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"Cooking, in effect, took part of the work of chewing and digestion and performed it for us outside of the body, using outside sources of energy. Also, since cooking detoxifies many potential sources of food, the new technology cracked open a treasure trove of calories unavailable to other animals. Freed from the necessity of spending our days gathering large quantities of raw food and then chewing (and chewing) it, humans could now devote their time, and their metabolic resources, to other purposes, like creating a culture."

Michael Pollan

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Entries in bergamot (1)

Wednesday
Dec092015

Bergamot poached pears

DateWednesday, December 9, 2015 at 10:51PM

I had never tried bergamot before I started working at Natoora. I knew it as the aromatic in Earl Grey tea. I had no idea it was a citrus fruit.

Natoora were the first company to import bergamot to the UK, though it has become more readily available since they introduced it in 2009. Their bergamot is sourced from Calabria. It is exceptionally aromatic and surprisingly versatile, given its unique and intense flavour.  It works particularly well in Asian dishes, with seafood or desserts, where you might usually use lemon or lime. It has now replaced the cucumber in my Hendrick's and Tonics - definitely my favourite use.

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AuthorVix | Comment3 Comments |
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