CHAMOMILE

CHAMOMILE

Chamomile is a great ingredient in cooking, useful for poaching or flavouring fish and steamed vegetables.  It is rich in coumarin, a potent aromatic compound that resembles dried hay and nuts, also dominant in tonka beans. Complementary Ingredients Apricot Cinnamon...
IBERIAN HAM

IBERIAN HAM

I have gathered here two families of cured hams. On the one hand, Spanish hams: Serrano and Iberian hams (pata negra), which develop aromas of fungi and terpenes due to the external mould produced during curing; and on the other hand, Italian hams: prosciutto and San...
Grapefruit

Grapefruit

Grapefruit, whether yellow, pink or even Southeast Asian, has a profile dominated by two major families of aromatic compounds (thiols & terpenes) found in some foods and beverages, making it a complementary ingredient. And remember: it goes great with wines and...
Grenoble walnut

Grenoble walnut

A little basic chemistry to better understand the origins of a succulent trio. Caramel aromas (marked by an aldehyde, close to vanilla) have hooked atoms like those of Grenoble walnut and vanilla. This is why it is so well matched with its two dessert partners, but...
Cava = Versatility

Cava = Versatility

As in the case of champagnes, the excellent white sparkling wines of the Cava appellation favour magnificent harmonious inspirations at the table. Their aromas of almond, pear and apple, with a hint of citrus, set the pace for food and drink pairings and cocktails....
ARTICHOKE: AN ALMOST SWEET COMPLEXITY

ARTICHOKE: AN ALMOST SWEET COMPLEXITY

Once cooked, the artichoke is dominated by an aromatic compound (1 -hexen-3 -one-), which also contributes to the aromatic profile of raspberry, honey, lime, butter and cooked milk.  In fact, artichoke is marked by more than 48 organic compounds, including coumarin,...