Discover your spice
The fresh flavour profile enhances raw and grilled vegetables, salads and carpaccios
The fresh flavour profile refers to the sensation we perceive when certain active principles manage to trick our nervous system, specifically the receptors that detect lowered temperatures, known as TRPM8. Some plants, such as mint and eucalyptus, contain active principles (in this case menthol and eucalyptol) which can interact with the structure of the TRPM8 receptor, triggering a response to cold. The fresh flavour profile leaves the palate with a feeling of cleanness, freshness and harmony. It encourages salivation and creates a pleasant sensory balance.
A fresh note in a dish is highly valued in our traditional cuisine. In summer, this pleasant freshness can come from cold dishes, vegetables, carpaccios, salads and drinks. In winter there’s nothing more restorative than a herbal tea or infusion with the enjoyable and refined fresh notes of mint, cardamom or anise.
Our “Fresh Flavour Profile” selection brings together herbs and spices that can lend this pleasant sensation to foods and drinks. In particular, it adds a special touch to raw and grilled vegetables, carpaccios and salads.
How best to extract the aroma?
Which spices can replace it?
What does it go well with?
Main aromatic compound
area of perception:
The sensation we perceive when certain active principles manage to trick our nervous system, specifically the receptors that detect lowered temperatures, triggering a response to cold.
Mitigated by:Umami, savoury and bitter flavour profile
Balanced by:Aromatic flavour profile
Strengthened by:Sweet and spicy flavour profile
Pairs with:Spicy, sweet and aromatic flavour profile
Origin of the plant
Part of the plant used
Don't waste it:
Blends it appears in:
Where can I find it
on the shelf?
How do I
Does it contain
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