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Barley Grass and Wheat Grass: Don’t Bring Much and Hardly Taste Good

Barley grass and wheat grass: Now the germs of the two types of grain are also supposed to be superfoods. The trend is once again coming from America, where Hollywood stars and top athletes want to improve their diet with smoothies made from the green powder.

The sprouts serve a lot of clichés: They are green, they are fresh, and as young seedlings they are particularly rich in nutrients. And they contain many plant growth factors that have a rejuvenating effect on cells. This raises great expectations: for example, barley grass is said to cure cancer, make muscles grow, alleviate gastrointestinal diseases and lower blood sugar and cholesterol levels. Wheatgrass, on the other hand, detoxifies, weakens the harmful effects of radioactive radiation, helps against diabetes and infections of all kinds. In addition, both types of sprouts are naturally perfect sources of nutrients.

So much for the full-bodied promises of grass fans. In this case, cows should be bursting with health on the pasture. And indoor cats should never get sick. Isn’t that right? That’s exactly why we researched the facts behind the grass hype to find out what the promise of salvation really is.

What exactly are barley grass and wheat grass?

Although barley grass and wheatgrass are marketed as new, great superfoods, they are well-known plants. In spring, the superfoods can even be found by the millions on the fields in Germany. Because barley grass is the young shoots of barley that emerge shortly after germination. In fact, it is the barley that is normally sold as grain in our country. Cat owners may also know barley grass in another context: from the small bowls that are sold as “cat grass”. Again, these are just barley sprouts in a nutrient concentrate.

The same applies to wheatgrass, except that the young shoots are only harvested after about three weeks. This is when the nutrient content of wheatgrass is said to be at its highest. The plant then uses this for its own growth and for the formation of stalks and seeds.

Wheatgrass or barley grass juice: ingredients and nutritional values

Like all real cereals, wheatgrass and barley grass belong to the grass family. As mature grains, barley and wheat therefore contain gluten. Since the grass variants are harvested as somewhat older seedlings, especially in industrial production, they have not yet developed ears. Barley grass and wheat grass are therefore gluten-free, but contain a lot of carbohydrates – when fresh, therefore, around 300 kcal per 100 grams. The high energy density also explains the main purpose of barley grass: as fattening feed for cattle.

However, fresh barley grass also contains many minerals and vitamins, for example 3.4 mg zinc, 37 mg iron, 179 mg magnesium or 832 mg calcium. Wheatgrass scores with its high iron, magnesium, zinc and selenium content. In addition, the wheat sprouts contain a lot of vitamins A, C, E and K. The roughage, which is present in large quantities in the raw green shoots, no longer plays a role in the juice from wheatgrass or barley grass due to the pressing. Incidentally, these are also largely lost in the powder. However, the chlorophyll, the green plant pigment, which is said to play a role in cell protection, is retained.

Buy wheatgrass and barley grass powder

Wheatgrass and barley grass are rarely available fresh or as juice. This is due to the composition of the sweet grasses, which, like all grasses, spoil quickly once they are cut. However, since humans cannot consume wheatgrass hay or barley grass silage like cows can, the sprouts are (freeze) dried and processed into powder. The ingredients of barley grass and wheat grass are significantly reduced by the drying process, although it is very gentle.

You can then either buy pure barley grass and wheat grass powder, pressed into tablets or as capsules. But be careful: Since both grasses grow on normal fields, the pollution can be high even with supposedly organic products. Caution is advised, especially with products from the Internet, which often come from Asia.

So you can grow wheatgrass or barley grass yourself

On the other hand, it is safe to grow barley grass or wheatgrass on the windowsill at home without any harmful substances. Bowls or flower pots with soil or nutrient granules serve as a “field”. As seeds for barley grass and wheat grass you simply take normal, untreated and whole wheat or barley grains. These are available either in the health food store or, for example, in the country trade. But always ask for organic grain there, which is less polluted and healthier.

Then simply sprinkle a handful of grains on your bed, cover with a thin layer of soil or granules and moisten. At room temperature and moderately moist soil, wheat and barley germinate after a few days. You can harvest the shoots after about ten days to three weeks.

Barley grass: effects and side effects

Barley grass is said to have an almost unbelievable effect. The ingredients of barley grass are mostly antioxidants and plant growth factors. On the one hand, these should render the aggressive free radicals harmless and at the same time stimulate healthy cell renewal. The barley grass is said to support the body in dealing with radioactive radiation, fight cancer, heal gastrointestinal diseases and also have a positive effect on muscle building and mood.

In addition, fans of green sprouts say they lower cholesterol levels, boost the immune system due to their high nutrient density and speed up recovery from illness. Only fresh barley grass has side effects, as the long plant fibers are difficult for humans to digest. Therefore, the consumption of larger amounts is not advisable.

What is the effect of wheatgrass?

Wheatgrass is also full of antioxidants and rich in nutrients. Similar to barley sprouts, the effect of wheatgrass is based on these ingredients. A 2015 meta-study summarized the possible effects of wheatgrass. The green shoots are said to help fight tumor cells and help you lose weight by boosting your metabolism.

Clinical trials on humans show a possible support of chemotherapies and maybe also reduce their side effects. And stomach ulcers, rheumatoid arthritis or diabetes can also be treated with it. The same applies to wheatgrass: Only the fresh plants have side effects due to the high content of plant fibers. No problems were observed with wheatgrass powder or juice.

What do the powder products bring?

Granted, it sounds tempting. A bit of wheatgrass powder mixed with water and drunk daily and cancer, diabetes, obesity or stomach problems are history. Or maybe a little barley grass powder in the green smoothie and the flu season won’t bother me anymore.

It would be too good to be true. After all, both barley grass and wheatgrass only have one “effect”: they fill the coffers of the manufacturers. Nothing has been scientifically proven. The healing promises of barley grass are usually only based on experience or experiments in the test tube. There is only one small study on the effect on cholesterol levels, which, however, could not find any effect. The same applies to wheatgrass. The meta-study already mentioned says that although effects were observed, the studies were only carried out with small samples, were not methodologically flawless or were carried out on animals.

What remains is the high nutrient density of barley grass and wheat grass. Basically positive, but if you put the values ​​in relation to the daily consumed amount as powder, capsules or tablets, this effect is also lost again. The bottom line is that there is no advantage left by the two green sprouts.

Conclusion: How useful are barley grass and wheat grass really?

Barley grass and wheat grass are green. They also grow at home on the windowsill. The nutrient density is relatively high. And they are marketed as superfoods. But that was it in terms of advantages. What is not mentioned is the risk of ingesting harmful substances such as mineral oils, pesticides or environmental toxins with wheatgrass juice or barley grass powder. Or that the dietary fibers in the stalks are hardly digestible for humans, but are absent in juice and powder anyway.

It is also often swept under the rug that when processed into barley grass or wheatgrass powder, many of the nutrients are lost and the daily amount consumed is only small. As is the fact that none of the claimed medicinal effects have been scientifically proven. So overall, the green grasses are nice but useless, they don’t even taste good. It is much better to switch to other green vegetables.

Broccoli, kale, spinach or chard also contain a lot of chlorophyll, vitamins and minerals. These types of vegetables can be bought regionally, seasonally and, of course, organically, and they are certainly tastier than barley grass or wheat grass.

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Dried Apricots: Nutrients, Benefits and How to Best Taste Them

Dried apricots are rich in important nutrients and are real all-rounders. Here you can find out why dried fruit is so healthy and what you should look out for when buying it.

Dried apricots as a source of nutrients

Apricots are healthy fruits anyway. However, after they have been dried, the nutrient content is up to five times higher. Because when the water is removed, the mineral concentration in the fruit also increases.

Dried apricots contain large amounts of important vitamins and minerals:
Vitamin A (retinol) is good for your bones, eyes, skin and mucous membranes. The dried fruits contain so much of it that just three pieces of them can cover a large part of your daily requirement. They also contain a lot of beta-carotene, a precursor of vitamin A (hence also called provitamin A). It is not only responsible for the bright orange color of apricots, but is also converted into vitamin A in the body.
Vitamin B5 (pantothenic acid) promotes concentration and the body’s own oxygen supply. It stimulates the metabolism and thus ensures that you feel fit. Dried apricots also contain many other B vitamins (vitamins B1, B2, B3, B4, B5, B6).
Vitamin C (ascorbic acid) is of great importance for our immune system. It also strengthens the connective tissue and ensures that iron is better absorbed in the intestine.
Potassium regulates blood pressure and cell growth. It also promotes muscle growth, which is why the mineral is very important for athletes. Hardly any food contains as much potassium as dried apricots.
Iron is important for the immune system, energy metabolism and oxygen transport. Women in particular often suffer from iron deficiency.

Where do the dried fruits come from?

The fruits probably originally come from Armenia, which is also indicated by the Latin name Prunus armeniaca. The apricots we eat are mainly grown in Turkey, Uzbekistan, Iran and Italy. Depending on the region, they are in season between May and September. The dried apricots are sold all year round and over 90% of them come from the Malatya region of Turkey. There the apricots are harvested, pitted and dried under the sun.

When buying, you should make sure that your apricots are organic. Then they were not sulphurized. You can tell by the color, because unsulphured apricots are brownish and no longer bright orange. Although the addition of sulfur preserves the beautiful color of the fruit, it destroys vitamins and can be harmful to health. The addition of sulfur is particularly dangerous for asthmatics, as it can trigger asthma attacks.

Enjoy dried apricots in many ways

The dried fruits can refine many dishes. For example, you can mix them in your muesli or use them in muesli bars. But they also taste good in a colorful salad with fresh vegetables and nuts.

In oriental cuisine, dried apricots are used not only for sweet but also for savory dishes, such as in a delicious couscous salad. Of course, the dried fruits are also suitable as a snack between meals and are therefore an alternative to unhealthy sweets. The snack is often popular with athletes in particular because it provides energy and fills you up. Like other dried fruits, dried apricots are also considered a suitable food during a detox regimen.

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Tamarind: Worth Knowing About Taste and Effect

Tamarind is also known as sour date or Indian date and is extremely versatile. In our guide you will find many exciting facts about the taste and effects of tamarind.

Tamarinds are the fruits of the tamarind tree, which is believed to have originated in North Africa. Today, tamarind trees can also be found in Asia and South America. They bear red flowers, from which pods (also called pods) form between December and March. The tamarinds are about 5 to 20 centimeters long and have a brownish colour. Inside the ripe pods, next to the seeds, is the fruit pulp, which is also known as tamarind puree.

Tamarind contains many healthy ingredients

Tamarind mainly contains water, fiber and carbohydrates. In addition, 100g of tamarind contain around 11g of iron, i.e. around 75 percent of the recommended daily dose. This makes them particularly attractive for people who eat vegan or vegetarian food and therefore need other sources of iron than meat. In addition, tamarind contains calcium, phosphorus and vitamin D.

Tamarind has also been used as a remedy for thousands of years as it has a slightly laxative effect. But for this effect you have to eat them in larger quantities.

Tamarind: use and storage

Tamarind is mainly used in Asian and African dishes. For example, drinks, chutneys, curries and sauces are seasoned with it. There are two flavors of tamarind:
sweet Sour
very angry
Fresh tamarind is rarely found in this country, but tamarind paste is available in well-stocked supermarkets and Asian shops. We recommend that you use an organic product if possible. Because with spices from organic cultivation, among other things, the use of pesticides is avoided.

Preparation:
It is best to mix tamarind paste with a little warm water so that it dissolves well and you can then use it to flavor dishes or drinks.
Dried tamarind is usually available in blocks. Soak them in hot water for 15 to 20 minutes. For 200g of tamarind you need about 300ml of water. Then push the softened tamarind through a sieve. The resulting paste is now ready for use.
You can store finished tamarind paste in the refrigerator for several months after opening. If you buy dried tamarind, it will also keep for several months as long as you store it away from light and air. The homemade paste made from dried tamarind can be kept refrigerated for two to three days. But you can freeze them in portions, for example in stainless steel ice cube trays

Recipe idea: tamarind dip

You can easily make a dip out of tamarind. You need about 20 minutes for this. The dip goes great with vegetables, fresh bread or grilled food. You need the following ingredients:
1 onion,
2 cloves of garlic,
1 chili pepper,
1 piece of ginger (about 1 cm in size),
1 tbsp vegetable oil,
1 tbsp cane sugar,
2 tablespoons tamarind paste,
1 tbsp lemon juice.
We recommend that you source all ingredients in organic quality and as far as possible from the region. In this way you avoid unnecessary pesticides and superfluous transport routes. How to make the dip:
Peel the onion and the garlic cloves. Dice the onion and finely chop the garlic.
Chop the chilli with a sharp knife. If you don’t like it that spicy, half a chili pepper is of course enough. You can also remove the seeds from the chili before chopping it.
Also grate the ginger.
Then, heat the vegetable oil in a pan. Fry the onion in it for about two minutes, then add the garlic and chili and fry both for half a minute.
Now add ginger, sugar and tamarind paste to the pan.
Bring all the ingredients to the boil while stirring regularly and simmer for about three to five minutes.
Finally, season the dip with a little lemon juice.

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Tonka Bean: Taste and Effect of The Spice Plant

The taste of tonka beans is intense and unique. You can use the spice to refine desserts and sweets, for example. Here you can find out where tonka beans come from, how you use them and how they work.

Tonka beans are the elongated seeds of the tonka bean tree. Although this belongs to the legume family, it has little in common with the legumes we know. Tonka beans are brownish-black and a few centimeters long. The seeds are encased in the yellow fruits of the tonka tree.

onka trees are found in Venezuela, Guyana, Brazil, Peru and Colombia, among others. Due to the great demand for the newly discovered spice, tonka beans are now also grown in other parts of South America, in Trinidad, as well as in Kenya and Nigeria. The tonka beans available in this country mostly come from Venezuela and Nigeria.

Tonka Bean: taste of the exquisite seeds

Tonka beans have a floral-sweet aroma and their taste is reminiscent of vanilla and bitter almonds. In haute cuisine, tonka beans are among the most important spice discoveries of recent years. Even if it is still relatively unknown in Germany, the seed is being used more and more frequently in fine desserts and sweet dishes.

You can refine creams, cakes, sweet pastries or ice cream with tonka beans. The fine floral note of the tonka bean is particularly good in panna cotta or crème brulée, for example. But you can also refine hearty dishes such as red cabbage, pumpkin soup or mashed potatoes with the taste of tonka beans.

Using tonka beans: tips for the kitchen

Tonka beans are only available dried from us and are therefore very hard. To use them in the kitchen, grate them with a nutmeg grater. But be careful: A small amount is sufficient, otherwise the taste of the tonka beans will quickly become too intrusive.

Alternatively, you can soak whole tonka beans in rum or boil them for milk or cream-based desserts. To do this, boil the tonka beans in milk or cream for ten minutes and let them soak overnight. Depending on the recipe, one or two beans are enough. Thanks to the intense taste, you can reuse the tonka beans up to ten times this way.

By the way, tonka beans are used not only as a spice, but also as a fragrance. As early as the 18th century, tonka beans were put in the laundry in Venezuela, leaving them with a pleasant scent. Tonka beans are also used for perfume, tobacco and aromatherapy.

Flavorful tonka bean: healthy or dangerous?

Among the natives of South America, the tonka bean is not only known for its taste. It has always been regarded as a medicinal plant with magical powers. It was said to have protective and lucky powers and the beans were carried as lucky charms. The scent of the seeds is said to have a mood-enhancing and erotic effect. Tonka beans are still used in folk medicine today. However, these effects have not been scientifically proven.

Today, tonka beans are best known for their relatively high coumarin content. On average, this is two to three percent, but can also be up to ten percent.

Coumarin is a flavoring substance that is also found in cassia cinnamon, among other things, and is liver-damaging in large quantities.
This flavoring was also suspected of being carcinogenic for a long time, which is why tonka beans were banned in Germany for some time. This was the result of animal experiments, but could not be confirmed in humans according to the Federal Institute for Risk Assessment (BfR). The import of the spice plant has been permitted again since 1991.
According to the BfR, a daily intake of up to 0.1 milligrams of coumarin per kilogram of body weight is harmless. So if you don’t season generously with tonka beans every day, you don’t have to fear the coumarin it contains. Nevertheless, the following applies: Use tonka beans sparingly – a small amount is sufficient for seasoning.
On the other hand, tonka beans are valued for their coumarin content, as the substance is also used medicinally. Coumarins (coumarin derivatives) are used as anticoagulant drugs.

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Fruity Coffee And its Taste

After extensive viewing, coffee turns out to be extremely versatile and tastefully.

The taste of the coffee depends on many factors and always scores with an individual note. But what exactly does the coffee taste change?

With more than 800 different flavors, coffee impresses our flavors every day and can convince with an aromatic and sometimes bitter or even fruity taste. Nowadays we have an almost endless many types of coffee. By using various coffee beans and various types of preparation

Coffee is a worldwide pleasure drink, which, in addition to its invigorating effect, is drunk primarily because of its sometimes strong and soothing taste. The aromatic variety ranges from fruity berries, to a chocolate note. Neither artificial flavors or other synthetic additives are used. The various coffee beans alone can represent thousands of flavors. There are also other influencing factors such as the individual preparation and the use of additives such as milk and sugar. For example, a filter coffee can taste very different from a coffee from a fully automatic coffee machine. But even if you always prepare your coffee in the same machine, there are also differences here. The perfect coffee enjoyment is therefore not so easy to reach. So if you want to use the same coffee taste every day, you should take some tips and tricks to heart.

How does the individual bean influence the coffee taste?

Depending on the species, a coffee plant takes several months to complete maturation. Most of the cultivation areas are in the so -called coffee belt. This is an amalgamation of all attachments that are located near the equator. The optimal climatic conditions for fast and lively growth in the coffee plant prevail here. Daily sunshine, a constant amount of rain, fertile soil and profitable earth as well as a warm summer temperature make the coffee beans thrive optimally. The final fruit grade of the coffee depends on the variety and the cultivation area. The coffee farmers differ greatly depending on the region. Some can benefit from volcanic and fertile ground and use the coffee plants without the use of pesticides and other chemicals. Others use some aids to protect their plants from pests and guarantee faster growth. Since coffee is a popular product worldwide, thousands of tons of it are produced every year and shipped to Europe or anotherwohin. The transport therefore takes a long distance and sometimes also changes the taste of our coffee. It is important that the coffee beans are stored safely. Air, light and warmth are the worst enemies of the harvested coffee bean and take their flavors piece by piece.

The coffee bean in which more or less bitter substances and a strong fruit grade are stuck depends on the type of coffee. The two biggest species are the Arabica and the Robusta. Almost every coffee in the world consists of one of these beans. The Arabica Bean contains more acid than the Robusta. This ensures a stronger taste. Coffee beans that come from African countries are also more fruity than beans from other countries. The associated strong aroma profile ensures a fruity, delicious coffee taste. Therefore, it is important to look at the country of origin when buying coffee beans. Often, simply trying to discover your favorite coffee. Whether bitter, sweet fruity or sour – coffee can convince with all possible aroma properties. This diversity is probably one of the main reasons why coffee is so popular worldwide and ensures annual billions of bills.

Changes in taste through individual preparation

The preparation of coffee has a big influence on its ultimate taste. However, the result depends not only on the coffee machine, but also on the individual steps of the preparation. Meal, water temperature, the ratio between coffee and water, the warmth of the cup and much more – the coffee taste can be influenced in many ways.

First of all, the choice of coffee bean plays an important role. It should be ensured here that the roasting of the beans is no longer than three months ago. Otherwise there can be a strong loss of aroma. Fully automatic machines and other coffee machines have a container in which the beans are kept for grinding. This should be as dry as possible and protected from sunshine. When using coffee, this should also be as fresh as possible and be used up quickly. As the next step, you should take a closer look at your water. In many domestic apartments, very calcareous water comes from the lines. Clear and lime -free water, on the other hand, can improve the taste surprisingly. You should possibly descalate calcareous water beforehand.

Hygiene is a very important topic for coffee taste. If this is to be flawless and not falsified, the coffee machines used must be freed from any dirt or any residues. With daily use, oils and coffee residues quickly accumulate in the coffee machine. Coffee grinders, cups or jugs should also be properly clean. For this reason, many parts of modern fully automatic coffee machines can also be removed and cleaned separately. With the help of automatic cleaning programs, coffee machines can also be freed from residues quickly and easily. Over time, limestone can also accumulate. Deskalker tablets help here, which can be placed in the machines.

If you want to achieve a constant coffee taste, then you have to do so in addition to the roasting, grinding degree, the water used and the cleanliness of all machine elements. So you cannot falsify the coffee taste at least when preparing.

Coffee taste: acidity and fruit

The human tongue has different flavors. For example, whether the coffee is sweet, sour, salty or bitter, we taste very easy to try. However, a bitter note is not easy to see, since the other three flavors can often predominate and be better noticed. Of course, you can also perceive the aromas of coffee through the smell. However, the human ability for this differs from person to person. So a drink smells a little different for one of us than for the other. On the other hand, the spirits differ entirely when it comes to fruity coffee. Where many aromatic raspberry flavor love, others rely on a strong apple or lemon taste.

If we look at the differences between a coffee with a lot of fruit and a lot of acid, we can explain them well in an example with an apple. Many combine an aromatic, tasty apple with a fruity taste. However, if a lot of acid is used, we tend to speak of an acid apple. It is the same with coffee. Here it has to be taken into account that the acid does not predominate and the coffee taste remains pleasant. An aromatic fruit grade ultimately makes up every coffee.

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Heather Honey: Taste, Effect and What You Need to Know

Heather honey is a particular specialty. It not only tastes intense, but is also quite complex to harvest. As far as certain active ingredients are concerned, it can be compared to Manuka honey. Learn more about heather honey here.

What is special about heather honey?

Heather honey is a very special honey specialty. On the one hand, this is due to its almost jelly-like consistency, the red-brownish color and its intense taste. On the other hand, the place of its origin plays an important role: heather honey comes from the Lüneburg Heath, a unique and valuable heath landscape. In addition to the famous heather meadows, many animal and insect species are native here, including bees.

Production of heather honey

During the heather blossom in late summer, the bees collect the nectar of the common heather. This is the plant for the heather honey, i.e. the type of heather preferred by the bees. The bees fill the honeycomb of their hive with the nectar.

For the heathland beekeepers, the time-consuming work of harvesting honey then begins. Due to its jelly-like consistency, which is due to certain proteins in honey, heather honey is not easy to harvest. The beekeepers cannot spin the honey out of the combs as easily as ordinary honey because it is too tough. Therefore, heather honey is often offered in honeycomb pieces. Alternatively, the beekeepers first heat the honey in the honeycomb to 25 degrees and then puncture the honeycomb with a roller. The heather honey becomes temporarily more liquid through this process and can then be extracted.

Another special feature of heather honey is the keeping conditions for the bees: Some heather beekeepers still keep their bees in traditional woven beehives. Others move as migratory beekeepers with their bee colonies through the extensive heathland.

Taste of heather honey

So both bees and humans put in tremendous labor to produce heather honey. Nevertheless, not everyone enjoys this honey specialty. This is due to the intense, unique taste of heather honey: it ranges from very spicy to distinctively tart.

The health benefits of heather honey

General health effects of honey

Honey consists mainly of different types of sugar, namely 40 percent fruit sugar (fructose) and 30 percent grape sugar (glucose). You should therefore only enjoy it in moderation. Unlike white sugar, honey contains a number of additional nutrients. These include, for example, sodium, potassium, magnesium, calcium, iron and some vitamins. However, you would have to eat a large amount of honey to meet your vitamin needs.

Scientific studies have nevertheless proven that honey can have a health-promoting effect. For example, honey should:

have an antioxidant effect and protect the body from free radicals
fight inflammation
delay the development of cancer and cardiovascular diseases
have a probiotic and antibacterial effect.
Health effects of heather honey

In a recent study from Dublin City University and Trinity College Dublin, a research team looked at Irish heather honey. The researchers found out that this type of heather honey is said to be particularly healthy. They blame the high content of certain antioxidants, the so-called phenolic compounds. There are about as many phenolic compounds in heather honey as in manuka honey, which is also considered to be extremely beneficial to health. Phenolic compounds are phytochemicals that include flavonoids, phenolic acids and tannins.

Flavonoids reduce inflammation, lower blood pressure and boost the immune system.
Phenolic acids have an antibacterial effect.
Among other things, tannins have an anti-inflammatory, antimicrobial and sometimes anti-cancer effect. They also lower blood sugar levels.
However, it is unclear to what extent the results of the Irish study can be transferred to heather honey from the Lüneburg Heath. For specific findings, the German heather honey would also have to be examined more closely. In addition, the findings from the study are based on a laboratory analysis of the heather honey – how it works in the human body can only be derived to a limited extent.

Buy heather honey

It is best to buy heather honey directly from beekeepers in Lüneburg Heath. With the purchase of this regional honey you support the local beekeepers. Some of them still practice a traditional form of beekeeping, which also contributes to the preservation of biodiversity. In addition, the transport routes for German honey are shorter than for imported goods – regional heather honey therefore has a better CO2 balance. You can find out which other regional types of honey are recommended in the Utopia honey guide.

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Which Coffee Bean Promises The Best Taste?

Coffee is known to impress with a variety of aromas. But how does the taste come about and which factors have an influence on it?

Variety of varieties: Taste of the individual beans

In order to find out the influencing factors on the coffee taste, we have to take a closer look at the respective coffee beans. In addition to origin and cultivation, the roasting of the beans plays an important role. Thanks to its more than 800 aromas, the coffee bean can boast a true variety of tastes. Depending on which bean is used, a wide variety of flavors are created. In the following article, we want to find out which coffee bean is ultimately the right one for you.

The types of coffee known to us are limited to 103 different types of plants. Surprisingly, only two of these are used for commercial purposes: the Coffea Arabica and the Robusta, a subspecies of the Coffea Canephora. The former takes around 70% market share, the latter around 30%. Of course, other types of coffee also occur – however, the production of such types is in very small quantities and is therefore hardly noticed. But what exactly is the difference between Arabica and Robusta beans?

The Arabica coffee bean grows in cool and stable climate regions. It has a curved scar on its flat side that is characteristic of its species. In terms of taste, the bean can convince with a strong aroma, mild notes and many coffee oils inside. If you choose this type of coffee, you can look forward to a fruity taste and sweet nuances. The versatile taste of the Arabica bean is one of the reasons why it is so popular around the world. The robust coffee bean, on the other hand, stands for an earthy and often bitter taste. It has a much lower oil content than Arabica. As its name suggests, it is very robust and thrives even in difficult climatic conditions. However, the strong flavor and low variety makes them less popular than the Arabica bean.

Cultivation areas and cultivation: This is how the taste changes

The taste of the coffee beans is sometimes determined by their origin. Even if all cultivation areas are in close proximity to the equator, there are significant differences in cultivation. For example, the Blue Mountain coffee variety comes from Central America, which convinces with a unique and sweet aroma. Beans from Mexico, on the other hand, are rather tart and extremely strong. This is where the heart of every coffee lover beats, as the taste is very full-bodied and soothing. Another special coffee comes from Costa Rica. The coffee beans from this region captivate with an intense fragrance and full-bodied and strong aromas.

The reason why coffee beans of the same kind taste different in one country than in another is mainly due to the cultivation and the climate. Other altitudes, temperature fluctuations and the use of individual fertilizers trigger different processes in the coffee plants and thus influence the taste of the coffee beans. So Arabica coffee is not always Arabica coffee – just like Robusta is not always Robusta. Anyone who likes to try different coffees should therefore also pay attention to the country of origin.

Roasting: fine-tuning the coffee beans

Probably the most important step in coffee production is the roasting process. Without this, the raw beans would be absolutely inedible and not really usable. Here the taste is decisively determined and the aromas and nuances are emphasized or even filtered out. Officially, a distinction is made between six different roasts. These range from light to strong to a dark Torrefacto roast. A coffee bean has a total of 300,000 to 400,000 cells. If you now heat the bean, it is roasted and chemical processes unfold. The amino acids and sugars are dissolved and reconnect. This can result in more than 1,000 new flavors. Even the smallest change in the roasting process creates a new and unknown taste. It is not without reason that coffee is one of the most aromatic drinks of all. Even wine can no longer keep up here and is far behind coffee in terms of its variety of tastes.

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Why Some Apples Taste Mealy and How You Use Them

Floury apples are not a great pleasure on their own, but can still be used in many ways in the kitchen. We will explain why apples become mealy, how to store them correctly and which recipes mealy apples are particularly suitable for.

If the apple tastes mealy, that is not a reason for most people to be happy: Many appreciate the popular fruit precisely because it is crisp and al dente when fresh. That can easily change if apples are stored too long or under the wrong conditions. Also, certain apple varieties are more prone to tenderness than others.

By paying attention to the differences between the different varieties and storing your fruit correctly, you can prevent apples from becoming mealy quickly. If it happens anyway, you can still use the mealy apples in many ways when cooking and baking. At the end of this article you will find some suggestions for this.

Are there particularly mealy apple varieties?

By nature, no apple variety is automatically mealy. However, some varieties are less suitable for storage and become mealy faster than others. These include in particular summer apples such as the white clear apple or the Grevensteiner. They cannot be stored for long and should be eaten no later than four weeks after harvesting. After that, they taste less fresh and crisp. The Golden Delicious also takes on a floury consistency if it is harvested late.

But there are plenty of apple varieties that, if stored well, last a long time and have a lower risk of becoming mealy. This applies above all to rather sour representatives, for example Boskoop, Jonagold and Elstar. But even sweeter varieties like Braeburn and Gala don’t become floury as quickly if you store them well.

This will prevent apples from becoming floury

Apples becoming mealy at some point is a natural process. You can therefore hardly prevent it in the long run. However, by storing your apples properly, you can at least slow down the process. You should note the following:

To avoid apples becoming mealy quickly, store them in a cool, dark place. A basement room is ideal for this. If you don’t have a basement, you can store the apples in the vegetable drawer of your refrigerator. However, you should make sure that they do not come into contact with any other types of fruit and vegetables.
Even if you don’t store apples in the fridge, you should store them separately from other fruits and vegetables. Apples give off the ripening gas ethylene, which allows other varieties to ripen faster. Keeping them away from the rest of your fruit will keep it fresh longer. The apples themselves also benefit from separate storage, because other fruits (e.g. bananas) can also accelerate the ripening of the surrounding fruit. This interaction contributes to the fact that apples lose their freshness faster and become mealy.
It is important that you leave enough space for each apple. This allows air to circulate between the fruits and they stay fresh for longer. It is therefore better not to store large quantities of apples crowded together in a sack, but side by side in a box. Ideally, you should also refrain from storing several layers of apples on top of each other: the specimens on the bottom can easily bruise due to the weight of the upper layers. If you cannot avoid stacking for reasons of space, you can prevent pressure points by separating the individual layers with corrugated cardboard. This way the weight is distributed better.

This is how you can use mealy apples in the kitchen

Floury apples may not taste as good on their own as crunchy ones. If they are still good apart from that, you don’t have to throw them away: There are even more uses for mealy apples in cooking and baking than for those with firm and crunchy flesh.

But floury apples are also ideal for other recipes. Among other things, you can use them to prepare the filling for apple turnovers or apple strudel. They also make a good base for apple sauce, apple jam, apple jelly or apple chutney. So by overcooking mealy apples instead of throwing them away, you can try a variety of delicious recipes while avoiding unnecessary food waste.

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Food

Why You Shouldn’t Eat Nuts That Taste Bitter

Bitter-tasting nuts can have negative health consequences. We explain how you should deal with bitter nuts and which regional nut varieties are best for consumption.

Bitter nuts can be harmful to your health. They may contain mold or toxins. If the nuts are also stored warm and moist, they can release so-called mycotoxins. These are certain mold toxins that are produced during the metabolism of mold. A distinction is made between different mycotoxins, including aflatoxin, for example.

If nuts are discolored or have a bad odor, do not eat them. But beware, the mold in mycotoxins can sometimes be recognized neither by its appearance nor by its smell. However, a bitter taste or discoloration are signs of mycotoxins.

This is why bitter nuts can be bad for your health

According to the Federal Office for Consumer Protection, mycotoxins can affect the kidneys or liver, cause diarrhea or vomiting, weaken the immune system and, in the worst case, even promote the development of cancer. Therefore, you should definitely spit out bitter nuts immediately.

According to the agency, pistachios and peanuts are primarily affected by mycotoxins. Occasionally, however, the mold fungi can also be detected in walnuts and almonds. Therefore, you should be particularly careful with these four strains. Also make sure to always store nuts in a dry and cool place.

Nuts are healthy – if they don’t taste bitter

Nuts are a healthy snack in and of themselves, as long as they don’t taste bitter. They are mainly made up of fat and protein, which are good for the cardiovascular system. At the same time, they contain important dietary fibers that have a positive effect on digestion. However, many nut varieties have a poor ecological balance due to their long transport routes.

Nuts that are also grown in Europe include walnuts and hazelnuts. Almonds mostly come from California, but there are also Italian or Spanish ones. Therefore, for the sake of the environment, you should pay attention to the country of origin of the nuts. An organic certification guarantees you organic cultivation without the use of chemical-synthetic pesticides. With the Fairtrade seal, you also support decent working conditions and fair wages.

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Cooking Tips

Help, My Coffee Doesn’t Taste Good!

Is your coffee too bitter or sour, too bland or does it taste strangely burnt? A lot can go wrong when preparing a coffee. We present some of the most common sources of error.

Incorrect brewing temperature

The optimal brewing temperature is 88 to 92 degrees Celsius. Only then can the coffee aromas develop optimally. If your coffee tastes too bitter, then the set brewing temperature is too high. If your coffee is sour, increase the temperature because the water is too cold.

Poor water quality

Whether your coffee tastes good or bad depends not least on the quality of the water used. Good mineral water is best because the lime content is usually lower than in tap water. Alternatively, you can decalcify the tap water with a water filter before use. It is also possible that the coffee tastes bland and cannot develop any aroma if the water used is too soft. This can be remedied by carefully adding a very small pinch of salt to the water.

Ready ground coffee

Of course it is much more convenient to buy coffee already ground, because that saves time. However, ground coffee loses its aroma after a quarter of an hour in the air. If it has to be ground coffee, then you should only buy it in small quantities and use it up in a short time. Most importantly, always keep your coffee in an airtight container. Contrary to popular belief, coffee does not have to be stored in the refrigerator. On the contrary, coffee in the refrigerator can even take on the unwanted aromas of the food next to it.

old coffee

After three to six months, coffee beans have lost most of their aroma. So only buy as much fresh coffee as you need in a short time and not in stock.

Coffee from the discounter

Very cheap coffee is mostly made using the quick roasting process. Because the coffee beans are roasted here in huge drums within a few minutes at very high temperatures, the beans are brown on the outside, but still almost raw on the inside. However, in order for the coffee to develop its full aroma, the beans must be roasted slowly and completely at low temperatures. Of course, this process is much more complex and partly explains the higher price. But you will be rewarded with a coffee that doesn’t taste burnt or make your stomach acidic.

Wrong coffee blend

If you want a stable crema on your coffee, then a pure Arabica coffee is not ideal.

Too much or too little ground coffee

If coffee tastes bitter, then too much coffee powder was usually used. Eight to nine grams of ground coffee is the right amount for a cup of coffee. If you want to prepare several cups at the same time, use a little less per cup. It is best to use a coffee measurer, which is usually calibrated for seven grams, and overfill it slightly – this will give you the optimum amount of coffee powder. The notorious “Bodensee coffee” without any noteworthy aroma is obtained if too little coffee powder is used.

Wrong degree of grinding

An incorrect degree of grinding means that the coffee powder comes into contact with the water for either too long or too little. If the contact time is too long, your coffee will taste bitter. If the contact time is too short, the coffee will tend to be too acidic. With bitter coffee, you should therefore set the degree of grinding a little coarser so that the water can run through the coffee powder more quickly. Finer coffee powder, on the other hand, increases the contact time with the water.

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