MUSHROOM: Coconuts, Lavender, …

MUSHROOM: Coconuts, Lavender, …

The relationship between the coconut and the mushroom, like that between the hazelnut and the dried bonito, does not seem obvious, but they are made for each other. As a curiosity, the world’s leading producer of this mushroom is… China! Finally, it is...
HIBISCUS: FLOWER POWER

HIBISCUS: FLOWER POWER

Mexicans are great consumers of hibiscus flowers. They make a refreshing water, called “agua de Jamaica”, with an infusion of dried flowers in boiling water and sugar, and filtered before putting it in the refrigerator. This floral or fruity water is ideal for making...
PEAS: FOAM MAKER

PEAS: FOAM MAKER

The pea is to be glorified! To do so, just follow the trail of umami, which gives it volume and texture in the mouth. Some umami foods (spinach, dark beer, black liquorice, etc.) are also rich in saponin, a molecule with a very stable emulsifying power that allows...
MUSTARD: Dr JEKYLL & Mr HYDE

MUSTARD: Dr JEKYLL & Mr HYDE

Mustard shares two of its main aromatic compounds with wasabi and horseradish, but it is also dominated by Estragol, an aromatic compound with a “cold taste”, which also marks the profile of tarragon and green apple. When roasted, mustard seeds lose their...
BEETROOT : EARTHY POWER

BEETROOT : EARTHY POWER

The aromatic identity of beet comes from traces of eugenol, which has a clove-like odor, geosmin, which has a damp earthy odor (see “Petrichor” ), and pyrazines, which have a vegetal/grassy aroma.  The latter are also found in the profile of Cabernet...