Until The Bitter End- January 2023

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         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?

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:

Angelica Root

Scientific Name: Angelica archangelica

Angelica archangelica, commonly known as garden angelica, wild celery, and Norwegian angelica, is a biennial plant from the family Apiaceae, a subspecies of which is cultivated for its sweetly scented edible stems and roots. Like several other species in Apiaceae, its appearance is similar to several poisonous species (Conium, Heracleum, and others), and should not be consumed unless it has been identified with absolute certainty. Synonyms include Archangelica officinalis Hoffm. and Angelica officinalis Moench.

The essential oil content of angelica root varies based on the age of the roots. Generally, the roots have high levels of terpenes, including α-pinene and β-phellandrene. Studies have found upwards of over eighty different aroma compounds present in samples. Of particular interest to perfumers and aroma chemists is cyclopentadecanolide, which although present in small quantities (< 1% in roots, <.5% in seeds), gives angelica root a distinctive musky aroma. The roots are generally preferred for culinary and aroma uses.

Angelica seeds have a similar chemical composition to the roots, including α-pinene, β-pinene, camphene, myrcene, β-phellandrene, limonene, caryophyllene, borneol, carvone and others.

Both the seeds and roots contain coumarins and furocoumarins. Among these are 2′-angeloyl-3′-isovaleryl vaginate, archangelicin, oxypeucedanin hydrate, bergapten, byakangelicin angelate, imperatorin, isoimperatorin, isopimpinellin, 8-[2-(3-methylbutroxy)-3-hydroxy-3-methylbutoxy]psoralen, osthol, ostruthol, oxypeucedanin, phellopterin, psoralen and xanthotoxin, can be isolated from a chloroform extract of the roots of A. archangelica as well as several heraclenol derivatives. The water root extract of A. archangelica subsp. litoralis contains adenosine, coniferin, the two dihydrofurocoumarin glycosides apterin and 1′-O-β-d-glycopyranosyl-(S)-marmesin (marmesinin), 1′-O-β-d-glucopyranosyl-(2S, 3R)-3-hydroxymarmesin and 2′-β-d-glucopyranosyloxymarmesin.  (Source: https://www.wikipedia.com)

Did You Know That ....

.... Angelica root is used to flavor widely-known alcoholic beverages, such as Chartreuse, Benedictine, Vermouth, Absinthe and Dubonnet?

... its roots have been used in traditional medicine to treat a diverse range of disorders, including gastrointestinal, respiratory and nervous?

... British botanist John Gerard, author of the famous book Herball, or Generall Historie of Plants (1597) claimed that it could “cureth the bitings of mad dogs and all other venomous beasts”?

... the plant is so aromatic (every part of it) that it is also used to create perfumes?

Featured Bitters Recipe:

Beginners “Angostura” Bitters

Most people who’ve ever ordered cocktails at a bar are familiar with the world famous Angostura Bitters.  While their recipe is a closely-guarded secret not likely to be ever published, many adventurous mixologists, food scientists and chemists have tried to replicate its aroma flavor, with varying degrees of success.  If you enjoy the taste of the original, please continue to buy it, this recipe is intended as an introduction for those wanting to learn the basics, so they may hopefully come up with their own, personal variation.

Ingredients:

  • 1 teaspoon Gentian Root
  • 1/4 C. Cinchona Bark, chopped into small pieces
  • 400 mL (13.5 oz.) of White Overproof Rum (you can also use Vodka or grain alcohol)

Directions:

  1. Place all the botanical ingredients inside a large-mouth jar with a tightly-fitting lid (“Mason” or canning jars are perfect for this).
  2. Add the alcohol, close the jar and shake well (at least 10 seconds of shaking). Shake once each day for 3-7 days, smelling the infusion each day until the intensity reaches the desired level.
  3. Filter out the solids, the simplest way is to transfer from the jar into a bowl or another jar, passing through a funnel or strainer covered with a cheesecloth.
  4. Transfer into a dark container and store it in a dry, cool location.  Dark (brown or blue) eye-dropper bottles are ideal for this, since they are easy to carry with you and convenient to take to your cocktail-preparation area.
  5. Add to your cocktails, hot teas or even daily drinking water!