Hier werden die Unterschiede zwischen zwei Versionen angezeigt.
Beide Seiten der vorigen Revision Vorhergehende Überarbeitung Nächste Überarbeitung | Vorhergehende Überarbeitung Nächste Überarbeitung Beide Seiten der Revision | ||
eutrema_japonica_miq._koidz [2016/09/02 09:36] andreas |
eutrema_japonica_miq._koidz [2016/09/02 09:37] andreas |
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- | " Its stem is used as a condiment and has an extremely strong flavor. Its hotness is more akin to that of a hot mustard than that of the capsaicin in a chili pepper, producing vapours that stimulate the nasal passages more than the tongue." | + | "Its stem is used as a condiment and has an extremely strong flavor. Its hotness is more akin to that of a hot mustard than that of the capsaicin in a chili pepper, producing vapours that stimulate the nasal passages more than the tongue." |
Fresh wasabi paste made by crushing the root develops a characteristically fresh greenish flavor clearly different from the flavors of pastes from the other glucosinolates containing plants. LC/ | Fresh wasabi paste made by crushing the root develops a characteristically fresh greenish flavor clearly different from the flavors of pastes from the other glucosinolates containing plants. LC/ | ||
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- | Wasabia japonica, Aizu area, Fukushima pref., Japan, | + | Wasabia japonica, Aizu area, Fukushima pref., Japan \\ |
- | [[https:// | + | Author: Qwert1234[[https:// |