Tag: smell

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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Tea and herbal teas that smell like Christmas: here's what to choose – Italian Cuisine


The typical scents of winter become a delicious infusion for the holidays: here are many ideas for delicious teas and Christmas teas (also detox)

The tree is also full of the latest decorations, those bought last minute because those last year no longer convinced us – and a bit 'are broken – those exchanged with friends at the Secret Santa, those unearthed at the market of Christmas. The last presents are still missing, but for those we have now made peace with the fact that as every year we will reduce if not 24, December 23. The snow is missing, but everything else is there. Family, candles, cookies, panettone (or pandoro?).

There is above all that atmosphere that is impossible to replicate at other times of the year, to be breathed deeply in front of a more or less romantic film, under a warm blanket, and with a Cup of tea hot in hand from which all the winter spices are made, all the scents of Christmas.

Types of tea

The first thing to know when we get closer to choosing a tea is that all the teas proper (white, green, oolong and black) derive from the same plant and that the aromatic difference derives rather from the treatment (withering, oxidation, fermentation and drying) that the leaves receive after harvesting. The addition of flowers, fruit, spices and essential oils then, leads to further diversify flavors and aromas. Red tea, better known as Rooibos, is not exactly a tea but it is prepared with the same treatment and grows exclusively on the plateaus of South Africa, where it is considered a national drink.

Tea and herbal teas: what is the difference?

The teas are mixtures of fruit, herbs and spices, generally of exotic origin, which combine with gluttony (this is where we can find, for example, chocolate) and flavor, a component of phytotherapeutic well-being. The only limit in this case is the taste, combined with the imagination: herbal teas in fact in herbal medicine (or at home, if you prefer do-it-yourself) can be prepared letting yourself be inspired by personal taste and the sought after benefit.

Tea and Christmas teas, which to choose

We have said it and perhaps it is one of the few truths on which we can all tend to agree. At Christmas we want to relax, have fun, rest, feel good. And it is in the name of this that we will choose from which infusion to let us warm up. Hibiscus, currant, cinnamon, licorice and cardamom will keep us company until Christmas morning, for all the evenings that separate us from the awakening of 25, for all books to be held with one hand because the other holds the hot cup, for all movies and cartoons that we will manage to look, making us dream with their aromas a wonderful and snowy Nordic Christmas. On Christmas morning, before a lunch that will surely be important, the best choice could be that of a healthy green tea flavored with bergamot, allOrange or to cinnamon. Or, if you prefer oriental flavors to Nordic notes, you can choose to add the mint or the rosein bud maybe, because even the eye wants its part. And even this year it is already time of the detox, in which these drinks are perfect allies. If you prefer a tea, opt for a fragrant green base with lemon and lemongrass, dandelion or pineapple. If instead you want to opt for a herbal tea, they will be perfect fennel, the lemon and lo ginger. All strictly biological.

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