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What are some traditional methods of food preparation in Sierra Leone?

Introduction: Traditional Food Preparation in Sierra Leone

Sierra Leone is a West African country with a rich culinary culture. Traditional methods of food preparation in Sierra Leone are still widely used and important to the country’s food culture. These methods have been passed down through generations and have remained unchanged for many years.

Most traditional food preparation methods in Sierra Leone involve cooking over an open fire or using local materials to enhance the flavor of the food. These methods have been found to be effective in preserving food, as well as enhancing the nutritional and flavor profile.

Boiling: A Widely Used Method in Sierra Leone

Boiling is a common method of food preparation in Sierra Leone. It involves cooking food in water until it is fully cooked. This method is often used for starchy foods such as rice, cassava, and yams. Boiling is also used to cook soups and stews.

In Sierra Leone, boiling is often done in large pots over an open fire. The pot is usually filled with water, and the food is added to the pot. The heat from the fire cooks the food, and the water helps to infuse the flavors into the food. Boiling is a simple and effective method of food preparation that is still widely used in Sierra Leone today.

Smoking and Grilling: Preserving and Adding Flavor

Smoking and grilling are traditional methods of food preparation in Sierra Leone that are used to preserve food and add flavor. Smoking involves cooking food over a low heat with smoke from a wood fire, which helps to preserve the food by drying it out. This method is often used to smoke fish and meat.

Grilling involves cooking food over an open flame, often using charcoal or wood. This method is used to cook meat, poultry, and fish. Grilling is a popular method of food preparation in Sierra Leone because it infuses the food with a rich smoky flavor, and the high heat helps to seal in the juices and create a crust on the outside of the food.

Frying: A Popular Way to Cook Meat and Fish

Frying is a popular method of food preparation in Sierra Leone, especially for meat and fish. This method involves cooking food in hot oil until it is crispy and golden brown. Frying is often done using palm oil, which is a common ingredient in Sierra Leonean cuisine.

In Sierra Leone, frying is often done in a large, deep pot over an open fire. The food is added to the hot oil and cooked until it is fully cooked and crispy. Frying is a quick and easy way to cook food, and it is often used for street food and snacks.

Fermenting: Using Microorganisms to Create Flavor

Fermenting is a traditional method of food preparation in Sierra Leone that involves using microorganisms to create flavor. This method is often used to ferment cassava, a starchy root vegetable that is a staple in Sierra Leonean cuisine. The process involves soaking the cassava in water until it breaks down and then burying it in the ground for several days to ferment.

Fermenting is a popular method of food preparation in Sierra Leone because it adds a unique flavor to the food. The fermentation process creates a tangy, sour flavor that is often used in soups and stews.

Conclusion: Traditional Food Prep is still Important in Sierra Leone

Traditional methods of food preparation in Sierra Leone are still widely used and important to the country’s food culture. These methods have been passed down through generations and have remained unchanged for many years. They are effective in preserving food, as well as enhancing the nutritional and flavor profile.

Boiling, smoking and grilling, frying, and fermenting are some of the traditional methods of food preparation in Sierra Leone. These methods involve cooking over an open fire or using local materials to enhance the flavor of the food. They are simple and effective methods that have stood the test of time and are still used today in Sierra Leonean cuisine.

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Tulsi Tea: Effects and Preparation of Holy Basil

Tulsi tea tastes good and is highly valued in Ayurveda for its healing properties. Here you can find out how the tea works and how to prepare it.

Tulsi is often also referred to as Tulasi or holy or Indian basil and is closely related to our spice basil. Very special effects are attributed to this special type of basil. The plant is therefore very widespread in the traditional healing art of Ayurveda. But not only in India Tulsi is very popular. In Europe, too, more and more people swear by the effects of Indian basil – especially in the form of Tulsi tea.

Effect of Tulsi leaves

The fact that Tulsi has a special place in traditional Ayurvedic medicine is due to the fact that it contains various beneficial active ingredients. The Indian basil contains, among other things, in high concentration:
eugenol
polyphenols
flavanoids
Thanks to these substances, Tulsi has an antibacterial and anti-inflammatory effect. It is used, for example, for colds, coughs and fevers, stomach problems and inflammation of the mouth or gums.

The herb also has a stress-relieving effect. The phenols and flavanoids contained in Indian basil are considered to be particularly effective antioxidants.

Tulsi tea: How to prepare it successfully

Tulsi is very popular in this country not only because of its effect, but also because of its special taste. This applies in particular to Tulsi tea: it has a fine, sweet, but at the same time slightly peppery aroma.

How to prepare Tulsi tea:
Take 1 teaspoon of tulsi herb per cup.
Pour 200ml of boiling water over the tea per cup.
Let the tea steep for 6 to 10 minutes.
You can use fresh or dried Tulsi leaves for a tea. To be sure that there are no pesticides in the leaves, you should only drink certified organic tea – or grow it yourself. In the next paragraph we will tell you how to do it.

Grow your own Indian basil

If you’ve got a taste for it, you can easily grow Indian basil for your Tulsi tea yourself. You can get Indian basil as a preferred plant in well-stocked (herb) nurseries. Alternatively, you can also buy seeds and plant the basil yourself. The requirements of the Indian basil do not differ from the spice basil that is widespread in Europe:
Sow the seeds in pots or boxes on the windowsill in spring. Later you should separate the plants.
It is worth dividing the plants if you have preferred plants. Too many plants often grow in a pot and are therefore too dense.
As soon as it gets warmer outside, you can put the Indian basil outside. It’s best to leave it in the pot though. This way it doesn’t fall victim to voracious snails so easily.
Make sure that the basil gets as much light as possible and always keep it moist. Tulsi does not tolerate temperatures below 10 degrees.
If you let the basil bloom at the end of summer, you can harvest seeds for next year. Since basil is difficult to overwinter, you can use it to grow new plants next spring.

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Ginseng Tea: Application, Effect and Preparation

Ginseng is considered a symbol of strength and health in Asia. Ginseng tea is said to relax and help with stress, among other things. You can find out more about the application, effect and preparation here.

Ginseng tea – what makes it so special?

The root of ginseng has been used in Chinese and Korean medicine for 3,000 to 5,000 years. It is said to have a rejuvenating and life-prolonging effect. Today, ginseng tea is also very popular in the western world. The medicinal herb is said to help with stress and bring the body back into its natural balance.

Ginseng is also considered to be one of the most nutrient dense foods in the world. It is rich in amino acids and numerous minerals such as calcium, copper, iron, manganese, phosphorus, potassium and zinc. It also contains many B vitamins as well as vitamin C and vitamin E.

Application and effects of ginseng

Due to its healing properties, ginseng is used for numerous physical and mental problems:

Ginseng can help with both high and low blood pressure. Because its balancing effect is said to be able to increase or decrease blood pressure as required.
Ginseng tea is also recommended for menstrual cramps: it can relieve severe menstrual pain and help regulate an irregular cycle.
But the medicinal herb is also interesting for men: ginseng tea acts as a kind of sexual enhancer and is therefore a good weapon against erection problems.
If you are overweight, ginseng helps to reduce appetite and also boosts your metabolism.
If you drink ginseng tea regularly in stressful phases, it can ensure relaxation and general well-being, as ginseng has a positive effect on the immune and hormone systems.
In addition, ginseng is considered a good remedy for more energy, endurance and strength and can improve concentration.

Instructions: Prepare ginseng tea

You can buy ginseng in different forms such as liquid extract, powder, tablet, dried or fresh. The fresh ginseng root is best suited for making the tea. You only need three to four grams (one teaspoon) for a cup of tea.

First cut the ginseng root into very fine slices.
Then pour hot (not boiling) water over the slices.
Then cover the cup and let the tea steep for five to ten minutes.
Then you pour the tea through a sieve into a second cup to get just the tea without the ginseng extracts.
Note: In order to benefit from the effects of ginseng tea, you should drink it for at least three to four weeks.

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Hibiscus Tea: Effect, Application and Preparation

Not only do they look beautiful, they are also the basis for a healthy soft drink: hibiscus blossoms. You can use them to make delicious hibiscus tea. You can find out how it works, how it is used and how it is prepared here.

Effect of hibiscus tea

The hibiscus, which belongs to the mallow family, originally comes from tropical areas. It is now also at home here and is particularly popular with gardeners because of its colorful flowers.

If the calyxes (not the whole blossoms) are dried and infused into tea, a thirst-quenching, slightly sour, tart drink is produced. In folk medicine, some health effects are attributed to hibiscus tea.

This is due to the valuable ingredients in the hibiscus flowers. Various fruit acids make up a large part of this: hibiscus acid, malic, tartaric and citric acid. These are involved in various metabolic processes in cell metabolism.

Other fabrics are:
Mucilage: they protect the mucous membranes and therefore have a soothing effect on inflammation of the mucous membranes.
Pectins: These dietary fibers are said to be able to lower blood cholesterol levels.
Anthocyanins and flavones: are responsible for the color.
Flavonols: have an antioxidant effect.
Phenolic acid: has an antibacterial effect.
Vitamin C: supports the immune system.

Application of hibiscus tea

Hibiscus tea for high blood pressure
Several studies have shown that hibiscus tea can have a positive effect on blood pressure. In particular, patients who also have an increased risk of high blood pressure due to other diseases can benefit from hibiscus tea. A study found that three cups of hibiscus tea can have a positive effect on diabetic patients with slightly elevated blood pressure.

Hibiscus tea for high cholesterol
People with high blood fat levels can also rely on hibiscus tea. It is said to help lower cholesterol and high triglyceride levels. A study shows that two cups of hibiscus tea can increase “good” HDL cholesterol and decrease “bad” LDL cholesterol and triglycerides.

Hibiscus tea is antioxidant and antibacterial
Hibiscus tea can support the body in detoxification processes. Thanks to its many antioxidants, hibiscus tea can help fight off free radicals that can weaken the body.

In combination with its secondary plant substances and vitamin C, hibiscus tea has an antibacterial effect and is therefore particularly useful for colds or bladder infections.

Hibiscus tea while losing weight
Hibiscus tea is said to stimulate the metabolism and drain the body. This makes it suitable for regulating the weight. In principle, however, it is always the case that drinking a lot helps you lose weight. If you want to use hibiscus tea, you can change up your drinking habits, because hibiscus tea is a delicious alternative to higher-calorie drinks such as spritzers or lemonades.

recommendations
To benefit from the positive effects of hibiscus tea, about three to four cups per day are recommended.

Consumption of hibiscus tea is not recommended for pregnant women, as it is suspected of having hormonal effects.

How to prepare hibiscus tea

You can get dried hibiscus leaves for a tea infusion in the organic market or the local pharmacy. You should definitely pay attention to organic quality when buying, so that there are no pesticide residues in your tea.

Collect and dry hibiscus flowers. Alternatively, you can simply pick and dry hibiscus flowers yourself. The right time to pick is when they begin to fade. However, not the whole flowers are used for the tea, only the fleshy calyxes. So remove the flowers around the calyces and place the calyxes in the sun or in the oven at a very low temperature to dry. When they are completely dry, you can transfer them to a tightly sealable container.

tea making
Boil a liter of water.
Put about 7 grams of dried hibiscus flowers in a tea strainer or infuser. That equates to about six heaped teaspoons.
Pour the hot water over the flowers and let the tea steep for 6 to 8 minutes.
You can now refine the tea: Lemon juice and honey are popular additions.
The tea tastes great both hot and cold.
Tip: For the perfect cool thirst quencher, you can freeze the tea in ice cube trays and then later add it to the already cooled tea. In this way, the drink is not watered down by normal ice cubes.

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Mistletoe Tea: Preparation and Effects of Healthy Tea

Mistletoe tea lowers blood pressure, stimulates the metabolism and helps against many health problems. In this article we will tell you how to prepare it.

All readers of The Adventures of Asterix and Obelix will remember that druids like to use mistletoe as a medicinal herb. Its tea was actually considered a remedy in ancient times and can help against many ailments.

Mistletoe prefers to grow under or on trees, especially fruit trees and poplars. You can recognize them by their green, egg-shaped leaves. They are easy to spot, especially in the cold season, when the trees have shed their leaves. The best time to collect them is between autumn and spring.

Simply cut off small pieces and hang them up to dry in a warm place. Make sure they don’t stick to each other – otherwise mold can form quickly. Caution: Mistletoe is poisonous when raw: you should not eat the leaves or the berries.

The plants themselves are not protected, so you can also collect them outside of your own garden – for example in forests. Make sure, however, that you do not damage the host tree. It is forbidden to break off or saw off branches to get to the mistletoe.

If you don’t want to collect the mistletoe yourself, you can get mistletoe tea in almost every pharmacy.

Prepare mistletoe tea

If you have collected dried ones, you can easily brew them up. For one liter of tea you need two to four teaspoons of dried mistletoe. Half a teaspoon or a teaspoon is enough for a cup.

How to prepare mistletoe tea:
Place the dried mistletoe in a bowl. Add the appropriate amount of water.
Leave the mixture overnight.
In the morning, filter the mistletoe with a sieve and collect the liquid in a saucepan.
Warm the brew slightly without bringing it to a boil.
As soon as the tea reaches the desired temperature, you can drink it.

Caution: Since mistletoe contains toxins, you should not prepare the tea with hot water. Otherwise, the harmful substances can be released from the plant.

Mistletoe tea: You can also use it like this

You can also use mistletoe externally:
Mistletoe poultices can relieve pain caused by rheumatism. They also help against varicose veins and eczema. Simply dip a towel or cotton cloth in the lukewarm tea and place it on the affected areas.

You can also relieve these symptoms with a cold hand or foot bath to which you add dried mistletoe.

This is how mistletoe tea works

Mistletoe tea is said to have many effects. It is said to have a blood pressure-regulating effect, stimulate the metabolism and strengthen the body’s own defences. It also has a haemostatic effect and can relieve menstrual cramps.

The tea has a calming effect and is said to help against restlessness and ringing in the ears. However, these symptoms are often based on other causes such as stress. In order to permanently treat the problems, you should reconsider your lifestyle and, if necessary, talk to a doctor.

Mistletoe is sometimes used as a supplement to treat cancer. However, the effectiveness of this method is highly controversial.

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Mate Tea: Preparation and Effect of The Stimulant From South America

Mate tea is a natural pick-me-up with a long tradition. Here you can find out how South American tea works, how it is prepared and manufactured.

Mate tea: South American traditional drink

Mate tea (also called “mate” for short) is a hot drink made from the brew of finely chopped and dried leaves of the mate bush (Ilex paraguariensis). It originally comes from South America, where it is still drunk a lot today. There the tea is often drunk together in traditional tea ceremonies. These are subject to numerous rules, mostly passed down orally, which are intended to promote respectful and polite cooperation.

In the meantime, mate tea is becoming more and more popular with us: You can find both pure tea and various mixed drinks made from mate in stores. The caffeinated leaves of the mate bush have an invigorating effect and stimulate digestion.

Mate tea: how it is made

Mate as a tea is available in two different forms of preparation:
Green Mate (Taragin)
Roasted Mate (Chá Mate)
Both varieties consist of leaves, stalks and shoot tips of the mate bush cut in winter. For Chá Mate, these are rolled in wire drums over an open fire. This destroys enzymes in the plant parts and interrupts the natural fermentation process. It has a characteristic smoky aroma.

For green mate, the shredded cuttings are fermented by heating them at 60 degrees for around a month. The tea is then heated to 400 °C for a few minutes, causing the mate pieces to lose more than half of their remaining water.

Both varieties are then further dried for a few days until only a small amount of residual moisture remains. They are then crushed into equally sized pieces or ground into powder and packaged.

The taste of both types of mate is smoky-earthy, slightly sweet and contains a bitter note. In many regions, the tart taste is refined with sweet ingredients, such as pieces of orange, peppermint or cinnamon.

Prepare mate tea traditionally

A gourd is traditionally used to infuse mate tea. The typical bulbous drinking vessel is usually made of wood or dried gourd. Mate tea is drunk from a bombilla. A small sieve is attached to the bottom of the metal drinking tube so that the small leaves cannot be sucked in when drinking.

How to prepare mate tea traditionally:
Start by filling the mate calabash about halfway with dried mate leaves.
Then close the opening with the palm of your hand, turn the container upside down and shake it back and forth gently. This separates the fine tea leaves from the coarser ones.
Carefully turn the gourd over again.
Moisten the mate leaves with a few drops of warm water. Then, press them along the rim along one side of the jar.
Insert the bombilla into the jar on the opposite side.
Let the moistened mate, pressed to the edge, sit a little longer before pouring water over the entire calabash. The leaves swell better during this time and are less likely to get caught in the sieve later.
Now fill the mate gourd up to the brim with water at a temperature of around 70 °C. Slowly pour the water into the jar along the bombilla: this will prevent the pre-sorted leaves from being stirred up again.
After two to three minutes of infusion, the mate infusion is ready to eat.
Traditionally, mate is infused several times. The first infusion is usually very bitter and is therefore often thrown away immediately. When traveling, many South Americans carry hot water in thermos flasks with them so that they can fill their mate calabash on the go. At the latest when there are no more bubbles and individual mate leaves are floating on the surface, you have to prepare the tea again.

Mate tea: preparation in the teapot

Of course you can also enjoy your mate without the traditional South American drinking gear. It can also be prepared in the classic way in a teapot.

To do this, put about five teaspoons of mate tea in a tea strainer and pour one liter of boiling water over it. (You need a heaping teaspoon of tea for just one cup.) Let the mate steep in the hot water for 3-5 minutes and pour it up again up to three times.

Tip: If you like, you can refine your homemade mate with herbs. Various types of mint, lemon balm or pieces of dried fruit are suitable for this.

Effects of mate tea on health

In a study conducted at the University of Illinois, numerous healthy substances were found in mate tea. The tea is said to have cholesterol-lowering and circulatory-stimulating properties, among other things. It is also said to strengthen the cardiovascular system. Mate tea is also a small vitamin bomb – it contains, among other things:

Vitamin A
Vitamin B1
Vitamin B2
vitamin C
Iron, Potassium, Calcium and Zinc

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Parsley Root: Preparation, Effects and Nutrients

The parsley root wrongly leads a culinary shadowy existence. The beet is a regional winter vegetable that can be prepared in many ways and scores with many nutrients.

The parsley root – a regional winter vegetable

The parsley root is an ancient subspecies of parsley that ends in a cone-shaped, pointed root. This whitish root with brown transverse rings has a slightly sweet yet intensely spicy aroma reminiscent of parsley. It is particularly suitable for seasoning soups and vegetable stews, but it is also good on its own on the plate.

Parsley root is a classic winter vegetable: it is in season from late October through February and can be sourced locally. The beet also provides you with valuable nutrients in winter and can be used in many ways.

The parsley root is often confused with the very similar-looking parsnip. Both are white turnips with brownish transverse grooves. But you can tell them apart by their ends: the thick stalk of the parsley root protrudes upwards, while the stalk of the parsnip is slightly curved inwards.

A good turnip: These nutrients are in the parsley root

Parsley roots are not only consumed as food, but are also considered medicinal plants. The beet is full of nutrients. It includes, among other things:

Calcium: ensures healthy bones and teeth.
Iron: is responsible for blood formation.
Vitamin C: strengthens the immune system. With just 200 grams of parsley root we can cover 80% of our daily vitamin C requirement.
Essential oils: not only ensure the spicy-aromatic taste of the vegetables, but are also very healthy. Parsley roots contain, among other things, apiol, also called parsley camphor, which is said to have a diuretic, draining and blood-cleansing effect.
The consumption of parsley roots is therefore definitely recommended in winter if we want to strengthen our immune system. Thanks to the high content of apiol, the parsley root also has the reputation of being an effective home remedy for cystitis, as it has a diuretic effect.

Prepare parsley root tasty

Parsley root is a classic soup vegetable because its intense aroma provides a spicy taste. But parsley root can do much more than play a supporting role in stews. Before you try one of the many variants, the beet should be prepared as follows:
Peel the parsley root with a vegetable peeler
Cut off the ends
Hold the turnip briefly under running water and dry it.
Cut them into cubes, slices or sticks, depending on what you want to use them for.
After that, the parsley root is ready for the preparation of creamy soups and stews, for example, or you can boil it like carrots and then fry it in some organic butter or oil, use it for spreads, or prepare honey-glazed oven vegetables with it.

Other possible uses are:
Parsley root puree: Boil prepared parsley roots and potatoes (in a ratio of about 3:1) with some liquid (half water, half (vegan) organic milk) until cooked. Then add organic butter or a vegan alternative to the vegetables, add salt, pepper, nutmeg or other spices to taste and mash to a puree.
Parsley Root Chips: Thinly slice smaller parsley roots and heat oil in a pan. Add the chips, making sure they aren’t on top of each other. Fry them briefly on high, then reduce the heat to medium. Continue frying the slices, turning them from time to time, until they turn golden and crispy.

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Basmati Rice: Nutrients, Origin and Preparation

Basmati rice is present in almost every kitchen today. The Indian fragrant rice goes well with curries and oriental dishes. You can read about the growing conditions and how healthy basmati rice is in our guide.

Basmati rice: The aromatic type of rice from India

Basmati rice is an aromatic fragrant rice grown mainly in India and Pakistan. It is known for its slightly nutty aroma and originally comes from Afghanistan. People there use it mainly in oriental and Indian dishes.

Basmati rice is one of the long grain rice varieties. That is, the rice grains are long and narrow and hardly stick. Therefore, the rice remains fluffy and grainy after cooking.

Like most rice varieties, basmati rice is grown in flooded fields. Regions at the foot of the Himalayas and areas on the banks of the Ganges are particularly suitable for this. The rice fields are supplied with sufficient water by the melt water, the monsoon rains and the water-rich river.

Growing Basmati Rice: How Sustainable is it?

1. Water: Since Basmati rice requires a lot of water to grow, it is referred to as wet rice cultivation. However, the high water requirement of the rice fields is a major problem in many growing areas. If the monsoon rains aren’t that heavy, the farmers have to tap wells or rivers to supply the fields with water. This lowers the groundwater table and exacerbates water shortages.

2. Methane: The cultivation of wet rice harbors another environmental problem: methane is produced because the plant remains are decomposed by small bacteria in the standing water of the rice fields. According to the Max Planck Society, wet rice cultivation is responsible for ten to 25 percent of global methane emissions. Methane makes a significant contribution to the man-made greenhouse effect and, according to the Federal Environment Agency, is 25 times stronger than CO2.

3. Pesticides: Since many farmers use large amounts of pesticides in conventional rice cultivation, you should look for organic quality when buying. Stiftung Warentest has found pesticide residues in many cases in 31 basmati rice products tested. Here you will find an overview of which basmati rice is particularly contaminated. Sprays are not only problematic for the environment and consumers, but above all for small farmers. Because the pesticides get into the drinking water and endanger the health of the local people.

4. Transport route: The ecological balance of rice is poor – also due to the long transport routes to us on the supermarket shelf. How sustainable rice actually is depends largely on the type of cultivation. There are various organizations and initiatives that support organic farming under fair working conditions and wages, such as the “Khaddar” project in northern India or the Indian “Navdanya” foundation. The foundation pays fair wages to the farmers and sells the rice to international buyers at reasonable prices.

Basmati Rice: Nutrients and Health

Rice is a popular accompaniment to various dishes. It is high in carbohydrates and contains little fat. However, there are hardly any vitamins and minerals in basmati rice. Parboiled and brown rice are therefore the healthier alternatives:
In the case of brown rice (also whole grain or brown rice), the grains are still surrounded by the silver skin, which contains most of the vitamins and minerals.
With white rice, this husk is removed by polishing and most of the nutrients are lost.
In the parboiling process, the rice grains cook in steam and are exposed to great pressure. In this way, the valuable ingredients are pressed into the interior of the grain. However, the parboiling process is rarely used for basmati rice.
Here is an overview of the nutritional values ​​of 10 grams of white basmati rice:
Calories: 351 kcal
Carbohydrates: 76 g
Protein: 9 g
Fat: 0.3g
Fiber: 2.2 g
Vitamins, minerals and trace elements in white basmati rice:
Rice contains vitamins B1, B2 and E, which are mainly found in the silver skin. The grain provides minerals including magnesium, calcium, iron, zinc, potassium and phosphorus. Wholemeal rice contains significantly more vitamins and minerals, which is why you better reach for it.

Arsenic in Basmati Rice

Rice is known for its comparatively high arsenic content. Inorganic arsenic compounds are highly toxic and carcinogenic. According to the Bavarian State Office for Health and Food Safety, the following maximum levels of arsenic in rice products are set according to the EU regulation of 2016:
max. 200 micrograms per kilo of white rice,
max. 300 micrograms per kilo of rice cakes.
For comparison: The limit value for arsenic in drinking water is 10 micrograms per liter (Federal Environment Agency). Rice absorbs arsenic better than other grains. Therefore, you should ensure a varied diet and not use rice as the only side dish that fills you up.

The arsenic content of basmati rice is extremely low, explains Stiftung Warentest. The experts suspect that this is due to the low arsenic content in the Basmati cultivation area. More information on arsenic in food.

Cooking basmati rice: easy instructions

You can cook basmati rice in a number of ways. If you don’t have a rice cooker available, you can choose between the following methods:
source method:
You need:
1 cup basmati rice
1 1/2 cups water
possibly some salt
Here’s how you do it:
Wash the rice in a colander until the water runs clear. This way the rice will be nice and fluffy after cooking and won’t stick.
Put rice, water and some salt in a saucepan and let the rice soak for ten minutes. Basmati rice has a great aroma on its own, so you can do without salt completely. Spicy sauces go well with it.
Turn the stove to high and let the rice boil. Then immediately switch back to medium to low level. Because basmati rice should not boil, but cook slowly.
As soon as there is no more water in the pot, the rice is ready (after 15-20 minutes). If the grains are still a bit too al dente, you can add a few tablespoons of water and let the rice cook a little longer.
Cook rice like noodles:
You need:
1 cup basmati rice
6 cups of water
possibly some salt
How to cook the basmati rice:
Wash the rice first.
Then add 1 part rice to 6 parts water in a saucepan. How much salt you add is up to you.
Bring the rice to the boil on high, then reduce the heat to low-medium. After about 15 minutes the rice is done.
Drain off the remaining water with a colander. Note, however, that some of the nutrients are lost when the water is poured off. Therefore, the source method is the better alternative.

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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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Food

Sencha Tea: Effects, Preparation and Characteristics of Green Tea

Sencha tea comes from Japan and is the most popular type of green tea in the world. It is known for its finely tart taste and its stimulating effect. In this article we will tell you what makes Sencha tea so special.

Sencha tea: Green tea with a long tradition

Sencha tea is obtained from the same tea plant as black tea or oolong tea. The differences only arise through cultivation and further processing.

Sencha tea is grown under direct sunlight, while other popular green teas like gyokuro and tencha, also known as matcha, are planted in shade or partial shade. Chlorophyll formation is stimulated by the sun. This results in a particularly intense green.

The name of the tea already gives another clue to its processing. “Sen” means something like “steamed”, while “cha” means tea. The leaves are steamed for about 30 seconds right after harvest

After that, the leaves of Sencha tea are traditionally rolled by hand. This breaks down the cell walls and allows the ingredients to dissolve better in water.

Sencha Tea: More than just tea

Green tea is full of healthy ingredients. The individual varieties differ only slightly in their composition, the active ingredients are the same:
Bitter substances, especially catechins
Amino acids, especially L-theanine
caffeine
flavonoids
antioxidants
essential oils
Vitamin A, B1, E and vitamin C
Minerals such as magnesium and calcium
A study from 2010 looked extensively at the various benefits of green tea for your health and compiled the results from various studies:
The antioxidants it contains support cell renewal and thus slow down the aging process. They also fight free radicals and reduce oxidative stress. Through this effect, green tea is said to prevent various chronic diseases
Green tea lowers blood pressure and thus the risk of a stroke or other cardiovascular diseases.
Regular consumption of green tea lowers blood sugar levels and boosts fat burning. The tea can effectively help with weight loss.
Green tea has an antibacterial effect and helps to detoxify the body.
Various studies have found an anti-carcinogenic effect of green tea. However, further studies must follow in order to make concrete statements about the influence of green tea on different types of cancer.
The combination of antioxidants, vitamins and minerals strengthens the immune system.
Senche tea has a fairly high caffeine content. However, the caffeine is bound differently than in black tea or coffee and is therefore processed more slowly. In addition, the substance is easier to tolerate thanks to the amino acid L-theanine. As a result, green tea has a stimulating and stimulating effect.
Green tea is considered a traditional home remedy for diarrhea and flu in many Asian countries.
Due to its stimulating effect on the circulation, green tea in large quantities is not suitable for pregnant and breastfeeding women, as well as for people with cardiovascular and kidney problems.

How to properly prepare Sencha tea

The correct preparation of Sencha tea is almost as important as the quality of the tea itself.

Even the pot is decisive for the taste. Green tea needs space to develop its taste. Therefore, a large tea strainer is better suited for Sencha tea than a tea infuser.

When it comes to preparation, Sencha tea hardly differs from other types of green tea:
For one liter of green tea you need about 15-20 grams of loose green tea leaves. That equates to about four to six teaspoons, depending on how intense you like your tea.
You should never pour boiling water over sencha tea to preserve all the active ingredients and to avoid making it bitter. Let the water boil first. Then you let it cool down until the water has a temperature between 60 and 80 degrees
Do not steep sencha tea for more than two minutes
During a second infusion, other active ingredients are released from the tea, making the tea’s entire spectrum of effects accessible to you. For the second infusion, it is best to use 80 degree hot water.
The fine, tart taste of Sencha tea can be perfectly combined with fruity or floral notes, such as orange or marigold.

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