The devil's claw root (also known by the German name African devil's claw, Harpago or by the scientific name Harpagophytum procumbens) is a plant that belongs to the Pedaliaceae family. The herbaceous plant gets its name from the above-ground fruits with sharp barbs that resemble a claw. The fascinating devil's claw root has long, curved roots. The devil's claw prefers warm and dry areas to grow. Accordingly, the plant grows more in savannas in southern and southwestern Africa. One way to use devil's claw root in cooking is to use it as a spice in savory dishes. The roots of the devil's claw can be finely grated or used already cut. The devil's claw root is then added to soups, stews or sauces. This gives the dishes an additional flavor that makes the food more interesting. The taste of the devil's claw root can be described as slightly bitter to earthy. Due to the intense flavor, it is particularly advisable to use the devil's claw root sparingly.
Use of devil's claw:
To prepare and use as a tea, a heaped teaspoon of devil's claw should be poured over about half a liter of boiling water. The tea preparation is left covered overnight. The next day, the tea should be stirred and strained. Devil's claw tea can be drunk cold and sweetened as desired before consumption. The bitter taste of devil's claw root can be softened by adding sweeteners.
Ingredients: Devil's claw root cut Origin: South Africa
Storage:
Devil's claw should be stored dry and ideally airtight in order to retain its intense aroma for a particularly long time.
