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!
Allspice Berries
Featured Ingredient:
Allspice Berries
Scientific Name: Pimenta dioica
Allspice, also known as Jamaica pepper, myrtle pepper, or pimento, is the unripe fruit of the Pimenta dioica, an evergreen tree in the Myrtle family native to the West Indies, Southern Mexico, and Central America. Once dried, the fruits look like peppercorns, but when they are fresh and unripe, the green berries more closely resemble olives.It makes sense that allspice is often mistaken for a blend like Chinese five-spice or pumpkin spice—because the flavor profile is multidimensional, featuring notes of cloves, nutmeg, star anise, fennel, black pepper, and cinnamon. Allspice can be used in ground form or whole. Once ground, allspice quickly can lose its pungency. Ground spices are more intense than whole cloves or berries. Whole allspice berries are sometimes used in stews and soups, and for pickling and brining.The berries of the allspice tree are not the only useful part of it. The fresh leaves can give an infused flavor to dishes (like a bay leaf). The wood is used to smoke meat and sausages. Keep your allspice fresh and ready to use by storing it in an airtight jar or another container away from direct sunlight. There’s no need to freeze or refrigerate it. Allspice will last for years whether whole or ground, although ground spices lose their flavor quickly.
(Source: https://www.bonappetit.com)
Did You Know That . . .
The minerals, vitamins, and antioxidants found in allspice may have several health benefits. Many of the compounds in allspice are being studied as potential treatments for inflammation, nausea, and even cancer.
Reduce Inflammation. Inflammation can aggravate injuries or infections. Many compounds in allspice may be able to reduce inflammation.Treat Nausea. Eugenol, the compound that makes allspice “spicy,” is sometimes used to treat nausea. Allspice tea may help settle an upset stomach.
Prevent Infection. Allspice many contain compounds that could help prevent bacterial infections. In some studies, eugenol has also shown antiseptic and antifungal properties. In one study, it was used to eliminate E. coli bacteria and yeast when applied to the skin.Pain Relief. The eugenol in allspice is also frequently found in over-the-counter toothache remedies.(
Source: https://www.webmd.com)
Featured Bitters Recipe:
Aromatic Bitters
As the name implies, aromatic bitters have a pleasant smell while also enhancing the flavor of a beverage (aroma is a key component to taste). Most aromatic bitters involve orange zest. Here is an easy-to-use aromatic bitters recipe:
- Zest of 1 Medium Orange
- 750ml of Overproof Rum or Whiskey
- 35-40 Drops of Gentian Root Extract (approximately 2 mL)
- 1 tsp. Whole Black Peppercorns
- 1 Cinnamon Stick (3 to 4 inches)
- 1 1/2 in piece fresh ginger, cut in large pieces
- 4 Whole Allspice Berries
- 4 Whole Cloves
- 1 C. Water to dilute (optional)
Locate a medium to large infusion or tincture jar. Put the heaviest dry ingredients in first and softer ones on top (e.g. allspice, cloves, ginger, and cinnamon first, with peppercorns and orange zest later). Pour in the Everclear and add the gentian root extract.
Allow ingredients to infuse for four to six days, and shake the jar at least once per day. Check the ingredients’ scent daily to ensure they’re infusing well. When the tincture smells strong, filter out the solids with a mesh strainer. Test a couple drops of your bitters in a drink or with some water. Dilute your bitters with the water if it’s a little too strong.