Nathaniel Pennington, founder and CEO of Humboldt Seed Company, has been breeding cannabis for over 20 years and is committed to the restoration of rivers and the reintroduction of salmon stocks in Humboldt County. Continue reading Humboldt Seeds | Nathaniel
Some time ago I visited with a good Bangkok friend the El Gaucho Bangkok – the “branch” not far from the Grand Mercure ASOKE…right next to Terminal 21. The atmosphere of the restaurant was very inviting and authentic, you felt right at home and almost like in a Argentina steakhouse. The furnishings are very attractive and invite you to linger even beyond the good steak. Continue reading El Gaucho
Blood oranges in the Quick Check, KaDeWe, Sanlucar, Struwwelpeter, Il Fragolino, Moretti, Valensina Sanguinelli, IGP, Rosaria
I love blood oranges, but as it is always the case, you usually only buy a few and as soon as you have noticed that they were particularly tasty, there are no more of those to get – or the newly bought ones suddenly taste completely different. Continue reading Blood Oranges
Reservation & Web
On recommendation we spontaneously decided to visit The Grand in Berlin. In the afternoon we were looking for a location in Berlin Mitte and made an ad hoc reservation by phone. A refreshingly friendly and courteous opposite took off – Daniela – she told us a bit about The Grand and immediately made us feel welcome. Continue reading The Grand
On the Thai island Phuket there are countless restaurants – many of them do not survive a complete season after their mostly pompous opening. Those restaurants that have been in Phuket for more than two years can justifiably say they have made it. One of these culinary temples with a “stock guarantee” is the Surf & Turf in Phuket Town. Continue reading Surf & Turf Phuket Town
The Codfather in Cape Town’s suburb Camps Bay was opened in 1998 and has since then become one of the most visited seafood & sushi restaurants in the area. We came across this culinary gem rather by chance – The Codfather does not advertise. Continue reading The Codfather at Camps Bay
After we had spent most of our time in Ahlbeck, we decided at the end of our days off to also visit the other imperial baths. Only then we noticed that Ahlbeck is apparently rather to be assigned to the quiet places than other beaches of the area. Continue reading Usedom Palace Hotel Zinnowitz
The 100% Spanish Duroc pork of the brand ESPAÑA ORIGINAL is something great. In my opinion, the Duroc pork clearly is ahead by a “pigs’ nose” in terms of taste compared to the Ibérico. It is evenly marbled and – when handled correctly – therefore it always remains juicy, but has considerably less “disturbing” fat than the Ibérico pork. Continue reading ESPAÑA ORIGINAL
Tommaso Pavani, is co-founder and commercial director of NERO Fermento – a company that produces and distributes black garlic. He was so kind to give me permission to use images from the NERO Fermento website as part of this contribution – and that’s why the wonderful main contribution image, which illustrates the way from the fresh clove of garlic to the end product, is so wonderful. Continue reading NERO Fermento
When I visited for the first time BIOFACH this year, I was lucky enough to get to know a veteran of the industry – LaSelva BIO-Delicatessen, an Italian family of connoisseurs with a pioneering spirit from Munich. LaSelva took its first steps into the field of organic farming 40 years ago. This makes Toscana one of the proverbial cradles of organic farming in Europe. Continue reading LaSelva – Organic Delicatessen
On this weekend the time had come – I took the new (Berlin) holiday as an opportunity to enjoy a red wine that I had not yet heard of. The bottle I got hold of was a real organic wine, the LaSelva MORELLINO di Scansano DOCG 2018. Continue reading Cantina LaSelva – MORELLINO
Mavroudis Olive Oil is one of the most respected olive oil producers on the globe. Every year, the oils win gold medals and other prizes all over the world – be it Berlin, Athens, London, New York, Canada or even Italy – hardly any other oil makes it to the top places so consistently…and you can taste it! Continue reading Mavroudis Olive Oil
A prerequisite for experiencing a culinary firework display – as well as the rat Rémy does in the legendary animated film Ratatouille knew how to make his brother Emile experience it – is the sense of taste and smell.
Of the classical senses such as hearing, seeing, smelling, tasting and touching, smelling – olfactory perception – remains by far the most important and strongest of our senses. Continue reading Bouquet, taste, and textures
Congratulations on your anniversary!
This year’s International Green Week Berlin is celebrating its birthday—its 100th, in fact—which we took as an opportunity to do some extensive research into the history, significance, and transformations of this internationally popular event, in addition to our usual trade fair roundup.
Today I would like to introduce you to one of my favourite appetizers – grilled watermelon with goat’s cream cheese, crisp lamb’s lettuce and a honey-carrot thyme dressing. Continue reading Melon with goat cheese
Álvaro Bahillo Villarte is the Sales Manager at Cali Terpenes S.L. Holding a Master’s degree in Biodiversity, the biologist seamlessly combines his passion for natural sciences with strategic sales. He advises companies worldwide on how to successfully integrate premium, purely botanical terpene profiles across various industries, ranging from aromatherapy to vaping.
Contextualizing a Silent Sensory Shift
Flavors have always been a central steering tool in the food industry. Sweetness, acidity, bitterness, and umami structure products, markets, and consumption habits. Continue reading Why Terpenes Are Relevant Now
To help you navigate through all the posts without too much hassle, I’ve pinned illustrated & clickable links and “pinned them to the top”—enjoy reading!
To capture the full complexity of products like Manresa Honey or Remedios Chocolate, simple tasting is not enough. We use the “3-S Method”: See, Sniff, Melt (Sehen, Schnuppern, Schmelzen). Continue reading Tasting Like a Pro – Manresa & Remedios
Terpenes in the iSi Thermo Whip – Carrying Aroma with Precision Instead of Letting It Vanish
Terpenes are volatile, highly potent, and sensorially mercilessly honest. Anyone wishing to utilize them in the iSi Thermo Whip is not entering a playground, but rather working at the intersection of flavor chemistry, lipid binding, and temperature control. It is precisely here that it is decided whether a foam carries elegantly – or whether precious aromas simply disappear. Continue reading Terpenes & Thermo Whip
Alexander Cerveny, CEO @ Hanf.com – He comes from an IT background and, together with his family and around 50 employees, is trying to offer HANF.com customers a one-stop shop for all aspects of the cannabis plant, both online and in 13 stores. The therapeutic success of cannabis extract in treating his grandmother’s Alzheimer’s disease laid the foundation for this no longer so small start-up. Continue reading HANF.com | Alexander
Ben Lind, Chief Science Officer at Humboldt Seed Company, has been intensively involved in the cultivation and breeding of cannabis in Northern California for more than 12 years. Continue reading Humboldt Seeds | Ben Lind
A terpene hunter is neither a traditional chef nor a conventional flavor technologist. They operate at the intersection of gastronomy, sensory science, and applied chemistry, driven by one goal: discovering and shaping new flavor experiences. Continue reading Terpen-Hunter