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.”
How Does “Bitter” Actually Taste?
Until the Bitter End-vials
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!
Gentian Root
Featured Ingredient: Gentian Root
Scientific Name: Gentianaceae / Gentiana lutea
Gentiana is a genus of flowering plants belonging to the gentian family (Gentianaceae), the tribe Gentianeae, and the monophyletic subtribe Gentianinae. With about 400 species it is considered a large genus. They are notable for their mostly large, trumpet-shaped flowers, which are often of an intense blue. The genus name is a tribute to Gentius, an Illyrian king who may have been the discoverer of tonic properties in gentians.
Many beverages are made with gentian root. Gentiana lutea is used to produce gentian, a distilled beverage produced in the Alps and in the Auvergne. Some species are harvested for the manufacture of apéritifs, liqueurs, and tonics. Gentian root is a common beverage flavouring for bitters. The soft drink Moxie contains gentian root. The French apéritif Suze is made with gentian. Americano apéritifs contain gentian root for bitter flavoring. It is an ingredient in the Italian liqueur Aperol. It is also used as the main flavor in the German after-dinner digestif called Underberg, and the main ingredient in Angostura Bitters and Peychaud’s Bitters.
The bitter principle of gentian root is primarily gentiopicrin (also called gentiopicroside), a glycoside. A 2007 paper by a Japanese group identified 23 compounds in fresh gentian root.[10] Gentiopicrin was absent from fresh root, so it possibly develops during drying and storage of the root. Gentian has had a limited use in perfumery, most notably as a glycerine soap (Crabtree & Evelyn) and a perfume (Corday’s Possession, 1937).
(Source: https://www.wikipedia.com)
Did You Know That . . .
- Gentian root may possess anti-inflammatory properties and therefore help with inflammatory conditions. Most studies have used extracted gentiopicroside from Gentiana plants. It’s unclear whether consuming gentian root in the forms typically available has the same effects as taking gentiopicroside on its own.
- Researchers have explored the anti-inflammatory effects of gentian root in people with sinus infections. Gentian root is a component of Sinupret, an herbal treatment for sinus infections that has been on the market for over 80 years. Sinupret also contains verbena, sorrel, elderflowers, and primula flowers. Researchers do not know exactly how Sinupret helps with sinus infections. The iridoids and flavonoids from gentian root may contribute to its benefits.
(Source: https://www.healthline.com)
Featured Bitters Recipe: Peychaud’s Bitters
Invented by Antoine Peychaud, a New Orleans resident, in the 19th century. This style of bitters is sweeter, floral and more citrusy than Angostura Bitters:
- 2 1/2 C. Neutral Alcohol, preferably 100-Proof (50% ABV) or greater
- Peel from 1 Orange
- 1/4 C. Fresh Mint
- 1 or 2 Cardamom Pods
- 1/2 Tbsp. Gentian Root
- 1 Star Anise
- 2 to 3 oz. Dried Cherries or Currants
- 3 to 4 Edible Flowers (optional)
- 1 C. Water to dilute (optional)
Arrange your tincture jars. Place the orange, mint, and flowers in one, and the cardamom pods, gentian root, star anise, and dried cherries in the other. Add the neutral alcohol, seal both jars, shake them once, and let them sit to allow for the ingredients to infuse the alcohol. Let the citrus and floral jar infuse for two to three days, and allow the root and dry spices to infuse for at least four to five days.
Smell each jar once daily to ensure successful infusion. When they are ready, filter solid ingredients out with a mesh or plastic strainer. Check your bitters by adding them to a drink or consuming a few small drops. Combine the contents of the jars. Dilute with a little bit of water if needed.