TOTD: 8/14/08 Do you flavor your food with aromatics?

[Guest guest]

I got a tiny bottle of dill weed EO in Albany, Oregon in '79. Boy, did I

quickly learn that more than one drop would ruin a batch of spanikopita

filling, which consisted of 3 lbs of ricotta, a pound of spinach, three

eggs and a half pound each of mozzarella and parmasean cheeses. I

learned to just dip the tip of a toothpick in the bottle and swirl it

through the stuffing, and wait one minute - the entire batch was

permeated with the scent/taste of fresh dill weed.

When I don't have fresh cilantro on hand, out comes the toothpick. Out

of the bottle, the cilantro EO doesn't smell like cilantro, but as we

learn, dilution is key. It's yummy.

Mandy Aftel pioneered using jasmine grandi absolute in chocolate

ganache. I add aromatics to practically everything I cook! I spritz a

bit of orange blossom hydrosol or rose hydrosol in a glass of iced tea.

The possibilities are endless. Want osmanthus icing for the cake? Well,

what's holding you back?

Anybody else perfume their food - naturally? ;-)

--

Anya

Anya's Garden http://AnyasGarden.com - perfumes, aromatics, classes,

consultation

Natural Perfumers Guild + blog with daily updates

http://NaturalPerfumersGuild.blogspot.com

1500+ member Natural Perfumery group -

http://health./group//