Plums, nuts, beets and tobacco
Alsatian cuisine, whose dishes use a range of products, has delighted many a gourmand. Quetsches (local plums) feature in delicious tarts and marmalades, and are also distilled to produce eau-de-vie. Many recipes, like kugelhupf (a type of cake), use locally grown nuts. Beets may be eaten in salads or processed into sugar. Tobacco, introduced to Alsace in the 17th century, is an important crop for many farmers and merchant manufacturers.