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Bitter Substances: A Delicacy In Vegetables, Coffee And Chocolate

When eating bitter foods, we often get a “baa-feeling” and we pucker our mouths. In small amounts, however, bitter substances are a pleasure and refine popular foods and drinks such as chocolate and coffee. The effect on health should not be underestimated either.

The effect of bitter substances

Children in particular are not enthusiastic about foods with a bitter taste. If you forgot to salt the self-grown aubergines before preparing them and the vegetable casserole now tastes bitter, the offspring will vigorously protest against the food. Adults are more receptive to the aromas: bitter substances in coffee, tea, and dark chocolate are the best examples of luxury foods with this flavor. The bitter substances contained in many plants as a repellent against predators are not only appreciated by gourmets, but they have also had a firm place in medicine for thousands of years. Herbal supplements containing artichoke are given for digestive problems and can relieve bloating and gas. According to scientific studies, the bitter substance naringin in grapefruit has a cholesterol-lowering effect. There are also assumptions that bitter substances have a positive effect on the psyche – but this has not been proven.

Bitter = bad? These myths exist

What is certain is that bitter substances help with cravings: if you eat them, your appetite goes away faster. Anyone who eats vegetables with bitter substances more often benefits twice over if they want to lose weight. Because plant-based foods are low in calories. And: It is full of important vital substances. Chicory is healthy and also very tasty when prepared properly – a sweet dressing, for example, offers a good taste counterbalance to the bitter substances. In general, there are many prejudices and myths regarding the preparation and consumption of foods with bitter substances. It is said that cucumbers become bitter if you peel them incorrectly. But that is just as wrong as the claim that bitter-tasting asparagus is poisonous. In some cases, however, a tart aroma is really a warning signal: If, for example, an inedible ornamental pumpkin lands on your plate instead of an edible pumpkin, you will notice it from the bitter taste.

This is how you benefit from bitter substances when cooking

Bitter substances play to their strengths, especially with sumptuous menus. A salad with rocket and dandelion as a starter stimulates the liver and bile, so that the main course and dessert are better digested later. After the meal, a digestif with herbs and spices such as wormwood, aniseed, angelica, caraway, sage, and thyme relieves a feeling of fullness – it is not without reason that we are talking about digestive schnapps or bitters. If you don’t like alcohol, you can use herbal tea with bitter substances that promote digestion. When added directly to food, spices make fatty foods more digestible. In many recipes, mugwort should not be missing in the Christmas roast goose.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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