Fresh herbs
When to add delicate or robust herbs and how chopping changes aroma.
COOKING SCIENCE · FLAVOR BUILDERS
Herbs, Spices, Oils & Fats
Aroma molecules, spice heat and the fats that carry flavor.
Herbs, spices and fats shape flavor through volatile aroma compounds and the way those molecules dissolve and travel. Fresh and dried herbs behave differently, toasted spices release new aromas, capsaicin creates chile heat, and each cooking fat has its own flavor and heat tolerance.
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EXPLORE TOPICS
What this hub covers
Start with the question or ingredient behavior you want to understand. These launch topics are editorial overviews until real child guides are published.
Dried spices
Grinding, toasting and blooming spices in fat.
Chiles
Capsaicin, perceived heat and ways to balance spiciness.
Flavor in fat
Why many aroma molecules dissolve readily in oils.
Smoke points
What happens as oils break down at high temperature.
Choosing a fat
Flavor, heat tolerance and culinary function.
Infusions & dressings
Using oil, acid and aroma compounds together.
WHY IT MATTERS
Use the science to reason about the result
Herbs, spices and fats shape flavor through volatile aroma compounds and the way those molecules dissolve and travel. Fresh and dried herbs behave differently, toasted spices release new aromas, capsaicin creates chile heat, and each cooking fat has its own flavor and heat tolerance.
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COOKING SCIENCE
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