Rheintaler Ribelmais
Rheintaler Ribelmais, Rheintaler Ribel or Türggenribel is a ground product that is made from a traditional type of maize grown in the Swiss Rhine Valley and Liechtenstein. Since summer 2000, Rheintaler Ribel AOP (formerly AOC) has been the only Swiss cereal product with a protected geographical indication. Rheintaler Ribel (GUB) Schweizerische Eidgenossenschaft, Bundesamt für Landwirtschaft, Verfügung vom 7 August 2000</ref> The name Ribelmais comes from the traditional dish, Ribel, from which it is made.
History
Maize plays an important role in the Rhine valley on the Swiss and Vorarlberg side, both in their cultural history as well as their economic history. The cultivation of maize began in the Rhine valley in the 17th century, it being thought at the time that it came from the Balkans, which is why the name Türggen or Türggenkorn (Turkish corn) became used for maize. The Rhine valley, which runs from south to north here, is influenced by föhn winds and thus has a milder climate that the surrounding area, which is why maize thrives here.
Rheintaler Ribelmais has a large genetic diversity, since the best cobs were used in small-scale cultivation for new crops and, through centuries of artificial selection, varieties have been chosen that are optimally adapted to local conditions. In general, Ribelmais is characterised by the fact that it grows much better in spring under cool conditions than today's silage maize, which is why it has been used in recent years in Switzerland for producing new varieties.
Growing areas
The area where Ribelmais is grown is limited to the north-south Rhine valley above Lake Constance:
- the municipalities of Rheintal, Sarganserland and Werdenberg in the Canton of St. Gallen
- the municipalities of Fläsch, Jenins, Landquart], [Maienfeld]], [Malans GR|Malans]], [Untervaz]] and [Zizers]] in the Canton of Grisons
- the Principality of Liechtenstein
Use
Rheintaler Ribelmais is used for the preparation of food. In the Rhine Valley it is used for traditional maize dish of the same name. Sometimes it is also used to make polenta. Care must be taken to allow the Ribelmais to swell longer than other varieties. Ribelmais tastes nutty.
References
External links
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Wikimedia Commons has media related to Ribelmais. |
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The Wikibook Kochbuch/_Rheintaler_Ribel has a page on the topic of: Rheintaler Ribel Rezept |
- Verein Rheintaler Ribelmais
- Rheintaler Ribelmais, Schweizerische Vereinigung AOP/IGP
- Ribelmais, Rheintaler Ribel in the database of the Culinary Heritage of Switzerland
Comparable products:
- Linthmais-Mehl in the database of the Culinary Heritage of Switzerland