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Swiss specialities | How an Appenzell beaver is made (1956)
The legendary Appenzell beaver has a long history that goes back deep into the Middle Ages. The Latin word "panis piperatus", which means "pepper bread", has been handed down from that time. At that time, pepper was generally understood to mean spices. Thus, the term beaver was modified from "piper". To this day, spices are characteristic of the Appenzeller Biberfladen. Each bakery knows its own mixture of spices and produces the pastry by hand according to its own recipe. Here is the report from the Siegrist pastry shop in Heiden, Appenzell, from 1956. (luk)
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