Balancing The Flavors:
- Sweet
- Sour
- salty
- Spicy/Pungent
- Bitter
- Excess sour is balanced by sweet
- Overly bitter is balanced by sour
- Fats tone down pungent/spicy and mellow or too much sweetness
- Salt and sour bring out flavors
- Sweet is toned down by fats
Sweet: apples, bananas, dates, mangos, stevia, agave nectar, raw honey
Sour: grapefruit, lemon, lime, raw apple cider vinegar, grapefruit
Salty: Celtic sea salt, Nama shoyu, kelp, dulse, miso , celery
Spicy: hot peppers, garlic, cayenne pepper
Bitter: Kale, lettuce, culinary herbs, dandelion greens
Flavor Combining For International Cuisines - Culinary Herbs & Spices:
Italian: basil, parsley, oregano, rosemary, thyme, garlic
Mexican: cumin, coriander, cilantro, chili powder, hot pepers, garlic, lime
Indian: cumin, coriander, cinnamon, cardamon, nutmeg, curry, tumeric, garam masala, ginger
Thai: cilantro, lemongrass, cumin, curry, ginger, coconut
Chinese: licorice, ginger, soy sauce, miso, vinegar, garlic, fennel, cinnamon, cloves, honey
No comments:
Post a Comment