Did you know that raw carrots do not have the same aromatic profile as cooked carrots? Raw, it expresses aromatic notes from the aniseed-like taste food and wine, while cooked it develops a dominant floral note from the same family as violet, blackberry and raspberry!
Complementary Ingredients
RAW
- Dill
- Star anise
- Celery
- Coriander
- Fennel
- Mint
- Parsnip
- Shiso
COOKED
- Nori Algae
- Cherry
- Raspberry
- Blackberry
- Tomato
- Violette
Wine & Complementary Drinks
RAW
- Assyrtiko
- Furmint
- Grüner Veltliner
- Sauvignon blanc
- Green tea matcha
COOKED
- Merlot
- Syrah
- Black tea
- Green tea perfumed to osmanthus flowers
More to discover in the book Taste Buds and Molecules.
RECIPES
Discover an aromatic recipe on the website: www.recettesaromatiques.com by Francois Chartier: Vietnamese Banh mi pork sandwich.