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!
Grapefruit
Featured Ingredient: Grapefruit
Scientific Genus: Citrus × Paradisi
The grapefruit is a subtropical citrus tree known for its relatively large, sour to semi-sweet, somewhat bitter fruit. The interior flesh is segmented and varies in color from pale yellow to dark pink/red.
Grapefruit is a citrus hybrid that originated in Barbados in the 18th century. It is an accidental cross between the sweet orange (C. × sinensis) and the pomelo or shaddock (C. maxima), both of which were introduced from Asia in the 17th century. It has also been called the forbidden fruit. In the past it was referred to as the pomelo, but that term is now mostly used as the common name for Citrus maxima.
In the United States, the cultivated varieties of grapefruit include: ‘Duncan’, ‘Flame’, ‘Henderson’, ‘Hudson’, ‘Marsh’, ‘Oro Blanco’, ‘Pink’, ‘Pummelo HB’, ‘Ray’, ‘Rio Star’, ‘Ruby Red’, ‘Star Ruby’, ‘Thompson’, ‘Triumph’, ‘Walters’, ‘White Marsh’. Raw grapefruit is 90% water, 8% carbohydrates, 1% protein, and negligible fat (table). In a 100 gram reference amount, raw grapefruit provides 33 kilocalories and is a rich source of vitamin C (40% of the Daily Value), with no other micronutrients in significant content. Grapefruit juice contains about half the citric acid of lime or lemon juice, and about 50% more citric acid than orange juice.
Did You Know That . . .
- In Costa Rica, especially in Atenas, grapefruit are often cooked to remove their sourness, rendering them as sweets; they are also stuffed with dulce de leche, resulting in a dessert called toronja rellena (stuffed grapefruit).
- In Haiti, grapefruit is used primarily for its juice (jus de Chadèque), but also is used to make jam (confiture de Chadèque).
- Grapefruit compounds may inhibit the absorption of drugs in the intestine. If the drug is not absorbed, then not enough of it is in the blood to have a therapeutic effect. Each affected drug has either a specific increase of effect or decrease.
- One whole grapefruit or a glass of 200 ml (7 US fl oz) of grapefruit juice may cause drug overdose toxicity. Typically, drugs that are incompatible with grapefruit are so labeled on the container or package insert.
(Source: https://www.wikipedia.com)
Featured Bitters Recipe:
Grapefruit Bitters
Ingredients:
- 3 cut and skinned grapefruits
- 4 1/4 cups 100-proof vodka or light (low-congener) rum
- 1 thumb-sized piece of fresh ginger
- 1/2 tablespoon culinary lavender
- 1/2 tablespoon juniper berries
- 1/2 tablespoon gentian root
- 1 teaspoon black walnut leaf
- 1/4 cup simple syrup
Directions:
- Place ingredients inside the infusion jar. 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 alcohol 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.