Both find an aromatic echo in colored crustaceans (shrimp, crayfish, langoustine, lobster), as well as in the large family of peppers/dried chilies (chili peppers, paprika, Espelette chili, chipotle), since they are all marked by aromas emanating from their color pigments, of the carotenoid family.
Complementary Ingredients
- Bergamot
- Cardamom
- Clove
- Shrimp
- Quince
- Ginger
- Lavender
- Paprika
- Apple
- Rosemary
Wine & Complementary Drinks
- Beer IPA
- Muscat dry
- Riesling
- Savagnin
- Rosé wine
More to discover in the book Taste Buds and Molecules.
RECIPES
Discover the aromatic recipes on the website: www.recettesaromatiques.com by Francois Chartier.