Happy 7: Frankfurter Matcha

We made the Frankfurter Grüne Soße available for every day. The Food Lab has created a versatile spice: 100% taste, 100% dry, 100% FGS. This product makes you happy. That’s why we named it “Happy 7”.

The best recipe? Doesn’t exist.

Finally we dedicate ourselves to the Frankfurter Grüne Soße. Already musically honored by Heinz Schenk.

What do you want to experiment with here? After all, every Frankfurter or Hessian makes the best of all green sauces himself and there are many recipes to match. The one “best recipe” doesn’t exist anyway and we have no intention of adding another. For us it’s more about concepts, about rethinking something familiar and showing new possibilities. What else can you do with Frankfurt Green Sauce (FGS) herbs, besides the sauce itself? What else does this unique taste go with? In order to turn it into a product that not only works fresh, we had the idea of bringing the sauce to a dry state and then processing it further: In other words, an FGS powder.

Grie Soss’ X powder = FGS Matcha
Grüne Soße powder in an upside down can

First we make a herbal powder. For this we buy the 7 herbs (pimpernelle, parsley, cress, chives, borage, chervil, sorrel) which are already mixed in Frankfurt as green sauce herbs in a paper roll. We sort the herbs thoroughly, remove the sand and place them on the grilles of our drying oven. We dry the herbs completely so we can pulverize them afterwards. We dry the herbs gently at approx. 43 ° C in order to preserve the chlorophyll and thus the green color. This drying process takes 8–9 hours.

Different herbs on plastic sheets
Herbal power

By mixing and mortaring, we get a fine powder. It only tastes like the dry herbs at first, but in order to get even more in the direction of “FGS”, we add the classic ingredients such as yoghurt, vinegar, mustard and salt, but in dried form. A little citric acid rounds off our dry sauce. Then we finely grind the powder again in a mortar. The result:

Green, white and yellow powder on table
All ingredients as a powder

This powder is of high quality, has a special aroma and stands for its own culture. This is our Frankfurt Matcha: semolina sauce ‘X powder = FGS Matcha. Incidentally, it is worthwhile to look at the original as well. This green tea powder is accompanied by a very rich cultural history, which the shaped Japanese food culture, which in turn influenced European. A great powder. What you could do with it: smoothies, bread, cake, dressing … or you could use it as a condiment and what would go better than potato chips. This is exactly what will be our first product with our FGS Matcha. (FGS is not to be confused with MSG, which stands for monosodium glutamate. However, both are effective flavor enhancers and Matcha has umami taste, so it goes very well together).

Outlook: Chip Chip Hurray

For our potato chips with FGS Matcha, we use a predominantly waxy variety (Sieglinde). We plan these with the shell into thin chips and deep-fry them individually at approx. 145°C in vegetable oil. The low temperature enables us to control the cooking process. Then we powder it generously with the FGS Matcha to create a perfect golden finish. The finished FGS chips have a balanced acidity due to the yogurt and vinegar, the herbs round off the taste with the salty notes. A classic in a new guise. This way, couch potatoes can also be introduced to healthy herbs.

But with our miracle powder, completely different culinary dreams could be realized. Whether FGS Matcha Latte or Golden and Blue also a Green Milk… We’ll keep dreaming for now and will report when our FGS Matcha is used again.

Chips with green dust in an open, transparent bag
We want transparent bags of chips