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.
Until the Bitter End-vials
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.”
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!
Featured Ingredient: Lavender
Scientific Genus: Lavandula
Lavandula is a genus of 47 known species of flowering plants in the mint family, Lamiaceae. It is native to the Old World and is found in Cape Verde and the Canary Islands, and from Europe across to northern and eastern Africa, the Mediterranean, southwest Asia to India.
Many members of the genus are cultivated extensively in temperate climates as ornamental plants for garden and landscape use, for use as culinary herbs, and also commercially for the extraction of essential oils. Lavender is used in traditional medicine and as an ingredient in cosmetics.
Leaf shape is diverse across the genus. They are simple in some commonly cultivated species; in other species, they are pinnately toothed, or pinnate, sometimes multiple pinnate and dissected. In most species, the leaves are covered in fine hairs or indumentum, which normally contain essential oils. Flowers are contained in whorls, held on spikes rising above the foliage, the spikes being branched in some species. Some species produce colored bracts at the tips of the inflorescences. The flowers may be blue, violet, or lilac in the wild species, occasionally blackish purple or yellowish. The sepal calyx is tubular. The corolla is also tubular, usually with five lobes (the upper lip often cleft, and the lower lip has two clefts).
(Source: https://www.wikipedia.com)
Did You Know That . . .
The ancient Egyptians made use of lavender during their mummification process, embalming the corpse with perfume.The ancient Greeks, on the other hand, used lavender to treat insomnia and ease back pain.During the Bubonic Plague in the 17th century, lavender was used as a remedy to ward off potential disease.Lavender is actually quite the effective bug repellent! It can protect other plants from certain pests and creepy crawlers as well.This fragrant plant can thrive pretty well on neglect, especially in any poor soil conditions.When it comes to plant symbolism, lavender represents purity, devotion, serenity, grace, and calmness.Queen Victoria was also a huge fan of lavender. She made sure that all of her furniture was cleaned with a lavender-based solution, and her drink of choice was lavender-infused tea to help ease her stomach.
(Source: https://bouqs.com)
Featured Bitters Recipe:
Lavender Bitters
Ingredients:
Lavender
• 1 C. neutral (low-congener) rum or grain alcohol, 100-proof or higher
• 2 Tbsp. red vermouth
• 2 Tbsp. simple syrup
• 2 Tbsps. culinary dried lavender
• 2 Tbsps. dried chamomile flowers
• 2 Tbsps. dried rose petals
• 1 tsp. dried hibiscus
• 1 tsp. dried burdock root
• 1/2 tsp. dried dandelion leaf
• 1/2 tsp. dried wild cherry bark
• 1 Tbsp. dried elderflower (optional)
• 1 tsp. dried hyssop leaf (optional)
• 4 or 5 fresh edible flowers (optional)
Directions:
- Put the fresh and dried flowers in one infusion jar and the roots and bark in another. split the liquor, vermouth, rum, and simple syrup evenly between the two jars. let the softer ingredients infuse for two to four days, and the firmer ingredients infuse for four to six days.
- Shake each sealed jar once daily to ensure successful infusion. When the scents smell great but aren’t overpowering, you’re ready to filter out the solid ingredients. Combine the tinctured liquids, shake the bottle, and let it sit for a few hours to a day. Test the flavor in a drink or with a few drops on a spoon. Add a little extra simple syrup if desired, otherwise, place in a dropper bottle and store your bitters.
- Remember to perform periodic recipe costing with bitters, too. The ingredients necessary for some recipes can be expensive, so it’s important to run a budget before introducing tons of new drink options on your menu.