Plant-Based Foods

Wild Garlic

Wild garlic has become increasingly popular as a tasty cooking herb in recent years. However, pickers should know the typical characteristics of the plant very well as wild garlic has several poisonous “doppelgangers” or doubles.

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Marillenkerne

Apricots are a popular type of fruit, but not all parts of the apricot should be eaten: hydrocyanic acid is formed during the digestion of apricot stones. Thus, consuming the stones can lead to serious, even fatal, poisonings. 

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Olive Oil

Olive oil is made from the fruit of the olive tree and produced in eight different categories. Only four olive oil categories may be marketed.

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Mushrooms

Mushrooms are traditionally classified as plants biologically-speaking. However, meanwhile they are believed to be more closely related to animals.

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Pine Nuts

Some people are left with a metallic taste in their mouths after having eaten pine nuts. This irritation can last for up to two weeks and will go away without medical treatment.

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Citrus Fruit

The peel of citrus fruit is often treated with preservatives so that it keeps longer. Consumers should always wash their hands thoroughly after peeling citrus fruit.

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Frittierfette

Empfehlungen für richtiges Frittieren für gewerbliche Küchenbetriebe (wie Gastronomie, Catering) und Einrichtungen der Gemeinschaftsverpflegung.

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