KACHEN #21 (Winter 2019) English edition

CARDAMOM
Cardamom is part of the ginger family and is one of
the most precious spices worldwide. The seeds of the
predominantly Indian and Sri Lankan plant are harvested
by hand. This is a very labour intensive job and the price
of the product is therefore high. Naturally, cardamom
belongs to the basic ingredients found in Indian spice
mixes. The famous yogi tea, for example, is made with
cardamom, while in the Arabian kitchen it is used to
refine coffee. Among Christmas baked goods one will
find the spice predominantly in ginger bread, stollen, and
spekulatius. In fact, cardamom is also excellent in the
preparation of marinades and sweet sauces. However, you
will need to keep the distinction between the green and
the roasted, black cardamom in mind. The rule is: green
for sweet, black for hearty dishes. Ahem: by the by, the
spice is said to strengthen the libido.
The taste? Green: spicy-sweet-sharp with a flowery, fruity
note. Black: smoky-herbal, earthy.
STAR ANISE
While its name and shape fits perfectly with Christmas
decorations, the star anise derives originally from
China. From the blossom of the tree of the same name
in the family of the magnolia trees, fruit develops
with each containing eight seeds – exactly, the “stars”.
In Europe, star anise has been known since the 15th
century. It should not be confused, however, with the
Japanese star anise, which is similar in appearance.
The latter can be used wonderfully as incense but
consumed it is about as poisonous as the infamous
puffer fish Fugu. Star anise belongs to the most popular
ingredients in punch and ginger bread. On account of
its digestive properties it can also be confidently added
to the fat roast duck.
The taste? Like anise but way more intensive with a
note similar to liquorice.
SWEET “PRINTE” & TART ROAST:
A PERFECT CHRISTMAS MIX!
Save yourself the cumbersome searching and
mixing of spices and simply throw a couple of
“printen” into your roast sauce. This type of spicy
ginger bread, first made in 1820 in Aaachen,
a city in North Rhine-Westphalia, combines
basically all of the typical Christmas spices in its
recipe. It has also become the staple ingredient
in an especially wintery Sauerbraten recipe.
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KACHEN No.21 | WINTER 19