Search Results for bitter

Bitter melon: Momordica charantia (unripe)
26 Sep 2017

Boiled, fried or filled and baked, the immature fruits are very appreciated because of their bitterness.

Bitter melon: Momordica charantia (ripe)
26 Sep 2017

The red tissue, which encloses the poisonous seeds, tastes very sweet.

Furrowed bitter orange: Citrus × aurantium ‘Canaliculata’
04 Jun 2018

This strange bitter orange variety stands out for its furrowed skin, but is consumable like most other bitter orange varieties.

Listata Bitter Orange: Citrus × aurantium ‘Listata’
03 Jun 2017

Specially from the immature fruit (as well from the leaves) of the bitter orange the aromatic oil “Petitgrain” is won.

Horned bitter orange: Citrus × aurantium ‘Corniculata’
13 Feb 2020

The fruits of the horned bitter orange bear one or more conspicuous bulges that can look like horns.

Leaves of the bitter melon: Momordica charantia
26 Sep 2017

Mainly, the bizarre fruits of the bitter melon are used, but the leaves are also edible…

Striped bitter orange: Citrus × aurantium ‘Fasciata’ (ripe)
17 Feb 2018

The cross section shows that ripe fruits of this variety no longer contain fruit juice.

Striped bitter orange: Citrus × aurantium ‘Fasciata’ (unripe)
07 Jun 2017

Juice and fruit pulp can savoured fresh or processed to jelly and lemonade, if the bitterness is not unpleasant.

Belgian endive: Cichorium intybus var. foliosum
23 Feb 2018

Common belgian endive (with the yellowish to light green leaves) is much better known and more frequently found on the vegetable shelf than this violet variety.

Ligiri: Idesia polycarpa
07 Jun 2019

The Ligiri, native to East Asia, carries clusters of small berries that taste bitter and tangy. They can be eaten raw or cooked.

Quince: Cydonia oblonga
07 Feb 2021

Quinces are rarely eaten raw. They are mainly consumed as jelly, stewed fruit, mush, chutney, schnapps and “dulce de membrillo”.

Poro Poro: Solanum viride
02 Nov 2020

The Green Nightshade or Poro Poro is called ” man-eater tomato” in German.

Rosemary: Salvia rosmarinus
06 Aug 2020

Rosemary is an important kitchen herb and spice. It is a component of the herb mixture “Herbs de Provence”.

Pheasant berry: Leycesteria formosa
28 Sep 2017

As soon as the small fruits of pheasant berry are ripe and therefore dark brown and soft, they taste intensely like slightly burnt (bitter) caramel.

Rowanberry: Sorbus aucuparia
11 Oct 2017

It is still a stubbornly held legend that the fruits of the rowanberry or mountain ash are poisonous. The small fruits are ideal for jam, mash, liqueur…

Andean sage: Salvia discolor
25 Jul 2018

The deep purple, black-looking flowers, however, taste very sweet due to the rich nectar they contain, so that they can be nibbled or used well in tea and on desserts.

Noni: Morinda citrifolia
12 Feb 2020

Although the noni not only smells bad but also tastes bitter, the ripe and unripe fruits and seeds are eaten.

Cocoa: Theobroma cacao
09 Jan 2023

The purple or reddish, brittle cocoa beans are first fermented with the help of the sweet pulp for about 10 days, which reduces the bitter substances and slowly develops the typical cocoa aroma.

Childing orange: Citrus × aurantium ‘Foetifera’
28 Sep 2017

The fruits of the childing orange are “pregnant” with another fruit: in the interior grows a smaller fruit, along with a peel.

Jujube: Ziziphus jujuba
30 Sep 2019

During the ripening process, the initially yellow fruit is covered more and more with reddish-brown spots until the whole skin is brown.

Oakleaf lettuce (red): Lactuca sativa var. crispa
27 Jan 2021

This variety of an oakleaf lettuce stands out for its duckbill-like elongated leaf tips. It has a slightly nutty flavor.

Bergamot orange: Citrus bergamia
31 May 2017

The highest importance has the aromatic oil, of course, in the perfume production, but also tea (Earl Gray and Lady Gray), confectionery and Lokum are flavored with bergamot oil.

Star-Ruby-Grapefruit: Citrus × paradisi ‚Star Ruby‘
26 Oct 2017

This red-fleshy variety with the reddish peel is very delicious!

Beale’s barberry: Mahonia bealei
24 Jul 2018

Ripe fruits of Beale’s barberry are edible raw or cooked and a jam can be prepared. Dried berries give muesli a fruity note.

Chinese cedar: Citrus medica ‘Aurantiata’
05 Jul 2019

Despite its higher juice content, Chinese citron can be used in the kitchen like other varieties of citron, such as succade or jam.

Saffron: Crocus sativus
15 Apr 2020

Saffron, the “red gold”, is a spice extracted from the flowers of the saffron crocus.

Striped Eggplant: Solanum melongena var. esculentum ‘Rotonda bianca sfumata di rosa’
13 Oct 2017

The variety ‘Rotonda bianca sfumata di rosa’ is found in the trade quite rare, typical in our (European) view are the black varieties.

Perettone citron: Citrus limonimedica ‘Perettone’
17 Jul 2017

The perettone citron is certainly one of the ornamental varieties among the citrus plants, but the fruits should be candied or made into jam.

Blackthorn: Prunus spinosa
21 Nov 2021

Blackthorn fruits are made into jam, jelly and compote.

Hongkong-Kumquat: Citrus hindsii
15 Sep 2017

The approximately 1 cm small fruits of the Hong Kong kumquat are the smallest citrus fruits in the world. In principle, they are edible, but they have little to offer because there is almost no flesh.

Higan cherry: Prunus subhirtella ‘Pendula-Rubra’
17 Feb 2018

Even if the fruits are not productive, they can be eaten fresh from the tree or processed into jam, compote and liqueur. The beautiful flowers can decorate dried tea mixtures.

Jostaberry: Ribes × nidigrolaria
21 Nov 2021

The black, round berries with white little hairs are best eaten fresh as soft fruit, but they are of course also suitable for making jam, jelly, juice and liqueur.

Cattley guava: Psidium cattleyanum var. cattleyanum
03 Feb 2020

Cattley guava has spherical, red berries that can be eaten fresh or processed into juice, jam and sorbet.

Padi oats: Gnetum gnemon
01 Mar 2018

The kernel (nucellus) contains a lot of starch (and vitamins), so that a flour can be obtained from them after roasting, with which flat bread is baked or crackers called “emping” are fried.

Kaffir lime: Citrus hystrix
11 Jul 2017

In contrast to other types of lime, kaffir limes contain little juice, which is why the use of the essential oils in the dish is the focus.

Red Velvet Okra: Abelmoschus esculentus ‘Red Velvet’
04 Nov 2019

The deep red colour of the Red Velvet Okras gets lost during cooking, the fruits turn as green as ordinary okra pods when heated.

Tartary buckwheat: Fagopyrum tataricum
11 Jul 2017

The Tartary or India buckwheat can be used like the common buckwheat.

Santa Barbara key lime: Citrus × aurantifolia ‘Santa Barbara’
18 Nov 2019

The cultivar ‘Santa Barbara’ is orange in colour and has a perfume-like aroma and a slightly soapy taste.

Black-caraway: Nigella sativa
28 Aug 2017

The seeds of the Black-caraway are mostly roasted. They are slightly bitter and spicy, with an unobtrusive aroma of cumin and roasted sesame seeds.

Milk thistle: Silybum marianum
13 Aug 2018

The milk thistle is extremely thorny, but culinarily it is like a small artichoke: The base of the bud is edible.

Beechnuts of fern-leaf beech: Fagus sylvatica forma Asplenifolia
19 Nov 2019

Beech can be used in many ways: the fruits called ” beechnuts ” as nuts or oil fruit and coffee substitute, leaves as salad, wood as smoke aroma.

Milk thistle: Silybum marianum (Leaf)
13 Aug 2018

In addition to the flower buds of milk thistle, which are comparable to artichokes in culinary way, the large, wavy leaves with numerous thorns are also edible.

Lipo lemon: Citrus limon x Citrus paradisi ‚Lipo‘
07 Jun 2017

Peel and juice can be used like lemon, the firm flesh resembles the grapefruit, but somewhat more acid.

Bengal quince: Aegle marmelos
08 May 2018

To open this fruit, I needed 2 large knives. A saw would have been better, but I didn’t have it at hand. When I spooned out the fruit, my spoon also broke.

Nanking cherry: Prunus tomentosa
23 Jan 2021

The hairy fruits, which grow on very short stems almost directly on the branch, are juicy and soft, slightly sweet and tart.

Wild strawberry: Fragaria vesca
21 Mar 2019

The fruits are sweet and have a very aromatic taste. They are best eaten raw.

Guaraná: Paullinia cupana
26 Feb 2018

Dried seeds are ground into a brown paste, mixed with cassava flour to form “Pasta Guarana” and sweetened as a stimulating drink, similar to coffee or cacao.

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