Breaking
FoodNerdy Recipes Management System
Tag

seeds:

Browsing
Food

Are Basil Seeds the New Chia Seeds?

In Asia, basil seeds have long been used in drinks and desserts. Now chia-like seeds are also being discovered in the western world.

Now that basil has become an integral part of our kitchen, its seeds are now being served on the plate or in the glass! Similar to chia seeds, basil seeds soaked in water expand up to 30 times their volume and also develop the jelly-like consistency that we know from chia seeds.

How do basil seeds taste?

Unlike the basil plant, basil seeds taste neutral to slightly nutty. They are used in foods to give structure and not flavor. That is why they are also used in fruit desserts such as Falooda in Asia. In Asia, basil seeds are also called “Sabja Seeds”.

Are Basil Seeds Healthy?

Due to their strong swelling properties, basil seeds ensure long-lasting satiety. Therefore, they can have a supportive effect if you want to lose weight.

Basil seeds have long been used in Ayurvedic and Traditional Chinese Medicine (TCM). They are said to have a cooling and soothing effect on colds and nervous tension. The seeds are also used to treat skin inflammation and digestive problems.

How can I use basil seeds?

In principle, you can use basil seeds like chia seeds, i.e. as a kind of pudding. Practical: Basil seeds swell much faster than chia seeds.

Keep Reading
By
Cooking Tips

Superfood Chia Seeds with Recipe Ideas

Many are already using the small black granules. But what properties do chia seeds actually have and are they rightly worthy of being called a superfood?

Origin and Origin of Chia Seeds

The granules already existed in the times of the Aztecs and Mayas and were already incorporated into the diet more than 5000 years ago as so-called pseudo-cereals. Chia seeds, which belong to the sage family, have been used for centuries because of their filling properties. The Spaniards brought these seeds to Europe in the 15th century, but by then they were not used as often and were quickly forgotten.

Top reasons to include chia seeds in your diet

  1. The granules contain many good nutrients, including iron, copper, zinc, calcium, and magnesium. From other sources, it is said that the seeds have hormone-regulating, muscle-healing, or immune-building effects.
  2. Due to their satiating effect, they can be taken in combination with other foods due to their neutral taste. This makes you feel full faster and can help you lose weight as well.
  3. There are 8 essential amino acids in the black grains. They also contain about twice as much protein as you think of other grains or seeds.
  4. They can be kept airtight for several years, great to keep. The antioxidants contained in them allow the seeds to stay fresh without losing the flavor in any way.
  5. The superfood can cleanse the intestines and thus support the entire digestion process. Heartburn can also be prevented by swelling the seeds.
  6. When you eat chia seeds, you absorb a lot of water if you soak them first. The body can store this water efficiently and even after consumption, the swelling process of the seeds means that there is nothing heavy in the stomach.
  7. People with gluten intolerance can also use chia seeds. As a gluten-free alternative, it offers a lot of protein, which is also essential for athletes or other people who value a high protein intake.

Recommended consumption of Chia seeds

A maximum intake of 15 g per day is recommended. All the essential nutrients are absorbed just by consuming this amount. The seeds can be used in jams, mixed into muesli, in smoothies, bread, pancakes, ice cream, or yogurt. There are no limits to creativity here. Also as an egg substitute with the addition of almond, rice, or another milk or milk alternative, the seeds can be exchanged for the regular egg in recipes. How do I use the seeds correctly?

The chia pudding

This superfood recipe is probably the most well-known to date.
For 2 servings you need: 4 tbsp chia seeds, 250 ml milk/alternative, any spices and sweeteners

  1. In a bowl, the seeds are mixed with the milk
  2. Place in the fridge for about 2 hours, stirring every now and then
  3. If necessary, refine the chia pudding with the spices and the sweetener before eating and enjoy

The power avocado smoothie

For 2 servings you need: 2 bananas, 500 ml milk/alternative, ½ avocado, 2 tablespoons chia seeds, 2 teaspoons matcha powder, and possibly a pinch of cinnamon

  1. Remove the peel from the avocado and the bananas and cut into small pieces
  2. Now everything can be put in a blender and et voilá you have a fresh and fruity power smoothie

Chia seeds in chocolate pudding

For 2 servings you need: 2 tbsp chia seeds, 4 chopped dates, 2 tbsp cocoa powder, ¾ cup milk/alternative, possibly some vanilla

  1. Soak the dates in a little water for a few minutes
  2. Now you can mix all the ingredients together and the result is a creamy, chocolatey, healthy pudding

The black chia seed granules are popular and can be used individually. They are healthy, provide many good, essential nutrients, and are also great for losing weight. Try it out on the little seeds too. you will love it!

Keep Reading
By
Food

Chia Seeds: Superfood or Super Hype?

Chia seeds contain a lot of protein, unsaturated fatty acids and minerals. But how healthy is the superfood really and what effect does it have?

There are many legends surrounding chia seeds, some of them more than 5,000 years old, some of them from recent years. According to the old legends, the “gold of the Aztecs” is said to have helped them in their conquests. Two spoons of chia seeds gave a soldier strength for the whole day and provided him with all the necessary nutrients.

This legend gave today’s athletes the idea of ​​using the seeds of the chia plant as a silver bullet and as a source of energy before competitions. Hobby athletes soon discovered the pseudo grain for themselves and American businessmen “doped” themselves before strenuous business appointments with the grains, which today mostly come from Mexico and some other South and Central American countries.

Gradually, the insider tip went mainstream and chia seeds became a hip must-have in the kitchen. With a high content of omega 3 and omega 6 fatty acids, protein and minerals, the grains are said to be real health miracles. Is that true, or is superfood more like fool’s gold?

Chia seeds: basic facts and botany

The name of the chia plant is derived from the Aztec language and refers to the high oil content of the seeds (“chian” means “oily”). Strictly speaking, however, chia seeds are not seeds at all, but so-called Klausen – parts of a decaying fruit, each of which carries a seed.

Klausen is often found in mint plants, which include the chia plant as a sage species. In terms of nutritional physiology, chia seeds are classified as oilseeds due to their high fat content. The blue-flowering, annual, herbaceous plant originally comes from Mexico, but is now cultivated in several South American countries and in Australia.

The plant does not tolerate waterlogging and can therefore only be grown in regions where rainfall is relatively low. In Europe, Chia plants are only occasionally cultivated in the sunny south of Spain.

Ingredients, nutritional values ​​and calories of chia seeds

Two tablespoons are said to give energy for the whole day – this suggests a very high-energy food. In fact, 100g of chia seeds contain 440kcal, most of it from fat (about 35%), the rest from carbohydrates (about 45%). Since the fats are almost exclusively unsaturated omega 3 and 6 fatty acids, the energy density of the small grains is less of a problem.

The seed can also score points when it comes to the protein content, which at around 22% is higher than, for example, salmon. When it comes to vitamins and minerals, oilseeds are also at the forefront: chia seeds are rich in magnesium, calcium, phosphorus, vitamin E, vitamin A and C, and niacin.

The power grains thus provide some important nutrients that are otherwise usually only found in meat or animal products – important especially for vegan diets. In addition, the cloves of the chia plant also provide many antioxidants, which are said to have a health-promoting effect.

What effect does the superfood have?

The ingredients of chia seeds suggest that the grains have a very positive effect on health. Omega 3 and 6 fatty acids, for example, are good for cholesterol levels and can lower blood pressure.

A high proportion of fiber also fills you up faster, which is why chia seeds can help with a diet. In addition, the grains are also a power snack for athletes, just like the Aztecs might have done back then.

Since these are pseudo-cereals, anyone with gluten intolerance or an allergy to nuts, soy proteins or similar can breathe easy: Chia seeds do not contain any of these components. An allergy-triggering effect is therefore not yet known. So far at least the advertising promises of the manufacturers.

However, none of these positive effects have been proven in scientific studies so far. These are only effects that could probably occur due to the ingredients – if they were tested, then only in the laboratory, so the results cannot be transferred to humans.

Chia seeds: few studies, little experience

The seeds of the chia plant have only been approved as food in the EU since 2013. Before that, they were only allowed to be included in processed products up to a maximum of five percent. For example, chia seeds have been added to bread and pastries or muesli mixes as a healthy bonus.

However, the EFSA, the European Authority for Food Safety, set the recommended consumption to a maximum of 15 grams (2 tablespoons full) per day – the reasoning was that there were no studies and empirical values ​​over a longer period of time.

The enthusiastic reports on the effect of the alleged superfood that can be found on the Internet are therefore largely not scientific studies, but rather reports of individual people’s experiences. And taken by themselves, they don’t mean much.

In addition, with the small amount recommended for consumption, the effect of the chia seeds will naturally be low, despite all the nutrients they contain. In order to achieve a measurable medical effect at all, the subjects in the few studies conducted had to be given a significantly larger amount. And even then, only possibilities could be identified, but no concrete evidence of the effect.

Proper preparation of chia seeds

Yes, how do you eat them “correctly”, the miracle seeds of the chia plant? When eating, you should always keep in mind that chia seeds, like flaxseeds, swell a lot or rather convert part of their proteins into a kind of jelly. Therefore, they should always be taken with liquid.

However, it is best to soak the chia seeds if you want to eat them plain. Put in a glass overnight with at least twice the amount of water (e.g. one spoonful of chia seeds, two spoonfuls of water, preferably more) and you get a chia jelly that is virtually tasteless and can be easily metabolized.

Soaking is not necessary if the chia seeds are to end up in muesli or cornflakes for breakfast. Since these are usually eaten with milk, milk substitute or juice, sufficient liquid is provided. Also popular as a real power breakfast are chia seeds stirred into yoghurt, either soaked or straight from the pack.

Recipes with chia seeds

Chia seeds are tasteless and therefore go well with almost all other ingredients. As pseudo-cereals, they can be used almost like wheat, rye and the like.

However, because the oilseeds are gluten-free, a dough cannot be made with flour made from chia seeds alone. Due to the lack of adhesive protein, it would simply melt. Usually only part of the flour, for example for bread, is replaced by chia seeds.

For other recipes, the chia jelly must first be made by soaking. The finished jelly can be processed into a smoothie with berries, for example.

But other fruits and vegetables can also be processed with the grain into one of the popular cold drinks. This is perfect, especially when it is hot – which is why, in the region of origin, chia seeds are mixed with “Iskate” fruit or vegetable juice, a type of natural energy drink. And for fans of all things sweet, jam with chia seeds is always a good idea.

Keep Reading
By
Food

Fenugreek: Effect and Application of Fenugreek Seeds

Many women resort to fenugreek in case of insufficient milk production after pregnancy. We explain how the seeds can work, how to use them and why they are viewed critically.

Fenugreek is used not only as a spice, but also as a medicinal remedy. The plant, which is native to the Mediterranean region and Asia, is said to have numerous positive effects thanks to its valuable ingredients.

Effect and side effects of fenugreek seeds

Fenugreek seeds contain proteins and vitamin A and vitamin B – they can help with hair loss. The aromas and essential oils in the seeds are also said to help against loss of appetite (when it is not due to a serious illness but to temporary sensitivities).
The high iron, magnesium and calcium content also ensures an improved blood count, strengthens muscles and nerves and helps to bind fatty acids
Fenugreek has a blood sugar-lowering effect, so some people even take it to help with diabetes mellitus. Other publications question exactly this and advise against supportive diabetes therapy with fenugreek.
You should also be aware of possible interactions with natural remedies such as fenugreek: Diabetics should only take the seeds together with their usual medication after consulting a doctor. Since fenugreek slows blood clotting, you should also use it with caution if you have a blood clotting disorder. Excessive intake of the seeds can cause nausea or bloating. In addition, fenugreek seeds, like other sprouts, are particularly susceptible to germs – you should therefore prepare them particularly carefully.

Fenugreek seeds and their effect on milk production

Another important use of fenugreek seeds is to promote lactation in mothers who are struggling with:
The milk-boosting effect is caused by the plant hormones contained in the fenugreek seeds: the so-called phytoestrogens support and stimulate the body’s own production of estrogen and prolactin when breastfeeding.
For mothers with hormonal breastfeeding problems, fenugreek can help to balance an existing imbalance.
However, the effect of fenugreek is also controversial here: Although many midwives and lactation consultants recommend fenugreek preparations, there is no scientific evidence that they really work.
Beware of possible intolerance: women who have taken fenugreek have had allergic reactions in the past. Side effects such as increased sweating or diarrhea are also possible.
Fenugreek can therefore have positive effects on health due to its valuable ingredients – but whether it is really a miracle cure for stronger milk production is not certain. If you want to try fenugreek, you should first talk to a doctor, especially to prevent possible interactions and side effects.

What is the best way to use fenugreek seeds?

You can use fenugreek in various ways as a breastfeeding supplement: either as a breastfeeding tea, in which the seeds work together with other herbs such as fennel or aniseed, or in the form of capsules. These capsules are considered to be significantly more effective due to the significantly higher concentration of fenugreek – at least six cups of conventional breastfeeding tea are usually required daily to show noticeable success. When taking fenugreek capsules, you should consider a few points:
You should not take the capsules during pregnancy, as they affect your natural hormonal balance and excessive use can lead to premature contractions of the uterus, i.e. they can induce labor.
Of course, capsules in organic quality and without any other additives are ideal – it’s best to ask the pharmacy directly or look online for a suitable product.
Unless your lactation problems are solely caused by hormonal imbalance, fenugreek seeds alone may not help. So try to boost your milk production by latching on frequently and always drinking enough fluids. It is also important to allow yourself enough rest and relaxation and to avoid stress – even if that is easier said than done for new mothers.
In principle, breast milk is the ideal source of nutrition for babies shortly after birth due to the nutrients it contains and the effect it has on strengthening the immune system.

Keep Reading
By
Cooking Tips

Eating Avocado Seeds: What Speaks For and What Speaks Against it

Instead of eating the avocado pit, most people just throw it in the trash. The core contains extremely healthy ingredients. But what about the controversial bitter substance persin?

The avocado is considered a healthy superfood that is rich in unsaturated fatty acids as well as vitamins and minerals. Normally, however, we only talk about the pulp – the skin and core usually end up in the garbage.

In recent years, however, it has been found that the avocado seed contains healthy nutrients and antioxidants. So should you eat the avocado seed as well? Some swear by it, others advise against it.

Eating an avocado seed: It should be that healthy

The ingredients and health benefits of the avocado have been extensively studied – but only in relation to the pulp. The situation is different with the avocado core, where research is still in its infancy. However, previous nutrient analyzes sound promising: the avocado core contains many of the fruit’s healthy ingredients, even in a concentrated form.

The avocado seed provides the following nutrients:
vitamins,
minerals such as potassium, magnesium, iron,
fiber,
Amino acids,
unsaturated fatty acids,
bitter substances,
phytochemicals such as phenolic acid, flavonoids, carotenoids.
These ingredients are all considered to be extremely beneficial to health. From a medical point of view, the unsaturated fatty acids, bitter substances and secondary plant substances are of particular interest. Because of these substances, the avocado seed is said to have many positive effects. Among other things, he should…

…protect cells from oxidation by free radicals,
…inhibit inflammation,
… prevent cardiovascular diseases,
… strengthen the immune system,
…prevent infections,
…stimulate the metabolism and
Prevent thyroid disorders.
Current research suggests that the avocado seed may lower cholesterol levels. It can also be used to treat high blood pressure, diabetes and inflammatory diseases.

The antioxidant properties of the seed have already been scientifically confirmed. Beyond that, however, there is a lack of further investigations and studies on humans. So far, only research has been done on how avocado seed extract can affect the body – but not the consumption of the seed.

Potential Risks: Is the avocado seed toxic?

Because of the current research situation, the consumer advice center NRW warns against eating the avocado stone. Based on the current information, it is not certain to what extent it is healthy to consume the seed. In this context, reference is also made to the bitter substance persine, which is toxic to humans in large doses and is also found in the pulp of fruit and other types of fruit. Therefore, some voices strongly warn against eating the avocado seed. But even these claims have not yet been sufficiently substantiated.

The ingredients and possible health-promoting effects of the avocado seed sound promising. Since the popular fruit has a bad climate balance, it makes sense from an ecological point of view to use as many parts of the avocado as possible. However, due to the lack of human studies and long-term studies, we advise against eating the avocado stone in large quantities and only occasionally using it very sparingly in the kitchen.

In general, however, avocados are problematic from many perspectives: cultivation requires an enormous amount of water, which is scarce in most growing areas anyway. The mostly long transport routes worsen the ecological footprint even more. Blood also sticks to avocados from Mexico in particular, since the avocado trade there is controlled by the drug cartels. That’s why we strongly advise you to buy avocados only rarely – and if you do, then buy organic avocados from Europe, such as Spain or Italy.

Preparing the avocado seed: This is how you can eat it

The best way to use the avocado seed is to let it dry first. You have the following options for this:
Remove the brown skin from the avocado stone. This works best if you soak the core in water for a short time beforehand or let it dry for a day. Then let the washed core dry for 1-3 days.
Alternatively, you can also cut the fresh avocado seed into pieces or thin slices with a sharp knife and then let it dry. The fastest way to do this is in the sun or in a dehydrator. You can also lightly toast the pieces in a pan.
You can then prepare the dried pieces as follows:

If you have a powerful blender, you can mix parts of the avocado seed into smoothies. Since the core has a relatively tart, bitter taste, you should combine it with flavorful ingredients such as cabbage, rocket, spinach or berries.
You can use a kitchen grater to finely grate the avocado seed and add it to both sweet and savory dishes. For example, you can sprinkle the fine pieces over muesli or add them to the salad.
You can also prepare a tea from the avocado seed. Pour hot water over a teaspoon of the fine shredded pieces and let the tea steep for ten minutes before straining.
Attention: Also because of the slightly bitter taste, you should only add the core sparingly.

Tip: If you don’t want to eat the avocado seed, you can also germinate it and grow your own avocado plant.

Keep Reading
By
Food

Roast Pumpkin Seeds and Dry Pumpkin Seeds

Pumpkin seeds contain many good nutrients. We have put together instructions for you on how to roast, season, and enjoy pumpkin seeds. Nibbling on pumpkin seeds is delicious and contributes to a balanced diet. You can enhance any salad with the rich seeds.

Pumpkin seeds are healthy

Pumpkin seeds are extremely rich in important nutrients such as unsaturated omega-6 fatty acids, iron, magnesium, potassium, and vitamin E. That is why pumpkin seeds are so much more than just a waste product. You can prepare the pumpkin seeds just like the pumpkins properly.

The nutritional value of pumpkin seeds

Not only pumpkin soup as one of the tastiest soups for the cold winter has it all, but also the small seeds of the pumpkin. The delicious roasted kernels are considered a nutrient supplier and a real zinc bomb. Zinc can help with menopause symptoms, and zinc also alleviates problems in diabetics. Pumpkin seeds also contain magnesium, iron, and selenium. The famous pumpkin seed oil is often used in every salad kitchen because it contains high-quality, polyunsaturated fatty acids and vitamin E. You can then add some pumpkin seeds to your salad or soup as a topping, or simply enjoy the seeds as a snack.

Prepare kernels for roasting

When processing pumpkins, the seeds are often leftover. But since the kernels are real nutrient bombs, it is best to process them fresh right away. In order to be able to dry, season or roast them well, first remove the pulp from the seeds.

  • If you have plenty of space, you can let the seeds dry overnight in a warm, dry place. The next morning, the seeds then easily separate from the pulp.
  • Or you knead the kernels in saltwater until all the fibers come loose and the kernels are clean. If necessary, leave them in the water/saltwater overnight.
  • The clean cores then float to the surface and you can fish them out.
  • Place them on a tea towel and rub them dry.
  • You can then eat them fresh or process them further.

Dry pumpkin seeds

Pumpkin seeds can be dried in a number of ways. It is important to dry them well before roasting or seasoning. And so it goes:

  • The kernels can dry in a bowl or on a tray on the heater.
  • The pumpkin seeds can dry in the residual heat of the oven or with the oven light switched on. Sticking a wooden spoon in the oven door will allow excess moisture to escape.
  • Or you can dry the kernels at 180°C in a preheated oven for 20 minutes. Then make sure to distribute the cores evenly on the tray and place them individually if possible. Also, turn them after 10 minutes.
  • You can also dry pumpkin seeds, as well as many other foods, in the dehydrator.

Roast delicious pumpkin seeds

You can now roast and season the kernels or simply enjoy them raw and dried. In the pan, roasting works as follows: Place the pan on the stove over medium-high heat. Turn the pumpkin seeds in it under constant supervision. Standard-sized pumpkin seeds are roasted for three to four minutes. Then take them out of the pan immediately, as the seeds will darken. Then let the pumpkin seeds cool down.

Refine pumpkin seeds with spices

If you want, you can also roast the pumpkin seeds in a pan with spices. Roasted pumpkin seeds with a little pressed garlic taste wonderfully spicy and are also very healthy. Roast pumpkin seeds with chili and peppers? In any case, spicy pumpkin seeds taste great as a snack or are perfect for refining salads. If you want to refine pumpkin seeds with sea salt and paprika, eat a healthy salty meal. Maybe that’s a better snack than potato chips during a cozy evening. Do you love it sweet? Roasted pumpkin seeds caramelized with sugar and cinnamon taste great as a sweet snack or to refine any dessert. Mmmmh delicious!!!

Roasted pumpkin seed ideas

Roasted pumpkin seeds are perfect for refining delicious soups, just sprinkle a few seeds on the finished soup. If you like to prepare muesli bars yourself, pumpkin seeds are a tasty ingredient. And they are also a very healthy ingredient in a homemade muesli mix. Classically, pumpkin seeds are also suitable for baking bread. In addition, all types of vegetables or salads can be deliciously refined with roasted pumpkin seeds. For example, delicious vegan spreads can be conjured up from peeled kernels. You can also use them as a substitute for pine nuts in pesto.

Keep Reading
By
Food

Utilize Papaya Seeds: Ideas For Healthy Seeds

You can easily recycle papaya seeds. They are not garbage, but contain healthy nutrients for your body. We’ll show you two simple ideas on how to use papaya seeds.

Papaya seeds: health effects and nutrients

Cut open papaya, scrape out seeds and then throw away? It doesn’t have to be. If you buy a fruit that has been transported as long as the papaya, you should also use it completely. The good thing: there are a lot of valuable nutrients in the seeds.

Papayas are best known for the enzyme papain they contain. This ingredient is said to have anti-inflammatory and digestive properties and prevent thrombosis. However, there is hardly any papain in the pulp. You can find the enzyme mainly in the unripe peel and in the papaya seeds. Since the shell is hardly edible, the seeds are the ideal source of papain.

In addition to papain, papaya seeds contain other important ingredients that are said to have the following effects

Mustard oils: have an antibacterial effect and promote blood circulation.
Carpain: Good for platelets.
Oleic acid and palmitic acid: protect the natural skin barrier and provide energy.
Flavonoids: Are among the antioxidants and support the immune system.

Papaya seeds as a pepper substitute

Papaya seeds are characterized by their mild heat. Therefore, they are ideal for seasoning any dish. This is how you can make the healthy pepper substitute yourself:
Cut the papaya lengthwise.
Use a spoon to remove the seeds from both halves of the papaya. Then pour them into a sieve.
Let some water flow over the seeds and gently rub off the pulp.
Then dry the seeds with a kitchen towel. This will also loosen the remaining pulp.
Now you have to dry the papaya seeds. There are various possibilities.
For example, you can use the residual heat of your oven after you have prepared something in the oven. Spread the seeds out on a baking sheet and let them dry in the switched-off oven until cool.
In summer you can also take advantage of the warmth of the sun. To do this, spread the kernels on a large plate and place them in the sun. You leave the seeds there until they have dried.
You can easily fill the dried papaya seeds into a conventional pepper mill. There they are ground up and you can use them for seasoning.
Tip: You can also eat the papaya seeds fresh. All you have to do is remove the seeds from the fruit and chew them in your mouth. If you do this regularly, the seeds can develop their full potential.

Papaya seeds for your own cultivation

Papaya seeds are also suitable as seeds to grow your own papayas. How to grow your own papaya plant:
Halve the papaya and scoop out the seeds with a spoon.
Put the seeds in a sieve, rinse them with water and remove the pulp.
The nuclei are surrounded by a barely visible shell. The best way to remove these is to rub the seeds lightly with a kitchen towel.
Now all you have to do is sow the seeds. You should use soil that is as poor in nutrients as possible. In this way, the plant does not grow too quickly, but forms deep and well-branched roots. Also, you should rather grow papayas as houseplants since they cannot survive outside all year round.
The germination phase of the papaya begins in the next two weeks. Here it is crucial that you always keep the soil moist, but not too wet.
After the germination phase, you should also keep the plants moist and place them in a warm, sunny spot. In summer you can also put them in the garden or on the balcony. In winter, the plant should be placed in a sunny place indoors, as it is used to high temperatures.
As soon as the plant bears ripe fruit, you can enjoy the sweet pulp and recycle the seeds.

cutting papaya

Halve the papaya and remove the seeds with a spoon. Then peel the papaya halves thinly with a vegetable peeler or sharp paring knife. Then you can dice the papaya or cut it into strips.

Problematic life cycle assessment of papayas

Danger:
You should not buy papayas in abundance. The exotic fruits only grow in tropical and subtropical regions such as Australia, South America or Africa. According to this, papayas have been transported long distances or are cultivated in greenhouses at great expense. In order to keep your carbon footprint low, you should use papayas sparingly.
Pesticides are often used when growing papayas. These can damage both the environment and health. Therefore, preferably buy organic fruit.

Keep Reading
By
Food

Roasting Sunflower Seeds: Simple Instructions and Delicious Variations

You can roast sunflower seeds in the pan or in the oven for a delicious and healthy snack. We will show you what options there are and what you should pay attention to when preparing them.

Roast sunflower seeds: The seeds go particularly well with this

Sunflower seeds are known to contain a lot of unsaturated fatty acids. They are also rich in vitamins and provide valuable fiber. This makes them a healthy snack that you can eat raw or roasted. If you roast the sunflower seeds beforehand, their nutty taste will develop even better.

The roasted sunflower seeds taste particularly good in salads, as a topping in soups or in muesli in the morning. They are also suitable as an ingredient in bread and biscuits or as a basis for homemade pesto. Roasting the seeds not only develops a stronger aroma, they also have more bite.

Roast sunflower seeds: Fat-free in the pan

The quickest way to roast sunflower seeds is to heat them up in a pan. A coated pan works best for this. This means that the sunflower seeds are less likely to burn during roasting.

Place the pan on the stove and heat it on high.
Add the sunflower seeds to the heated pan and turn the heat down to the lowest setting. The kernels only need a few minutes to finish roasting.
Swirl the sunflower seeds around as you toast them, being careful not to burn them.
The kernels are ready as soon as they are slightly brown in color and smell aromatic.

Roast sunflower seeds with oil

If you don’t have a non-stick pan or want to add spices, you should also use some oil to roast the sunflower seeds.

Put a tablespoon of oil in a pan and heat it on high. Use sunflower oil, for example: it has a high smoke point.
Add the sunflower seeds and toast them over low to medium heat for a few minutes until golden brown.
Swirl the sunflower seeds regularly while toasting or spread them out with a spatula.
Finally, you can season the roasted sunflower seeds with a little salt and spices.

Roasting sunflower seeds: This is how it works in the oven

If you want to roast a larger amount of sunflower seeds, it is best to use the oven. This method works like this:

Preheat the oven to 175° C top/bottom heat. Tip: If you want to save energy, you can also do without preheating. Simply roast the sunflower seeds a little longer.
Spread the nuts out on a baking sheet lined with parchment paper. Make sure that the cores are not on top of each other.
Put the tray in the oven and roast the sunflower seeds for a few minutes. Turn them occasionally so they can brown evenly.
Tip: You can store roasted sunflower seeds in an airtight container for a few days, but they lose their aroma very quickly. They taste best freshly roasted.

Roasting sunflower seeds: delicious variations

For a special touch, you can season the roasted kernels with spices and other ingredients. Here you can find some ideas:
Sweet and hot sunflower seeds: When roasting the sunflower seeds, add one or two teaspoons of sugar and add some chili or cayenne pepper at the end. If you only want to add spices, it is best to heat the kernels in some oil.
Caramelized Sunflower Seeds: For this sweet twist, add 1-2 teaspoons of sugar or honey to the pan and let the seeds caramelize in it. A pinch of salt completes the aroma.
Add other nuts and seeds: If you’re toasting sunflower seeds, you can add other seeds like pumpkin and pine nuts if you like. Different types of nuts are also suitable.

Keep Reading
By
Food

Mustard Seeds: Effects and Uses in The Kitchen

Mustard seeds are a popular condiment in many cultures. No wonder: the small seeds are full of aroma, can be processed in many ways and are also healthy.

Mustard seeds have a long tradition as a spice. The parable of the mustard seed is found in the Bible. The mustard plant originally comes from Asia and southern Europe. However, the plant was already widespread throughout Europe as a spice and medicinal plant in antiquity.

Mustard seed comes in three different colors:
yellow mustard seeds
brown mustard seeds
black mustard seeds
Mustard seeds are particularly popular in Indian cuisine. But the seeds are also used in many different ways in other cuisines around the world. You will learn more about the individual strains and their characteristics later in this article.

This is how mustard seeds work

Mustard seeds play a particularly important role in Ayurvedic nutrition and Ayurvedic medicine. The seeds are rich in protein, fiber, vitamins and minerals. The most important include:
Vitamin B3: important for energy metabolism and nutrient utilization)
Vitamin E (controls the gonads and protects the cells from free radicals)
Calcium (strengthens bones and teeth)
Magnesium (necessary for muscle building)
Selenium (supports the immune system)
Iron (responsible for transporting oxygen in the blood)
In addition, mustard seeds are full of other valuable ingredients for your health. These include, among other things:
essential oils
mustard glycosides
antioxidants
According to studies, mustard seeds have the following healthy properties:
anti-inflammatory
anti-cancerous
antioxidant
promote blood circulation
stimulate digestion
lower blood sugar levels
lower cholesterol levels
have a pain-relieving effect on arthritis and other joint problems
The mustard seeds are either applied as a paste, absorbed through digestion or used as mustard oil.

Mustard seeds in the kitchen

In the kitchen, mustard seeds are valued above all for their fine, nutty aroma and intense spiciness. The seeds themselves are not spicy at all. Only when the grains are ground or chewed and the glycoside contained comes into contact with water does the strong sharpness develop.

The longer you heat mustard seeds, the more the seeds lose their sharpness. If you are a friend of spicy heat, you should only add the finely ground seeds towards the end of the cooking process. If you prefer the mild, nutty note of mustard, it is advisable to toast the seeds at the beginning.

When cooking, you can basically distinguish between three types with different properties:

Yellow Mustard Seeds:
Yellow mustard seed is also called white mustard. The seeds are significantly larger than those of other varieties.
Yellow mustard seeds are used as a basis for various types of mustard and for spice pastes. You can make your own mustard from the ground grains.
More recipe ideas:
FIG mustard
Mustard sauce
Honey mustard dressing
Brown Mustard Seeds:
Brown mustard grains are a common ingredient, especially in Indian cuisine. Here they are usually crushed in a mortar and then fried directly before preparation.
Brown mustard seeds are often found in curry or dhal dishes, for example.
Brown mustard seeds also go well with fruity chutneys.
Black Mustard Seeds:
Although the plant of the dark mustard seeds grows taller than its lighter relatives, the seeds themselves are significantly smaller. In addition, the grains are much sharper in comparison.
Black mustard seeds serve as the basis for the world-famous Dijon mustard.
The dark mustard seed is suitable for mustard cucumbers or other pickled vegetables.
You can also mix different mustard seeds and refine your salads or soups with them.

Keep Reading
By
Food

Cumin Seeds: Use in Cooking and Medicine

Cumin seeds are a native spice and natural remedy. Here we tell you how to use the spice in your kitchen and as medicine.

Are caraway seeds and cumin the same?

Caraway seeds are popular in German cuisine and are also used as a home remedy for flatulence due to their digestive effect. Caraway seeds, which are native to us, are often confused with cumin. Cumin is particularly popular in Mediterranean, Mexican and Indian cuisine. Although both spices belong to the umbelliferae family, they differ greatly in taste.

You should also not confuse caraway seeds with black cumin. This belongs to the buttercup family and is not related to caraway seeds or cumin. The taste of black cumin is similar to that of black pepper. Cumin seeds, on the other hand, taste mild and slightly sweet.

How to use cumin seeds in the kitchen

Traditionally, caraway seeds belong in bread spices. Not only do they improve the taste of the bread, they also help make it easier to digest. Because of its digestive effect, caraway seeds are also a popular spice for hearty dishes such as sauerkraut, boiled potatoes, goulash and roast goose.

Ground cumin seeds also go very well with salads. Caraway gives yoghurt dressings in particular a more intense aroma. In haute cuisine, the spice is an important ingredient in the brew of lobster and crabs.

Caraway seeds can be combined with many spices, for example with aniseed, fennel, coriander, ginger, pepper, paprika and chili.

Cumin seeds as medicine

Cumin has been known as a natural remedy for a long time. Cumin tea is particularly popular. You can now buy this almost everywhere. However, it is also very easy to make it yourself. All you have to do is pour boiling water over one to two teaspoons of lightly crushed cumin seeds. After ten minutes you can strain the finished tea.

Cumin seeds are known to aid digestion and relieve gas. It also helps with headaches, high blood pressure, toothache and coughs.

Which health effects of caraway seeds have been scientifically proven?

The essential oils it contains are responsible for the positive health effects of caraway seeds. Cumin seeds are scientifically recognized as an important medicinal plant. Studies have shown that they:
have an antimicrobial effect
have an antioxidant effect
can prevent diabetes
have an anti-inflammatory effect
lower blood pressure
improve fertility in women.
Cumin seeds are a local spice that, in addition to having a great taste, is also a recognized medicinal plant. Cumin is therefore a great alternative to the exotic types of spices from East Asia.

Keep Reading
By