Like roasted sesame, roasted red pepper shares aromatic compounds (dimethyl pyrazines) with all roasted and grilled foods, as well as sharing aromas with wines and spirits aged in oak barrels. The synergy in this case is very strong, because in addition to the aromatic link between the roasted pepper and the toasted barrel, there is also an osmosis between the pyrazines in the oak and those in the raw or roasted red (and green) pepper.
Complementary Ingredients
- Roasted almond
- Miso
- Grilled/roasted asparagus
- Cocoa
- Paprika
- Coffee
- Mushroom
- Chips
- Wild rice
- Dark chocolate
- Cloves
- Soy sauce
- Balsamic vinegar
Wine & Complementary Drinks
- Bourbon
- Cabernet franc
- Cabernet Sauvignon
- Coffee
- Sangiovese
- Carmenere
- Tempranillo
- Cognac
- Lapsang Souchong Tea
More to discover in the book Taste Buds and Molecules.
RECIPES
Discover the aromatic recipes on the website: www.recettesaromatiques.com by Francois Chartier.