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!
Featured Ingredient: Cacao (Chocolate)
Cacao Beans
Scientific Genus: Theobroma
Theobroma cacao (cacao tree or cocoa tree) is a small (20–40 feet) evergreen tree in the family Malvaceae. Its seeds, cocoa beans, are used to make chocolate liquor, cocoa solids, cocoa butter and chocolate.
The fruit, called a cacao pod, is ovoid, (6–12 inches) long and 3–4 inches wide, ripening yellow to orange, and weighs about 1 lb. when ripe. The pod contains 20 to 60 seeds, usually called “beans”, embedded in a white pulp.
The seeds are the main ingredient of chocolate, while the pulp is used in some countries to prepare refreshing juice, smoothies, jelly, and cream. Usually discarded until practices changed in the 21st century, the fermented pulp may be distilled into an alcoholic beverage. Each seed contains a significant amount of fat (40–50%) as cocoa butter.
The fruit’s active constituent is the stimulant theobromine, a compound similar to caffeine.
The generic name Theobroma is derived from the Greek for “food of the gods”; from θεός (theos), meaning ‘god’ or ‘divine’, and βρῶμα (broma), meaning ‘food’. The specific name cacao is the Hispanization of the name given to the plant in indigenous Mesoamerican languages such as kakaw in Tzeltal, Kʼicheʼ and Classic Maya; kagaw in Sayula Popoluca; and cacahuatl in Nahuatl meaning “bean of the cocoa-tree”.
(Source: https://www.wikipedia.com)
Did You Know That . . .
- It takes 3-5 years for a cocoa tree to produce its first seed pods.
- The cocoa pod is made up of the pulp, or massa di frutto and the shell. The beans inside are called “cacao beans” and are the source of all chocolate products.
- The cocoa pod is harvested by cutting it from the tree using a machete, and then split open to remove the beans which are fermented in order for them to dry out under sunlight.
- A cacao tree can produce about 50 kg (110 lbs) of pods per year. Each pod contains around 30-50 beans.
- Cocoa trees prefer a lot of heat and humidity to grow properly
- Chocolate has properties that combat heart disease; thanks to flavanoids from the cocoa plant.
- The ancient tribes, of the Maya Indians, were the first to discover the wonderful enchanting properties of the cocoa bean around the year 600 AD.
(Source: https://anarchychocolate.com)
Featured Bitters Recipe:
Chocolate Bitters
Ingredients:
- 1 1/2 C. Overproof Rum, Bourbon or Everclear
- 1 1/4 C. Cacao Nibs1 Cinnamon Stick (3 to 5 inches)
- 1 Vanilla Bean, Split and Scraped
- 4 to 5 Cardamom Pods
- 2 tsp. Gentian Root
- 1 tsp. Wild Cherry Bark
- A sprinkling of Black Walnut Leaf or wormwood (optional)
Directions:
- Place all ingredients in one medium to large infusion jar. Put the largest dry ingredients in first, like the cherry bark, cacao nibs, cardamom pods, and cinnamon stick. Slowly add the liquor, and add in smaller ingredients, like the gentian root and vanilla bean. Seal the jar when done.
- Let all ingredients infuse for four to seven days, checking the scent each day for its strength. Shake the jar at least once each day. When the scent is strong, filter out the solids.