Until the Bitter End
Until the Bitter End 2
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 3
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!
Cardamom
Featured Ingredient:
Green Cardamom
Scientific Name: Elettaria cardamomum
There are two main types of cardamom: black cardamom and green cardamom, and there is also white cardamom which is a bleached version of green cardamom. Green cardamom is the kind found most often in Nordic and Middle Eastern cuisine, while recipes in India and Asia will often specify whether green or black cardamom is used.Green cardamom is known as true cardamom. This is the most common variety you will see sold in the spice aisle of the supermarket. It is the top choice for sweet dishes but also works well in savory dishes. The bleached version, white cardamom, has less flavor. It is grown in tropical areas including India, Malaysia, and Costa Rica.Cardamom is used to spice both sweet and savory dishes. It is widely employed in Indian, Middle Eastern, Arabic, and Swedish cuisine. It comes in two types and is used as whole pods, seeds, or ground.
(Source: https://www.thespruceeats.com)
Did You Know That . . .
Its antioxidant and diuretic properties may lower blood pressure
May contain cancer-fighting compounds
May protect from chronic diseases
Thanks to anti-inflammatory effects
May help with digestive problems, including ulcers
May treat bad breath and prevent cavities
May have antibacterial effects and treat infections
May lower blood sugar levels
(Source: https://www.healthline.com/)
Warnings:
If used for a prolonged time and in large quantities, cardamom might lead to some unexplained allergic reactions.Skin allergy known as contact dermatitis is a popular type of skin rash developed due to over intake of cardamom.Most anecdotal studies suggest that too much intake of cardamom causes gallstone complications.Some prescription medicines may interact with cardamom adversely and lead to serious health consequences.
(Source: https://www.stylecraze.com/)
Featured Bitters Recipe:
Cardamom Bitters
Cardamom is a commonly used ingredient in bitters, and for a good reason: its nutty, fruity, and piney taste contributes a wonderful dimension to drinks, especially to Fall cocktails.
Cardamom also matches well with nutmeg, cinnamon, and lemon. Here is a simple bitters recipe that you can quickly make at home.
Ingredients:
- 1 C. Rye Whiskey
- Full Zest of 1 Lemon
- 2 Tbsp. Green Cardamom Pods
- 2 Whole Nutmeg Seeds
- 1 Tbsp. Black Peppercorns
Directions:
- Put half of the whiskey and lemon in one jar and the other half and spices in the other. Seal both jars and shake well for a couple seconds.
- Let the lemon infuse for two to three days, and the spices for four to five days.
- Filter out the solid ingredients when they smell just right, and combine the liquids in a new jar or bottle.
- Check how well the bitters turned out in a drink. Dilute with a bit of water or sweeten with a touch of simple syrup if needed.