Kämme - sautéed orchids

For the people of Sumentaa this is an everyday reality that they have live with everyday. Throughout generations of people they have learned how to provide form themselves when it comes to nutrition. One of the major food staples that can be found as a side dish to nearly every meal is Kämme. Kämme is a dish made with Orchideceae flowers, commonly knows to us as Orchids, that can be prepared in different ways .

Why Orchids?

Orchids are a epiphytes plants. This means that they don't use there roots to soak up water and nutarians form the soil but they use them to anker themselves to an host plant or structure. They are not parasites as they only use the host for structure and support, not to sustain life. They get there nutarians form the air by ways of tubers, aerial toots that have to ability to source the needed nutarians from other sources like fog, dew, rain and mist.

This makes orchids an incredibly suitable crop for the people of Sumentaa with entire communities lively hoods based on the cultivation of orchids for food consumption.

More information about orchids and there roll in the flora and fauna of Sumentaa can be found in Flora and Fauna

Flowers

For Kämme only the flowers of the orchids are used. Orchids cultivated for Kämme are cultivated specifically for their taste, texture and nutritional values. Other species of orchid might be cultivated for their tubers, which can also be eaten. Or their leaves, which can be used to flavor a number of things like spirits. So where Kämme is a staple dish for everyone it is not the only way in which orchids are used.

For Kämme the flowers used can come from different types of orchid flowers. The different species bring different qualities and flavor. This has helped in establishing Kämme as a staple dish for the people with not only every family having there own recipe but also there preferred flower to use.

The most common orchids used for Kämme are of kinds that have smaller flowers. The smaller flowers make it so that the paddles are thicker giving them a nice snap while biting into them raw. When prepared this quality stays with the paddles. Depending on the length of time it is sautéed will dictate the amount of snap left in the peddles.

Preparation

The most traditional way that Kämme is prepared is in a skilled. Flower buds are added to a hot skilled with oil and sautéed for a couple of minutes. The time it takes for them to be done depends on the person and how they like their Kämme . Some like the the crispy snap that comes with raw flower buds and other like them to have lost that snap completely. Most people sauté their flower buds for 5 to 12 min but one can go shorter than that or longer depending on preference.

Where the traditional way of preparing Kämme is very simple. Many people have altered this traditional recipe to better reflect their personal taste or to match with other dishes are served. This had lad to many people adding other ingredients to the skilled while sautéing the flower buds. Common additions are herbs and spices as well as other vegetables to create a more complex flavor profile. Some people also add the sautéed flower buds into salads or roasts.

Taste

Fresh orchid petals have a natural taste, they are fresh, light, and crisp, making them a perfect staple for everyday. The taste is light at the start but sweet or bitter towards the end. The exact flavor depends on the type of orchid you are using and the preparation of them. You could compare the teste to that of endive, chicory and watercress.

Nutrition

Orchid blooms are rich in vitamin C, fiber and essential minerals like Iron, Calcium and potassium. They also provide an excellent source of antioxidants and phytochemicals. They are low in calories and fat, with about 17 kcal and 0.1 gram respectively per 100 grams, and will leave you with a satisfied feeling that will keep you full for a long time.