MYRTLE BABBLES

BITTER SHADE

BITTER

"Vaguely spicy, savory, not very sweet, tends to be bitter. "

Myrtle, Myrtus communis, is an aromatic shrub that is part of the typical Mediterranean scrub vegetation. Although when we think of myrtle we think of Sardinia, it is actually widespread throughout the southern coasts of Italy.
The height of the plant is generally between 50 cm and 300 cm, but under particularly favorable conditions it can reach 7 meters. It appears as a very dense green shrub with oblong, very aromatic and leathery leaves. The flowers bloom over the summer and are white and highly fragrant. Once fertilized, they give birth to the famous rounded berry, which turns bluish-black when fully ripe and from which the traditional Sardinian liqueur of the same name is made.
Myrtle is also a valuable ally in cooking: it offers interesting aromatic nuances to fish, lamb and game. Before the use of pepper, it was used to season pork. In fact, the etymology of the word mortadella is traced right back to myrtatum, which means seasoned with myrtle.

Davide Mazza
Chef
SENSORY ANALYSIS
PERCEIVED HIGH INTENSITY

PAIRINGS:

CARD
TECHNIQUE

TASTE
woody herbaceous pungent
AROMA
balsamic full mineral herbaceous enveloping bark fresh grass
COLOR
Blackish, tending to reddish and blue.
How best to extract the aroma?
By hot infusion in water or oil. Within marinades and by adding it to long cooking.
What spice can replace it?
Juniper berries, bay leaves
What is it particularly good for?
Marinades for red meat and pork
Main aromatic compound?
Myrtle

BITTER SHADE

PERCEPTION ON THE TONGUE

Despite the presence of nearly thirty different receptors, it is not possible to distinguish between the different types of bitter. Bitter is a taste that is perceived most intensely at low temperatures or above 37°. Research shows that sensitivity to bitter taste is different between men and women.

MATCHES WITH.

Aromatic and Umami Sensory Shade.

ATTENUED BY

Flavorful and Aromatic Sensory Nuance.

BALANCED BY.

Sensory Nuance Sweet.

REINFORCED BY.

Spicy sensory shade.

THE BITTER TINGE

Bitter sensory tinge indicates the taste quality generated by the stimulation of particular receptors on the back of the tongue by some particular molecules. In the Rainbow Tasting we chose some of the most beloved bitter perceptions hidden in spices. Despite the presence of nearly thirty different receptors, it is not possible to distinguish between the different types of bitter. Research shows that sensitivity to bitter taste is different between men and women.

Bitter is a taste that is perceived most intensely at low temperatures or above 37°. The salty taste manages to significantly mitigate the bitter taste. Italpepe's "Bitter Sensory Shade" selection is particularly suitable for enhancing roasts, braises, stews and more generally all dishes that involve slow cooking at a low temperature.

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The plant
Origin & Cultivation
So as not to waste it
Typical recipes

INFORMATION

History:

The arrival of pepper, a precious spice that arrived in Europe thanks to Alexander the Great, confined the use of myrtle exclusively to popular cuisine until the 16th century. The arrival of chili peppers from the Americas and the dizzying decline in the price of pepper resulted in the oblivion of this spice, which survives today, however, in Italian cuisine, particularly Sardinian cuisine.

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Curiosity:

Legend links her name to Mirsine, a young girl killed by a man for having one fault: beating him in a running race. The goddess Athena, when she found out what had happened, was so impressed and pitied by the story that she decided to turn the girl into this plant.
In reality, however, the use of myrtle far predates the time of the Greeks. Even the ancient Egyptians used it during their festivals.
The Romans considered it sacred and a symbol of glory, prosperity and eternal love. For this reason they used it to adorn the houses of newlyweds and as a wedding plant. In some areas, the custom of associating it with orange blossoms in brides' bouquets remains in tradition.
There is another legend that Venus, soon after being born from the sea foam, took refuge in a grove of myrtle: that is why in the past it was considered a sacred plant and a symbol of fertility.
In Sassari, in the vegetable garden of the Benedictine convent of San Pietro in Silki, a myrtle plant about 600 years old, perhaps the oldest in the world, survives.

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Since 1969 always
On your table. With your family. In your kitchen.

In what format is it available:

No products found

Where can I find it on the shelf:

Recycling collection:
We are mindful of respect for environmentally sustainable development.
Check out our dedicated page HERE!
Allergens:
Myrtle berries in nature do not contain gluten.
How is it stored?
Myrtle berries should be stored at room temperature, away from light, in a cool, dry place.

"The bitter taste is the epitome of complexity. A taste you are initially wary of, then you are surprised by an extremely pleasant, satisfying and refined sensation that envelops you. It is the spices and herbs that make dishes that involve long, slow cooking and low heat special. It represents the strong taste of tradition as it embellishes braises, stews, and roasts that grace our tables on feast days. It is mom's Sunday roast; homemade cappelletti in broth slavishly following the family recipe; the taste of the refined dish that manages to bring the whole family together around the table. Tradition and the table are solidity and security, they are the joy of being together, the celebration of the concept of family, the warmth of affection."

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