Among the 12 dominant aromatic compounds in celery is apigenin, a polyphenol, also dominant in parsley, which induces a “cold taste” on the taste buds, as do the menthol in mint and estragol in tarragon and green apple. Once transformed into celery salt, sotolon appears and thus transposes this salt into another aromatic family, that of maple syrup, curry and soy sauce, among others.
Complementary Ingredients
- Aneth
- Green asparagus
- Chervil
- Coriander
- Fennel
- Hops
- Mustard
- Grapefruit
- Apple
- Shiso
- Yuzu
Wines and Complementary Drinks
- Absinth
- Furmint
- Godello
- Pastis
- Sauvignon blanc
- Syrah
- Verdejo from Rueda
More to discover in the book Taste Buds and Molecules.
RECIPES
Discover an aromatic recipe available on the website: www.recettesaromatiques.com by Francois Chartier: Curry Oil and Celery Leaves Grilled Lobster.