herbs and spices, while others are prepared
from one or a few synthetic chemicals that
capture the essence of the flavoring, but don’t
match it in complexity and mellowness
(artificial extracts often taste harsh and off).
The advantage of synthetic extracts is their
low price.
Flavor Evolution
Once the aroma molecules in herbs and spices
are released into a preparation and exposed to
other ingredients, the air, and heat, they begin
to undergo a host of chemical reactions. Some
fraction of the original aroma chemicals
becomes altered into a variety of other
chemicals, so the initially strong,
characteristic notes become more subdued,
and the general complexity of the mixture
increases. This maturing can be a simple side
effect of cooking the flavorings with the other
ingredients, but it often constitutes a separate