Bertram (Anacyclus pyrethrum) is a fascinating spice and ancient medicinal plant that has regained popularity primarily through the writings of Hildegard von Bingen. The plant, which belongs to the daisy family, resembles chamomile in appearance, but only the root is used as a spice. After harvesting, the bertram root is dried and ground into a fine powder. Bertram's flavor is unique: initially, it tastes mild and slightly earthy before a warming, peppery spiciness spreads in the mouth. This aroma, which is also reminiscent of mustard, adds a special depth to many dishes. Bertram has a wide variety of uses in the kitchen. It goes perfectly with savory dishes such as soups, stews, sauces, meat and fish dishes. It is also used in modern cuisine, for example in porridge, spelt dishes, or even on a simple buttered bread. Hildegard von Bingen valued bertram not only for its taste, but also for its digestive and generally strengthening properties, which is why it is often referred to as the "universal spice" in Hildegard's cuisine.