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Water Chestnut: Origin, Uses and Nutritional Values

The Chinese water chestnut is mainly known from Asian cuisine. But what is actually in it and what about its eco-balance?

Despite its name, the Chinese water chestnut is not a nut: the plant native to Asia, Africa, Australia and the Pacific (botanical: Eleocharis dulcis) is a sour grass plant. It thrives in ponds, swamps, and in other shallow bodies of water. The aquatic plant is mainly grown in stagnant water in various, very humid and hot, tropical and subtropical areas – especially in China and Southeast Asia.

The green sprouts, which are up to 1.5 meters long, protrude from the water and are used by the fissured goose, which is native to northern Australia, to build nests. The edible part of the water chestnut is the root tuber, which grows on a so-called rootstock – also called “rhizomes”. These got their name because of their resemblance to our typical sweet chestnut. Similar to these, they are brown on the outside but white and fleshy on the inside.

The Chinese water chestnut is often confused with the water nut (Trapa natans), which is also colloquially called water chestnut. However, the two plants are not related to each other: the water chestnut was once widespread even in our country, but is now one of the endangered species.

Cooking and baking with the water chestnut

Water chestnuts are mainly used in Asian cuisine. There they are prepared both raw and boiled, deep-fried, grilled or pickled. You can also use water chestnuts ground: Their high starch content makes them ideal as a flour substitute for baking.

Eaten raw, the water chestnut has a fresh and sweet taste. The consistency of the root is said to be reminiscent of apples. In China, they are often sold on small skewers as a fresh street snack. But be careful, the larvae of the giant intestinal fluke can easily nest in the uncooked water chestnuts. So always pay attention to the quality of the product.
Boiled, roasted and roasted, the water chestnut is cut into small slices and added to various wok dishes with vegetables and meat. The roots can also be chopped up and baked in Chinese mouth swaps (dim sum) or wonton. Even when cooked, the water chestnuts are still crunchy. This is probably due to the antioxidant ferulic acid, which stabilizes cell walls even in high heat.
With us you will find water chestnuts mainly in cans. They are sold in many Asian markets. Even in this state, they retain their crunchy texture. So you can easily add them to your dishes without much preparation. However, make sure that they are only soaked in water or their own juice so that they retain their flavor.
Because of its fresh sweetness, the delicious root is also used in desserts in China: in water chestnut cakes or sweet water chestnut soup. The cakes are made from water chestnut flour and are often served at Chinese New Year celebrations. Sweet soups are a special treat in Asia, which, in contrast to western desserts, have a more digestible sweetness and are slightly refreshing. Again, the fresh fruit is mixed with the flour, eggs and sugar.

Water chestnuts are healthy: the nutritional values

Water chestnuts are high in nutrients – and low in calories.

100 grams of tasty tuber consist to

73% water and too
24% from carbohydrates (of which 5% sugar and 3% fiber)
They contain 97 kcal (more than 100 grams of potatoes, less than 100 grams of pasta).
At 584 milligrams, potassium is the mineral with the largest proportion in water chestnuts.
In addition, water chestnuts are rich in various phenolic acids and antioxidants:

Ferulic acid (antimicrobial, also used in beer fermentation)
Gallates (used as antioxidants in food production)
Flavonoids (phytochemicals)
Due to their many healthy ingredients, water chestnuts can have the following positive effects on your health:

They slow down the aging process: the phenols in water chestnuts neutralize free radicals and thus reduce the effects of oxidative stress.
They inhibit tumor growth: Researchers discovered that the shell of the water chestnut suppresses the cell growth of tumor cells due to its numerous antioxidants. The flavonoids were mainly responsible for this; including in particular the substance luteolin, which reduced the growth of lung cancer cells.
They lower blood pressure: Due to their high potassium content, water chestnuts can have a very good effect on your heart health. Potassium has been shown to reduce the risk of heart disease and especially stroke.
They fill you up faster: Since water chestnuts are 73% water, they are very filling. At 97 kcal, they have about as many calories as a banana and are at least as filling.
They are antibacterial: a study found that the ethyl acetate from the water chestnut can act against typical food-borne bacteria such as staphylococci or E. coli.

Water chestnuts and their eco-balance

The water chestnut is mainly found in tropical and subtropical areas; in Africa, Asia and Australia. The main growing areas of the root crop are China, Taiwan, Thailand, Vietnam and the Philippines, so the transport routes are very long.

Since the water chestnut needs a certain day/night rhythm, cultivation is only worthwhile in very specific areas near the equator. Elsewhere, water chestnuts grow very sparsely and it is not commercially viable to grow them. That’s why you won’t find them regionally.

According to a WWF environmental report on China, 67% of freshwater bodies are polluted and acid rain falls on a third of the country. Since most water chestnuts are imported from China, contamination is not unlikely. In addition, according to the Ceres organic control body, many supposedly “organic products” imported from China do not meet organic standards.

Since water chestnuts are still relatively rarely bought here, the selection of independently controlled, fair and organic products is rather small and it is still very difficult to find out about the production circumstances of the tuber.

In Germany, water chestnuts are mainly sold in cans. So if you want to avoid waste, long transport routes and poor growing conditions, you should avoid water chestnuts.

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Red Pepper: Uses, Production and Peculiarities

Red pepper differs from other types of pepper not only in color. Here you will find all the important information about the spice.

Along with salt, pepper is one of the most important spices in every kitchen. It gives the food a spicy note and rounds off the taste. But pepper is not just pepper: A distinction is made between green, black, white and red varieties. The red pepper plays a special role in the kitchen – because the variety is very rare.

storage and use

Basically, you can use red pepper like any other type of pepper. But note:
You should not grind the red peppercorns in the conventional pepper mill. The grains are very soft – it is better to sprinkle them over the dish. Alternatively, you can gently crush the red pepper in a mortar and pestle before seasoning the food with it.
It is best to sprinkle your dishes at the end of the cooking time to preserve the full flavor of the peppercorns.
Due to its particularly intensive pepper aroma and its spiciness, the red pepper is particularly suitable for seasoning:
spicy sauces
vegetables
salads
Pan-fried meat (such as fillets and steaks; for the sake of the environment, however, the following applies to meat: less is more, and if so, then in organic quality)
Fish (but beware: most types of fish are overfished and therefore not recommended)
Because of its sweet note, red pepper is also suitable for refining desserts or chocolate – especially in combination with fruit.

In addition to its taste benefits, the red pepper can also score points visually. Due to their deep red colour, the peppercorns are very attractive and are ideal as a table decoration or topping for special dishes.

Tip: Red pepper can be stored for up to two years. However, you should store it in a dark and cool place and pack it as airtight as possible.

Red pepper: That’s what makes it so special

Taste: The red pepper is characterized above all by its special taste: During the long ripening period, a lot of sugar can be stored in the pepper fruit. As a result, the peppercorns not only taste hot, but also slightly sweet.

Ingredients: Red pepper also contains numerous vitamins: it is particularly rich in vitamins A, C and B6. It also contains minerals such as magnesium, calcium and iron. This makes red pepper a particularly healthy spice.

Traditionally, pepper was also used as a medicinal plant in India, as it is said to have the following effects. It is said to…:

Relieve upset stomach and sore throat
help against rashes and inflamed wounds
relieve itching
and help with weight loss.
Rarity: The sun gives the peppercorns their deep red colour. For this, however, the red pepper has to mature for a long time. In addition, field workers have to harvest it by hand.

These factors make red pepper unattractive to farmers. They tend to opt for green or black pepper, which can be harvested quickly. That is why the red pepper is very rare – and more expensive than the conventional varieties. You can find it in delicatessen shops, among other places.

Production of red pepper

Red pepper does not grow on a special pepper plant. All the different varieties come from the same plant: the so-called pepper bush is a climbing plant that originally comes from India. From there, pepper cultivation spread across Southeast Asia to Indonesia and Malaysia. Today, the main growing areas for pepper are in Vietnam, India, Brazil, Malaysia and Indonesia.

The pepper bush grows mainly on tree trunks and can reach a height of ten meters. The shrub forms panicles with stone fruits twice a year. These are harvested and processed into spices in further steps. The different colors of the peppercorns indicate the different degrees of ripeness of the fruit:

Green pepper is made from unripe peppercorns that farmers harvest particularly early. Most of the time, farmers soak the grains in brine or freeze-dry them. As a result, the peppercorns retain their original color. Green pepper is characterized by its particularly spicy taste with a sour note.
Shortly before maturity, the farmers harvest again. They use these fruits to make black pepper: they dry the grains and skin until they become wrinkled and black. This makes the black pepper much hotter.
White pepper is made from fully ripe fruits. Farmers soak the fruit until the skin peels off. They then bleach the grains in the sun, resulting in the light coloration. White pepper differs in a slightly milder taste.

Red pepper is the latecomer among the varieties. The farmers only harvest the fruits after they are fully ripe. You have to carefully pick the fruit by hand at just the right time. Often the farmers can only win a few red grains. They then dry the grains or soak them in brine.

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Pineapple Sage: Cultivation, Harvesting, and Uses

Exotic pineapple sage is a fruity spice for summery dishes and drinks. Here you can find out everything about the use, cultivation and harvest of the South American herb.

Pineapple sage (Salvia elegans) is a plant from the mint family. The plant, which belongs to the sage family, owes its colloquial name to the scent of its leaves, which is reminiscent of pineapple. However, the herb is not related to the tropical fruit.

As with all types of sage, both the leaves and flowers of pineapple sage can be used for seasoning and cooking. With its bright red flowers, the exotic kitchen herb is also a pretty ornamental plant for the balcony and garden. As a late bloomer, it brings color to your garden well into autumn.

Use: pineapple sage in summer salads

Pineapple sage originally comes from the highlands of Mexico and Guatemala. Today it enjoys worldwide popularity as an exotic culinary herb.

Thanks to its sweet note, pineapple sage is ideal for refining desserts, such as fruit salads or cold dishes.
You can also add an exotic touch to fruity salads with the herb. The bright red flowers are also ideal as an edible decoration.
Pineapple sage goes well with other fresh herbs – mint or lemon balm, for example, are ideal partners: decorate and spice up fresh summer salads with a combination of pineapple sage and mint.
Refine homemade lemonades or iced tea with leaves and flowers of the sage plant.
On cooler days, you can also make tea from the leaves of pineapple sage: Put a few leaves in a tea strainer and let them steep in boiling water for about five minutes. Tea made from pineapple sage tastes a little tarter than the fresh herb.
The leaves can also be used dried for any use.

Grow pineapple sage

Pretty pineapple sage is an uncomplicated and hardy herb. You can cultivate it both in the garden and in a bucket on the balcony. It should be noted that the perennial plant is not winter-proof and has to go inside during the cold season. With good care, you can enjoy a richly branched shrub that can reach a height of up to half a meter.
Location
Pineapple sage prefers a sunny to half-shady and warm location. A wind-protected place along a house wall or in a sunny corner of your balcony is suitable for this.
The mild morning and evening sun is good for your sage. However, the herb should not be exposed to the midday sun.
floor

The exotic herb thrives best in soil rich in nutrients and humus, which may be enriched with a little sand.
The soil around the root ball should not dry out and should be watered regularly. However, the plant does not tolerate waterlogging either. To prevent this, you can provide natural drainage with a generous layer of sand or gravel at the bottom of the planting hole or the bottom of your tub.
If you plant your pineapple sage in a pot, make sure that the water can drain out of the pot through the drainage.
In the growing season from spring to late autumn, your sage plant will be happy about regular fertilizer application. Use homemade compost or organic fertilizer.
hibernate

Pineapple sage is not hardy.
If your pineapple sage is growing in a pot, put it in a cool, unheated spot in the house where the plant gets enough daylight before the first frost. A bright conservatory, a greenhouse or even a stairwell are perfect for this.
In winter you can reduce the watering and stop fertilizing completely. The plant now gathers strength until the next shoot.
Pineapple sage growing in the garden must be cut back completely in winter and its roots well protected from frost. Lay a thick layer of brushwood or leaves around the root ball. In colder regions or in very cold winters, the plant cannot always be overwintered successfully. If you are unsure, plant them in the bucket.

Harvest pineapple sage

Pineapple sage can be harvested all year round. The green leaves taste particularly aromatic before the first flowering period, but can also be harvested later. You should harvest the flowers just before they fade. Use sharp scissors or a knife to cut off both flowers and leaves at the end of the stem.

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15 Tea Tree Oil Uses and Its Effects

The use of tea tree oil as a natural home remedy offers a wide range of possibilities. Because the healing effect of tea tree oil benefits the body and mind. Now alleviate health problems with the miracle oil.

Tea tree oil has become an integral part of everyday life for many people. The natives of Australia used the oil as a remedy. Tea tree oil is available in health food stores and drugstores. Find out here what you can use it for.

Ways to use tea tree oil

The tea tree oil application is useful in a variety of areas. Because its healing effect can benefit the body and the mind at the same time. It is therefore worth having this wonderful oil in the household. Consequently, we have collected the most important application tips:

1) Tea tree oil for wounds

For minor wounds, such as small burns or cuts, tea tree oil can support the healing process. Simply apply a few drops of oil to the wound. Then put a plaster over it to speed up the healing of the wound. The antibacterial and antiseptic effect is said to prevent inflammation. Consequently, you can use it to effectively treat blisters on your feet.

2) As a home remedy for pimples

Due to its antibacterial effect, the miracle oil is very suitable for treating skin impurities such as blackheads and has an anti-inflammatory effect. Consequently, it is an effective home remedy for pimples. Therefore, apply some oil to the affected areas. Then leave it on overnight. Because the oil can dry out your skin, avoid applying it to a large area all over your face. Therefore, it is best to use a cotton swab or a cotton pad. Also, read our tips against large pores.

3) Tea tree oil for herpes

Likewise, tea tree oil is an effective remedy for herpes. In order to be able to fight herpes, you have to dab it with the oil several times a day. The antibacterial effect should also fight viruses. It also promotes wound healing. Thus, the annoying cold sores should disappear quickly.

4) Treatment of insect bites

A tea tree oil application is also advisable for itchy, annoying insect bites. Because the itching is reduced by the oil. The oil also reduces the risk of inflammation because it has an antibacterial effect. Therefore put 2 – 3 pure drops of the remedy directly on the sting and let the tea tree oil effect surprise you.

5) Tea tree oil for sore throat

The healing effect of tea tree oil helps you to effectively fight a sore throat or hoarseness. In addition, it works as a home remedy for cough. So use the oil and get quick relief. To do this, mix 5-10 drops of tea tree oil in a glass of warm water and gargle with it morning and night.

6) Fight mold with tea tree oil

If you have mold in your home, you should take urgent action to prevent it. And tea tree oil is very good for fighting mold. Thus, dilute 10ml of the oil with 500ml of water. Then pour the mixture into a spray bottle. You can then spray the affected areas generously with it. This will kill the fungi. Since tea tree oil smells very intense, you should ventilate the room well afterward.

7) Miracle oil as a defense against head lice

When your child goes to school or daycare, they can easily get head lice. If you want to prevent the infestation of these annoying parasites, you can treat your child’s scalp with a few drops of tea tree oil when washing their hair. Experience has shown that children treated in this way are less susceptible to head lice. If it is already too late, also note our natural home remedies for head lice.

8) Tea Tree Oil for Warts

If you have an unsightly wart on your body, you can use the effective home remedy tea tree oil to get rid of it. Apply tea tree oil to the affected area twice a day. As a result, the wart will gradually begin to disappear. But this process can take a few weeks. You can also get rid of your warts by using garlic.

9) Get rid of bad breath with tea tree oil

This natural home remedy is also suitable for fighting bad breath. So you don’t have to buy mouthwash. Instead, you can make your own mouthwash using tea tree oil. To do this, add a few drops of oil to a glass of water and rinse your mouth with it after brushing your teeth. But make sure you swallow as little as possible. You can also prevent tooth decay and plaque with the antibacterial effect of tea tree oil.

10) Doing the laundry with the miracle oil

If you want to wash your laundry hygienically, you don’t have to use a special detergent. Instead, you can use tea tree oil as an environmentally friendly detergent alternative. Accordingly, simply add 10-20 drops of tea tree oil to the washing machine and wash your laundry as usual. Such a hygienic wash cycle can be extremely useful, especially after illness.

11) As a home remedy for athlete’s foot and nail fungus

As already mentioned, miracle oil has an antifungal effect. Therefore, you can use it to treat athlete’s foot and as a natural home remedy for toenail fungus. But this home remedy is only a supplementary treatment method. If you have a severe fungal infestation, you should definitely see a dermatologist and have yourself treated!

12) Tea tree oil for flaky scalp

An itchy and flaky scalp can be very stressful in the long run. Therefore, use the oil as an effective remedy for flaky scalp. Because the anti-inflammatory effect soothes your scalp. Accordingly, add about 5 – 10 drops to your shampoo and wash your hair with it. In addition, note our ideas for making shampoo yourself.

13) To relieve colds

Since it relieves many symptoms of a cold, it is the perfect home remedy for colds. As a result, as already mentioned, you can use it to fight coughs and sore throats. You can quickly regain your strength by using tea tree oil and effectively accelerate the recovery process.

14) Get rid of a cold with tea tree oil

If you suffer from a cold, you can fight the cold quickly by using effective oil. To do this, add a few drops of the oil to hot water. Then inhale the vapor for a few minutes. This treatment also has a positive effect on the sore skin around the nose.

15) Treat corns

Foot baths help get rid of corns. You can add a few drops of the oil to the water in your foot bath. Then you can carefully remove the softened callus of the corn with a pumice stone.

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Mustard Seeds: Effects and Uses in The Kitchen

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

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

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

This is how mustard seeds work

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

Mustard seeds in the kitchen

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

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

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

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

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Sorghum: Uses and Benefits of This Type of Millet

Sorghum is a millet genus that is one of the most important staple foods in the world. It is also used to produce biogas. You can learn more about sorghum here.

Sorghum: Diverse genus of millet

Sorghum is a husked grain from the grass family, which also includes wheat and corn. It designates a special genus of millet, which includes around 30 different types of millet – including sorghum bicolor. This is the most economically important species and one of the most important cereals in Africa and southern Europe. Sorghum bicolor is commonly called sorghum millet

Millet types are divided into two main groups according to the texture of the grains:
Sorghum millets: These types of millet have significantly larger grains and deliver a correspondingly higher yield.
True millet: The grains of these types of millet are much smaller than sorghum grains and the yields are correspondingly lower. A representative is, for example, Teff.
Sorghum is not only a global staple, it is also used as animal feed and can be turned into bioethanol fuel

Sorghum: grain for dry regions

Originally from Ethiopia, sorghum is now grown all over the world. In 2016, millet took up the fifth largest area under cultivation among all grains, after wheat, corn and rice

Sorghum can grow anywhere that has semi-arid to arid conditions. The plant has leaves and stems coated with a waxy coating. As a result, it is long enough to store water even during longer periods of drought and when it is very hot. This makes sorghum interesting for agriculture in many dry countries around the world.

Sorghum as a nutrient-rich food

Especially in Africa, Central America and South Asia, sorghum is one of the staple foods:
There, sorghum is processed into porridge, groats or flatbreads. In parts of India, the flat cakes are often served as an accompaniment to vegetable curries
The millet is also used to make beer
Sweet sorghum, a variety of the sorghum genus, is processed into molasses and has many uses.

Sorghum: nutritional values ​​and nutrients

Sorghum has the following nutritional values ​​per 100 grams:
Energy: 329 kcal
Egg white: 10.62 g
Carbohydrates: 72.09 g
Fat: 3.46g
Sorghum is 70 percent starch, making it a good source of energy. However, in the unprocessed grain, the starch is not easily digested, so it must be steamed, puffed, boiled, rolled, or ground and baked. However, one advantage of sorghum is that it does not contain gluten. The many dietary fibers in the grains keep you full for a long time and are easy to digest. Sorghum also provides a good portion of vegetable protein.

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Galangal: Effects, Uses and Tips For Cultivation

Galangal is related to ginger and also forms underground tubers. Galangal is a popular spice and medicinal plant, especially in Asia. Here you can find out how galangal works and how to use the root.

Galangal is an Asian spice plant that is closely related to ginger. Just like ginger, the plant forms underground tubers that are used in the kitchen.

Galangal refers to different plants:
Galangal (Alpinia officinarum)
Greater galangal (Alpinia galanga)
Lesser galangal (Kaempferia galanga)
The species mentioned form all tubers that are mainly used in Asian cuisine and are valued as medicinal plants. The ingredients are mostly identical. Galangal is also often referred to as Thai ginger.

In the following article you will learn how galangal works, how to use the tuber and how to grow it in your garden.

This is how galangal works

Galangal has a long tradition, especially in Asian medicine. Both the fresh tuber and dried galangal that is then ground into a fine powder are considered medicinal.

But also in Europe, galangal has long been used for health purposes. Hildegard von Bingen was already convinced of the root. She used galangal mainly for heart problems, but also recommended it for the stomach and bile and used it to treat fevers.

The effect of galangal has now been extensively scientifically researched. In 2015, for example, the Journal of Botanical Sciences dealt with the ingredients and effects of galangal in a study and was able to demonstrate the following properties:
Antimicrobial: In the laboratory, galangal has proven to be efficient against various strains of bacteria and fungi.
antioxidant: The ingredients of galangal have a strong antioxidant effect. They protect the body from oxidative stress, support cell renewal and fight free radicals.
Anti-cancer: Animal experiments on rats and mice have shown that galangal is effective both in preventing and treating tumors. Initial human studies have also shown that galangal reduces the spread of cancer cells.
Anti-inflammatory: Galangal helps with inflammation and is therefore used in inflammatory skin diseases such as rheumatism or arthritis.
cholesterol-lowering: In studies on rats, galangal was able to noticeably lower cholesterol levels after just four weeks.

Galangal in the kitchen

Galangal is reminiscent of ginger both visually and in terms of taste. However, the galangal root is a bit milder and has a slightly bitter taste and a fresh citrus note. The smell of galangal is reminiscent of pine forest.

To refine your dishes with galangal, you can either finely chop or grate the tuber. In addition to the fresh tuber, you can also use galangal dried in the form of powder. If you bought the tuber in organic quality, you can use the peel without hesitation. Otherwise, you’d better peel galangal.

If you use galangal raw or add the spice just before serving, the root tastes rather hot. The longer you cook them, the milder the flavor will be.

Basically, you can distinguish the different types of galangal by color:
white to yellow: The light version has a much milder taste and is suitable for a variety of dishes.
reddish: The red root has a sharper and tart taste. Here you should be careful and use less so that the taste does not dominate too much.
Just like ginger, you can use galangal in a variety of ways in the kitchen:

Soups: Galangal adds flavor to Asian soups, such as Tom Kha, a Thai coconut milk soup.
Wok pan: Whether it’s vegetables or rice dishes – galangal adds an exotic touch to wok dishes. Meat and fish can also benefit from the fine flavor of galangal.
Stews and curries: Especially in Thai cuisine, galangal is an integral part of curries.
Desserts: Many Asian desserts rely on the mild spiciness of galangal. For example, you can refine Asian rice pudding with galangal. But also European classics like rice pudding get a new depth with galangal, cardamom and cloves.

Galangal in the garden

Galangal comes from Asia and is mainly cultivated in Thailand and the Chinese island of Hainan. With us, the root is still quite unusual. You can only buy the tuber in well-stocked Asian shops.

How to grow:
Location:
Galangal needs a light and warm location. A south-facing window sill or a greenhouse is ideal.
Since temperatures should remain constant throughout the year, galangal is only suitable for growing in pots. The pot should be at least 20 centimeters in diameter.
Floor:
The soil should be nutrient rich and permeable. The plant is sensitive to waterlogging. A layer of expanded clay or gravel at the bottom of the pot can help the water drain better.
Planting:
To grow galangal, all you need is a fresh piece of galangal. Leave it in a bright place for a few days until the root starts to sprout.
Place it in loose soil and cover it with about an inch of soil.
Care:
Galangal needs a lot of liquid. During the growth phase you should water the plant daily. However, avoid waterlogging, otherwise the roots will quickly begin to rot.
In addition, spray the leaves regularly with a little water.
In order for the tubers to develop well, the plant needs sufficient nutrients. It is best to use organic fertilizer every two months.

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Corn Starch: Uses, Specifics, Substitutes, and More

You may be familiar with cornstarch as the main ingredient in custard powder. But the tasteless white powder can do much more than just thicken the pudding. You can find out more here.

What is cornstarch?

Cornstarch is a white powder that is also commonly sold under the name cornstarch. As the name suggests, corn starch can be obtained from corn cobs. To do this, the corn is first placed in a saline solution for several days. It is then finely ground and the cornmeal is passed through a silk fabric. This allows the bran and other flour components to be filtered out. Starch is not soluble in water, so over time it settles to the bottom of the remaining starch-water mixture. The excess water is then drained off and the starch dried.

Cornstarch is just one of many forms of starch. Starch powder can be obtained from all plants with a high proportion of starch. In addition to corn starch, potato, wheat and rice starch are widely used. All are tasteless white powders that are similar to use.

The only difference between the different forms of starch is their composition. Starch is a mixture of two carbohydrates, amylopectin and amylose. Corn starch is characterized by a comparatively high amylose content of 27 percent. Amylose is less able to bind and hold water than amylopectin. Because of this, pastries made with cornstarch tend to stale faster than those made with tapioca or potato starch.

How to use cornstarch in the kitchen

You can use cornstarch in a variety of ways in the kitchen. Puddings and creams can be made with cornstarch, since starch forms a firm gel after cooling. Supermarket custard powders typically consist of cornstarch mixed with sugar, salt, and flavorings. You can also easily make your own pudding at home by thickening gently simmering milk with cornstarch and seasoning to your liking. In the refrigerator, the thick sauce then thickens into a firm pudding.

But cornstarch is not only suitable for desserts: You can also use it to thicken sauces. To do this, mix the corn starch with a little water and then stir the starch water into the gently simmering sauce. Always make sure to add the starch gradually. If you stir in too much cornstarch, your sauce will take on a pasty and gummy consistency.

Cornstarch keeps dumplings in shape and protects them from drying out

Corn starch is also suitable as a binding agent for dumplings and meatballs. The starch binds water and holds the dumpling mass together. The starch molecules in the cooking water or frying fat then gelatinize and form a protective layer through which water can only escape with difficulty. This keeps the dumplings and meatballs juicy and fluffy.

In Asian cuisine, sliced ​​meat is marinated with starch in almost every dish. Sliced ​​​​meat is usually gently pre-cooked or fried in hot oil before frying. As a result, the starch on the surface of the meat becomes gelatinous and the meat remains juicy when it is subsequently fried with the remaining ingredients. Tofu can also be turned in starch before frying so that it becomes particularly crispy.

You can easily replace cornstarch with any other cornstarch. If you are looking for a different binding agent, you can find out in our article on cornstarch substitutes which alternatives are available and how you can use them. The alternatives presented there include psyllium husk, locust bean gum, agar agar and guar gum.

Waste paper can be recycled with the help of cornstarch

Corn starch is also an important raw material for the production of paper and cardboard. Paper contains about 0.15 percent starch. Starch is used as a filler in paper production: it must always be added when working with waste paper. As more and more waste paper is processed, the demand for corn starch continues to rise.

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Food

Hirschhorn Salt: Composition, Uses and Disadvantages

Deer horn salt may be familiar to you from Christmas baking. Here we tell you how to use the leavening agent and what risks it entails.

What is deer horn salt?

Hirschhorn salt is a leavening agent that makes your cookie or gingerbread dough fluffy. It is a food additive that must be labeled with the number E503 in finished products. Hirschhorn salt is a chemical leavening agent, which also includes, for example, baking powder, potash, and baking soda.

Hirschhorn salt is a mixture of the ammonium salts ammonium bicarbonate, ammonium carbonate and ammonium carbamate. If you heat staghorn salt in the oven, the ammonium salts decompose into the gases ammonia and carbon dioxide. Some of these gases remain in the pastry dough, creating small air bubbles and loosening the dough.

Hirschhorn salt owes its somewhat curious name to its traditional origin. It was originally obtained from deer antlers. Deer antlers are particularly rich in nitrogen, the basic structure of ammonium salts. Nowadays there is a chemical process instead, in which ammonium chloride, calcium carbonate and charcoal are heated together.

Since deer horn salt does not contain any animal ingredients, it is suitable for vegan diets.

Where can you use deer horn salt?

Deer horn salt is particularly popular at Christmas time, as baked goods made with deer horn salt have a very long shelf life. It is particularly suitable for flat pastries that should expand more in width than in height.

Hirschhorn salt is therefore best suited for:
Gingerbread
shortcrust pastry
Spekulatius
Springerle
honey cake
American
However, you should never use deer horn salt for high cakes. On the one hand, the dough rises less with deer horn salt, and on the other hand, a larger amount of ammonia remains in tall doughs. Ammonia smells unpleasantly pungent and can cause symptoms of poisoning in the body. In flat doughs, on the other hand, the ammonia is almost completely expelled in the oven.

As a general rule, one gram of deer horn salt per 100 grams of flour is enough to loosen the dough.

What are the disadvantages of deer horn salt?

A major problem with staghorn salt is that it promotes the formation of the probably carcinogenic substance acrylamide. Acrylamide is formed at high temperatures in the oven as part of the Maillard reaction, in which sugar and proteins gelatinize together. Basically, the darker the baked goods, the higher their acrylamide content. You should therefore only bake your pastries until they are golden brown and not too dark.

Baking soda is an alternative to deer horn salt. The disadvantage of baking soda, however, is that, unlike staghorn salt, it has a slightly bitter taste of its own. Hirschhorn salt, on the other hand, gives baked goods a characteristic flavor that many find pleasant.

You don’t have to do without deer horn salt for your Christmas cookies. Avoid breathing in the ammonia-laden air created in the oven. Also, avoid baking your cookies dark brown. Then you are on the safe side.

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Food

Lucuma: Effects and Uses of The South American Fruit

Lucuma is considered a nutrient-rich superfood that you can get in this country mainly as a powder. In this article you will find out how healthy the exotic fruit actually is.

What is Lucuma?

Lucuma is a plant species primarily native to Peru, Chile and Ecuador. These are trees that grow to be about ten to twenty meters tall. The fruits that are eaten fresh in South America are particularly interesting for agriculture.

The fruits have a brownish-green to yellow skin and yellow, relatively dry flesh. In Europe and the USA you can usually buy Lucuma in powder form. Since the fruit is very sweet, the exotic powder is not only considered a superfood, but also a healthy sugar alternative.

Lucuma: The “Gold of the Incas”?

Through advertising slogans and other marketing strategies, Lucuma is now known as the “Gold of the Incas” and is said to promote our health as a natural remedy. Among other things, Lucuma should:
strengthen our immune system
have a digestive effect
promote muscle regeneration
strengthen bones and teeth
beautify the complexion
These effects are mostly attributed to the high content of fiber and minerals, vitamins and antioxidants. According to the consumer center, however, there are no scientific studies that would confirm any of these effects.

In addition, it has not yet been clarified in which quantities the above-mentioned ingredients are actually present in the ground powder. The information on vitamins and minerals usually refers to the fresh fruit. In addition, consumers usually only use small amounts of the powder, so that Lucuma can ultimately only cover a minimal part of the daily required nutrients.

Since the fruit is very sweet, the powder contains 85 grams per 100 grams of carbohydrates, of which almost 30 grams are sugar. That’s why you should only eat lucuma powder in moderation.

According to the consumer center, there are also no scientific studies on possible side effects and risks of Lucuma powder, such as drug interactions or allergic reactions.

Native alternatives to the exotic Lucuma

You can also get all the nutrients that are in the fresh Lucuma fruit from regional foods. Among other things, Lucuma is rich in vitamin C, which is also found in large quantities in many other types of fruit and vegetables. Local vitamin C sources include, for example, berries, parsley, Brussels sprouts and kale, as well as broccoli.

The South American fruit also contains large amounts of vitamin B3 or niacin. This is actually unusual for a fruit, since the vitamin is otherwise more likely to be found in animal products such as meat, fish and offal. Nevertheless, as a vegan, you can cover your daily needs well if you regularly eat legumes, dried fruits, nuts and whole grains.

Advertising slogans also praise the high antioxidant content of lucuma powder. According to superfood companies, these should protect against serious diseases such as cancer and cardiovascular diseases. The consumer center reports that these effects have not been fully scientifically proven and are often overestimated. In addition, many local fruits and vegetables contain sufficient amounts of antioxidants.

You can find dietary fiber, which gets your digestion going, in most fruits and vegetables, as well as nuts or whole grains.

From an ecological point of view, lucuma is problematic because the fruit has to travel long distances to Europe, which causes high CO2 emissions. Additional energy is also required to dry the fruit and grind it into powder. From an ecological point of view, it is therefore more advisable to use local food and avoid expensive, exotic superfoods.

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