Notes on mixed spices for seasoning

In the "German Food Book" contains the "Guidelines for spices and other seasoning agents."

There will be distinguished as follows:
Spice mixtures (the mixtures are composed solely of spices), after seasonings / spice products (with other flavoring ingredients ... and may contain up to 5% saline without identification, however, contain at least 60% of spices), and
Preparations with seasoning materials (mixtures of technologically active substances with one or more spices).

In addition:
Soup Spice (a mixture of spices and seasoning vegetables ... ..-). then
Seasoning salts (mixtures of salt with one or more spices .. continue with at least 15% spices ...),
Curry powder (a preparation of its own kind ..), also
Spice flavor preparations / spice aroma compounds (products for seasonings / spice preparations in which the spices are replaced in whole or in part by aromas of spices) and finally
Spice aroma salts (which are seasoned salts in which the spices are replaced in whole or in part by spice flavors).

And there is a labeling requirement, must always stand out to see what's inside.

What we learn from this?
First In Germany, everything is regulated, and in principle we can buy peace of mind.
Second The industry provides us with ready-made blends are made according to legal rules.
Third Salt is obvious after the Law no spice.

As far as the legal side - now comes the culinary:

Is the seasoning of the courts, the High school of cooking, so the composition of mixtures is the so called university.

Only when you taste the individual spices so familiar that you can taste it in my memory, it is capable, complementary or additional spices to mix in such a way that creates a new connection in the aroma.
This can be - with long experience - do it yourself, you can - see above - buy ready made products, but you can also produce mixtures themselves, which are partly used for centuries in the same way, from their own region, our own country, their own or another continent, many mixtures are associated with memories of food that are reminiscent of visits to near and distant neighbors.

The composition of the herb and spice blends, which are listed here do not follow the laws of the Agriculture Ministry, but only for the taste buds on the tongues of millions of eaters.

Welcome to the website for kitchen herbs and spices

The title of this site is: "Kitchen Herbs and Spices". A pleonasm, a white mold, or if you prefer, a black stallion.

The "German Food Code" known only to spices and herbs are also one of the categories listed
(See "Definitions and the Law").

In the literature there are many many names: culinary herbs, aromatic herbs, spices, herbs spices, exotic herbs, kitchen spices and more German.

To complete the confusion, the scientists have yet to meet another classification (and this may be historically conditioned, because biology was a science, before the German Food Law has been installed): "Medicinal and Aromatic Plants" (Heeger, Herder) or sometimes called "medicinal and aromatic herbs." This designation also includes the Federal Centre for Breeding Research (subordinate to the Federal Ministry of Agriculture and Forestry) to.

What title should now be given these pages? Are we the Justice Ministry, the Landwirschaftsministerium, universities and research institutions or the literary predecessors committed?

The survey has revealed to friends and relatives: the vox populi understands only really clear when you call the elected pleonasm: herbs and spices, each individual is his own (or no previous) distinction applies.

And so we ask everyone - which ministry, which faculty who Breeding Research Institute, which literary circles belong to whatever they - for your understanding. The use of pleonasm may all districts - including and especially the vox populi - are attracted.

Especially after the wise words of a Greek philosophers have read, Hippocrates wrote 2,500 years ago: Your food should cure your remedy should be food.

wild garlic spice and herb

Wild garlic (Allium ursinum), is a perennial bulbous plant. It belongs to the same botanical species such as garlic, onions, chives and leeks, and can be as varied as those used in the kitchen. He is equally healthy.

Wild garlic is native and grows wild in many places in Germany humid deciduous forests of beech and hardwood floodplain forests and then make out for its intense garlic smell with your nose. He is also known under names like Wild garlic or wild leeks. In some regions it covers the whole forest floor (picture below) where this is still in the early spring sun.

Wild garlic harvest

The tender, green, about 5 cm wide, long-stalked leaves of wild garlic appear in March. Wild garlic leaves have parallel venation, act flat (left) but how can the food be hollow onion. The plant is about 20 to 30 cm high. From April to form the flower heads and the white flowers. Starting in June, when the trees have a dense leaf roof and the forest floor is dark, pulls back the garlic in the ground where the bulbs survive.

Wild garlic is collected in March and April and harvested. He is sometimes sold fresh in markets. The game collection should not be carried out by the ignorant, because there is a likelihood of confusion with the poisonous lily of the valley, and apparently also with the highly poisonous meadow saffron. Lilies grow at the same time in the same places and see the same wild garlic. However, they do not smell like garlic.

 

Wild Garlic in the Kitchen

Wild garlic is the first green of spring and accordingly sought after by connoisseurs. Fresh or dried garlic (pictured right) can be finely chopped, for example as Schittlauch over salads, cheese dishes, soups or scrambled eggs are scattered. Wild garlic is more pungent and more aromatic than chives. With garlic herb butter, you can still spice, sauces, pancakes, casseroles and vegetable dishes. Especially recommended is pesto for pasta or marinade for meat from wild garlic and olive oil. Also in the Chinese wok cooking wild garlic fits perfectly.

The wild garlic is heated, it loses focus and flavor, including the unpleasant odor of expired air, much like onions and garlic.

Wild garlic is healthy!

Wild garlic contains the same health-promoting substances such as garlic in a slightly lower concentration. Most important in this context, the organic sulfur compounds such as alliin or allicin which accounts are also the typical smell and taste.

Garlic is very effective as wild garlic lowers cholesterol and inhibits platelet aggregation. The preventive effect against atherosclerosis and the sequelae of high blood pressure, heart attack and stroke in clinical trials has been confirmed many times. Wild garlic has antibiotic, digestive aid and appetite that is completely invigorating and often should be included in the diet.

More Spring Herbs:

- Dill

- Parsley

for health and cooking

Find out about herbs spices and seasonings for health and cooking.