What does Lupine Cress actually taste like?

Since the 2014 EU Food Information Regulation at the latest, lupins – the allergen marked with a capital P – have been a household word. Although this legume is almost never the main ingredient in a food product, you can find it in the form of lupine flour or lupine milk in many products such as baked goods.

Lupine Cress from cress innovator Koppert Cress is lupine’s little sister. Despite its relative, this cress is not itself an allergen. However, you still need to exercise caution. Depending on how it’s prepared, the plant can still generate lupins, which could be hazardous for people with allergies.

 

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Origins

Lupine Cress hails from the Mediterranean region, and was primarily found in Greece, Italy and the Iberian Peninsula. A fun fact: In ancient Rome, they didn’t eat the seeds, but instead used them as play money for gambling and other games of chance.

Taste

You can more or less sum up the taste with one word: umami. Lupine Cress has a strong bite and releases its flavors best in combination with other foods, especially red or broad beans, cabbage, squash or even soy.

 

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Uses

Lupine Cress is used in both hot and cold dishes. Besides making a great garnish, this cress can also replace vegetables as a side dish. Lupine Cress is ideal for light dishes with fish or white meat.