Aromatically related to the butternut squash, the sweet potato derives some of its aromatic organic compounds from its colour pigments (carotenoids), which are echoed in other foods such as saffron and chili pepper, as well as in rosé and chardonnay white wines.
Complementary Ingredients
- Almond Honey
- Bacon
- Paprika
- Cinnamon
- Espelette pepper
- Butternut squash
- Crustaceans
- Yellow apple
- Turmeric
- Saffron
- Curry Soy sauce
- Blue cheese
- Salmon
- Roasted pumpkin
- Sesame seeds
- Citrus zest
Wine & Complementary Drinks
- Hermitage (white)
- Chardonnay (woody/NM)
- Muscat
- Chardonnay (Jura)
- Priorat (white)
- Châteauneuf-du-Pape (white)
- Roussanne (Australia)
More to discover in the book Taste Buds and Molecules.
RECIPES
Discover the aromatic recipes on the website: www.recettesaromatiques.com by Francois Chartier.