Until the Bitter End
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-vials
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!
Rhubarb
Scientific Genus: Rheum
Rhubarb refers to the fleshy, edible stalks (petioles) of species and hybrids (culinary rhubarb) of Rheum in the family Polygonaceae, which are cooked and used for food. The plant is a herbaceous perennial that grows from short, thick rhizomes. Historically, different plants have been called “rhubarb” in English.
Traditional Chinese Medicine
In traditional Chinese medicine, rhubarb roots of several species were used as a laxative for several millennia, although there is no clinical evidence to indicate such use is effective. (Source: https://www.wikipedia.com)
Did You Know That . . .
It’s only quite recently that rhubarb has been used as an edible plant. Until the 18th century, it was considered strictly a medicinal plant. However, as sugar became more widely available in that century (and sugar is required to diminish the tartness of the petiole), it began to be used as a source of food in England, then elsewhere in Europe.
The name “rhubarb” means barbarian root. It comes from the Greek rha barbaron. The Greeks knew the plant we call rhubarb as an import, its roots having been brought from China at great expense. The new plant was considered foreign and of course, to the ancient Greeks, anything from outside their civilization would have been seen as barbarian.
Rhubarb is long-lived. It’s one of the most perennial of all vegetables. Plants can live for 60 years or more. However, it commonly begins to decline after 20 years or so, sometimes sooner. If so, try dividing it, then replanting in a new spot in compost-enriched, well-drained soil in full sun. That will give it a new lease on life.
Rhubarb leaves are not as poisonous as often thought. It’s well known among gardeners that you should consume only the leaf stalk (petiole), not the leaf blade itself, as the latter is poisonous. However, they’re only moderately poisonous. A 145 lb (65 kg) adult would need to eat 9 to 18 lb (4 to 8 kg) of rhubarb blades to reach a lethal dose. Its toxicity largely comes from oxalic acid, a product which humans readily ingest in small quantities (it’s found in many tart-tasting foods, including spinach, sorrel and beets, as well as tea, chocolate, nuts, parsley and poppy seeds).
(Source: https://laidbackgardener.blog)
Featured Bitters Recipe:
Rhubarb Bitters
Ingredients:
- 1 1/4 C. of 100-Proof Vodka or any other Neutral Alcohol
- 1/2 C. Low Congener Rum (Flor de Caña, Brugal or similar)
- 1/2 C. Water
- 2 C. Fresh, Chopped Rhubarb
- 1 Tbsp. Zest of Lime
- 1 tsp. Zest of Lemon
- 1/4 tsp. Whole Coriander Seeds
- 1 tsp. Fennel Seeds
- 1/2 tsp. Chopped Cinchona Bark
- 1/2 tsp. Dried Lavender
- 1 tsp. Dried Chamomile
- 3 Juniper Berries
Directions:
- Take care to place larger and denser items towards the bottom of a jar, like roots, tree bark, pods, and dried berries. Add softer and smaller items on top, then pour liquor in. Seal the jar and shake it once daily for a few seconds.
- Test your ingredients’ smell once daily to ensure successful infusion. When it’s ready, strain the solid ingredients out. Check your bitters by adding them to a drink or consuming a few small drops. Add simple syrup if you want it sweeter and use water to dilute if necessary.