Tag: pungent

Six delicious foods that have a very pungent smell! – Italian Cuisine

Six delicious foods that have a very pungent smell!


Don't be fooled by the unpleasant smell of these six foods from various parts of the world, their taste is delicious!

In the kitchen there are many factors that can greatly influence the sense of taste, think for example of how much we can influence the memories and emotions that food can evoke, as well as the stories we are told before eating. Among the many, one of the aspects of food that can best improve or worsen the perception and the expectation of taste, is the smell. A dish or an ingredient with a pungent or unpleasant smell is able to generate a negative impulse on our senses, even leading us to avoid tasting it. The only exception, in the case of the so-called taste of buying food, is that to make it appreciable and even enjoyable can be a prolonged and lasting exposure over the years, which leads the consumer to develop a positive perception. They are part of this category of These six delicious food smells from different parts of the world, so prejudice is really worth overcoming.

Chameleon plant

The so-called Houttuynia cordata or fish mint in English (fish mint), is agrass with a strong taste and fishy taste. Although little known by us, the chameleon herb is very widespread in Asia, especially in Vietnamese, Japanese, Korean and north-eastern India, where it is used for example to season grilled meats, noodle dishes, soups, salads or roulades. The tender roots can also be ground and added to chutney with dried fish, chilli and tamarind, while in some countries the dried leaves are used for tea.

Durian

This fruit is considered "the most smelly in the world" and it is even banned in some public places due to the intense and annoying smell, associated by many with pork meat, bad onions and even dirty socks. Thanks to her characteristic bitter-sweet and slightly spicy flavor, and due to its extraordinary nutritional and antioxidant properties, durian is however much loved throughout Southeast Asia.

Roquefort

Roquefort is a blue cheese from sheep's milk from southern France, famous throughout the world and particularly loved in combination with jams, compotes and chatneys. If at the sight it appears white and pleasantly creamy, with the distinctive veins distinctive of blue mold, both the smell and the taste have one strong acid and pungent component.

Smelly tofu

This recipe known in English as stinky tofu, is very well known in Asia where there are several variations. One of the most famous and appreciated is the Taiwanese deep-fried stinky tofu, a ubiquitous dish in night market stalls and restaurants. In Taiwan the tofu is fermented with a medicinal herb and then fried, it has a contrasting and pleasant taste, and is often served with pickled vegetables or with pork and a pinch of chili pepper. Its odor, which is felt in the distance, is nauseating for many unaccustomed tourists, and recalls the smell of rotten rubbish.

Kimchi

THE fermented foods they are a real craze of recent years, thanks to the widespread desire to rediscover genuine flavors and cooking methods and natural preservation. Among the most popular fermented foods of the moment, in addition to kombucha, kefir and Japanese miso, is the kimchi Korean, famous among other things for the high presence of lactobacilli, true cure for the well-being of the intestine. There are kimchi different recipes, all based on vegetables, but the base generally consists of garlic, onion, Korean pepper and horseradish leaves. This traditional dish is particularly feared for its bad smell, and for this reason it is kept at a safe distance from other foods.

Natto

Still remaining in the field of fermentation and oriental cuisine, another dish as smelly as it is good natto. This traditional japanese food it is the favorite breakfast of the Japanese people and consists of fermented soy beans accompanied by white rice or fish and dressed with soy sauce and spring onions. Although considered a great meal, both in Japan and in other countries, for many the natto remains difficult to eat, just for theunbearable strong odor as for the sticky and viscid consistency due to a sort of stringy jelly that comes to form with the fermentation process. In short, a food that really puts our senses to the test.

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an aromatic and pungent dish – Italian Cuisine

curry vegetables


Typical of India, it combines the vitamins and colors of vegetables with the vibrant aromas of spices: here is the recipe to prepare it

The vegetable curry it is a typical dish of the Indian cuisine. It is nothing more than a mix of stewed vegetables flavored with spices, called garam masala in Indian or curry. Spicy, or rather pungent, and aromatic, this mixture is prepared by toasting and grinding cinnamon, seeds cumin, turmeric, coriander, cardamom, cloves, black pepper and other ingredients. There are many variations already ready for use, but you can prepare one home version mixing the spices that are most appreciated after having toasted in a pan and ground with a mortar or a mill. In the vegetable curry, these aromas are enhanced by slow cooking.

curry vegetables

Ingredients for vegetable curry

4 courgettes
3 carrots
1 pepper
1 onion
2 large potatoes
1 clove of garlic
2 tablespoons of garam masala (or curry or spice mix)
Salt and Pepper To Taste
300 grams peeled tomatoes
extra virgin olive oil as needed

Method

Wash all the vegetables, peel carrots and potatoes, peel the peppers and remove seeds and petiole. Cut all the vegetables into medium-sized cubes.

Finely slice the onion. Put it in a saucepan with the oil and the clove of garlic, fry it and then add the two tablespoons of garam masala and let it flavor. Attention to this step: often mix the spices so that they do not burn and do not give a bitter aroma to the vegetable curry.

Put the vegetables in the pan, lower the heat and cook over low heat. Then add the peeled tomatoes and a ladle of hot water. Dispense the liquids well because the vegetables are not drowned but the final effect is creamy. Season with salt and pepper.

Vegetable curry: with what you have at home!

The vegetable curry can be prepared with the vegetables you prefer and you have at home, for example it is also excellent with purple cabbage, with artichokes, or with the addition of pumpkin and chickpeas. Create your favorite combinations and season the vegetables after sautéing them with tomato and garam masala and the effect is guaranteed. Even the intensity of the flavor can vary according to your tastes: manage the quantity of curries, therefore depending on whether you like it more or less spicy and aromatic. In some recipes, peeled tomatoes are removed and replaced instead by coconut milk.

How to accompany the vegetable curry

Perfect to complete the dish is a basmati rice simply boiled. Make it even more aromatic by inserting a couple of in the cooking water cloves.

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