1. cedar = le genévrierborage = la bourrachelovage = la livèchelaurel = le laurierchive = la ciboulettehorseradish= le raifort  People detected the cedar during middle ages.  German kitchen use the berries  taste sweet and spicy.  are dried and dark violett. German meals:  marinated beef  cedar liqueur  Sauerkraut  juniper wood smoked bacon  The plant has a lot of thorns.  The Germans know borage since the middle ages.  The foliages and the flowers are used in our traditional cuisine. As ingredients in:  for soups as a topping  Cocktail „Pimm‘s“  for different salads  Frankfurt green sauce  for vegetable platters  The flowers taste a little bit like cucumber and they are blue- violett. German meals with lovage:  savoury cheese spread typical for Bavaria = Obazda  vegetable stock  every German knows the taste of this flavour – they call it „Maggikraut“.  Lovage smells and tastes like the well-known „Maggi“- spice.  But Maggi doesn‘t contain lovage!  Maggi was founded from Julius Maggi in 1886. He lived near Lake Constance in Singen (Hohentwiel).  Today this company belongs to Nestlé.  in Germany cedar and laurel belongs to each other.  in the ancient world, laurier came from Asia to Europe.  Laurel smells very intensive and tastes a bit bitter but condimental, In Germany we use the dried foliage with:  chip potatoes  Sauerkraut  marinated beef, meat  black lentils with spaetzle  knuckle of pork Chive is one of the oldest herbage. Already 3000 in B.C. the people in Canada and Sibiria ate it. For planting chive the soil has to be gritty Some people only eat the chive-blade but others eat the flowers, too. The German traditonal using for chive is:  Bread with butter, salt and chive,  Bread with cream cheese, chive and a hard-boiled eggs Chive is often used to dress a meal. For example:  tarte flambee  omlettes  In Germany we use horseradish since the middle ages.  But mostly horse radish is planted in Russia and the Ukraine.  The root doesn‘t smell. But if you cut or rub it, it smells a little bit like onions. The Germans eat horseradish:  as a spread or with sausages  with smoked salmon  boiled fillet  ham  curd cheese  salad  The oldest manufacturer for cream horseradish is located in Bavaria: It is „Schamel“.  They produce since 1846. the typical German spices

2. Naturalized spices in germany vanilla – la vanille In Germany we use vanilla for:  pastries „Vanillekipferl“  vanilla pudding  cakes mild mustard – la moutarde The mild mustard is used for:  Bavarian veal sausages  Fleischkäse ( a kind of meat loaf in Germany and Austria) curry – le curry exotic effects in traditional dishes, e.g.:  curried sausage  roast chicken caraway – le carvi This spice is also used in traditional food:  Sauerkraut  a Swabian bread roll called Seele / Briegel marjoram – la marjolaine Majoran brings the mediteranean effect to our kitchen but this spice is be resided in some traditional dishes, too:  cold cuts nutmeg – la muscade Nutmeg gives our dishes a special note:  soups with balls, called „Grießnockerlsuppe“ cinnamon – la cannelle Often our sweet dishes are flavoured with cinnamon:  rice pudding with sugar-cinnamon  applesauce  apple pie  semolina pudding gingerbread spice – le bisc ôme Our special spice for:  gingerbread  Christmas cake  Christmas cookies

4. English spices The english cuisine is influenced by a lot of different spices from other countries like India and Asia. For example currypowder, curcuma and cumin from India and garlic, lemon grass and cayenne pepper from Asia. cayenne pepper ginger lemon grass currypowder garlic cumin Typical English spices and dishes: rosemarymintsage fish and chips roastbeef with yorkshire pudding

5. E AST E UROPEAN S PICES PEPPER MINT labiate family CUMIN SEED umbelliferae family BLACK PEPPER pepper family CHILI nightshade family USE  tea  peppermint oil  flavor enhancer USE  Indian curries  vegetables, sauces and soups USE  soups, fish and meat  desserts USE  spicy sauces  meatstews L ITHUANIAN SPICES USE  seasoning for meat, fish and soups BAY LEAF laurel family USE  tea  spice plant DILL umbellifers Parsley parsley family USE  poultry dishes  meat, fish  salad dressing USE  spice plant  medical plant MAJORAM mint family