Bread clover
Bread clover is a name for a group of herbs that can be mixed into bread dough in powdered or dried form . They generally produce a rustic taste.
The use of clover plants as an additive for bread pastries corresponds to a long tradition in many cultures and dates back to times when baked bread or dough consisted not only of grain but also of admixtures of suitable substances (ground ears , herbs, grass components, in some cases also sawdust and wood components). Clover plants are particularly suitable as additives because they are rich in protein and have an intense taste.
The group of bread clover can only be narrowed down imprecisely. From a botanical point of view, the herbs do not always come from the clover . In principle, all clover plants can be used as additives to bread , which produce different flavors in bread depending on the composition, harvest time and quality. Today, different processing stages of fenugreek ( Trigonella foenum-graecum ) and Schabzigerklees serve as spices . Originally from Persia , this type is now widely used in Arabic cuisine. It is also part of numerous spice mixes, such as curry . In South Tyrol, Schabzigerklee is used under the name Zigainerkraut as a typical bread spice for Vinschgau flatbread, Schüttelbrot and rye bread.
Many types of clover are often very tasty. While fresh leaves can be added without hesitation, the tip of a knife of dried and ground (powdered) clover leaves is usually sufficient to give the finished bread a lasting flavor. Some of the types of bread industrially produced in Germany today contain admixtures of bread clover in different compositions (country bread, farmer's bread, rustic bread, etc.). However, the concentration is usually very low, presumably in order to meet the prevailing taste preferences of the population. More generous use of bread clover can be found today, for example, in the fast food kitchens of immigrants of Arab and Turkish origin in the Netherlands and France. The kebab roll gains a distinctly distinctive taste intensity, especially with fenugreek.