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A Taste of Afghanistan: Unveiling the Richness of Afghan Gastronomy

Introduction: Afghan Food, a Hidden Gem

Afghanistan may be known for its war-torn history, but its cuisine is a hidden gem waiting to be discovered. Afghan food is a fusion of various regional and cultural influences, resulting in a unique and flavorful cuisine. It is a cuisine that is often overlooked, yet it is rich in tradition and history.

Afghan cuisine is characterized by the use of aromatic spices, bold flavors, and unique cooking methods. Afghan food is hearty, comforting, and reflects the country’s diverse history and culture. While it may not be as well-known as other Middle Eastern cuisines, it is definitely worth exploring.

Afghan Cuisine: A Blend of Influences

Afghanistan’s geographic location has made it a melting pot of different cultures, and this is reflected in its cuisine. Afghan food is a fusion of various regional and cultural influences, including Persian, Indian, Uzbek, Turkmen, and Arab cuisine.

Afghan cuisine is characterized by the use of aromatic spices such as cumin, coriander, and cardamom, and herbs like mint and dill. The use of yogurt, nuts, and dried fruits in dishes is another hallmark of Afghan cuisine. The country’s cuisine also features a wide range of meat dishes, including lamb, beef, and chicken.

Staple Dishes: From Meat to Vegetables

Afghan cuisine is diverse, and it features a wide range of dishes that cater to different tastes and preferences. One of the most popular Afghan dishes is Kabuli Palaw, which is a rice dish made with lamb, raisins, and carrots. Mantu is another popular dish, which is a type of dumpling filled with spiced beef or lamb mince and topped with yogurt and tomato sauce.

Afghanistan has a rich tradition of vegetarian cooking, and the country’s cuisine features a wide range of vegetable dishes. Sabzi, for instance, is a traditional Afghan dish made with spinach, onions, and tomatoes. It is typically served as a side dish with bread and rice.

Afghan Spices: Aromatic and Flavorful

Afghan spices are an essential component of the country’s cuisine. They add depth of flavor, aroma, and color to dishes. Some of the most commonly used spices in Afghan cooking are cumin, coriander, cardamom, cinnamon, and chili powder.

The use of spice blends like garam masala and ras el hanout is also common in Afghan cuisine. These spice blends vary depending on the region and the dish being prepared. Some popular spice blends in Afghan cuisine include Advieh, which is a blend of cinnamon, cardamom, and rose petals, and Baharat, which is a blend of cinnamon, cumin, and coriander.

Popular Desserts: Sweet Delights of Afghanistan

Afghanistan has a sweet tooth, and the country’s cuisine features a wide range of desserts. Some of the most popular desserts in Afghan cuisine include Sheer Yakh, which is a creamy ice cream made with rosewater and pistachios, and Firni, which is a creamy rice pudding flavored with cardamom and topped with nuts.

Another popular dessert in Afghan cuisine is Jalebi, which is a deep-fried pastry soaked in syrup. It is typically served during special occasions and celebrations like Eid and weddings.

Tea Culture: An Integral Part of Afghan Food

Tea is an integral part of Afghan food culture. The country’s tea culture is centered around green tea, which is typically served with sugar cubes and cardamom. Tea is often served as a sign of hospitality and is an important part of Afghan social gatherings.

Tea is also used to wash down meals and aid digestion. It is typically served in small glasses and is enjoyed throughout the day.

Eating Habits: Celebrating Food with Family and Friends

Food is an important part of Afghan culture, and meals are often a time for family and friends to come together. Afghan meals are typically served family-style, with dishes placed in the center of the table for everyone to share.

Eating with your hands is also common in Afghan cuisine, and bread is used to scoop up food. This communal style of eating reflects the country’s tradition of hospitality and generosity.

Afghan Hospitality: Sharing Food and Tradition

Afghan cuisine is more than just food; it is a reflection of the country’s culture and tradition. Hospitality is a core value in Afghan culture, and sharing food is seen as a way to honor guests and strengthen relationships.

Afghan hospitality is characterized by generosity, warmth, and a welcoming attitude towards guests. It is common for Afghan households to prepare elaborate meals when guests are expected, and sharing food is seen as a way to connect with others and build community.

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Food

10 Creative Waffle Ideas for Every Taste

Who doesn’t love her? Whether sweet or savory – waffles are quick to prepare and can be varied. So that you don’t run out of ideas for great waffle creations, we have put together great recipes for you here. Have fun browsing and baking!

Perfect for Sunday brunch, an extended breakfast, or as a delicious sweet or savory lunch or dinner: waffles! The crispy pastries always go well, which is why we have put together ten creative waffle recipes for all waffle fans. Enjoy your meal!

1. Hearty!

With these cute heart waffles, you will certainly make everyone happy. The fruity berry cream with cream cheese, whipped cream, and white couverture round off the taste perfectly.

2. From the sea

Tomatoes, mushrooms, and shrimp from the pan on a delicious pumpkin waffle – that sounds good, doesn’t it? The spicy dough is refined here with grated pumpkin pulp.

3. Great tuber

These delicious waffles contain not only flour and eggs but mashed potatoes. Adding parsley and carrots rounds it all off. A Greek herbal yogurt rounds off the waffle enjoyment perfectly.

4. Springtime pleasure

Hearty spinach waffles make a delicious main course with white asparagus, a lemon butter sauce, and pine nuts.

5. Are they cute!

Chocolate always works, right? If you feel the same way, you should definitely try our delicious chocolate waffles with cream, chocolate shavings, and orange!

6. Cherry, cherry

Fluffy waffles with hot cherries – this combination is always a hit. Of course, you can also use other fruits instead of cherries and make a berry sauce, for example.

7. Veggie and Spicy

Here feta, yogurt, and spring onions end up in the waffle batter and make the crispy pastries together with the delicious quark radish dip a successful veggie dish.

8. Savory & Nutty

These crispy waffles are topped with yogurt, radishes, and spring onions, which gives them an extra special touch. Aromatic hazelnuts round off the hearty pleasure perfectly.

9. Salmon with a difference

Spicy waffles with dill and potatoes and smoked salmon, cucumber, fennel, and rocket on top. Try this slightly more unusual variant – you won’t regret it!

10. So exotic

Juicy waffles, fruity passion fruit, and crunchy pistachios – whether for breakfast, coffee or dessert, this creation is always a good choice.

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Food

DIY: 5 Hearty BBQ Rubs for Every Taste

With these great spice mixtures, your next barbecue evening is guaranteed to be a complete success! You can make delicious rubs yourself with little effort.

The term “rub” originally comes from the American. It refers to a dry spice mixture that is rubbed into food – hence the name “Rub”. Rubs serve as a strong flavor carrier for the respective dish. In addition, the BBQ rubs form an aromatic and spicy crust on the food during the grilling process.

With our spicy BBQ rubs, every grilled item becomes a relaxed pleasure, because the preparation is incredibly easy and can be done in no time at all. Try our spicy spice mixes for meat, fish, or vegetarian dishes!

1. Fiery Steak Rub

This dry spice mix is ​​perfect for the grill classic steak. The combination of curry, mustard, and pepper gives the meat a unique spiciness and a crispy crust.

For two steaks you will need:

  • 2 tbsp freshly ground black pepper
  • 2 tbsp salt
  • 1 tbsp garlic powder
  • ½ tsp curry powder
  • 4 tbsp mustard powder

Preparation: Mix all the ingredients together, roll the steak in the spice mixture, and grill as desired.

2. Sweet and spicy BBQ rub for tender chicken steaks

For all those who want to keep their slim figure when grilling, here is a delicious variant that is ideal for marinating chicken.

Ingredients for four servings:

  • 1 tsp cumin
  • 1 tsp sweet paprika powder
  • ½ tsp garlic powder
  • ½ tsp chili powder
  • ¼ tsp ground cinnamon
  • ¼ tsp salt

Preparation: Roll the meat well in the mixture and grill.

3. Peppery Salmon Rub

Our salmon seasoning turns a conventional salmon fillet into an aromatic delicacy. Incidentally, the pepper has a stimulating and accelerating effect on the metabolism and is therefore absolutely beneficial for our summer figure!

Ingredients for four servings:

  • 90 grams of brown sugar
  • 2 tsp freshly ground red pepper
  • 1 tsp freshly ground pepper
  • 1 tsp mustard powder

Preparation: Mix all the ingredients and turn the salmon into it.

4. Soy rub for juicy tofu steak

For everyone who likes to grill vegetarians: Our soy rub for juicy tofu steak gives your barbecue the necessary spice!
We also use liquid ingredients for juicy tofu. The tofu can absorb this wonderfully and becomes a taste highlight!

Ingredients for four servings:

  • 65 ml soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp minced garlic
  • 1 tbsp paprika powder
  • 2 tsp freshly ground black pepper
  • 1½ tsp salt
  • 1 tsp garlic powder
  • 1 tsp cayenne pepper
  • ½ tsp dried oregano
  • ½ tsp dried thyme

Preparation: Mix the liquid ingredients and place the tofu in it for 30 minutes. Meanwhile, mix the dry ingredients and then roll the tofu in it.

5. Fruity BBQ rub for watermelon

This fruity and spicy blend of spices is particularly suitable for adding an exotic variety to the grill. The watermelon can be perfectly combined with grilled chicken steak.

Ingredients for five servings:

  • 1 tbsp salt
  • 1 ½ tsp chili powder
  • grated zest of a lemon
  • juice of a lemon

Preparation: Mix the ingredients and turn the watermelon in it. Grill these for a minute or two on each side. Then take the melon off the grill and drizzle the lemon juice over it.

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Food

What Do Moose Lips Taste Like?

Are moose lips edible?

The edible portion of the muffle comprises the fibrous flesh of the cheek and the gelatinous prehensile upper lip.

How does moose meat taste like?

Take one look at a moose, and you’ll begin to see what it might taste like as well. They’re as large as a cow, but still most closely resemble a deer — giving them a lean, beefy flavor that still has the characteristic sharp and gamey taste of wild deer.

What does moose nose taste like?

Moose meat tends to be lean and gamey; jellied moose nose, however, is more complex. Chef Andrew Zimmern described the dish as exploding “with little tastes,” likening the flavor to corned beef.

Is Moose nose edible?

Eating moose meat and other wild game is a huge part of the Northern diet and, for many First Nations people, it’s the moose’s nose that’s considered a delicacy.

What tastes better moose or deer?

Where moose meat is described as beef and gamey, deer meat is described as gamey but also rich and earthy. Deer meat is also quite lean like moose meat therefore they require similar cooking processes. Both types of meat need a lot of liquid or fat and taste best when cooked low and slow.

How do you cook moose nose?

  1. Place nose in large pot — hide, hair and all!
  2. Boil for 2 hours.
  3. Don’t look in the pot during cooking.
  4. Cool dish down until you can handle it, then skin the nose without fainting.
  5. Discard the hide. Wash the nose in cold water.
  6. Chill and serve sliced on crackers with a smear of cream cheese.

Why do Canadians eat jellied moose nose?

How Did Jellied Moose Nose Originate? In 1834, indigenous people of northern communities used to hunt moose for food, and every part of it was used. It was the time when wives were dependent on what their husbands brought after the hunt and couldn’t let anything go to waste.

What is scrapple food?

Let’s go right to the ingredients label of the late Josh Ozersky’s favorite, Habbersett Scrapple (a Pennsylvania classic since 1863, though the company has been Wisconsin-owned since 1985): It features pork stock, pork, pork skins, cornmeal, wheat flour, pork hearts, pork livers, pork tongues, salt, and spices.

Does a moose have nostrils?

Just like a person’s ears, a moose’s large nostrils point in opposite directions. The wide spacing of moose nostrils might permit a moose to better locate smells, as our ears help us locate the direction of a sound and its distance.

What tastes better elk or moose?

Due to their richer diet, moose generally have a fairly gamey taste, more so than elk but less than deer. In terms of game meat, moose is flavorful, tender, and palatable. It’s not sold commercially, however, which means you must obtain a hunting license and kill your own moose to experience what it tastes like.

Is moose meat healthier than beef?

Moose meat has the least amount of fat of all our local animals. The amount of fat in moose meat is low (1%) when compared to 35 – 55% for beef, pork or poultry. Roasted moose meat is an excellent source of B vitamins, such as niacin and riboflavin.

Is moose meat any good?

The meat is very dense, and because all their fat is stored between the hide and the muscle the meat is very, very lean. It tastes like its habitat — moose eat a lot of willow, so to me it tastes like willow buds smell in the spring. It has a strong “gamey” taste, most people say.

Can you eat moose meat?

Yes! Moose is safe to eat. It is also one of the healthiest foods available. The benefits of consuming moose are much greater than the risks of contaminant exposure.

Can you eat moose medium rare?

They may be grilled, pan-fried or roasted. But stop at medium rare or they’ll be as dry and tough as shoe leather.

Can moose meat Make You Sick?

Deer, elk, caribou and moose meat is safe to eat and most body parts are safe to use. However, do not handle or eat any part of an animal that looks sick, has died from unknown causes or has tested positive for CWD. Always use care in handling the carcass of any animal.

Does moose meat have parasites?

Cooking meat thoroughly eliminates all risk from disease or parasites. This roundworm, Onchocerca cervidpedis, is found in moose and caribou. This is a white worm up to eight inches long under the skin of the legs or brisket.

Can you survive on moose meat alone?

While there is certainly a lot of value in all wild meat, there are certain things (carbs, sugars, and other essential vitamins) meats lack that you need to get elsewhere.

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Food

Purple Kohlrabi: Intense in Taste

The typical green tuber is often nibbled raw or cooked for delicious vegetable dishes. For a more intense taste, however, it is not the green, but the purple kohlrabi that should be processed – this tastes much stronger. Here you can find out what to look out for when buying vegetables.

Purple kohlrabi: intense in taste

If you love the taste of kohlrabi, you should use the more colorful version more often: purple kohlrabi is much more flavorful than green kohlrabi. This tuber is particularly suitable for spring dishes.

When buying, you should make sure that the tubers are intact and look smooth. The leaves are also an indicator of freshness: if they are green and crisp, you can assume that the kohlrabi is also fresh. The smaller the tuber, the more delicate it tastes – large kohlrabi, on the other hand, can often taste woody.

Kohlrabi is so healthy

Whether green or violet – the kohlrabi is packed with valuable ingredients such as vitamin C. Just 100 grams of the tuber cover half of the recommended daily requirement. The mustard oils contained in the vegetables have a positive effect on the immune system and support the function of the gastrointestinal tract.

But not only the kohlrabi itself scores with its great ingredients: there is goodness in the leaves too! It contains almost double or triple the number of vitamins and minerals. Washed and finely chopped, the kohlrabi leaves can be sprinkled over salads or added to vegetable soups.

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Cooking Tips

Warm up Fries: With These 3 Options, They Taste Freshly Made

If you overestimated your hunger and there are a few fries left over, you can reheat them later. Various methods allow you to make the fries taste freshly made.

Warm up fries properly: 3 ways

But you don’t have to throw away the soft fries. You can reheat them so that they taste freshly made again. There are several methods you can use to do this:

In the Airfryer: First switch on the Airfryer and let it warm up. Then fill it halfway with the leftover fries and fry them for about three minutes. Give the mixture a good stir and heat it up for another three minutes.
In the oven
On the stovetop: Start by heating about 3 tablespoons of oil in a pan. This is suitable for example

Which of the three methods appeals to you the most and which fries you like best, of course depends on your individual taste. But before you throw away the fries or eat them cold, try these options out and see for yourself.

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health

Dangerous Pistachios: They Taste Strange, They Can Be Poisonous and Carcinogenic

Pistachios are a popular and healthy snack. They contain all the essential amino acids and are a complete source of protein. But caution is advised: sometimes pistachios can also be poisonous and even carcinogenic. We’ll tell you what to look out for.

Pistachios as a slimming agent

Pistachios are even said to help with weight loss: as part of a study conducted for more than three months, researchers at the University of California in Los Angeles gave 52 overweight test subjects two different snacks to nibble on in the evening. One half received 45 g pistachios, the other 60 g savory biscuits. Surprisingly, the pistachio eaters lost weight faster than the savory group, even though pistachios contain significantly more fat. Although the result gives food for thought, pistachios are not suitable as a basis for an effective diet. But you can make a positive contribution.

But be careful with pistachios, because the cheap varieties in particular are sometimes contaminated with toxic aflatoxins. These are toxins that are formed by a mold, more precisely: they are metabolic products of the molds Aspergillus flavus and Aspergillus parasiticus.

Since these fungi thrive best in warm and humid environments, foods from tropical and subtropical regions are particularly affected – for example peanuts, pistachios, almonds and other imported nuts, but also rice, corn and soybeans. Aflatoxins are considered toxic and carcinogenic. German food authorities have found increased levels of aflatoxins in pistachios from Iran in recent years.

We explain what you need to look out for when buying, eating and storing pistachios.

Pistachios are very healthy, contain all essential amino acids, potassium, iron, polyphenols, many other vitamins, antioxidants and unsaturated fatty acids and have a high triglyceride level and protein content. Unfortunately, however, incidents about aflatoxins, carcinogenic mold toxins, being found in cheap pistachios are becoming public again and again.

So that you can enjoy the actually very healthy stone fruits carefree, you should pay attention to the following things:
Drying phase: In the traditional production of pistachios (e.g. from Iran), they are not dried by machine, but in the sun. Since this process takes longer than the mechanical one, mold can quickly form here. So it is best to make sure that your pistachios have been dried by machine in a company. But be careful: loads are also possible here.
Smell: If the pistachios smell musty or rancid, you should definitely keep your hands off them.

Storage at home: You should store pistachios in their shells in a dry and cool place, then they can be kept for several months. They can spoil quickly even at room temperature. Pistachios that have already been shelled must be stored in the refrigerator. There they will keep in an airtight box for up to four weeks.
Tip: Pistachios can be frozen. They will keep like this for up to a year.
The general rule is: keep your hands off cheap pistachios: the controls to reduce toxins are expensive and people often skimp on them, which is why increased aflatoxin levels are found in cheap pistachios.
The world’s largest pistachio-growing region is in south-eastern Iran, around the cities of Kerman and Rafsanjan. The second largest producer is California, the largest growing area is here in the San Joaquin Valley. Pistachios were not imported into the USA until around 1880 and were cultivated there a short time later. The third largest producer of pistachios is Turkey.

Pistachios: what’s in them?

100g shelled pistachios contain 518 calories, 52g fat, 18g protein, 12g carbohydrates and 10.6g fiber. Stone fruits also contain a lot of minerals and vitamins, such as sodium, potassium, calcium, magnesium, phosphorus, iron, zinc, ß-carotene, vitamin E, vitamin B1, vitamin B2 and vitamin B6, folic acid and vitamin C.
High quality pistachios
If you want to be on the safe side, it is best to buy high quality. We have put together a small selection of high-quality pistachios.

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Food

Dangerous Pistachios: If They Taste Strange, They Can Be Poisonous and Carcinogenic

Pistachios are a popular and healthy snack. They contain all the essential amino acids and are a complete source of protein. But caution is advised: sometimes pistachios can also be poisonous and even carcinogenic. We’ll tell you what to look out for.

Pistachios as a slimming agent

Pistachios are even said to help with weight loss: as part of a study conducted at the University of California in Los Angeles, researchers gave 52 overweight test subjects two different snacks to nibble on in the evening for more than three months. One half received 45 g pistachios, the other 60 g savory biscuits. Surprisingly, the pistachio eaters lost weight faster than the savory group, even though pistachios contain significantly more fat. Although the result gives food for thought, pistachios are not suitable as a basis for an effective diet. But you can make a positive contribution.

But be careful with pistachios, because the cheap varieties in particular are sometimes contaminated with toxic aflatoxins. These are toxins that are formed by a mold, more precisely: they are metabolic products of the molds Aspergillus flavus and Aspergillus parasiticus.

Since these fungi thrive best in warm and humid environments, foods from tropical and subtropical regions are particularly affected – for example peanuts, pistachios, almonds and other imported nuts, but also rice, corn and soybeans. Aflatoxins are considered toxic and carcinogenic. German food authorities have found increased levels of aflatoxins in pistachios from Iran in recent years.

We explain what you need to look out for when buying, eating and storing pistachios.

Pistachios are very healthy, contain all essential amino acids, potassium, iron, polyphenols, many other vitamins, antioxidants and unsaturated fatty acids and have a high triglyceride level and protein content. Unfortunately, however, incidents about aflatoxins, carcinogenic mold toxins, being found in cheap pistachios are becoming public again and again.

So that you can enjoy the actually very healthy stone fruits carefree, you should pay attention to the following things:
Drying phase: In the traditional production of pistachios (e.g. from Iran), they are not dried by machine, but in the sun. Since this process takes longer than the mechanical one, mold can quickly form here. So it is best to make sure that your pistachios have been dried by machine in a company. But be careful: loads are also possible here.
Smell: If the pistachios smell musty or rancid, you should definitely keep your hands off them.

Storage at home: You should store pistachios in their shells in a dry and cool place, then they can be kept for several months. They can spoil quickly even at room temperature. Pistachios that have already been shelled must be stored in the refrigerator. There they will keep in an airtight box for up to four weeks.

Tip: Pistachios can be frozen. They will keep like this for up to a year.
The general rule is: keep your hands off cheap pistachios: the controls to reduce toxins are expensive and people often skimp on them, which is why increased aflatoxin levels are found in cheap pistachios.
The world’s largest pistachio-growing region is in south-eastern Iran, around the cities of Kerman and Rafsanjan. The second largest producer is California, the largest growing area is here in the San Joaquin Valley. Pistachios were not imported into the USA until around 1880 and were cultivated there a short time later. The third largest producer of pistachios is Turkey.

Pistachios: what’s in them?

100g shelled pistachios contain 518 calories, 52g fat, 18g protein, 12g carbohydrates and 10.6g fiber. Stone fruits also contain a lot of minerals and vitamins, such as sodium, potassium, calcium, magnesium, phosphorus, iron, zinc, ß-carotene, vitamin E, vitamin B1, vitamin B2 and vitamin B6, folic acid and vitamin C.

High quality pistachios
If you want to be on the safe side, it is best to buy high quality. We have put together a small selection of high-quality pistachios.

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Food

Insider Tip Black Garlic: What Can The Fermented Bulb do – and What Does it Taste Like?

Black garlic is an absolute insider tip for the kitchen. But how does the black tuber taste and what else can it do?

What is black garlic?

Black garlic or “Black Garlic” is a delicacy in Japan, China and Korea and belongs in every good kitchen there. But in the meantime, the black tuber has gradually become better known and, above all, more popular. However, the black bulb is not a special variety, but rather ordinary garlic (Allium sativum).

But where does the unusual color come from? The reason lies in the processing of the garlic. It is fermented for weeks in high humidity and heat. As a result, the sugar and amino acids contained in the garlic are converted into tanning substances, so-called melanoidins. The result: the tubers gradually turn black.

This fermented garlic is much easier on the stomach because it contains fewer polysaccharides. The fermentation also gives it a very special taste of vanilla, caramel or even plum and some liquorice

This is how you can ferment your garlic yourself

If you want to make your own fermented garlic yourself, you’ll need to prepare it a little differently. Because a week-long fermentation in the oven would be far too expensive. But if you can do without the black color, there are two simple production methods in particular:
With honey: peel the garlic and press it lightly. Then put it in a jar with a wire seal and pour honey over it until the jar is about 2/3 full. Keep the jar in a dark place for several weeks, turning it from time to time. Once the garlic has completely sunk in the honey, it’s done.
With salt: Make a saline solution by stirring 3 grams of salt into 100 milliliters of water. Place the peeled garlic cloves back into a mason jar and fill it 2/3 full with the brine. Now the jar is well sealed and put in the fridge for about four weeks. In the first few days you should open it briefly once a day and then close it tightly again.
Depending on your taste, you will like the sweet or salty variant of fermenting your garlic better. Try it yourself and then test your garlic in the kitchen.

Black garlic in the kitchen: the healthy black bulb goes well with it

Conventional garlic is inherently very aromatic and healthy. The little toes are antibacterial, can prevent cardiovascular diseases and are also considered a natural cholesterol-lowering agent. These are just some of the tuber’s effects. However, so-called secondary plant substances are still produced in the garlic as a result of the fermentation. They protect our cells and slow down free radicals. In addition, probiotics are produced, which protect both our intestinal flora and the immune system.

The Black Garlic is particularly popular in Asian dishes and is ideal for sauces and marinades. But in the meantime it is also becoming increasingly popular for pasta dishes. For example, you can also cook the classic spaghetti aglio e olio with black garlic. It is also ideal as “black” garlic butter. Serve them with fish, meat or potatoes, for example.

In addition to the flavor component, the black garlic is also ideal for decoration. However, you should rather use a copy from the Asian store. Like regular garlic, don’t use too much if you don’t tolerate it well or if you’re taking blood-thinning medication. Garlic can enhance the effects of such drugs. Otherwise you are doing something good for yourself, your health and your palate with black garlic!

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Food

Salt in Coffee: Disgust Alarm or Taste Explosion – Have You Tried it Yet?

Salt instead of sugar in coffee: have you heard of this unusual nutritional trick? Here’s why you should definitely try it.

Too much coffee powder, too strong beans or too hot water when pouring – and the coffee tastes unpleasantly bitter in the morning. Most people then reach for milk or a sugar bowl and try to make the pick-me-up enjoyable again. But that doesn’t have to be the case: a pinch of salt is enough.

A pinch of salt in the coffee: a real taste experience?

It sounds strange at first, but it actually works: A pinch of salt in the coffee dissolves the bitter substances in the drink and you can save on the sugar. The sodium neutralizes the bitter taste and enhances the aroma. US chemists have already proven this scientifically, as they report in the specialist journal “Nature”.

The fact that the salt dissolves the bitter substances could explain, among other things, why we so often eat salty foods. Unpleasant flavors are blocked by the sodium. Bitter substances are removed from the food – it tastes tastier.

So don’t worry: the morning coffee doesn’t taste salty because of the pinch. But it is important to really just leave it at just this one pinch.

It’s that easy: Your coffee without milk and sugar

The coffee with salt can be made very quickly and easily: Brew your coffee as usual. Then you simply add a pinch of salt to the drink and stir well. You can also mix the salt directly into the coffee powder. But it is also important here: do not overdo it.

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