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Vanilla: Cultivation, Origin and Use

Vanilla is particularly popular in desserts. But hardly anyone knows what the spice is all about. We’ll tell you everything you need to know.

Cultivation and origin of vanilla

We all know the black vanilla beans that you can buy in the supermarket in a small glass tube. Only very few people know how and where vanilla grows.

The Spice Vanilla is an orchid plant that climbs trees and poles. This has green to yellowish flowers and seed pods. Vanilla originally comes from Mexico. The Aztecs already appreciated the spice, the Spaniards made it known in Europe.

Meanwhile, Madagascar is the largest growing area because the weather conditions are ideal. There, however, the plant is artificially pollinated, since it can only be pollinated by Central American bee and hummingbird species. Vanilla is grown in huge plantations. This is so complex that vanilla is considered the king of spices.

Vanilla: Processing into a spice

The taste is in the seed pods of the pods, but it takes a while before they are edible. They are ripe in August, but it is only through moonlighting that vanilla becomes the spice we know:
First, the seed pods are treated with hot water or steam.
The fermentation then takes place in airtight containers. This process, which can take up to four weeks, creates the flavor-giving vanillin in the pods.
To keep the vanilla flavor for a long time, it is sold in glass tubes. Incidentally, the real vanillin tastes more aromatic than the artificially produced one.

Downsides of vanilla cultivation

Ideally, vanilla farmers in Madagascar receive the equivalent of ten euros per kilogram of vanilla. Dealers keep pushing prices down. The spice is then sold on the world market for up to 600 euros per kilogram. The main buyers of vanilla are large corporations such as Nestlé and Unilever.

Farmers complain that the cultivation is hardly worthwhile for them because of the low wages. Many of them have to live on less than a dollar a day. In addition, natural disasters such as cyclones make work difficult. If the harvest fails, vanilla becomes even more expensive. But the farmers do not benefit from it.

Therefore, when buying, you should make sure that you choose Fair Trade vanilla. This is the only way you can be sure that the farmers can sell their vanilla at a fair price.

This is where vanilla comes into play

Pudding, cake, ice cream: In addition to desserts, vanilla is also used in salad dressings and fish dishes. Depending on the recipe, you can either use the whole pod or just the pulp. You can carefully scrape this out with the tip of a knife.

You can then use the pod to make vanilla sugar yourself. Since vanilla has come a long way before it ends up in our kitchen, it is better if you use the entire vanilla bean. Vanilla should also be an exception in your diet.

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Food

Locust Bean Gum: Information on Use and Sustainability

Locust bean gum is a versatile food and is ideal for a gluten-free and vegan diet. Here we explain what you can do with it.

What is locust bean gum?

Locust bean gum (also: carob flour or carob powder) is obtained from the fruits of the locust bean tree, whose ground seeds produce the flour. The heat-loving tree originally comes from the Arabian region, but is now found throughout the Mediterranean region, South and North America, and Australia. The largest growing areas are in the Spanish regions of Valencia and the autonomous Spanish community of Catalonia.

The flesh of the fruit, which is a good 30 centimeters long, used to be processed into a nutritious and durable bread, which gave the carob tree its name. Today its cores are the focus of interest. Locust bean gum tastes slightly sweet and is very similar to cocoa. In contrast to this, the carob powder is low in fat and rich in calcium and fiber.

Use of locust bean gum

Locust bean gum is soluble in hot water, but swells in cold water. These properties make it a popular binding and thickening agent in the food and cosmetics industries. Locust bean gum is even used for animal feed.
For the home kitchen, it is ideal as a vegan binding agent for baking and cooking.

Other properties make locust bean gum a popular additive, which you can find in lists of ingredients under the name E 410:
Even a small amount of locust bean gum gives liquids a jelly-like shape and thickens them.
The flour is insensitive to heat, acid and salt and can therefore be used in a variety of ways
It also ensures that turbidity is bound. Lemonades and juice spritzers, for example, can be kept clear without a rim settling.
Locust bean gum is generally well tolerated, it is vegan, free of cholesterol, lactose or gluten and is also approved for organic products, as the nutrition portal Lebensmittel-Merchandise describes.
You will find locust bean gum in the ingredient lists of the following products, among others:
jams and preserves
jellies, puddings and instant mousse
milk drinks
Ice
fruit or vegetable preserves
Pies and Delicatessen
Baked goods (especially gluten-free baked goods)
Food for diabetics
You can find locust bean gum in every organic market or health food store. The rich flour is ideal as a vegan and gluten-free binding agent, for example for creamy cakes or soups.

Is locust bean gum harmful to health?

In general, locust bean gum is classified as harmless, as the consumer protection website Codecheck also states. It has unrestricted approval as a food additive and may also be used in baby food.

However, caution is advised, especially for allergy sufferers. Locust bean gum is suspected of being able to lead to cross-reactions with an existing allergy. This applies in particular to an existing soy allergy.

Sustainability of locust bean gum

The carob tree is ideally suited for sustainable ecological cultivation. Its cultivation is even of ecological value, as explained by the online journal Biothemen. It thrives even on poor, dry and nutrient-poor soils. Similar to olive trees, carob trees are ideal for reforesting deserted landscapes.

The roots of the trees protect dry areas from erosion and loosen the soil. In the hot growing regions, its canopy provides protection from the sun and wind and provides an important habitat for birds, insects and other wildlife.

Harvesting ripe carob pods is quite time-consuming and expensive, as it is done by hand and cannot be automated. The cultivation of carob trees does not require any pesticides, which gives its flour organic food quality. The wood of the carob tree can also be used well. As it is durable and resistant, it is suitable for processing into floors, walls, fences or furniture.

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Food

Honeyberry: Cultivation and Use of The Wild Fruit

The honeyberry is a pretty plant whose berries are safe to eat. Here you will find everything you need to know about the cultivation and use of wild fruit from Siberia.

The exotic honeyberry (Lonicera kamtschatica) comes from the Kamchatka region, the border area between Russia and China. It is also known as Mayberry or Kamchatka honeysuckle and belongs to the honeysuckle family. Unlike most other species in this family, the fruits of the honeyberry are edible. The taste of the pretty fruits is strongly reminiscent of our local blueberries. Honeyberries have a high proportion of vitamins and are suitable for direct consumption, but also for further processing into jams, mousse or juice.

It’s not just the elongated, deep blue fruits of the honeyberry that make a good impression. The shrub and its filigree flowers also make the plant a pretty ornamental shrub for your garden.

Honeyberry: location and soil for the plant

As a densely branched shrub, the honeyberry reaches a height of up to one meter and is similar in growth form to the blueberry. The deciduous twigs and leaves sprout in the first warm days of spring. You can expect the first flowers as early as March. The honeyberry already bears fruit between April and the end of May, making it one of the earliest wild fruit varieties. Their short development span is due to the homeland of the plant. In the cold Siberian regions, it has to adapt to a very short growing season, which has always resulted in early flowering and fruiting.

Thanks to the harsh weather conditions of its homeland, the honeyberry is a very hardy shrub that is easy to grow and care for:

Location: The ideal location for the Geissaceae is a damp, partially shaded to sunny location. Honeyberries combine well with hedge plants and other berry bushes.
Soil: The honeyberry grows on both peaty and loamy soils. In order to achieve rich fruit stands, you can support your plant with humus or compost.

Growing and caring for honeyberries

Cultivation: Add an extra portion of compost to the excavated planting hole before planting young honeyberry bushes. It is ideal if you plant your young shrubs in pairs to make it easier for them to be fertilized. Different types also harmonize with each other. Always keep a planting distance of at least one meter.

Care: The honeyberry is a very frugal shrub. Only long periods of drought can damage it. Therefore, especially during the growing season, make sure to always keep the root ball slightly moist without waterlogging. The honeyberry survives even cold winters without any problems. The wood can withstand temperatures as low as -45°C and even her delicate flowers can withstand sub-zero temperatures. Your berry plant does not need special winter protection. Fertilizing is also not absolutely necessary. However, if you want to do something good for your plant, you can treat your shrub in moderation with organic berry fertilizer or homemade fertilizer.

Pests and diseases are not known for the honeyberry. If you want to look forward to a rich harvest, you should cover your berries with a protective net, especially during the growing season. This way you make sure that the birds in your garden don’t get there before you. If you don’t want to eat the berries yourself, you can of course leave them to the birds as food.

Pruning: Honeyberries sprout new shoots from the base. A pruning should therefore only be carried out once a year on the oldest shoots. The best time is right after harvest. To do this, select the three to four oldest shoots and cut them back to the ground with sharp hedge trimmers. To keep your shrub strong and healthy, it should never have more than ten to twelve shoots.

Cook jam & Co. from honeyberries

Honeyberries are rich in vitamins C and B, making them a healthy snack to snack on in the garden. However, since its fruits are relatively small and not easy to harvest, the plant is hardly suitable for large-scale industrial cultivation. However, honeyberries are ideal for preparing your own delicious jams, mousse, compote or juice. For example, you can use the varieties “Maistar”, “Mailon”, “Morena” and “Failon”.

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Smoked Salt: Production and Use of Smoked Salt

Smoked salt gives dishes a spicy, smoky note and is therefore particularly interesting for vegan and vegetarian dishes. Here you can find out how smoked salt is made and how you can use it.

Smoked Salt: How It’s Made

Smoked salt is made by smoking salt. The smoke condenses on the salt crystals, giving it the brownish color and smoky aroma. The different types of smoked salt differ depending on the type of wood used and the duration of the smoking. For example, while American hickory salt is smoked over hickory wood for only 48 hours, Danish smoked salt spends 160 hours smoking beech wood. Salt is usually smoked cold, i.e. at temperatures of around 20 degrees Celsius. To do this, the smoldering wood is in another room and only the cooled smoke is directed to the salt.

By the way: Not every smoked salt was actually smoked – some salts are simply treated with smoke aroma and colored with caramel. A look at the list of ingredients will tell you whether you are holding real smoked salt in your hand.

smoked salt in the kitchen

With its special and penetrating aroma, smoked salt is particularly suitable as a so-called “finishing salt”: You sprinkle the finished dish sparingly with smoked salt to complete the taste. Smoked salt is often used for meat or fish, but is also particularly suitable for vegetarian and vegan dishes that naturally contain less smoke flavorings. Here are some examples of dishes you can add smoked salt to:
The sweet, roasted aromas of oven-baked root vegetables or potato wedges are wonderfully complemented by smoked salt.
Mushrooms are often refined with bacon, smoked salt brings a similar flavor as a vegan alternative.
Barbecue sauce isn’t complete without smoked salt.
You can refine hearty egg dishes such as omelets or scrambled eggs with a pinch of smoked salt.

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Food

Summer Savory: Cultivation, Use and Effect

You can easily plant savory in your garden or on the balcony. The kitchen herb is very aromatic and impresses with its intense smell. Here you can find out what you have to consider when growing and using savory.

Savory and its effects

The genus of savory herbs includes about 40 different species. They all belong to the mint family. The best known are summer savory (Satureja hortensis) and winter savory

Savory is rich in valuable ingredients, including:
essential oils
tannins
flavonoids
The substances are said to have a positive effect on digestion, which is why savory is traditionally used to flavor foods that are difficult to digest. Although the herb is rarely used as a medicinal plant today, it has many positive effects on the body. As a 2018 study on summer savory shows, the plant’s properties include:
antibacterial
antioxidant
anti-cancerous
antiparasitic

savory in your garden

Summer savory is an annual plant that reaches a height of about 55 centimeters. The more robust mountain savory is hardy and can become biennial or perennial. It grows up to 70 centimeters. The plants bloom from July to October. The scent of the flowers attracts bees

If you want to enjoy the intense savory for longer, you should opt for the perennial winter savory. Otherwise, the cultivation of both varieties is very similar.

Location:
Savory needs a light and warm location.
The soil should be water-permeable and slightly calcareous. Savory is sensitive to waterlogging. If the soil is clay-like and firm, you should loosen it up with some sand first.
You can grow both summer and winter savory in the garden or in a pot. Make sure the pot is big enough for the herb.
Sowing:
Savory belongs to the light germs. The seed therefore needs a bright place to germinate. The windowsill is ideal.
From April you can start seedlings indoors. To do this, press the seeds lightly onto the potting soil so that they get enough light.
From the end of May you can also sow savory directly outside. Here, too, it is sufficient to press the seeds slightly into the soil. They should not be completely covered.
Make sure that the distance between the individual plants is at least 20 centimeters. Savory grows voluminously and needs enough space to thrive.
Alternatively, you can also buy cuttings.
Care:
Savory is used to nutrient-poor soils. That’s why you should only fertilize the soil with organic fertilizer once a year in the spring
It is advisable to occasionally enrich the soil with lime.
Summer savory requires little water and can withstand longer periods of drought. You should definitely not water the plants too much. It is best not to water savory until the soil is two centimeters dry.
Put perennial savory in pots indoors in a cool room in winter.
It is best to prune perennial savory in spring to encourage bushy growth.
Harvest:
In principle, you can harvest savory all year round. However, the intensity varies. Young shoots are significantly milder, while the older ones, especially perennial winter savory, are very tart.
The taste of the herb is most intense just before flowering. This starts between July and August, depending on the weather conditions.
Since the flowers are also edible, you can also harvest and use savory while it is in bloom.
Simply trim the branches with secateurs as needed.

Storing savory: this is how it works

You can process savory fresh immediately after harvesting. If the harvest is particularly plentiful, it is advisable to preserve the herb.

Unlike many other herbs, savory doesn’t lose its flavor when you dry the plant. On the contrary, properly dried, the taste can even be intensified.

You can pull the annual summer savory completely out of the ground and hang it with a thread in a shady place to dry

For winter savory, use only the young sprouts to dry while leaving the older, woody ones. Tie the shoots together with string and hang them in a shady, dry place. You should avoid direct sunlight during this phase

When the savory has finished drying, the leaves can be easily removed from the stem and you can fill them into a screw-top jar. You should store savory in a dark and dry place

Alternatively, you can freeze savory. Wash the herb thoroughly and then pat it dry. You can pack the whole sprouts in a jar or cotton bag to avoid plastic waste and freeze the herb that way.

How to use savory in the kitchen

Savory is particularly popular in French cuisine. No wonder: the herb is versatile and goes well with countless dishes.

The name is program. Hardly any herb harmonizes so well with beans. Whether with bean salad or a fresh bean pan, savory is guaranteed to go well.
The herb is particularly suitable for various potato dishes, from wedges to potato gratin or a classic potato soup.
You can also refine cabbage dishes or legumes such as peas or lentils with savory. Its digestive action is an added benefit.
Savory is an excellent ingredient for homemade herb butter or herb quark
Traditionally, meat dishes such as lamb or fish dishes are also seasoned with savory.
Savory has a very intense taste. Therefore, you should use it sparingly and taste it. So that the taste is not lost, you should not cook the kitchen herb for too long. The taste of savory harmonises with various Mediterranean herbs such as thyme, sage or rosemary.

In the kitchen, summer savory is more often used. Although in principle both types are suitable for this. The winter savory tastes a little more intense and is therefore used more as a tea. Because of its anti-inflammatory properties, it is ideal as a home remedy for coughs.

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Oat Bran: Use and Special Features of The Local Superfood

Oat bran is a true local superfood. Here you can find out how to use oat bran and what makes it so healthy.

What is oat bran?

We are all familiar with oatmeal, for example as a popular ingredient for muesli or porridge. Whole oat grains are industrially processed for the flakes, i.e. first heat-treated and then rolled.

Oat bran is a little different: it doesn’t come from the whole grain, but from the outer layers of the endosperm and from the germ. Oat bran looks more like coarsely ground flour and tastes nuttier than oatmeal.

Incidentally, oat bran should not be confused with husks: the latter is a by-product that occurs when oats are processed into straw, oat groats or oat flour.

Oat bran does not consist of the whole grain, but “only” the outer layers and the germ. But it is precisely in these parts that most of the vitamins, minerals, protein and fiber in an oat grain are found. So oat bran contains the best of oats in high concentration.

Oat bran: Good for digestion and cholesterol levels

There is about 15 grams of fiber for every 100 grams of oat bran. Thus, oat bran contains 50 percent more fiber than oatmeal. Fiber is essential for a healthy diet. On the one hand there is insoluble dietary fiber, i.e. indigestible fillers and fibers. These have a satiating effect, keep blood sugar low after a meal and ensure good digestion. Oat bran thus helps you to avoid food cravings.

On the other hand, oat bran contains the soluble fiber beta-glucan. Studies have found that this soluble fiber can have a positive effect on cholesterol levels by lowering “bad” LDL cholesterol. Beta-glucan combines with the cholesterol-containing bile in the body, causing your body to excrete more LDL cholesterol.

Oat bran as a supplier of micronutrients

Oat bran contains a particularly large number of vitamins, minerals and trace elements. So cover 100 grams of oat bran

73% of the daily requirement of thiamine (vitamin B1): Thiamine is important for psychological well-being.
12% of the daily requirement of riboflavin (vitamin B2): Riboflavin plays an important role in metabolic processes and energy production, as well as for skin, hair and nails.
12% of the daily requirement of folic acid: Folic acid is important for metabolic processes, especially for blood cell formation.
14% of the daily requirement of pantothenic acid (vitamin B5): Vitamin B5 drives away fatigue and ensures mental performance.
55% of the daily requirement of magnesium: Magnesium strengthens the bones, prevents headaches and calms the nerves.
28% of the daily iron requirement: Iron is a vital trace element that is essential for transporting oxygen in the blood and for generating energy.
19% of the daily zinc requirement: Zinc plays an important role in many metabolic reactions, e.g. related to growth or the immune system.
265% of the daily requirement of manganese: Manganese is a component of important enzymes in the body and is also involved in insulin production, for example.
61% of the daily requirement of selenium: selenium increases the immune system and has an antioxidant effect.

Use of oat bran

Oat bran is a valuable addition in the diet for anyone who

want to have a positive effect on cholesterol levels
who wish to maintain cardiovascular health
want to stimulate intestinal activity
watch your blood sugar
want to stay full for a long time after a meal
basically want to do something good for their body with vitamins, minerals and co.
Oat bran is very easy to integrate into the daily menu. You can use them as an ingredient, for example

in porridges and mueslis
in bread and other pastries (both sweet and savory)
in smoothies and yoghurt/quark
for patties or vegetable pancakes
If you add a proportion of oat bran to your muesli or bread, these foods are particularly high in protein, vitamins and minerals. They also keep you full for longer because they are richer in fiber.

Important: Always make sure you drink enough water. Oat bran and wheat bran increase their volume many times over in the stomach. This also increases the volume of the stool and stimulates intestinal activity. But if you don’t drink enough liquid, you will achieve the opposite: the oat bran cannot swell completely and an intestinal obstruction can occur.

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Prune juice: Effect and use in constipation

Prune juice is rich in vitamins and other valuable ingredients. As a home remedy, it is particularly useful for constipation and helps babies and adults alike. We’ll show you how to use it.

The plum season begins in July – the harvest continues until the beginning of October. During this time, the blue fruits are ideal for classics such as plum jam and plum cake. They can also be processed into juice.

Prune juice has long been recognized as an effective home remedy for constipation. It is mainly used in this function for babies and small children. In the meantime, scientific studies have also checked its digestive stimulating effect and confirmed it in test series.

The researchers involved attribute the laxative effect mainly to the fact that the pulp of the plum is rich in so-called fibers. The sugar alcohol sorbitol also plays a role. Despite their name, sugar alcohols have no alcoholic ingredients, but belong to the carbohydrates and are also found in other types of pome fruit. In addition, plums have a high fructose content: large amounts of fructose also act as a natural laxative.

Prune juice provides potassium and vitamins

However, plum juice not only contains fructose, but also a number of other ingredients that are healthy and important for the body. These include per hundred grams:
Potassium – 190 mg
Magnesium – 10 mg
Vitamin C – 5 mg
Vitamin E – 0.9 mg
Vitamin A – 61 µg (micrograms)
Their high potassium content in particular makes plums a valuable part of the daily diet. Potassium is important for muscles and also helps regulate blood pressure. A recent study also showed this.

If the manufacturer processes not only the pulp but also the peel, prune juice also contains many polyphenols. Scientists attribute antioxidant effects to these plant substances. They are said to reduce the risk of cancer and cardiovascular diseases.

On the other hand, you should avoid prune juice if you are affected by fructose intolerance or sorbitol intolerance.

Prune juice for constipation: how to use it

Especially when babies are new to solid food and constipated, prune juice can help them. Signs of constipation in the baby include a hard stomach, hard and dry stools or visible straining when having a bowel movement. Even if there is no bowel movement for a long time, this is often an indication.

If you want to give your baby prune juice to relieve his discomfort, you should start with small amounts and carefully test whether he tolerates the juice. Overall, you should not exceed 125 milliliters a day. In order not to overtax the child’s sensitive digestive system, it is also advisable to dilute the juice well: For children, the German Society for Nutrition (DGE) generally recommends a mixing ratio of three parts water and one part fruit juice. However, the prune juice does not replace the normal feedings; you should give it to your child in addition to their normal diet.

Prune juice can also provide relief from constipation in older children and adults. You don’t have to drink it in excess: a small glass (250 milliliters) is often enough for an effect to be seen. If she doesn’t, you can try a second glass. If the juice is too sweet for you due to its high fructose content, it is best to mix it up as a spritzer. As an alternative to the juice, you can of course eat a handful of fresh or dried plums to stimulate digestion.

However, for stubborn and persistent constipation that the home remedy does not help, it is better to see a doctor than to experiment or increase the dose even further.

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Sorbitol: Origin and Use in Food and Cosmetics

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

origin of sorbitol

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

How and where is sorbitol used?

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

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

How do you recognize sorbitol?

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

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

Sorbitol – low-calorie sugar substitute?

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

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

Side effects and sorbitol intolerance

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

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

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

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Szechuan Pepper: Origin, Use and Characteristics

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

Szechuan Pepper: Origin of the exotic pepper

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

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

Szechuan Pepper: Aroma and use as a spice

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

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

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

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

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

Szechuan pepper as a medicinal herb

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

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

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

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

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Chickweed: How to Use it in Cooking

Chickweed is often found in fields and gardens. Externally rather inconspicuous, the wild herb can be used in many ways in the kitchen – and is full of important nutrients.

Chickweed is also known as chicken gut in some regions of Germany. Both names are probably derived from the fact that it is popular with wild birds, but also with domestic chickens as a forage plant.

In humans, on the other hand, it is often considered a troublesome weed because it can spread like a carpet on farmland and overgrow large areas. However, chickweed does not do justice to this bad reputation, because it can be very useful: In the kitchen, it refines many dishes and also provides the body with plenty of vitamins and minerals.

Chickweed in the kitchen: salads, spreads and dips

Chickweed is hardy and grows all year round. You can harvest the fresh leaves at any time and use them in the kitchen. There are many ways to do this:
Salads: Chickweed leaves are a delicious addition to wild herb salads. The small, young leaves are particularly suitable for this, as they are particularly tender and juicy. The taste is reminiscent of young corn.
Herb butter: You can also cut the leaves of the chickweed into small pieces and use them for herb butter. You can also add other herbs if you like.
Herb quark: For a simple dip, you can mix the finely chopped chickweed with a little salt and pepper to make a herb quark. It is also suitable as a savory spread.
Pesto: For a delicious chickweed pesto, crush the leaves together with oil, salt and pepper, a little lemon juice and, depending on your taste, pine nuts or hazelnuts, for example. You can read exactly how to do this in our step-by-step recipe for homemade pesto.
Soup: You can use chickweed to enhance soups such as potato soup. But it also works well as a main ingredient.

Chickweed Soup: A simple recipe

For a simple soup made from chickweed leaves you need the following ingredients:
150 g Chickweed
1/2 onion
3 potatoes
some butter
300 ml vegetable broth
Salt
pepper
And this is how you prepare the soup:
Wash and chop the chickweed leaves.
Peel the onion and dice it finely. Peel the potatoes and cut them into slightly larger cubes.
Melt the butter in the saucepan. Add the chopped onion and sauté the diced onion for about 5 minutes until translucent. Then add the diced potatoes.
Deglaze the onion and potatoes with the vegetable broth. Then let the soup simmer on a low flame for about 15 to 20 minutes.
Now add the chickweed. Once the leaves have collapsed, remove the pot from the flame.
Puree the soup with the hand blender and then season with salt and pepper.

Chickweed and its ingredients: That makes them healthy

Chickweed leaves not only taste good, they are also rich in healthy nutrients such as vitamins and minerals. These include above all:
Vitamin A – important for skin and eyes
Vitamin B1 – necessary for the nervous system and metabolism
Vitamin B2 – promotes growth and development
Vitamin B3 – responsible for the utilization of fat, carbohydrates and protein
Vitamin C – strengthens the immune system
Iron – the body needs it to make blood
Phosphorus – the most important component of bones
Magnesium – supports muscle function and metabolism
Copper – important for cellular respiration
Potassium – ensures that the stimulus transmission of the muscles works
Silicic acid (silicon) – good for joints, connective tissue and hair
Chickweed also contains saponins. The foam-forming plant substances are also contained in horse chestnuts, for example. So far, there has been little research on how saponins affect the human body. According to studies, they should help to fight obesity.

Caution: If you prepare chickweed warm, you should be careful not to overcook it. Some of the valuable ingredients can be lost in the process. It is best to add them at the end of a soup or other warm dish.

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