Etiqueta: science and cooking

In the Time of Cherries…

Cherries, plums, peaches, apricots and almonds are all fruit of trees of the Prunus genus. Cherries, in particular, are the fruit of Prunus avium, and there are around 900 varieties in production worldwide.

Onion and Garlic: Chemical Protection

Alliaceae is a subspecies of the genus Allium. Some of them are used as food or condiments. These plants have evolved to develop different protection mechanisms against predators, insects and microorganisms.

The Slightly Sweet Scent of Orange Blossom

For centuries, humans have considered the way in which we sense smell. We obtained the answer to this question mainly in the last twenty years. Naturally, the answer is still incomplete: recent discoveries keep opening new fascinating questions.

Add a Pinch of Salt to Taste…

Given its importance, it is not surprising that through evolution we have developed a system to detect the presence of salt, a system that is incorporated into the sense of taste

The Fifth Taste

There is a new flavour in the kitchen: the umami, named by the Japanese scientist Kikunae Ikeda when he discobered a new teste different from the four basics already known: sour, sweet, salty and bitter.