Bitter

Ever cooked with nutmeg? It has an unusual quality I find interesting. The flavor is great, but only up to the point at which you get too much. Then the flavor turns bitter and nasty. How does that sudden change happen? What else is like this?

I’ve only ever found one other thing that shares this quality, and that’s Angostura Bitters. Angostura also has another unique quality. It’s magical. Not only is it tasty all by itself as a flavoring, it can magically “smooth” other flavors. Coffee a bit harsh? Add a dash of bitters. But wait, that’s not all! It can also make two different flavors blend in a pleasant way. I’ve used it to meld the flavors of a lime-cranberry pie. I’ve not tried it as much as it seems like I should, but I’ve not yet found a flavor-dissonance that wasn’t helped (if not resolved) by the addition of Angostura Bitters. Know of anything else like this?

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2 thoughts on “Bitter

  1. I should clarify that Angostura Bitters doesn’t taste especially bitter, even straight. (Maybe a little, but nothing like Campari.) But it’s similar to nutmeg in that it’s great until you get the to the invisible threshold, and then you’ve suddenly ruined the whole thing.

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  2. Pingback: Ceylon Kombucha | :|

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