IBERIAN HAMS: A range of flavours

IBERIAN HAMS: A range of flavours

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...
COCONUT: SWEET OR SALTY ?

COCONUT: SWEET OR SALTY ?

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...
CUCUMBER: GIN LOVER

CUCUMBER: GIN LOVER

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....
Dark beer: NOT ONLY HIGH IN ALCOHOL %

Dark beer: NOT ONLY HIGH IN ALCOHOL %

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...
SHRIMP: A TERRESTRIAL SYNERGY

SHRIMP: A TERRESTRIAL SYNERGY

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...
PEACH: THE FRIEND OF WOOD

PEACH: THE FRIEND OF WOOD

Like the apricot, the peach’s aromatic profile is part of the large family of lactones, the aromatic compounds found in wines aged in oak barrels, particularly Roussanne wines, as well as in spirits that have been aged in wood, such as Scotch. Complementary...