Flavors & Flavorings

Lemongrass

Also know as citronella grass, similar in appearance to scallions, but has a woody stock. Only the lower base and white leaf stalks are used.

Oregano

Also know as wild marjoram, pungent herb used in mediterranean cuisines. Classic with tomatoes

What is Chervil?

Also known as sweet cicely, it's a lacy fernlike leave similar to parsley, but with distinctive aroma of anise. Should not be heated for long periods.

Marjoram

Also known as sweet marjoram, flowering herb native to Mediterranean. Similar flavor to thyme but sweeter, has a strong aroma. One of the few herbs whose flavor increases when dried. Wild marjoram is more commonly known as oregano.

Rosemary

An evergreen busy, some varieties bear pale blue flowers. When dried it loses it flavor. Great affinity for grilled and roasted meats, especially lamb.

What is depth of flavor?

Whether a dish has a broad range of flavor notes.

What is a flavor profile?

A flavor from the moment the consumer gets the first whiff of its aroma to the last bite. It includes: tope notes or high notes, middle notes, low notes or bass notes, aftertaste or finish, roundness, depth of flavor.

What does aromatic mean?

A food added to enhance the natural aromas of another food

What is the definition of savory?

A food that is not sweet

Lime Leaves

Distinct citrus floral aroma, behaves much like bay leaves.

Mint

Does not blend well with other herbs. Usually used with fruit dishes or meats such as lamb. Has an affinity with chocolate.

What foods are associated with top notes

Citrus, herbs, spices and many condiments. They provide instant impact and dissipate quickly.

Sage

Does not pair well with other herbs fatty meats

What do chives complement?

Eggs, poultry, potatoes, fish and shellfish. Should not be cooked long periods

Epazote

Grown throughout the Americas. It has a strong aroma similar to kerosene and a wild flavor. Fresh, it is used in salads and a flavoring in mexican and southwestern cuisines. often used in beans to reduce their gaseousness.

Does hot or cold food produce the strongest flavors?

Hot. heating food releases volatile flavor compounds, which intensify one's perceptions of odors.

Lavender

Is an evergreen plant.

Tarragon

It goes well with fish and tomatoes and is essential in many French dishes such as béarnaise sauce and fine herb blends. It's flavor strong in the fuses quickly through foods. It is available dried but drying may cause he like flavors to develop Hay like flavors

Dill

Member of the parsley family, has tiny, aromatic, yellow flowers. Often used with fish and potatoes. Lose flavor if cooked, add at end.

What foods have umami?

Mushrooms, cheeses, meats, rich stocks and soy sauce,

Curry Leaves

Often function the same as a bay leaf, put in at beginning of preparation, taken out at end. Distinct curry aroma and citrus-curry flavor. Can be chopped fine for marinades and sauces. Except dried leaves have little to no flavor. Don't confuse this with curry powder

Savory

Reminiscent of thyme goes well witj bean doshes a, sausage and fine herb blends

What does the cilantro plant produce?

Seeds known as coriander. The leaves and seeds are very different, can not be substituted.

Thyme

Similar notes of sage.

What is umami?

Some people describe it as the richness of fullness of a dish , a savory taste, or the meatiness or meat taste of the dish.

Parsley

Stalks have a stronger flavor than the leaves, thats whey they are used in bouquet garni

What is another term used for bay leaves? Where does it originate?

Sweet laurel. A small tree in Asia. Leaves are less bitter when dried.

What is the difference between flavor and taste?

Tastes are: sweet, sour, salt, bitter and umami that some in contact solely with the taste buds on the tongue. While flavors are a combination of tastes, aromas and other sensations, feelings throughout the whole mouth and nose.

What factors affect peoples' perceptions of flavors?

Temperature, consistency, presence of contrasting flavors, presence of fats, color

How are garlic chives different from regular chives?

The shape is flat and solid, not hollow, distinct garlic flavor.

What foods are associated with roundness

The unity of the dish's various flavors achieved through generous use of butter, cream, coconut milk, reduced stocks, salt and sugar

Lovage

has tall stalks and large dark green celery like leaves. Celery seeds come from this plant. Strong celery flavor.

What foods are associated with middle notes

more subtle and more lingering than top notes: dairy products, poultry, some vegetables, fish and some meats.

What foods are associated with after taste or finish

the final flavor that remains in the mouth after swallowing, the lasting bitterness of coffee or chocolate or the pungency of black pepper or strong mustard.

What foods are associated with low notes

the most dominant, lingering flavors, usually consist of the basic tastes. Comes in foods like: anchovies, beans, chocolate, dried mushrooms, fish sauce, tomatoes, most meats and garlic. Or through caramelization.