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Faim d'Epices | Atelier Cours de cuisine à Marrakech
The smell and taste prevail in the choice of food for all living beings, only our species has invented the means to transform or improve the taste and smell of its natural food. In this regard, spices play a vital role in our culinary culture.

In humans, it is agreed to distinguish four basic tastes: sweet, salty, bitter and sour. These sensations are superimposed never mingle, and their combination offers a virtually unlimited palette of shades. The word "flavor" comes from the Greek aroma and it appears in France in the eighteenth century. The habit has spent this term to odorous substances emitted by products unmanageable, "perfume" is reserved for those for external use.

The aroma, then, is the retronasal olfactory perception by at the time of ingestion of food. The study of volatile compounds, molecules key to the aroma, is that sophisticated technologies.

Throughout their history, people have developed tastes and aromas that are characteristic, but these inclinations are always subject to change and sometimes even reversed. Thus, the Europe of the Middle Ages sought it often bittersweet, but now, however, it is the fruit flavors that are acclaimed. The use of one or more spices are sometimes linked to culture, religion, philosophy, and it is with turmeric, attached to the Hindu ritual in the southeast Indian Ocean and in a few centuries invaded the whole of Asia.


source : l'abécédaire des épices éditions Flammarion

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