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scienceandfood:

Flavor of the Month: Cardamom

Cardamom is the third most expensive spice by weight, behind only saffron and vanilla.  But with a captivatingly complex flavor profile crammed into such a small package, there’s little mystery behind its steep price. While popular in foods and drinks, cardamom is equally admired in traditional medicine. Perhaps most interesting is its airway relaxant potential in the treatment of asthma. Read more…

Photo Credit: Robin (FotoosVanRobin/Flicker)

scienceandfood:

Fruit Salad Science

There are very few limits on what can be a fruit salad ingredient. If the object in question is fruit, it can go in. Segregating fruit from non-fruit seems simple, but from a botanical point of view, classifying these sweet and juicy plant products gets complicated. But, if armed with knowledge and lemon juice, anyone can achieve this delicious and vibrant potluck offering. Read on…

Photo Credit: Jo Christian Oterhals (Flickr/jcoterhals)

scienceandfood:

Flavor the Month: Watermelon

Nothing says “summer” quite like a big, juicy slice of watermelon. Even if you prefer it charred on the grill or blended into an icy agua fresca, watermelon is one of the best ways to beat the late-summer heat.

So what gives watermelon its refreshingly delicate flavor?

Turns out the answer is pretty complicated. Over the last few decades, scientists have identified dozens of flavor and aroma molecules that contribute to watermelon’s unique taste.

And here’s an interesting twist: a watermelon’s flavor has a lot to do with its color. Chow down on a yellow ‘Early Moonbeam,’ a pale ‘Cream of Saskatchewan,’ or a deep red ‘Crimson Sweet’ and you’ll likely notice different flavor profiles for each melon. Read more… 

Photo credit: David MacTavish/Hutchinson Farm

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