The ground bertram root is obtained from the root of the Berteroa incana plant, also known as bertram, browned bertram or anserine. The slightly bitter aroma of the bertram root gives many dishes and meals a special flavor. Bertram originally comes from Europe and has spread throughout the world in culinary arts. Bertram grows best in sunny to partially shaded locations on well-drained soil and can be grown from seeds or seedlings. Bertram looks and grows similar to chamomile. Bertram has a long cultural significance. Hundreds of years ago, Bertram root was valued as a spice. Even today, ground Bertram root is still valued as a culinary and particularly aromatic spice.
Use of bertram root
Ground bertram root is often used as a spice in various cuisines. The taste of bertram root ranges from slightly bitter to spicy and adds a special flavor to soups, stews, sauces, fish and meat dishes. In French cuisine, ground bertram root is an indispensable spice. Bertram root is used in traditional dishes such as ratatouille. For this, diced eggplant, zucchini, tomato, onion and garlic are fried. Add a pinch of ground bertram, salt and pepper and enjoy. Bertram offers excellent uses in the kitchen, for example in Indonesian cuisine, for sauces and vegetable dishes. Ground bertram can be cooked with the food or sprinkled over the dish after cooking.
Overall, ground bertram root is a spice with a long history and culinary versatility. From use in traditional recipes to creative use in modern cuisine, bertram root offers a wealth and individuality of flavors.
Ingredients: 100 % bertram root
Storage: Bertram root should be stored dry and ideally airtight in order to retain its intense aroma for a particularly long time.
