Until the Bitter End - December 2023

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: Clove

Scientific Name: Syzygium aromaticum

Clove is a tropical evergreen tree of the family Myrtaceae and its small reddish brown flower buds are used as a spice.Cloves were important in the earliest spice trade and are believed to be indigenous to the Moluccas, or Spice Islands, of Indonesia. Strong of aroma and hot and pungent in taste, cloves are used to flavor many foods, particularly meats and bakery products; in Europe and the United States the spice is a characteristic flavoring in Christmas holiday fare, such as wassail and mincemeat. It is one of the five dried spices—including fennel, cassia, star anise, and Sichuan pepper—that make up the famed Chinese five-spice powder.

The buds of the clove tree contain 14 to 20 percent essential oil, the principal component of which is the aromatic oil eugenol. Cloves are strongly pungent owing to eugenol, which is extracted by distillation to yield oil of cloves. This oil is used to prepare microscopic slides for viewing and is also a local anesthetic for toothaches. Eugenol is used in germicides, perfumes, and mouthwashes, in the synthesis of vanillin, and as a sweetener or intensifier.(Sources: Britannica.com and Wikipedia.com)

Did You Know That . . .

  • Cloves contain a lot of manganese, a mineral that helps your body manage the enzymes that help repair your bones and make hormones. Manganese can also act as an antioxidant that protects your body from harmful free radicals. 
  • They’re a great source of beta-carotene, which helps give cloves their rich brown color. Carotenes, a family of pigments, act as important antioxidants and provitamins. Carotene pigments can convert into vitamin A, an important nutrient for keeping your eyes healthy.  
  • Some studies show that cloves may help protect your stomach from ulcers. Most ulcers are caused by thinning of the layers of mucus that protect your stomach lining. Early research shows that eating cloves in large amounts can thicken this mucus, lowering your risk of getting ulcers and helping to heal ulcers that you already have.  
  • Throughout history, people have used clove oil to soothe toothaches. Some cosmetics and medicines use eugenol for its antibacterial, antifungal, and antiviral abilities.

(Source: https://www.webmd.com)

Featured Bitters Recipe:

In the previous installments of this series, we explored complex, multi-ingredient bitter recipes, which take a long time to prepare before they can be enjoyed.  We are closing this series with a very simple, easy to create bitter booster that you can carry with you at all times.  And, while it works perfectly with a Negroni, it is also versatile enough to be used in many other drinks.

Ingredients:

  • 1/2 C. Simple Syrup
  • 3 oz. Gentian Tincture
  • 1 oz. Orange Peel Tincture

Directions:

  1. Add ingredients to a large bowl or bottle and thoroughly combine them by stirring or shaking.
  2. Transfer the mixture into a dark (amber, red or blue) glass bottle with a dropper cap.
  3. Experiment with different dosages on your Negroni, to suit your taste.It can also be added to plain water or to hot herbal teas to add a deeper, bitter and aromatic dimension.