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Fresh green peppercorns (พริกไทยสด) in Thai food give an amazingly complex, aromatic flavor without being overpoweringly spicy. The first time I tasted them was

by blt 9y ago

Fresh green peppercorns (พริกไทยสด) in Thai food give an amazingly complex, aromatic flavor without being overpoweringly spicy. The first time I tasted them was like a revelation. It seems that cuisines from hot climates are more aware of the value of fresh herbs and spices. I agree with the thesis of this article; European-rooted chefs will eventually catch on.

nemo44x 9y ago
One the reasons “Restaurant Tim Raue” is one of my favorite haute cuisine restaurants in the Western world. His food is electric with well placed spices while using Western ingredients and techniques to create a truely unique and dynamic cuisine. He still let’s the core ingredients shine and doesn’t “over spice” but somehow manages to take you on a road that begins with a fiery amuse bousche and ends the meal with numbing peppercorns sprinkled atop a fragarent orange slice.
- blt 9y ago
  Sounds great, I would love to try it someday!
deleted 9y ago
[deleted]
toomanybeersies 9y ago
I disagree that chefs from hot climates are more aware of the value of fresh herbs and spices. European cooking has a long tradition of using fresh herbs and spices that are geographically available. Fresh herbs are an essential part of French cooking, and fresh paprika is essential to Spanish cooking. It's the spices that don't grow in Europe that get neglected for cooking. I have a suspicion that gin distillers are a bit more discerning in the freshness of their spices though.
- jpster 9y ago
  Why gin distillers in particular?
  - toomanybeersies 9y ago
    The specific aromas of what you're distilling come through very strongly when distilling gin, especially any aromas from essential oils. I used to do home distilling, and I made gin from old juniper once and it was foul, you really need botanicals that are as fresh as possible. Also, especially for the bigger distillers, consistency in your product is important, so they'll likely have quite thorough sourcing for their botanicals, rather than just buying them from a local wholesaler.
    - dx034 9y ago
      They'll usually grow them themselves where possible. Otherwise the seller has too much power and you could be forced to change flavour if you don't agree with their terms.
    - HeyLaughingBoy 9y ago
      The interesting thing is the difference between aroma and taste. I had a friend who tried making his own gin a few times. Since I have (far too many!) juniper bushes/trees on my property, I gave him some fresh juniper berries to try. The resulting gin smelled absolutely amazing, but tasted like ass!
midgetjones 9y ago
Don't forget sugar!
r00fus 9y ago
> It seems that cuisines from hot climates are more aware of the value of fresh herbs and spices. Before refrigeration tech, salt and spices are one of the best ways to make food last longer in a hot environment.

by blt 9y ago

nemo44x 9y ago

One the reasons “Restaurant Tim Raue” is one of my favorite haute cuisine restaurants in the Western world. His food is electric with well placed spices while using Western ingredients and techniques to create a truely unique and dynamic cuisine. He still let’s the core ingredients shine and doesn’t “over spice” but somehow manages to take you on a road that begins with a fiery amuse bousche and ends the meal with numbing peppercorns sprinkled atop a fragarent orange slice.

blt 9y ago
Sounds great, I would love to try it someday!

deleted 9y ago

[deleted]

toomanybeersies 9y ago

I disagree that chefs from hot climates are more aware of the value of fresh herbs and spices. European cooking has a long tradition of using fresh herbs and spices that are geographically available. Fresh herbs are an essential part of French cooking, and fresh paprika is essential to Spanish cooking. It's the spices that don't grow in Europe that get neglected for cooking. I have a suspicion that gin distillers are a bit more discerning in the freshness of their spices though.

jpster 9y ago
Why gin distillers in particular?
- toomanybeersies 9y ago
  The specific aromas of what you're distilling come through very strongly when distilling gin, especially any aromas from essential oils. I used to do home distilling, and I made gin from old juniper once and it was foul, you really need botanicals that are as fresh as possible. Also, especially for the bigger distillers, consistency in your product is important, so they'll likely have quite thorough sourcing for their botanicals, rather than just buying them from a local wholesaler.
  - dx034 9y ago
    They'll usually grow them themselves where possible. Otherwise the seller has too much power and you could be forced to change flavour if you don't agree with their terms.
  - HeyLaughingBoy 9y ago
    The interesting thing is the difference between aroma and taste. I had a friend who tried making his own gin a few times. Since I have (far too many!) juniper bushes/trees on my property, I gave him some fresh juniper berries to try. The resulting gin smelled absolutely amazing, but tasted like ass!

midgetjones 9y ago

Don't forget sugar!

r00fus 9y ago

> It seems that cuisines from hot climates are more aware of the value of fresh herbs and spices. Before refrigeration tech, salt and spices are one of the best ways to make food last longer in a hot environment.