May 30, 2021
The great family of Spanish hams, to which the Serrano and the Iberian belong, develop aromas of mushroom and terpene aromas due to the external molds produced during aging. Complementary Ingredients Apricot Roasted almond Red beetroot Dried fig Black olive Reblochon...
May 21, 2021
Raw coconut, like its milk, is rich in lactones (a family of aromatic compounds). When roasted, it is marked by the world of pyrazines (compounds found in roasted foods and barrel-aged wines). During the Second World War, due to a shortage of serum, the wounded were...
May 13, 2021
Did you know that the dominant flavour compound in cucumber is the same as that found in Hendrick’s British gin? You need to have tried a Hendrick’s cucumber martini to understand how beautiful and compelling this synergy is, as it is with tequila....
May 7, 2021
High-fermentation beers, which can be high in alcohol content, contain compounds that play a role in the same aroma world as oak-aged wines and barbecued foods. This is because maltol (a burnt sugar smell), an organic compound found in oak and some foods, including...
May 3, 2021
Due to its color pigments, rich in carotenoids, shrimp enters into aromatic synergy with, among others, ingredients and liquids rich in aromatic compounds generated by the carotenoid precursors of aromas, and with those dominated by the pyrazine universe – which...
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