastric juice. So make yourself a delicious porridge with these complaints.

4) Oatmeal to lower cholesterol

Furthermore, the regular consumption of oatmeal is said to effectively lower cholesterol. And that’s because of the good and healthy oatmeal nutritional values. Because the beta-glucan it contains helps to reduce LDL levels. However, you have to eat at least two servings a day for this effect. But since you can conjure up a variety of dishes from it, this shouldn’t be a problem!

5) For healthy nutrition during pregnancy

A nutritious and healthy diet during pregnancy is important. This is because the health and development of the child are already influenced here. If you are pregnant, it is advisable to eat consciously and increase the nutrients. The oatmeal nutritional values ​​show that these and others should be integrated into the diet. Also read about valuable pseudo-cereals during pregnancy.

6) Green oats for body aches

Green oats are immature oat plants. This is harvested shortly before flowering and, as a tea, has a positive effect on health problems. Accordingly, inflammation in the body should be reduced. You can also take a full bath with it. This can relieve body aches.

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Food

Birch Sugar: Interesting Facts About The Sugar Substitute Xylitol

Birch sugar (xylitol) is a sweetener that is considered a healthy sugar substitute. We explain what you need to know about the sugar substitute.

Because high sugar consumption can be unhealthy, many people are looking for alternative sweeteners. In addition to sweeteners such as aspartame, you will find sugar substitutes in many sugar-free products. These include birch sugar (xylitol or xylitol). It is chemically related to sugar and is a natural intermediate product of glucose metabolism in the body. Birch sugar is one of the sugar alcohols, the so-called polyols. Despite its structural similarity to sugar, xylitol has different properties. You will learn more about this in the following sections.

Birch sugar: How xylitol is made

Not only we humans produce xylitol in our body – birch sugar or precursors thereof also occur naturally in many plants, not only in birch bark. Some types of fruit and vegetables, such as strawberries, also contain birch sugar.

On an industrial scale, pure xylitol is usually obtained in a complex process from wood or organic waste such as corn cobs or sugar cane fibers:
These vegetable raw materials contain xylans, which are usually extracted at high temperatures using sulfuric acid or caustic soda. This produces xylose, also known as wood sugar (because it is found in many types of wood).
Xylitol is produced from xylose under high pressure and with the use of a catalyst.

Birch sugar: calorie content and uses

Externally, birch sugar does not differ from white sugar. In principle, you can use it in all recipes as a one-to-one sugar substitute – it has the same sweetening power and otherwise behaves very similarly. However, xylitol is less soluble in cold water than sugar. It also has a cooling effect in the mouth and enhances mint and menthol flavors.

While household sugar has 400 kilocalories per 100 grams, xylitol only has 240 kilocalories.

According to the consumer protection initiative, there is no maximum limit for birch sugar in food – you can find it (sometimes under its E number E967) in various products such as:
sugar-free or reduced-sugar sweets and baked goods
Mustard
sauces
sugar free chewing gum
dietary supplements

Undesirable side effects of birch sugar

Products containing more than ten percent birch sugar must be labeled “Excessive consumption may have a laxative effect”. Like other sugar alcohols (e.g. sorbitol or erythritol), large amounts of xylitol can cause flatulence, abdominal pain and diarrhea. A single dose of up to 20 grams and a daily dose of up to 70 grams is well tolerated by most people. However, there is one exception: People who are sensitive to so-called FODMAPs usually do not tolerate xylitol very well, even in small amounts – because polyols are FODMAPs.

Otherwise, the European Food Safety Authority (EFSA) classifies birch sugar as harmless to health.

Caution: Xylitol is highly toxic for dogs, rabbits and some other animals because the substance causes extreme insulin releases in them.

Conclusion: birch sugar in moderation and preferably organic

As part of a balanced diet, there is nothing wrong with using birch sugar in moderation as a sugar substitute. You can get xylitol from organically grown raw materials both online (for example at **Amazon) and in organic shops. So you can be sure that these are free of genetic engineering.

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Food

This is What Makes Blueberries so Healthy: Nutritional Values And Interesting Facts About Blueberries

The healthy blueberries are often referred to as the powerhouses among fruits. Here’s what you should know about blueberries and what makes them so healthy.

There are two different types of blueberries: wild blueberries and cultivated blueberries. Wild blueberries are richer in healthy nutrients than cultivated blueberries. You can collect the wild berries mainly in the forest and in heath and moorland. It is unlikely that you can become infected with the fox tapeworm through wild berries. Researchers from the University of Ulm found that the highest risk of infection is through direct contact with foxes or through transmission through dogs that have become infected.

What you should consider when buying blueberries

The blueberry season runs from June to the end of September. Because blueberries go moldy quickly, you should eat them—or freeze them—as soon as possible after purchasing or harvesting them. When buying blueberries, also pay attention to organic quality: Cultivated blueberries from conventional cultivation are usually contaminated with synthetic pesticides.

In winter you don’t have to do without the healthy berries. They are also available off-season in frozen or dried form.

Blueberries as a healthy source of nutrients

Blueberries contain many healthy ingredients. In addition to numerous dietary fibers, the berries contain the following nutrients:
carotene
Vitamin A
vitamin C
vitamin E
iron
magnesium
calcium
potassium
Blueberries owe their blue color to the pigment myrtilline. Myrtilline is one of the anthocyanins – these are secondary plant substances that have an anti-inflammatory and blood-forming effect. They also help the body to trap and neutralize free radicals.

Getting high in anthocyanins in your diet can slow down the skin’s aging process – helping to prevent wrinkles. The anthocyanin in blueberries is also said to be useful as a cancer prophylaxis.

Furthermore, blueberries contain healthy tannins, which are particularly found in blueberry juice. They help with diarrhea and kill harmful bacteria and viruses. Blueberry Nut Juice is a juice made from 100 percent blueberries. The healthy ingredients of the berries are thus retained as far as possible.

Good to know: 100 grams of blueberries contain only 36 calories.

Also healthy: tea made from blueberry leaves

Blueberry leaves also have health benefits. If you brew a tea from them, it helps with the following diseases, for example:
stomach pain
Diarrhea
bladder weakness
inflamed eyes (put compresses soaked in tea on them)
Rashes (wash gently with the cooled tea)
To prepare the blueberry leaf tea, pour 1/4 liter of boiling water over two teaspoons of blueberry leaves and let the tea steep for ten minutes. Strain it and drink a cup morning, noon and night.

Important: Do not drink the tea regularly, but only in case of acute symptoms.

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Food

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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Cooking Tips

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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Cooking Tips

10 Interesting Tips for Cooking Delicious Fish

These tips are sure to help you cook the tastiest fish ever! 🙂

  1. The fish is easier to peel if the hard fins are cut off with scissors or a knife first.
  2. When boiling fish that smells like mud, you need to add a little spicy herbs and spices to the water.
  3. To prevent the fish from falling apart during frying, it must be salted 10-15 minutes before the start of heat treatment.
  4. Fish fried in breadcrumbs looks more appetizing than fish fried in flour, but inside it is not fried enough. Therefore, in order to bring the fish to full readiness, it is necessary to put it in a preheated oven for a short time.
  5. If the broth prepared for jellied fish turns out to be cloudy, it can be clarified with egg white. To do this, it is enough to pour the protein into the chilled broth, stir, heat to a boil and hold for 15 minutes over low heat. Then let it settle and carefully, without shaking, strain the broth through a napkin.
  6. Do not cook the fish over high heat: otherwise it will become tough, and the broth will become cloudy.
  7. The fish will be tastier if you fry it in a mixture of sunflower oil and butter (both equally). Do not cover the pan – and the pieces will be covered with a crispy appetizing crust.
  8. Herring will be very tender and juicy if, after cutting, it is soaked for 40 minutes in milk or in tea infusion.
  9. Boiled fish will be very tender if fresh milk is poured into boiling water.
  10. Fish fried in foil is very tasty and juicy. The fish should be peeled, washed, salt, spices, wrapped in foil and placed in a preheated oven.
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