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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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Water Chestnut: Origin, Uses and Nutritional Values

The Chinese water chestnut is mainly known from Asian cuisine. But what is actually in it and what about its eco-balance?

Despite its name, the Chinese water chestnut is not a nut: the plant native to Asia, Africa, Australia and the Pacific (botanical: Eleocharis dulcis) is a sour grass plant. It thrives in ponds, swamps, and in other shallow bodies of water. The aquatic plant is mainly grown in stagnant water in various, very humid and hot, tropical and subtropical areas – especially in China and Southeast Asia.

The green sprouts, which are up to 1.5 meters long, protrude from the water and are used by the fissured goose, which is native to northern Australia, to build nests. The edible part of the water chestnut is the root tuber, which grows on a so-called rootstock – also called “rhizomes”. These got their name because of their resemblance to our typical sweet chestnut. Similar to these, they are brown on the outside but white and fleshy on the inside.

The Chinese water chestnut is often confused with the water nut (Trapa natans), which is also colloquially called water chestnut. However, the two plants are not related to each other: the water chestnut was once widespread even in our country, but is now one of the endangered species.

Cooking and baking with the water chestnut

Water chestnuts are mainly used in Asian cuisine. There they are prepared both raw and boiled, deep-fried, grilled or pickled. You can also use water chestnuts ground: Their high starch content makes them ideal as a flour substitute for baking.

Eaten raw, the water chestnut has a fresh and sweet taste. The consistency of the root is said to be reminiscent of apples. In China, they are often sold on small skewers as a fresh street snack. But be careful, the larvae of the giant intestinal fluke can easily nest in the uncooked water chestnuts. So always pay attention to the quality of the product.
Boiled, roasted and roasted, the water chestnut is cut into small slices and added to various wok dishes with vegetables and meat. The roots can also be chopped up and baked in Chinese mouth swaps (dim sum) or wonton. Even when cooked, the water chestnuts are still crunchy. This is probably due to the antioxidant ferulic acid, which stabilizes cell walls even in high heat.
With us you will find water chestnuts mainly in cans. They are sold in many Asian markets. Even in this state, they retain their crunchy texture. So you can easily add them to your dishes without much preparation. However, make sure that they are only soaked in water or their own juice so that they retain their flavor.
Because of its fresh sweetness, the delicious root is also used in desserts in China: in water chestnut cakes or sweet water chestnut soup. The cakes are made from water chestnut flour and are often served at Chinese New Year celebrations. Sweet soups are a special treat in Asia, which, in contrast to western desserts, have a more digestible sweetness and are slightly refreshing. Again, the fresh fruit is mixed with the flour, eggs and sugar.

Water chestnuts are healthy: the nutritional values

Water chestnuts are high in nutrients – and low in calories.

100 grams of tasty tuber consist to

73% water and too
24% from carbohydrates (of which 5% sugar and 3% fiber)
They contain 97 kcal (more than 100 grams of potatoes, less than 100 grams of pasta).
At 584 milligrams, potassium is the mineral with the largest proportion in water chestnuts.
In addition, water chestnuts are rich in various phenolic acids and antioxidants:

Ferulic acid (antimicrobial, also used in beer fermentation)
Gallates (used as antioxidants in food production)
Flavonoids (phytochemicals)
Due to their many healthy ingredients, water chestnuts can have the following positive effects on your health:

They slow down the aging process: the phenols in water chestnuts neutralize free radicals and thus reduce the effects of oxidative stress.
They inhibit tumor growth: Researchers discovered that the shell of the water chestnut suppresses the cell growth of tumor cells due to its numerous antioxidants. The flavonoids were mainly responsible for this; including in particular the substance luteolin, which reduced the growth of lung cancer cells.
They lower blood pressure: Due to their high potassium content, water chestnuts can have a very good effect on your heart health. Potassium has been shown to reduce the risk of heart disease and especially stroke.
They fill you up faster: Since water chestnuts are 73% water, they are very filling. At 97 kcal, they have about as many calories as a banana and are at least as filling.
They are antibacterial: a study found that the ethyl acetate from the water chestnut can act against typical food-borne bacteria such as staphylococci or E. coli.

Water chestnuts and their eco-balance

The water chestnut is mainly found in tropical and subtropical areas; in Africa, Asia and Australia. The main growing areas of the root crop are China, Taiwan, Thailand, Vietnam and the Philippines, so the transport routes are very long.

Since the water chestnut needs a certain day/night rhythm, cultivation is only worthwhile in very specific areas near the equator. Elsewhere, water chestnuts grow very sparsely and it is not commercially viable to grow them. That’s why you won’t find them regionally.

According to a WWF environmental report on China, 67% of freshwater bodies are polluted and acid rain falls on a third of the country. Since most water chestnuts are imported from China, contamination is not unlikely. In addition, according to the Ceres organic control body, many supposedly “organic products” imported from China do not meet organic standards.

Since water chestnuts are still relatively rarely bought here, the selection of independently controlled, fair and organic products is rather small and it is still very difficult to find out about the production circumstances of the tuber.

In Germany, water chestnuts are mainly sold in cans. So if you want to avoid waste, long transport routes and poor growing conditions, you should avoid water chestnuts.

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Szechuan Pepper: Origin, Use and Characteristics

Szechuan pepper is known for its tingling aroma. But it is not only used in the kitchen: in traditional Chinese medicine, the special pepper is considered a medicinal plant.

Szechuan Pepper: Origin of the exotic pepper

Szechuan pepper bears its origin in its name: it originally comes from the Chinese province of Sichuan, where it is an important part of traditional cuisine. Today, the plant is mainly cultivated in China, Japan, Nepal, Tibet and Korea, but also to some extent in Africa and America.

There are various names for Szechuan pepper, so it is also known as Japanese pepper, Chinese pepper, anise pepper or mountain pepper. Strictly speaking, Szechuan pepper is not a pepper, but belongs to the rue family as part of the Zanthoxylum genus and is therefore related to the citrus plants.

Szechuan Pepper: Aroma and use as a spice

Szechuan pepper is known less for its heat than for its tingling effect in the mouth. Due to the amides it contains, which make up up to three percent of the seed pods, the tongue and lips become slightly numb when eaten. Szechuan pepper also has a subtle citrus note.

Traditionally, Szechuan pepper is often combined with hot spices such as chili or hot paprika. The intense pepper is also part of the Asian “five spice powder”. Typical dishes with Szechuan pepper include the Chinese “hot pot”, a type of meat-based stew, and “momo”. The latter is a steamed dumpling dish eaten in Nepal, Bhutan and Tibet. Szechuan pepper is often combined with meat dishes, but it also goes very well with legumes or vegetables such as pumpkin or carrots.

By the way: If possible, you should not heat Szechuan pepper, as the aroma is lost if the temperature is too high. It is therefore best to add the spice only at the end of the cooking time.

Usually only the seed shells are used as a spice, which carry the intense aroma. Harvest time of the fruits is in August. The seeds are then dried at 40 to 60 degrees Celsius. This makes it easier to detach the wrinkled red-brown to black seed pods. The peels are then either ground into a powder or sold whole, which preserves their volatile aroma for longer.

You can also eat the unripe fruit, the blossom and the young leaves. In Japan, for example, they are used in miso pastes.

Szechuan pepper as a medicinal herb

Szechuan pepper is said to have numerous healing effects. In traditional Chinese medicine, for example, the plant is used as a remedy against cold and damp. However, these are not scientifically proven.

The seeds, fruit, and leaves contain antioxidants that are said to help with gastrointestinal problems and bladder disorders. Szechuan pepper, for example, is used against a feeling of fullness and is said to stimulate digestion. Traditionally, Szechuan pepper was also used as a remedy against worms, as it is said to have antibacterial and antiparasitic effects. Szechuan pepper is also known to be diuretic, antihypertensive and appetite stimulant.

In order to take advantage of the special healing effects, you can brew the leaves of the Szechuan pepper as a tea.

Add 1-2 teaspoons of the leaves to a cup.
Pour boiling water over them.
Let them steep for ten minutes.
Then remove the leaves.

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Sorbitol: Origin and Use in Food and Cosmetics

You can find sorbitol in both natural and processed foods. We explain what you need to know about the substance.

origin of sorbitol

Sorbitol, also called sorbitol, is a so-called sugar alcohol. It can occur, for example, when glucose (grape sugar) is broken down. Some fruits and vegetables naturally contain sorbitol, for example:
apples
pears
peaches
apricots
cherries
eggplants
green beans
broccoli
fennel
paprika
Cauliflower
white cabbage
The berries of the mountain ash contain a particularly large amount of sorbitol – these were used in the past to obtain the substance. Today, sorbitol is made from wheat or corn starch using chemical processes.

How and where is sorbitol used?

Sorbitol has some special chemical properties that make it a popular additive in food and cosmetics.

Specifically, it is about these properties and products:
Sorbitol is sweet but only has 2.4 calories per 100 grams, while regular sugar (sucrose) has four calories per 100 grams. In addition, it is metabolized independently of insulin, making it suitable for diabetics. That is why sorbitol is often used as a sweetener in low-sugar confectionery. You can also find it as a sweetener in ready-made sauces and mustard.
Sorbitol has hygroscopic properties, which means it binds water from the environment. Sorbitol is therefore often used to keep foods such as toast, but also cosmetics or toothpaste moist. Sorbitol is also a popular ingredient in toothpaste because, unlike normal sugar, it protects against tooth decay.
Sorbitol functions as a carrier for aromas and vitamins and is therefore used, for example, as a basis for dietary supplements.
Sorbitol is mainly used as an emulsifier in detergents. It ensures that greasy residues can be better dissolved.

How do you recognize sorbitol?

Sorbitol or sorbitol is not always literally seen in ingredient lists. Instead you will often find the E number E420. Sorbitol may be used without restriction in the foods mentioned above.

There are also many compounds that contain sorbitol, with substances numbered E432 to E436 being particularly common.

Sorbitol – low-calorie sugar substitute?

As mentioned, sorbitol is particularly popular as a sugar substitute – it is metabolized independently of insulin and does not cause tooth decay. It is also true that sorbitol contains fewer calories than sugar. However, its sweetening power is only half as great. That’s why you need more sorbitol to achieve the same sweetness. So sorbitol is not a low-calorie substitute for sugar.

Incidentally, this is one reason why the German Society for Nutrition is against offering special foods for diabetics. So far, there is no evidence that foods with sugar substitutes are beneficial for diabetics. Instead, diabetics, like everyone else, should eat a balanced diet.

Side effects and sorbitol intolerance

On products that contain sorbitol, you will often find this warning: “Excessive consumption may have a laxative effect.” The reason for this is that as little as ten grams of sorbitol per day (as much as there is in four prunes) can cause digestive problems such as diarrhea or flatulence as well can cause headaches and fatigue. Such large amounts cannot be fully digested in the small intestine and some end up in the large intestine. The microorganisms resident there then form flatulent gases from the sorbitol. Caution: Only if a product consists of ten percent or more sorbitol does the information on the laxative effect have to be given.

People who suffer from sorbitol intolerance or intolerance must be particularly careful. The absorption of sorbitol in the small intestine is impaired here, so that even significantly smaller amounts of the substance can trigger the symptoms mentioned above. If you suffer from sorbitol intolerance, you should not only avoid sorbitol, but also other sugar alcohols such as xylitol or erythritol.

People who suffer from fructose intolerance should also avoid sorbitol, as it also impairs the absorption of fructose. Especially people with a hereditary (hereditary) fructose intolerance should be careful. With this form of intolerance, fructose can be absorbed in the intestines, but cannot be broken down properly in the liver. What does this have to do with sorbitol? The substance is broken down in the body into fructose.

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Curry Leaves: Origin and Use of The Spice

Curry leaves are popular for cooking, especially in Asian cuisine. The leaves are rather unknown to us, but they are said to have health benefits. Here you can learn more about the effects and uses of curry leaves.

The dark green, oval leaves of the curry tree are called curry leaves. It belongs to the rue family and reaches a height of four to six meters.

Attention, do not confuse:
Curry leaves have nothing in common with classic curry powder. Because curry powder is an English spice mixture made from various Indian spices.
The curry tree is also not related to the curry herb. The herb comes from the Mediterranean region and grows up to 60 centimeters tall.
In this article, you will learn where curry leaves come from and how to use them in the kitchen.

Curry leaves: origin and effect

The curry tree is native to the Indian subcontinent. The tree is now widespread in large parts of Asia, including Sri Lanka, Nepal, Laos, Vietnam and Thailand. For the sale of the curry leaves, cultivation takes place mainly in India.

The leaves are oval and distinctly darker on top than on their underside. Curry leaves are not only valued in Asian cuisine. The leaves are also used in traditional Ayurvedic medicine. This is due to the valuable ingredients in the leaves. These include, among others:
flavonoids
antioxidants
phenolic acid
essential oils
Scientists have also studied the effects of curry leaves in recent years. They came to the following conclusions:
In 2016, the European Journal of Pharmaceutical and Medical Research succeeded in proving the antibacterial effect of the leaves in a study. Researchers consider the leaves to be a possible alternative to antibiotics for multi-resistant germs.
Another study from 2014 looked at the antioxidant effects of the leaves. The active ingredients of the curry leaves reduce oxidative stress, fight free radicals and support the body in cell renewal. This effect could also play a role in the treatment of cancer patients in the future.
In addition, the ingredients have a positive effect on blood sugar and cholesterol levels, as a study found out in 2012.

Cooking with curry leaves

Curry leaves have a spicy, slightly nutty, pungent aroma. Since curry leaves come from Asia and only develop their full flavor when fresh, they are not very common here. You are most likely to get curry leaves in well-stocked Asian shops. Unfortunately, they are hardly available in organic quality.

Curry leaves are particularly good for these dishes:
vegetarian curry
vegetable stew
asian soup
chutney
How to use curry leaves:
Depending on the size, you will need one to four leaves for a meal for four people.
Fry the curry leaves so that they develop their aroma as best as possible.
Cook the curry leaves along with the other ingredients, similar to bay leaves.
You can remove the leaves before serving, but you can also eat them without any problems.
You can usually get the leaves from us in dried form. However, since they lose a large part of their aroma when they dry, you should double the amount from recipes. If you are lucky and have large quantities of fresh curry leaves, it is best to freeze them to benefit from their full aroma for longer.

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Cassava: Origin, Cultivation and Use

Cassava is also known as the potato of the tropics. You can process the starchy tuber in many ways. You can read everything you need to know about growing cassava here.

Cassava originally comes from South America. Today, cassava is widespread in many tropical areas and counts as an important staple food. Because of their high starch content, cassava tubers are also known as the potatoes of the tropics. However, the roots are significantly larger than our potatoes. Its thin shell is brown, while the inside is white to reddish in color. Other names for the nutritious root include mandioca, cassava or yuca.

Here you can read what you need to know about cultivation and what options you have for processing cassava.

This is how cassava is grown

The cassava plant is one of the spurge plants. Like most members of this genus, cassava thrives in tropical or subtropical climates and does well in heat and drought. In addition to South America, cassava is now also cultivated in Africa and Asia.

Under the right conditions, the perennial shrub can reach a height of up to three meters, while the bulbs average between 30 and 60 centimeters long, with a diameter of ten centimeters.

Although you can admire the cassava plant in some botanical gardens, the tuber cannot be successfully cultivated in your own garden. This would require a heated greenhouse. Tropical cassava does not tolerate temperatures below 18 degrees.

In addition, cassava needs a permanently sunny location. In order for the tubers to thrive and not become woody, the soil must be kept moist. However, the plant is also sensitive to waterlogging. In addition, the plant needs regular fertilization with organic fertilizers in order to form tubers, but it must not be over-fertilized.

How to use cassava

Similar to raw potatoes, cassava is toxic when uncooked. After you’ve sufficiently heated cassava, the tuber is a healthy source of energy. Depending on the variety, the taste of the tuber varies between neutral and slightly sweet.

The root is widespread in many areas and is prepared in many different ways. Before you process the cassava bulb, you must first peel it. This works best with a vegetable peeler or with a little skill with a small knife.

Then you can process them in many ways:
Roughly dice the peeled cassava and cook until soft. This takes about 20 minutes. To be sure, test with a fork to see if the root is soft. You can use the cooked cassava to make cassava mash, similar to mashed potatoes, or use the pureed root as a base for sauces. Because of its high starch content, the root creates a creamy consistency.
Since the tuber does not keep for long, it is often processed into cassava flour. To do this, cassava is first grated, dried and roasted. Then the dried cassava is ground to get fine flour. You can use this similar to wheat flour.
In many areas, cassava is sliced ​​in a manner similar to french fries and then fried. Cassava chips are also a popular option.
The root is also suitable for stews or curries.
The starchy tapioca flour is also made from cassava. You can use the gluten-free flour to prepare desserts such as tapioca pudding or crepes.
Before you buy cassava, you should be aware that the root usually comes from Latin America or other tropical areas. In order to reduce your CO2 footprint, you should rather use regional alternatives such as potatoes or sweet potatoes.

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White Pepper: Origin, Use and Effect of The Spice

White pepper seems unusual at first. These are the seeds of conventional pepper that have been removed from the pulp. In this article you can read where white pepper comes from, how it works and how you use it.

White pepper is not a different variety of the pepper plant. Rather, the different colors are different degrees of maturity. Black pepper is harvested while it is still unripe, i.e. green, and then dried. For white pepper, on the other hand, the fruit must be fully ripe. They are then soaked in water for several days and their red flesh is removed. What remains is the white seed of the pepper plant.

Whether black, red or white pepper, the grains come from the evergreen climbing shrub Piper nigrum. The plant needs a lot of heat and high humidity and originally comes from India. In addition to India, Indonesia, Thailand, Cambodia, Vietnam and China now export pepper.

Use white pepper

White pepper is the pure seed of the pepper plant. Unlike red or black pepper, white pepper does not contain any pulp. This preserves the pungent substance in the seed, while the flavor profile shrinks without the essential oils from the pulp. White pepper is therefore much hotter but less varied in taste.

As with other types of pepper, you should always grind white pepper freshly or crush it with a mortar. Pre-ground powder quickly loses its intense flavor. That’s why it’s not worth buying pepper in large quantities. According to a study, the content of essential oils, which are responsible for the taste, decreases the longer you store it. Basically, you should store the whole grains in a dark, dry and airtight place so that the aroma is preserved for as long as possible.

White pepper is particularly popular with light dishes. The ground white pepper seasons light sauces or light meat without being visually striking. White pepper is particularly good for these dishes:
The classic hollandaise sauce gives white pepper a pleasant spiciness. In general, white pepper goes well with asparagus. It is also suitable for cream of asparagus soup.
White pepper goes well with potato dishes. Whether mashed potatoes, potato soup or gratin: white pepper gives classic dishes a new twist.
You can also use white pepper for white meat or fish. A marinade made from lemon, white pepper and fresh herbs is ideal for this.
Also try flavoring desserts with white pepper. A pinch of pepper underlines the other flavors and brings unexpected variety to your desserts.

This is how white pepper works

Pepper is considered the most used spice worldwide. Aside from its culinary uses, pepper is also valued for its medicinal properties.

The main active ingredient in pepper is called piperine. The substance is not only responsible for the sharpness of the small grains, but also has other useful and healing properties according to studies:
The pungent substance has powerful antioxidant properties. It supports the body in cell renewal, fights free radicals and reduces oxidative stress.
The substance also supports digestion. Piperine stimulates the production of digestive juices. This allows your body to digest your food more efficiently and quickly.
In addition, white pepper has antibacterial properties.
Black pepper is mostly used for healing purposes, because the other valuable properties come from the essential oils. These are mainly found in the pulp of the plant, which is why the content in the dark variety is significantly higher.

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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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Food

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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