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Pu-erh tea

Red Pu-erh tea is only made from Chinese tea. It comes from the Pu'er region of China's Yunnan province and differs from black tea in the additional fermentation process. It contains many more trace elements than black tea and can be stored for much longer. 1)

Wild rice

Wild rice is the common name for water thistle. It produces dark brown seeds with a distinct flavor. It has been used since ancient times as a vitamin-rich addition to the commonly-grown seed rice. 2)


Salep is a drink made from the powdered tubers of the male orchid, common in Turkish and Balkan cuisine. The name comes from the characteristic shape of the orchid tubers and means fox testicles in Arabic. Salep is served in coffee shops for its warming properties. The drink was popular in the 17th and 18th centuries in England and was referred to as coffee for the poor. 3)


Semla is a wheat roll cake with a sweet filling. It is a traditional dessert in Sweden eaten on Fat Tuesday (se. fettisdag), the last day of the carnival. Besides Sweden, this tradition is also celebrated in Finland and regionally in other northern European countries and Germany. Traditionally, semla is served on a deep plate, dipped in hot milk, and garnished with a cinnamon stick. 4)


Carpaccio originated in Venice. It was invented in 1950 by restaurateur Giuseppe Cipriani when a customer, Countess Mocenigo, informed him that her doctor had recommended raw meat. The new dish reminded him of the works of Venetian Renaissance painter Vittore Carpaccio. 5)

Caper flower buds

Salted and pickled caper flower buds have been used for millennia in Mediterranean cuisine. 6)


Pickling is based on lactic fermentation carried out by lactic bacteria. During the process, simple sugars are broken down into lactic acid and small amounts of alcohol and acetic acid. 7)

Bird's nest soup

The Chinese believe in the power of bird's nest soup, and the nests themselves fetch dizzying prices. Throughout southern Asia, it pays to build artificial nesting sites to which birds are attracted by, among other things, played bird calls. 8)

Edible nettle

Nettle can be eaten, among other things, as a salad dressing. To avoid burning, it should be scalded with hot water. Histamine and formic acid are responsible for nettle's scalding properties. Both of these substances are inactivated at a temperature of about 140°F 9)

Century eggs

Century eggs are prepared for about one hundred days in a mixture containing, among other things, unquenched lime. The heat released during quenching and the chemical properties of the mixture causes the egg to change color and texture. An egg prepared this way can be stored for many years. 10)

Polish snails

Few people know that most of the imported snails come from Poland - the palates of the French have taken a liking to the Polish vineyards. They are served with parsley and garlic butter. 11)

Not fond of soups

French people are rather not fond of soups. 12)

Olive oil

A popular ingredient in Greek cuisine is olive oil - its tree is a symbol of longevity, harmony, hope, and peace for the Greeks. 13)


While in Greece, try the unique baklava cake intermingled with honey, nuts, and sugar. It is served with pistachio nuts and topped with icing. 14)

Swedish beer soup

Swedish beer soup is made with beer bread or rye bread with beer. The soup is enriched with a few tablespoons of honey and cream and lemon juice. 15)

Swedish herrings

The Swedish specialty is herring served in various forms: with cream, in dill. A version intended only for brave individuals is pickled herring. 16)

cuisine.txt · Last modified: 2022/07/19 06:45 by aga