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From the Origin of Coffee: A Shepherd Staring at Goats

“Once upon a time in the Ethiopian highlands…” – this is how the legend of the origin of coffee begins. Here you can find out why we can be grateful to curious goats and their bright shepherds for allowing us to enjoy our delicious Italian coffee today.

The discovery of coffee

The Kaffa region in south-west Ethiopia is considered to be the region of origin of coffee. This is also where the legend about the origin of coffee is set. It has been passed down orally in various forms for centuries, the most well-known version goes like this:

More than 1,300 years ago, the boy Kaldi tended his goats and observed a very strange behavior in them. Whenever they ate from certain bushes with red and green round fruits, they then romped around wildly and were almost impossible to tame. This behavior lasted until late at night, so that Kaldi could hardly get any rest. Finally he tasted the fruits himself and felt their invigorating effect.

To share his discovery, he brought some fruits from the bush to the monks at a nearby monastery. Out of curiosity, they made a broth out of it. But the drink tasted so bad to them that they threw the rest of the fruit into the fire. However, when these burned down, an extremely pleasant aroma filled the air – the first coffee was roasted.

The monks then repeated their experiment and now prepared the drink with the roasted seeds of the plant. The clergy loved the taste and were able to pray all night long without getting tired.

From Ethiopia to Yemen

Since this myth was passed down orally, no one can say with certainty where and when people first drank coffee. What is certain, however, is that coffee arrived in Yemen from Ethiopia in the 14th century. The slave trade probably contributed to its spread. The first coffee plantations were created in Yemen. The most important transhipment point was the port city of Mokka – which gave the drink its name. From there, coffee spread further in the Arab world and finally worldwide.

Already knew?

Incidentally, initially people poured hot water over the leaves and dried cherries of the coffee plant, similar to tea. It was only when coffee from mocha spread further in the Arab world that the preparation changed: the beans were roasted, finely ground and repeatedly boiled in water.

Coffee cultivation initially top secret

Yemen and some other Arab countries have long held the coffee trade monopoly. Accordingly, those involved kept the cultivation of the coffee top secret. To prevent trading partners from growing beans themselves, they were scalded with hot water, for example. That should germinate them. But in the 17th century, Indians managed to illegally bring germinable beans back home. A little later, the Dutch also stole plants and began to grow coffee in their colonies. This broke the monopoly.

Although the Coffea Arabica plant was not cultivated in Italy, it was already known at the end of the 16th century thanks to the doctor and botanist Prospero Alpini. He was personal physician to the Venetian consul in Cairo and described the coffee plant in detail in his work “De medicina Aegyptiorum”. The consul himself obviously valued coffee, which was used as a medicine at the time. The first beans quickly made their way from Egypt to Venice, where the history of Italian coffee began.

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Bread Clover: Origin, Cultivation and Use

Bread clover is particularly common in Alpine regions. But the aromatic herb also grows in the garden. Here you can find out everything you need to know about the origin, cultivation and use of bread clover.

Strictly speaking, bread clover (Trigonella caerulea) is a collective term for various bread herbs from the legume family. What is meant by bread clover is the so-called Schabzigerklee.

Bread clover originally comes from the Caucasus, the Mediterranean region and Central Europe. Today, the spicy herb is mainly found in alpine regions and is valued as a traditional spice in Switzerland and Tyrol. In the high mountain climate, the bread clover develops a unique aroma.

For example, rustic breads, dips or hearty dishes can be enriched with bread clover. In Germany, the spice plant is less common – but it is worth cultivating and processing.

Interesting facts about bread clover

Bread clover is a versatile herb. It is particularly well-known as a component of traditional breads and baked goods in South Tyrol and Switzerland. Bread clover develops its aroma after the leaves have dried and is usually used in powdered form as a spice.

The taste is described as spicy, woody and slightly bitter. Bread clover is reminiscent of the aroma of lovage or curry. This is why the herb goes particularly well with hearty and rustic dishes.

Schabzigerklee tastes a little milder than the related fenugreek. Bread clover, like fenugreek, is also valued as a medicinal plant. In folk medicine, the butterfly plants (Fabaceae) are considered appetizing and digestive. The bitter substances and essential oils contained in bread clover are also health-promoting and taste-enhancing. However, meaningful scientific studies on the healing effects of bread clover cannot be found.

Cultivation of bread clover

Bread clover originally occurs in southern regions and alpine locations. At altitudes of 1,000 meters and above, the herb develops its traditionally spicy aroma and special taste. Due to the extreme weather conditions in the high mountains, however, clover grows very slowly there.

The bread clover is not only popular for its aroma, but also as an ornamental plant. The light blue flowers are pretty to look at and at the same time attract bees and other insects. They are a valuable source of food and nectar for pollinating insects. Bread clover can therefore be grown well with other bee-friendly shrubs.

If you want to grow bread clover yourself, you can plant it in the garden, in a bucket or on the balcony. Bread clover is not suitable as a houseplant.

Sow your own bread clover

If you want to sow bread clover yourself, first choose the right location. Please note the following:

Make sure the bread clover has enough room to grow. It grows herbaceous and reaches an average height of 60 centimeters.
Choose a sunny location. Bread clover prefers open areas with regular sun exposure.
Bread clover thrives best on calcareous and humus-rich soil. But bread clover can also grow on poor soil. Grow your plant in a suitable substrate so that the bread clover is always supplied with sufficient nutrients.
Simply sow the bread clover seeds in the garden or in the bucket. You can choose the size of the area yourself. Bread clover can be sown in a small pot on the balcony or over an entire lawn.

Prepare a piece of soil in the garden and make sure that no weeds grow there. Bread clover needs sun to grow and should not be overshadowed by other plants. Alternatively, fill a planter or pot with the appropriate substrate.
Scatter the seeds over the soil. The seeds can be quite close together (about an inch or two apart).
Gently spread the soil with your hands so that the seeds are lightly covered.
Water the seeds gently with some water. Make sure the water doesn’t wash them away.
Once planted, bread clover requires little maintenance. If the dryness persists, you should water it occasionally. Bread clover multiplies quickly and therefore only needs to be sown once a year. The best time is in spring.

Harvest the leaves of the bread clover just before or after flowering, when they are at their most aromatic. Bread clover blooms in June and lasts through August. So you can harvest bread clover for several months. To use them as a spice, dry the harvested leaves afterwards.

Use bread clover in many ways

If you want to use bread clover, you can either grow the herb yourself, dry it, and grind it, or buy it powdered. Bread clover is particularly popular in

bread and baked goods
dips and spreads
sauces
cheese dishes
potato dishes
rustic dishes and meat dishes
For example, use bread clover as an ingredient in a bread spice. The Schabzigerklee harmonizes perfectly with spices such as caraway, fennel and coriander.

Tip: Bake the traditional Vinschgau flatbread from Tyrol with the bread clover. A hearty dip with quark, garlic and olive oil goes well with it. Or serve your bread with a homemade herb quark, which you refine with the bread clover spice.

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Cinnamon Apple: Origin, Use and Regional Alternatives

The cinnamon apple is a tropical fruit. We will tell you more about the taste, appearance, origin and sustainability of the sweet and spicy cherimoya fruit variety.

Other names for the cinnamon apple are cream apple, sweet sack or cherimoya. In the botanical name Annona squamosa, squamosa means “scaly” and thus describes the appearance of the tropical fruit well: it is usually green on the outside with a coarsely scaly structure and white on the inside. However, there are also externally yellow-green or purple cinnamon apples.

This is how the cinnamon apple grows

The tree or shrub of the cinnamon apple can grow up to six meters high. It is a very popular and widespread fruit tree in tropical and subtropical countries. The cinnamon apple originally comes from South America, but it also grows in Egypt and China.

A cinnamon apple needs a relatively large amount of water to grow, but it is also able to survive longer periods of drought. In return, he discards his leaves.

Harvest time for the cinnamon apple is from June to November. The fruits of the cinnamon apple are five to ten centimeters in diameter. When fully ripe, the flesh is very soft and juicy with a sweet taste. In most varieties there are many black-brown seeds in the cinnamon apple.

How is the cinnamon apple eaten?

To eat, you simply break open a ripe cinnamon apple and scoop it out of the skin, for example, similar to a kiwi. You should not eat the skin and especially the seeds. The latter are poisonous if you chew them. If you ever swallow a core whole, that’s no problem.

If you don’t want to eat the cinnamon apple on its own, you can also use it to make ice cream, mix it with water to make a delicious drink, or add it to a homemade milkshake.

If the cinnamon apple is not yet soft and ripe, it is best to store it at room temperature. So he can mature. Once it’s soft, you should put it in the fridge and eat it soon. The taste of the cinnamon apple is very sweet, fruity and somewhat creamy and tastes slightly of cinnamon and vanilla.

The cinnamon apple does not feel comfortable in Germany. That’s why you can only buy it as an imported product, but even as such it is not very common. The long transport unfortunately makes the custard apple problematic from an ecological point of view. The fruit therefore has a correspondingly poor ecological balance. If you have a green thumb, you can try growing the custard apple yourself. Otherwise, enjoy it in moderation.

Unfortunately, there are no local fruit varieties that are similar in taste and consistency to the cinnamon apple. Only a (vegan) vanilla ice cream with a pinch of cinnamon could mimic the flavor.

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Bulgur: Origin, Sustainability and Nutrients

Bulgur is a popular alternative to rice, noodles and the like – with an oriental flair! Here you can find out what bulgur is, where it comes from and which basic recipe you use to prepare it.

Bulgur has its home in the Middle East, where it is still an integral part of the local cuisine. Bulgur has also found its way to us from Iran, Lebanon and Turkey. Bulgur is not only enjoying increasing popularity in vegetarian and vegan cuisine: for many, bulgur brings a refreshing change to the menu.

Bulgur – wholesome grain from the Middle East

Grains are the base from which bulgur is made. Traditionally, bulgur is made from durum wheat. How bulgur is made:
The whole grains are first soaked in water for several hours.
They are then dried and roasted for several hours.
Finally, the roasted grains are roughly broken up.
The gentle and lengthy production method makes bulgur particularly easy to digest.

Bulgur from the local field

In addition to bulgur made from durum wheat, there are also variants based on buckwheat, spelt and barley in organic quality. That means: Even if bulgur has its origins in the Middle East, you can buy it from regional cultivation. Locally produced bulgur means:
a lower energy consumption
shorter transport routes
and support for local farmers.
Conventionally produced bulgur is also often bleached with caustic soda to give it its light, almost white colour. You can get unbleached bulgur from organic farming. As a rule, caustic soda is not used here.

Bulgur is that healthy

Because the whole grain is processed, bulgur is packed with vitamins, fiber, minerals, and nutrients. Bulgur is a high-quality food and also keeps you full for a long time. 100 grams of bulgur contains about 76 grams of carbohydrates and has about 340 calories. If you suffer from gluten intolerance, you can use buckwheat bulgur.

Bulgur goes with (almost) everything

Slightly salted and sprinkled with some chopped parsley, bulgur is a delicious alternative to rice. The bulgur prepared in this way is also the main ingredient for tabbouleh, an oriental salad with bulgur, cucumber, tomato and mint. Due to its relatively neutral taste, bulgur can also be used to conjure up delicious desserts.

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Fir Honey: Effect and Origin of The Special Honey

Fir honey is a special delicacy among honeys that are rarely available for purchase. Honey connoisseurs appreciate it for its special taste, but also for its health effects.

Fir honey – a special forest honey

Types of honey are divided into blossom honey and honeydew honey, the latter also being referred to as forest honey. While blossom honey is mainly obtained from the nectar of plant blossoms, so-called honeydew is the starting substance for forest honey. This is a sweet liquid excreted by plant-sucking insects. The bees collect this substance and use it to produce honey.

The honeydew for the fir honey comes from aphids that have settled on fir trees. These scale and bark lice feed on the plant sap, which is mainly found on the needle tips of the fir tree. What the microorganisms then excrete is ultimately the starting material from which the fir honey is made.

Fir honey is therefore a forest honey that can only be obtained in fir forests. In this country it is the silver fir, which is why the honey is often referred to as silver fir honey.

That is why fir honey is so precious

In Germany, “fir honey” is a protected term: beekeepers are only allowed to call their honey that if it actually comes exclusively from the honeydew of the silver fir trees. The Black Forest is the most notable area of ​​silver fir that is large enough for the extraction of fir honey. The designation Black Forest fir honey or Black Forest silver fir honey is therefore often found. In addition, there is sometimes fir honey from the Swabian Jura for sale.

But the fir honey is not only locally limited, but also dependent on the weather conditions. Because the amount of plant sap, but above all that of the settled aphids, is only sufficient under certain climatic conditions to extract the honey. In the Black Forest, this is only possible every two to three years.

This makes fir honey a rarity that also has its price: 500 grams of organic silver fir honey is not available for less than 10 euros.

Fir honey: properties and effects

Fir honey is not only special in its origin, but also in its other characteristics:
Appearance: As is typical for forest honeys, fir honey has a dark colour. Depending on its origin, it is reddish-brown to almost black, but sometimes also dark green.
Taste: Fir honey has a strong, tart, spicy taste with resinous aromas and an unmistakable note of fir. As forest honey, it has more acid and therefore tastes a little less sweet than blossom honey.
Consistency: Like all forest honeys, fir honey has a slightly firmer consistency, but remains liquid longer. If it does crystallize, you can liquefy it again in a warm water bath (below 40°C!).
Components: The high fructose content is characteristic of fir honey. The fructose-glucose ratio here is about 1:3. It contains healthy essential oils and is particularly rich in enzymes. As forest honey, it also provides more trace elements and minerals than blossom honey, according to the Bavarian Consumer Advice Center.

But fir honey is not only appreciated for its special taste – it is also said to be particularly healthy:
Since forest honey generally contains more trace elements and minerals, it is generally considered healthier than blossom honey.
What is special about fir honey, however, is the high content of essential oils: For this reason, it is considered a good home remedy for respiratory diseases.
Furthermore, the enzymes it contains are relevant to its health effects: Its antibacterial effect is mainly attributed to the enzymes glucose oxidase and catalase.
Fir honey is also said to have an anti-infective effect and also provide relief for urinary tract disorders.

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Nutmeg: Origin, Effect and Use

Gingerbread or mulled wine would be unimaginable without nutmeg. But nutmeg goes well with many other dishes. Here we explain what you need to know about their ingredients and use.

Cultivation and origin of nutmeg

Strictly speaking, nutmeg is not a nut at all, but a seed from the nutmeg tree, which originally comes from Indonesia. The nutmeg that you find in stores in this country mostly comes from Africa or South America these days. Grenada is the main export country.

The five to eighteen meter high nutmeg tree is evergreen and very choosy: it does not like temperatures below 20 and above 30 degrees Celsius. It only bears the first fruits after eight years.

The seeds form from apricot-like fruits that burst open after about nine months, releasing the seed. The seed coat, called mace, is carefully removed and what remains is the core, which has to be dried for a few weeks until it separates from its shell.

Incidentally, nutmeg used to be a well-kept secret, which made the spice very expensive in the Middle Ages. The healing effects of nutmeg have long been appreciated.

Healing effects of nutmeg

Nutmeg is rich in iron, magnesium, phosphorus, zinc and sodium, as well as vitamin A, vitamin C and B complexes. Nutmeg also contains 16 percent essential oils. It is said to have the following healing effects:
Nutmeg is said to strengthen and strengthen the intestines, help with intestinal problems and stomach weakness and, due to special extracts, against flatulence.
Nutmeg is also said to help with gallbladder or liver weakness or cardiac insufficiency. But be careful, always consult a doctor first!
Nutmeg can have a calming and relaxing effect, for example in warm milk, so that it can also help with insomnia.
Early on, nutmeg was also considered a sexual enhancer and aphrodisiac.
Used on the skin – either in creams as nutmeg butter or as a powder stirred into warm water, nutmeg can also have an anti-inflammatory effect.

Nutmeg toxins

However, the first rule with nutmeg is: in moderation, not masses. Because nutmeg contains the toxic substance myristicin, which can have a hallucinogenic effect and can thus cause intoxication or even poisoning.

The intoxicating effect can start from around four grams of nutmeg. The condition can last up to 48 hours and comes with a number of unpleasant side effects:

Consumption can cause hallucinations.
Nutmeg in too large amounts can bring on stomach cramps, nausea, and vomiting.
It also causes heart palpitations and headaches.
The effects of a nutmeg intoxication are unpredictable and can lead to horrific trips through the combination of physical symptoms and hallucinations.

Nutmeg contains small amounts of the substance safrole, which is suspected of being carcinogenic. Myristicin also inhibits a certain type of enzyme called MAO enzymes, which are responsible for breaking down norepinephrine, dopamine and serotonin.

This inhibition makes “normal” foods toxic. These include tofu, aged cheese, smoked or dried meat or fish products, some types of wine, sauerkraut, products containing cocoa or caffeine, or alcohol.

Buying and Using Nutmeg

Nutmeg can be bought in various forms: as a whole fruit, which you can grate yourself with a nutmeg grater, as a ready-to-go powder or as nutmeg butter. However, nutmeg is also sold as an essential oil or in spice blends such as garam masala.

You should make sure to buy fair trade and organic spices. Whole nutmegs keep for three to four years with almost no loss of flavor and thus significantly longer than already grated nutmeg or nutmeg butter. With whole nutmegs you also avoid the risk of getting bad products: The humid climate in which the nutmeg tree grows promotes some molds that can circulate through illegal processing of infested fruit.

In the kitchen you can use nutmeg in many dishes:
Christmassy in gingerbread and mulled wine
sauces, in particular béchamel sauce
Mashed potatoes or similar potato dishes
Vegetables: For example spinach, cauliflower, carrots or kohlrabi
stews

Mazis: The “mace” from the seed coat

Less well known is mace: The spice is also incorrectly called mace, although mace is actually made from the seed coat of the nutmeg seeds. The aroma of mace is similar to that of nutmeg, only slightly milder.

However, mace loses its flavor much faster than nutmeg. Maze is sold either in powder form or in strips of flowers.

You can use mace in just as many ways as nutmeg: in a quiche, in a risotto, with potatoes or spinach or in pastries.

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Turnip Greens: Origin, Nutrients and Recipes

Turnip sticks or turnip greens are vegetables that very few people know. Here you can find out all about its distribution, nutrients and which recipes it goes with.

Stick Mushrooms: Vegetables with a long tradition

Turmeric has been cultivated for many centuries, especially in the Rhineland and North Rhine-Westphalia. Since the vegetable grows in many areas of Germany, it does not have to be transported far to be sold. This makes turnips particularly sustainable.

Rübstalk is a type of turnip. In the past, these were planted so close together that the beet fruit could no longer develop. The leaves grew bigger and bigger. Today, turnips can grow up to 25 centimeters in size – the beets remain very small and tender.

Buy seasonally: Season has turnips from spring, around mid-April, through summer, late May to early June. There is a second harvest in October. The best place to buy turnips is at weekly markets or from well-stocked greengrocers.

Grow turnips yourself: If you have a garden or a balcony, you can simply grow turnips yourself. The best way to get organic seed is from an organic farmer near you.

It is best to sow the vegetables in early March or early September. Since turnip butter is very frugal, it grows in practically any location in any soil. You should only water it regularly – then you can harvest the healthy vegetables after about five to seven weeks.

These nutrients make turnips so healthy

Turnip sticks are a real nutrient bomb. It can be integrated particularly well into a conscious diet. Per 100 grams turnip greens contain:
30 calories
0.2 grams of fat
3 grams of protein
3 grams of carbohydrates
2.3 grams of dietary fiber
In addition, turnip butter is rich in vitamin C and beta-carotene (a precursor of vitamin A). According to the BzfE (Federal Center for Nutrition), it also contains significant amounts of folic acid, calcium, iron and the secondary plant active ingredient mustard oil glycoside.

Health-promoting properties are ascribed to all ingredients: Due to the high vitamin C content, turnip butter is said to promote the immune system and the beta-carotene protects the body’s cells by binding free radicals. Calcium strengthens and builds bones and teeth and mustard oil glycoside even has a slight antibacterial effect.

Preparation and recipes for turnip greens

You can prepare turnips raw, boiled or cooked. In principle, you process it just like Swiss chard. Raw turnip butter goes particularly well with salads. To do this, wash the turnip leaves and cut them into bite-sized pieces. Then serve them with onions and tomatoes, for example.

You can also use turnips as a side dish with fish and poultry and as a soup vegetable.

Tip: If possible, do not use meat from factory farming, but use organic quality products. The DGE recommends consuming a maximum of 300 to 600 grams of meat per week – this also protects the climate. In Greenpeace’s fish guide, you can find out which types of fish are still ecologically justifiable to buy and which ones you should better keep your hands off.

When you cook turnip greens, you should separate the leaves and stalks first, then wash them well. Put the stalks in boiling water first. They take a little longer to finish cooking. If you want to use the leaves as well, just add them 3-4 minutes before the end of the cooking time, depending on the recipe.

Always use fresh turnips. You shouldn’t keep it in the fridge for more than a day or two. Wrapping the veggies in a damp kitchen towel will keep them fresh a little longer.

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Pecan Nuts: Origin, Uses and Nutritional Values

Pecans are part of many traditional dishes in the United States. They are also becoming better known in Europe. Here you can find out all the important facts about the popular nut.

Origin of the pecan nut

The pecan nut belongs to the walnut family and grows on the pecan nut tree, which is originally native to North America. The harvest time of the nut extends from October to December. Today, pecan trees are also grown in other countries, such as Australia, Brazil, China and South Africa.

Pecans: what’s in them?

With around 700 kilocalories per 100 grams, pecans are among the most calorie-dense nuts and should therefore be consumed in moderation. But they convince with a high content of various minerals, such as zinc, potassium, phosphorus, iron and magnesium. Like all nuts, they are also rich in B vitamins and consist of almost ten percent fiber.

Pecan nuts contain about 70 to 75 grams of fat per 100 grams. However, this is not a cause for concern since the nuts are mainly composed of unsaturated fatty acids

Pecans: tips for use

Pecans taste like walnuts, but are much milder. You can simply enjoy them as a snack or sprinkle them over your muesli or yoghurt. In the US, they are also used in many different typical baked goods, such as cinnamon rolls

The nuts are also well suited as a topping for desserts and ice cream. You can also use them for hearty dishes, such as salads, casseroles or to prepare a vegan burger patty.

Recipe: Classic Pecan Pie

You need:
240g flour
220g cold butter
55g sugar
1 pinch of salt
120ml sugar beet syrup
3 tbsp honey
10 tbsp whole cane sugar
2 eggs
1 tsp vanilla extract
200g pecan halves
That’s how it’s done:
Cut 170 grams of the cold butter into small cubes and place them in a bowl with the flour, sugar and salt and mix with the hand mixer to form a crumbly dough.
Gradually add some water until the dough becomes a little sticky. However, be careful with the water, otherwise the dough will be too runny. 40 to 80 milliliters are usually sufficient.
Form the dough into a ball and let it rest in the fridge for at least 30 minutes.
Then roll it out on a work surface into a circle about 28 centimeters in diameter.
Then carefully place it in a 9-inch baking dish or tart pan and let it rest in the fridge for another 30 minutes.
Put the remaining butter in a saucepan with the syrup, honey and whole cane sugar and heat the mixture while stirring. When the sugar is completely dissolved, take the pot off the stove and let the mixture cool.
Beat the eggs with the vanilla extract and carefully fold the mixture into the cooled sugar mixture.
Arrange the pecans decoratively on the tart pan and then pour the egg and sugar mixture over it.
The tart goes into the oven at 165°C for 45 to 60 minutes.

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Bhut Jolokia: Origin, Scoville, Use and Cultivation

Bhut Jolokia has over a million Scoville and is considered one of the hottest chillies. But where does the chili plant come from and can you grow it in your own garden?

Bhut Jolokia: The hottest chili?

Bhut Jolokia is one of the hottest known chili varieties. With over a million Scoville units, use this chili with caution. Scoville measures the degree of spiciness of pepper plants, which include the Bhut Jolokia.

The Federal Institute for Risk Assessment classifies too much spiciness or foods with too high a capsaicin content as harmful to health. However, there is only a risk if you consume an excessive amount of it.

The chili plant Bhut Jolokia comes from north-east India. Hot chili varieties and spicy food are widespread there. Meanwhile, you can also find Bhut Jolokia outside of India. You can recognize them by their wavy exterior.

Cultivation and use of the Bhut Jolokia

The chili fruit, which belongs to the Capsicum chinense family, is said to grow up to four meters high in India. One to two meters is actually normal. The fruits are between five and eight centimeters long.

Traditionally, Bhut Jolokia is grown in intercropping, mainly between rice plants. It is harvested in August and September. The advantage of mixed cultures between rice plants is that the fine leaves of the chilli plant do not burn. If Bhut Jolokia is not grown in paddy fields, you will find it in shady places in gardens.

If you want to plant the chili in your own garden or on your balcony, you should pay attention to a few things:
The germination temperature of the seeds should be between 26 and 32 degrees Celsius.
The chilli plant also likes it moist, which is why it feels so at home in the rice fields.
Give her time to germinate. This can take up to 36 days.
If you prefer to start seedlings, they should be around two months old before planting them in the garden.
The time between sowing and harvesting can last up to 160 days.
Whether you get a successful harvest depends mainly on whether your soil reaches the desired germination temperature.

Preserve Bhut Jolokia

If your experiment is successful and your harvest is productive, you can use the fruits of the Bhut Jolokia fresh or preserve them. So you can enjoy spicy dishes all year round.

Since it is also monsoon season in India during the harvest phase, chillies are not dried there. In Germany, of course, things are different. Maybe you even have a dehydrator, which is a big energy guzzler.

Instead of drying the chillies, they are often smoked or preserved in oil. In the country of origin, mustard oil and lemon juice are often used for pickling.

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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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