Nutrition New spices in a tea bag

Spices as in a tea bag: tasty and healthy

02/01/2015

The gourmet kitchen has caught on with a new trend: Recipes like red cabbage or goulash can be prepared very simply with a small bag full of enchanting spices. The advantage: The spice pouches simply leave laurel or thyme stems in the bag. They do not have to be fished out of the cooking pot after cooking.

Spices are not always used in powder form. Especially in the fine kitchen whole leaves or seeds are cooked in the saucepan. They give off so fine aromas. But many stems or leaves have to be fished out of the pot before serving. Therefore, tea bags that you fill yourself are perfect, such as top chef Thomas Bühner from the restaurant „La vie“ told in Osnabrück. „For example, for red cabbage you can fill the small spice bag with clove, laurel and juniper“, recommends Bühner.

To do this, tie the tea bag with a cotton thread and let the bag cook in the pot. After cooking the dish, you can easily fish out the tea bag again, without searching for a bay leaf or a juniper berry or accidentally biting a clove while eating.

From a naturopathic point of view, spicing food is very healthy. Therapy: Heilpraktiker Susanne Waschke: „Many spices have a high alkaline effect such as cinnamon, bay leaves, poppy seeds, white pepper, vanilla, marjoram, dill, onion, white mustard, cumin, black mustard, black pepper and paprika.“ (Sb)

Image: Peter_Pleischl