Until the Bitter End
Until the Bitter End 2
Science has classified flavors into five main groups, as perceived by our tongues. These groups are: Sweet, Sour, Salty, Bitter and -most recently- Umami.
Most foods and beverages have a combination of flavoring compounds that give them their particular “footprint,” that can encompass several of these flavor groups. This new series is devoted to the Bitter flavor, and to its impact on our everyday life.
Evolutionary scientists suggest that the ability to detect bitterness evolved as a way to protect us from toxic plants and other substances, which often taste bitter. Although it gets a bad rap, bitterness can be used to create well-rounded and desirable flavor palates. You may not be aware of it, but bitterness is present in many of our favorite foods including chocolate, coffee, wine and barrel-aged spirits.
What does the word “Bitter” mean?
Merriam-Webster dictionary defines the word bitter (when used as an adjective) as: being, inducing, or marked by the one of the five basic taste sensations that is peculiarly acrid, astringent, and often disagreeable and characteristic of citrus peels, unsweetened cocoa, black coffee, mature leafy greens (such as kale or mustard), or ale. The origin of the word goes back to Middle English, from Old English biter, going back to Germanic *bitra- (whence Old Saxon & Old High German bittar “acrid-tasting,” Old Norse bitr “biting, sharp”) and *baitra- (whence Gothic baitrs “sharp-tasting”), derivatives from the base of *bītan- “to bite.”
Until the Bitter End 3
How Does “Bitter” Actually Taste?
Bitterness is neither salty nor sour, but may at times accompany these flavor sensations. Many people are innately opposed to bitter flavors, but a liking for it can and is acquired. Compounds that have an alkaline pH, such as baking soda, often have a bitter flavor.
Scientific research has found that some humans are more sensitive to bitter flavors than others.1 These individuals are referred to as “supertasters” and are often of Asian, African, or South American descent. Being a supertaster may explain why some individuals find the flavor of vegetables highly disagreeable. Most vegetables contain at least some bitterness, especially when raw.
Bitter Foods
Dark, leafy greens are well known for their bitter flavor. Green leafy vegetables often increase in bitterness as they mature. For this reason, many people prefer tender young greens to their more mature -and bitter- counterparts. Bitter green vegetables include kale, dandelion greens and broccoli.
Cocoa is another food that is enjoyed for its bitter flavor. Pure cocoa has a distinct bitterness, which can be used to balance flavors like sweet or spicy in other foods. Adding sugar and cream to cocoa significantly reduces its bitterness, making it more palatable.
Likewise, black coffee can be quite bitter. Although sugar and cream can be added to reduce the bitterness, many grow to enjoy the sharp flavor of black coffee. The type of bean and the unique roasting method will also impact coffee’s level of bitterness.
Citrus peels are well known for its bitterness, most of which resides in the white pith. As with most bitter flavors, it can be undesirable on its own, but when combined with other flavor elements, it can provide dimension and balance. Other fruits and vegetables that may provide bitter flavors may include grapefruit, bitter melon, mustard greens, and olives. Beverages such as tonic water, bitters, and mate tea are all also considered bitter. Before shying away from bitter ingredients in the future, explore how they can be combined with complimentary tastes to build a complex and enjoyable flavor profile.
Join us, as we explore the wonderful world of Bitter and Bitterness!
Anise Seed
Featured Ingredient:
Anise Seed
Scientific Name: Pimpinella anisum
Anise is an herbaceous annual plant growing to 90 centimetres (3 feet) or more. The leaves at the base of the plant are simple, 1–5 cm (3⁄8–2 inches) long and shallowly lobed, while leaves higher on the stems are feathery pinnate, divided into numerous small leaflets. The flowers are either white or yellow, approximately 3 millimetres (1⁄8 in) in diameter, produced in dense umbels. The fruit is an oblong dry schizocarp, 3–6 mm (1⁄8–1⁄4 in) long, usually called “aniseed”.
Western cuisines have long used anise to flavor dishes, drinks, and candies. The word is used for both the species of herb and its licorice-like flavor. The most powerful flavor component of the essential oil of anise, anethole, is found in both anise and an unrelated spice indigenous to northern China called star anise (Illicium verum) widely used in South Asian, Southeast Asian and East Asian dishes. Star anise is considerably less expensive to produce and has gradually displaced P. anisum in Western markets. While formerly produced in larger quantities, by 1999 world production of the essential oil of anise was only 8 tons, compared to 400 tons of star anise.(Source: https://www.wikipedia.com)
Did You Know That . . .
It improves digestionIt’s antimicrobialIt reduces menopausal hot flashes
It aids oral healthIt has antiviral effectsIt fights candida
It’s an anti-inflammatory and provides pain relief
It helps migraines and headachesIt relieves lice and scabiesIt kills fungus
It relieves nauseaIt increases sex drive
It helps bronchial irritation and asthma
Warnings:
While anise seed has many benefits, it’s important to note that high doses of the essential oil are toxic due to its narcotic properties. Anise seed is safe when used in small doses. Ingesting large amounts of the seed can cause convulsions, narcosis, circulatory problems and even coma. Additionally, when used improperly, seizures, paralysis, lack of clarity and other mental problems may occur. Always consult a certified herbalist, naturopathic doctor or healthcare practitioner before using or administering anise seed and oil.(Source: www.thealternativedaily.com)
Featured Bitters Recipe:
Orange Bitters
Undoubtedly, Angostura Bitters (featured last month) are the most popular bitters used around the world, followed by Orange Bitters. The vibrant, citrusy, and evoking flavors in Orange Bitters can easily add depth and complexity with just a few drops.
Here’s an orange bitters recipe that works with almost any cocktail.
Ingredients:
- 1 Cup of 151 White Rum or 100+ proof grain alcohol
- Zest of 3 to 4 Fresh Oranges
- 1/2 tsp. Caraway Seeds
- 1 tsp. Gentian Root
- 1/2 tsp. Cloves
- 1 Star Anise
- 1/2 tsp. Anise Seed
Directions:
- Split the alcohol into two different infusion jars. Place the orange zest into one, and the rest of the ingredients into the other.
- Keep the orange bottled for two to three days and the other ingredients bottled for four to six. Check the scent strength every day or so, then filter the solids out when they’re ready.
- Transfer both infusions into one dropper bottle You can experiment with a 50/50 blend first, then increase the orange or spice infusion to suit your taste preference.