In Mexican kitchens, it is classically associated with fresh coriander, and rightly so, as it is dominated, among other things, by aniseed aromatic compounds. Avocado also has a very close aromatic relationship with the large family of terpenic herbs (rosemary, cardamom, balsam fir…), as well as with wines marked by aromas of the terpene family, which is the case of riesling and albariño.
Complementary Ingredients
- Star Anise
- Basil
- Cinnamon
- Tarragon
- Eucalyptus
- Ginger
- Mango
- Hazelnut
- Pink Grapefruit
- Sage
Wine & Complementary Drinks
- Albariño
- IPA Beer
- Gin
- Muscat
- Riesling
- Green tea
- Verdejo from Rueda
More to discover in the book Taste Buds and Molecules.
RECIPES
Discover the aromatic recipes on the website: www.recettesaromatiques.com by Francois Chartier.