The Thirst-Quencher Contrary to how it’s commonly used, cucumber is actually a berry. It is said to have its origins in Egypt and India where it’s still used today in a refreshing yoghurt dip called raita, which is often served alongside spicy dishes. It was already mentioned in the old testament and is one of … Continue reading Cucumber – Gurke
Vegetable
Celeriac – Knollensellerie
The Underestimated Root Admittedly not the most beautiful of all root vegetables but certainly one of the most versatile, celeriac is still only celebrated in a few countries and predominantly available pickled. The knobbly vegetable is related to carrot, fennel & parsnip and is the closest relative of celery. The vegetable originated in the Mediterranean … Continue reading Celeriac – Knollensellerie
Onion – Zwiebel
The Miracle Bulb Add this humble bulb to almost any savory dish and you are guaranteed a significant improvement and more depth of flavour. No wonder the onion is used as a starting point for so many dishes. There is, I think that's safe to say, no cuisine in the world that doesn't use onion … Continue reading Onion – Zwiebel
Courgette – Zucchini
The Allrounder Courgette, also known as zucchini, is a relative of the pumpkin and belongs to the squash family. It's a typical summer vegetable that plays a big role in the Mediterranean cuisine but is also eaten in lots of other places. Courgette plays a central role in the French Ratatouille and loves to mix … Continue reading Courgette – Zucchini
Avocado
The Alligator Pear Before everyone around the world was starting to have avocado on toast, the fruit was synonymous with Guacamole and its origin Mexico. While Mexico is still the main producer of the buttery fruit (yes, you heard correctly avocado is botanically a fruit). Especially in Southeast Asia it is also used for sweet … Continue reading Avocado
Okra
Lady Fingers This vegetable is believed to have originated in Ethiopia and is also known as lady fingers. Botanically okra is related to hibiscus and cotton. If you are curious about the taste though, green beens probably come closest. The vegetable is enjoyed in many places across the world, including India, the Middle East and … Continue reading Okra
Fennel – Fenchel
Tummy-pleaser Fennel - people either love it or hate it. With its distinctive fresh anise flavour it adds an interesting note to every dish. The vegetable is immensely popular in Italy which is why one of its most widely known varieties is named after Florence. Bauchschmeichler Fenchel - entweder man liebt ihn oder hasst ihn. … Continue reading Fennel – Fenchel
Artichoke – Artischocke
The Beauty Queen Quite possibly the most beautiful edible flower out there, the artichoke is a showstopper ingredient if you know how to prepare it properly. The vegetable enjoys huge popularity in the Mediterranean, specifically Italy. In Rome, or more precisely a city close to Rome called Ladispoli, they dedicate a festival in April to … Continue reading Artichoke – Artischocke
Aubergine
The Shining Star Aubergines, also known as eggplants, are part of the nightshade family alongside tomatoes and potatoes. They can be found all over the world but are especially appreciated in the Mediterranean, Middle Eastern and Asian cuisine. Die Eierfrucht Auberginen gehören zu Familie der Nachtschattengewächse, genau wie Tomaten und Kartoffeln. Sie sind auf der … Continue reading Aubergine
Tomato – Tomate
Queen of nightshades Just like the aubergine and the potato, tomatoes are part of the nightshade family. Contrary to the sound of the name, all plants of this botanical family need a lot of sun. This is why tomatoes are best enjoyed during summer time. We have South and Central America to thank for this … Continue reading Tomato – Tomate
The Food Library 