The botanical name of pumpkin is “Cucurbita maxima” in natural medicine pumpkin is known as a diet food for kidney patients. We almost forgot about it, our grandmothers still knew recipes for pumpkins in 100 variations. Since chefs such as Schuhbeck, Witzigmann and Haas presented the pumpkin in star gastronomy, it has celebrated a really buxom comeback in cooking magazines and on cooking television. The pumpkin is healthy, it degreases and detoxe, it is mostly cheaper than the many exotic fruits and vegetables that are offered to us today in the supermarket. The “big yellow hundredweight” is even sold to us today in small slices and is therefore often cooked privately.
History: Pumpkin was discovered by Columbus at the Indians, the brought seeds let the thick balls roll soon over the whole earth. Since the Middle Ages the pumpkin has been recommended as a diuretic, it contains a lot of beta-carotene, vitamin E, four B vitamins and a favourable sodium-potassium ratio, as well as magnesium, calcium, phosphorus and silicic acid.
Pharmacy: The pumpkin is considered to be low in irritants and is said to help with high blood pressure and heart and kidney disease. It drains mildly, neutralizes excess acid and helps with constipation. People with a tendency to accumulate water should experience relief through pumpkin days. A cooked, unsalted porridge made of pumpkin with cream should be particularly effective. Pumpkin seeds help with prostate diseases and at the end the info remains, the pumpkin simply tastes good… in this sense good success, following pumpkin recipes for the popular vegetable ball! Here you find all recipes from the Bavarian Chef Thomas Sixt