Why do we love or hate cilantro?

 Cilantro is somewhere like the city of Marseille “we love it or we hate it!” ". It is also curious to note a real aversion for those who do not like coriander. And it will be impossible for you to make them taste even the slightest milligram of coriander. In this case, we will note an astonishing taste description of coriander “smells like detergent, tastes like soap, musty, dishwashing liquid, disgusting, etc…” But then why do others find it so sublime? Why such a gap in appreciation? Such bipolarization?

A genetic survey of nearly 30,000 people identified two genetic variants linked to the perception of coriander, the most common of which is a gene involved in detecting odors. According to this study published in 2012 in the journal Flavor 1 , 21% of Asians, 17% of Europeans and 14% of Africans would not like said aromatic herb. Thus, coriander lovers would mainly be those for whom it is essential: only 7% of South Asians, 4% of Spanish speakers and 3% of Middle Easterners say they do not like it.

Behavioral neuroscientist Charles J. Wysocki of the Morell Chemical Senses Center in Philadelphia attempted to identify the polarizing nature of cilantro leaves. Charles Wysocki studied preferences for cilantro in twins, both fraternal and identical. In identical twins, if one twin hates the smell of cilantro, the other is more likely to hate it; the other side of the coin is also true. If one identical twin likes the smell, the other will probably like it too.

“This does not hold true for fraternal twins,” says Wysocki, adding that these results “suggest very strongly that what people underlie the preference is genetically determined.”

Continuing the research: very aromatic, the aldehydes found in the coriander leaf are released when the leaf of the plant is crushed between the fingers or when it is chewed. Aldehyde is also a chemical component found in both coriander and soap! Do we have a lead? Some would view coriander as soap?

In an article in The Guardian newspaper, neuroscientist Jay Gottfried of Northwestern University in Chicago believes that this particular distaste for coriander comes precisely from this assimilation to soap. For him, the brain places food smells in categories that it already knows and will think, in this specific case, that it is an inedible product.

There is in fact a gene, programmer of the olfactory receptor, which particularly detects aldehydes. The gene in question is 0R6A2 which controls sensitivity to aldehydes and which codes for olfactory and taste receptors. These receptors therefore send signals to our brain to transform them into aroma and flavor descriptors. So those who hate cilantro simply have this gene that is overexpressed.

Thus the message sent and the description that will be given will be out of step with the product itself. Cilantro is then taken for dishwashing liquid and in fact it is not very good to eat.

Coriander, a magical plant with multiple uses

 Coriander (Coriandrum sativum)  is an ancient spice and has been used for a very long time. The birthplace of Coriander is uncertain. However, its origins are undoubtedly found in the Mediterranean basin. It is a spice that has accompanied people since the beginnings of Antiquity. Half a pound of coriander was even found in Tutankhamun's tomb. (1300 BC)

 

From the same family as carrots, parsley, fennel, cumin or celery, coriander is part of the Apiaceae (or Umbelliferae because the flowers of all these plants make umbels) is an extremely interesting plant because it provides 3 elements distinct culinary functions: the leaf, the fruit (which is often called the seed), and its roots.

 

 

Leaf :

The leaf remains the best known part for us. We find it sold fresh in our shops. It is a fragile leaf, it must be consumed a few days after harvest.

Also called Chinese parsley or Arabic parsley, coriander leaf gives off such a particular flavor that it is difficult to describe. The leaf brings freshness, an oriental note to your dishes. A tabbouleh without coriander would be a bit like a stew without marrow bones. Something would be missing. It remains easy to use, cut finely at the end of cooking. Its intense green will also contribute to the aesthetics of the dish.

 

The fruit (called seed) represents the spice

The fruit appears like all fruits after flowering and fertilization of the flower. Shaped like small spheres containing the seed inside, they are sold dried whole or ground.

So coriander powder is the spice. For thousands of years, it has been the basis of multiple spice blends (Ras el Hanout, Curry, Massalé, Massala, Colombo, etc.).

Its taste is different from the leaf, although slightly reminiscent of the flavor of the leaf, there are pronounced citrus notes with a hint of bitterness. It's an easy spice that can go almost anywhere. She particularly appreciates the world of the sea (fish, shellfish) but also vegetables or salads. Always prefer coriander “seeds” that you grind at the last moment rather than a powder (unless it is preserved entirely). Indeed, coriander is a fragile spice; these complex and fine top and heart notes will disappear a few days after grinding.

Roots :

Coriander roots are used very little, if at all, in our latitudes. However, it is a historical basis of Thai cuisine. It is used as a seasoning in the form of pastes by adding pepper and garlic.

The taste of coriander root is similar to that of the leaf but more pronounced and slightly earthy. To get some, you will need to go to Asian food stores where they can be found.

Pork ribs marinated with spices

 Ingredients

• 4Pork Ribs
• 1strong mustard case
• 1case of honey
• 1case of soy sauce
• 1case of brown sugar
• 2case of tomato paste
• 3chopped garlic cloves
• 2case of olive oil
• 1Grill & Plancha
• 2Paprika
• 1Ancho pepper
• salt
• Karimunda pepper

Preparation tips

1. In a bowl, mix all the ingredients to make the marinade.

2. Brush the pork chops with 3/4 of the marinade.

3. Cover the pork chops and refrigerate them (for 1 to 2 hours).

4.  Grill the pork ribs on the plancha or on the barbecue (but also in the pan or in the oven). Halfway through cooking, brush each side with the remaining marinade.

5. Serve hot.

Salmon steaks with honey and paprika, green beans Express

 Ingredients

• 4salmon steaks
• 500ghulled green beans
• -Olive oil
• 4cshoney shavings
• 1Sweet paprika
• -salt
• -pepper

Preparation tips

1. Cook the beans for 10 minutes in a large pot of boiling salted water. Drain them.

2. In a pan, melt the honey with a drizzle of olive oil and the paprika.

3. Add the salmon steaks and cook them for 10 minutes over low heat, turning them halfway through cooking. Add salt and pepper.

4. While the salmon is cooking, quickly fry the beans with a drizzle of olive oil or a knob of butter. Add salt and pepper.

5. Serve the salmon with the green beans.

What do citrus fruits and certain peppers have in common?

 Did you know that there is something in common between citrus fruits and certain peppers that we find on our plates? This link perfectly explains why certain peppers deliver particular lemon, mandarin or grapefruit fragrances! Before discovering the reason, let's look at the different families of peppers.

Peppers represent a general botanical family: the Piperaceae containing more than 50 genera. Only a few are found in our kitchens while others can have therapeutic uses such as Piper betle, betel nut (not to be confused with the Betel nut, fruit of a palm tree, which is a drug) and others which have no culinary use.

Within this family, we distinguish different genera, the best known of which is Piper nigrum . It is the most common pepper found in different forms: green, white, black or red pepper depending on the degree of maturity and treatment like white pepper which is a black pepper from which the "skin" is removed (the pericarp) Botanically, it is a vine that needs a stake to grow. (Tree or stake planted by man) The bunches of pepper are harvested along this vine.

Depending on the terroir we will find for example Tellichery Pepper (India), Malabar Pepper (India), Sarawak Pepper (Malaysia), Kampot Pepper (Cambodia), Madagascar Pepper, Penja Pepper (Cameroon) Phu Pepper Quoc (Vietnam) etc.

Other genera of  Piperaceae  are a little less known, they represent the tailed peppers. We will find  Piper borbonense like wild voatsiperifery pepper from Madagascar or Piper cubeba (Cubeb pepper native to southeast Asia) Finally, Piper longum is also a genus of the Piperaceae family, sold commercially under the name of long pepper. 

All these peppers are commonly called real peppers and they have nothing to do with citrus fruits.

With the recent craze for peppers, we are discovering new peppers in our stores such as Timut pepper, Sichuan pepper , Cimes pepper , Sansho pepper , etc. These do not represent everything makes peppers. They have the shape of a burst berry, separating into small lobes. To taste, these berries have a spiciness reminiscent of pepper with a clear citrus note. These citrus aromas vary across a whole range, including grapefruit, citron, lemon, lemongrass and even tangerine! This variation is due to the variety of the plant and the region in which it grows.

Otherwise we look from a botanical point of view, it is a bushy tree 3 to 5m high which will give berries which strangely resemble tiny citrus fruits. The reason is quite simple:

All these peppers belong to the Zanthoxylum genus which itself belongs to the large Rutaceae family . And Rutaceae are simply the citrus family!

Sometimes called “false pepper”, the majority of these peppers that you will find will remind you of citrus fruits because they are simply botanically related.

Likouala Vanilla Bourbon and Pepper Crème Brûlée

 

Ingredients

• 1.5liter of cream
• 0.5liter of milk
• 240g of egg yolk
• 140g of sugar
• 2Bourbon Vanilla pods
• 5g of Likouala Pepper

Preparation tips

Infuse the vanilla and pepper in the milk and cream.

Blanch the egg yolks and sugar, 

When the milk & cream mixture is infused and hot, pour over the blanched yolks, whisk and pour the mixture into crème brûlée ramekins

Bake in the oven for 1 hour at around 100°C until the creams are "shaky" 

Let cool and refrigerate for at least an hour before serving.

Pour in a tablespoon of sugar (brown sugar) and caramelize with a blowtorch to obtain a beautiful caramelized sugar crust!

Good tasting!

WHAT IS LACTO-FERMENTATION?

 

FERMENTATION IN A FEW WORDS

Fermentation is a natural food transformation and preservation process carried out by microorganisms. This technique has been used for millennia. It appeared at the same time as salting and drying, when sterilization, pasteurization, refrigeration and freezing did not exist.

Fermentation takes place in an environment deprived of oxygen, generally salty or sweet and acidic . The colonization of the environment by specific micro-organisms that are not harmful to humans makes it possible to combat the colonization of micro-organisms potentially pathogenic to humans, and results in the processing of food .

There are several types of fermentation: 

• Lactic fermentation carried out by lactic acid bacteria
• Alcoholic fermentation carried out by yeasts
• Acetic fermentation carried out by acetic bacteria (example: vinegar)

These three fermentations are omnipresent in the living world. The one that interests us today is lactic fermentation , also called lacto-fermentation, it is the one that is used for the production of our Incredible chili sauces .

HOW DOES LACTO-FERMENTATION WORK?

Lacto-fermentation is mainly carried out by lactic acid bacteria such as lactobacilli. Lactic acid bacteria are naturally present in the environment and on the skin of peppers, we only stimulate and grow the bacteria in a suitable environment (food, salt, water, slightly acidic environment ). However, it is possible to add ferment or the liquid from an old lacto-fermentation to help with this new fermentation.

It takes place in an environment deprived of oxygen, which can be created in two ways:

• Either the salt causes water to escape from the food used, which submerges it
• Either the food is soaked in brine (dechlorinated water + pure salt without iodine or anti-caking agent)

The environment is also salty and acidic in the case of our chili sauces. Acidity and salt prevent the development of mold and yeast so that lactic acid bacteria can colonize the environment. Otherwise, this would give rise to alcoholic rather than lactic fermentation!

Lactic acid bacteria feed on carbohydrates present in food and in exchange release lactic acid into the environment. The medium then becomes more and more acidic thanks to the lactic acid released, which gives it its taste and odor , until reaching a threshold (pH approximately equal to 4) where the acidity inhibits growth. lactic acid bacteria. This is when the product stabilizes and can be stored for several months!

The fermentation speed depends on several parameters:

• Temperature: between 15 and 25°C
• The quantity of salt: 2-3% salt for 1L
• Light: the jars must be protected from daylight
• The raw material used: it must be immersed as much as possible to ferment
• Containers: they must not be filled to the brim to allow the gases to circulate and the liquid not to come into contact with the closure in order to avoid potential contamination
• The origin of the raw material: Organic or not organic? Pesticides can harm fermentation
• The size of the pieces: small pieces will increase the fermentation speed

As for the fermentation time, it can range from a few days to several weeks, for a product shelf life of several months. The ideal fermentation time is 8 to 15 days depending on what you are looking for: a slightly tart taste at 8 days or more pronounced flavors and acidity at 15 or more. Your turn to try !

GOOD OR BAD FERMENTATION?

The signs of good lacto-fermentation are: an acidic and sometimes sparkling taste, a slightly acidic smell, a brine that is sometimes cloudy but retains a good appearance, without mold.

Conversely, the signs of poor lacto-fermentation are: the presence of mold on the surface and a smell of rot.

LACTO-FERMENTATION AT THE HEART OF THE PRODUCTION OF OUR INCREDIBLE PEPPER SAUCES 🌶

Our Incredible pepper sauces (the Incredible red pepper , the Incredible green pepper and the Incredible yellow pepper ) are made at our partner in Marseille. They are lacto-fermented which allows us to avoid the use of additives!

Focus on the making of sauces from field to plate

We have selected organic French peppers grown in Provence from Jean-Yves, our producer. They are then transported to Marseille to be washed, hulled, crushed then lacto-fermented for several weeks before being combined with raw and organic ingredients selected by our Chef!

WHAT ARE THE ADVANTAGES OF LACTO-FERMENTATION?

Lacto-fermentation has many advantages! Firstly, it is an easy method to do at home , it is ecological since it avoids cooking, it helps avoid food waste since it allows food to be preserved for a long time. This technique avoids the addition of additives , which is great for our health.

Lacto-fermentation does not require cold chain intervention, it can be carried out on a small and large scale, both in the food industry and in artisanal factories.

The natural transformation of food can provide an infinite number of different textures, aromas, flavors and microorganisms, which leaves room for imagination and innovation!

You can therefore easily implement this process at home, all you need is water, salt (or sugar) and a clean jar that closes to get started. This allows food to be stored in a different way than in the freezer or canned, which also means less waste!

WHAT ARE THE BENEFITS OF LACTO-FERMENTATION ON YOUR HEALTH?

Lacto-fermentation promotes the synthesis of micronutrients such as vitamins, minerals and polyphenols which are likely to have an anti-inflammatory and anti-oxidant action on your body.

It also promotes the breakdown of certain compounds such as fermentable carbohydrates (FODMAP) , lactose and phytic acid which are likely to cause problems in certain people. The degradation of these compounds facilitates the digestion of food, the assimilation of nutrients and minimizes certain sensitivities or allergies. Fermented products are therefore more digestible! 

Various studies are being carried out to find other beneficial effects on health but the results are not yet pronounced at the moment.

WHAT IF YOU DID IT AT HOME?

Other food products are produced using lacto-fermentation such as sauerkraut, kimchi, pickles, sausage, yogurt and cheese. This technique is reproducible at home and applicable to many solid or liquid foods including fruits and vegetables (e.g. pickles or our spicy sauces) , milk... So, why not give it a try? To help you, you can participate in online training, we also give you here one of our recipes for express vegetable pickles .

A FEW PRECAUTIONS IF YOU MAKE IT AT HOME!

In the event of a poorly carried out lacto-fermentation process, some negative effects are notable such as the risk of contamination with pathogenic micro-organisms: E.coli, Listeria, Salmonella, Clostridium, etc. Several parameters must be taken into account (alcohol level , acidity level, salt level, microbiological composition and synthesis of harmful molecules) in order to avoid the potential undesirable effects of fermented products.

The consumption of fermented products should also be controlled in pregnant and breastfeeding women. The salt levels of fermented products can be high following the addition of salt at the start of fermentation, so be sure to consume them in moderation or use them as an alternative to salting your dishes!