Category Archives: Information

Kolender (Coriandrum sativum)

Posted on November 8, 2020 by Karolek

Kolender (Coriandrum sativum)

Also popular with us is a representative of the umbellate family. The fresh plant has a rather bad smell (koris - in Greek: bug). By contrast, the seeds have a very pleasant feel, slightly burning taste. They are used as spices for gingerbread, sausages and pickles. W … read on

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Kminek (Dear carvi)

Posted on November 8, 2020 by Karolek

Kminek (Dear carvi)

It comes from the umbellate family. In our climate, she feels great and often leaves the gardens, to be fully, as a wild plant, enjoy unlimited freedom. Caraway fruit, blackish and oblong grains, have a nice one … read on

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Kissel

Posted on November 8, 2020 by Karolek

Kissel

Sweet jelly with a not too thick consistency, usually made from fruit juice boiled with potato flour.

In Old Polish cuisine, jelly did not enjoy the best fame as a fasting dish, not sweet, prepared from sour rye soup "to a higher density only added (oat flour), sometimes … read on

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Kefir

Posted on November 8, 2020 by Karolek

Kefir

Real kefir comes from Asia Minor and is specially fermented camel's milk. In Europe, kefir is made from cow's milk (lean or full) grafted with noble kefir yeast. Kefir is an extremely easily digestible milk drink by the body. It has a pleasant sour taste … read on

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Kawon (Citrullus vulgaris)

Posted on November 8, 2020 by Karolek

Kawon (Citrullus vulgaris)

It looks not very big to the eye, green pumpkin. It comes from the gourd family, hence the similarity. In Poland, it is commonly known as watermelon. At the end of summer and early autumn, we import watermelons from the Balkan countries. His proper homeland … read on

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Cardamom (Elettaria cardamomum)

Posted on November 8, 2020 by Karolek

Cardamom (Elettaria cardamomum)

One of the most ancient spices, mentioned in ancient Indian literature, highly valued by the Greeks and Romans, who attributed its healing effects to the heart and stomach. Powdered (crushed) cardamom seeds are used to even out the aroma of gingerbread, gourmet sausages, liqueurs … read on

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Artichokes (Cynara scolymus)

Posted on November 8, 2020 by Karolek

Artichokes (Cynara scolymus)

Because we have recently started growing artichokes on a slightly larger scale, it is worth spending a few words on them. Undeveloped flowers thanks to fleshy, the green covers of the inflorescence look a bit like cacti, the whole plant has a very familiar appearance of a huge thistle, which … read on

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Cabbage (Brassica)

Posted on November 8, 2020 by Karolek

Cabbage (Brassica)

The cabbage family is very numerous. Its most popular representatives are in Polish cuisine: white and red cabbage, savoy cabbage and Brussels sprouts. The ancient Greeks already knew cabbage. The Romans attributed to her the ability to immunize the body against alcohol, that's why they chewed raw … read on

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