And as the chocolate melts, it becomes more aromatic and punches up the flavor.
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Here the rice is wetter and more aromatic, the flavors almost blooming on the tongue.
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Single-batch rum is more aromatic and much more complex than blended or spiced rum.
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Where to Buy: Meyer lemons, slightly sweeter and more aromatic lemons, can be found at Whole Foods.
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The scent of this Holiday candle is even more aromatic and lovely — especially for this time of year.
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Subjects in all three countries expected coffee in shorter and narrower cups to be more bitter, more aromatic, and more intense.
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"We always hang chamomile in our kitchen, and it's nice to use it to give it just a bit more aromatic," Klotz said.
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Some people say that tiny bubbles flowing constantly make a tastier drink, but actually, the researchers found, big bubbles do because they release more aromatic spray.
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Ginjo are going to be a little more polished, more refined, more aromatic, and daiginjo are going to be more fruit-forward—really pure, really clean.
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Meaty drumsticks are slathered in a notably emerald marinade of cilantro, basil, and mint, made even more aromatic and spicy with garlic, lime zest, Aleppo pepper, and fish sauce.
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During my experimentation, I found that teas that tended to have a floral, perfumey aroma to them—more aromatic and delicate—tended to match up better with gin or vodka.
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Soils will influence the flavors; those grapes coming from heavier clay sites will be fruitier and denser, while those from sites with more limestone may be more aromatic and less fruity.
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You'll add ginger, garlic, soy sauce, scallions, sesame oil and hot red pepper and let the flavors meld: The longer it rests in the fridge, the more aromatic the mixture becomes.
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Not only does it improve the texture of the ice cream, but it also adds its inimitable caramelized sweetness to the mix, turning plain vanilla into something much more aromatic and lush.
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A writer friend of mine flames the citrus peel, which is dramatic and makes the drink more aromatic, although I have never been able to do this without setting off the fire alarm.
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And I wanted the bacon-and-chorizo biryani to be different in any number of ways: less saturated with smoke, more aromatic with spices, and probably cheaper than the $57 Paowalla is charging for it, although I might not whine about the price of this family-size portion if I had liked the way it tasted.
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In Lao/Isan, it is called nam pa. A chunkier, more aromatic version known as padaek is also used.
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Strąpoć, D., Mastalerz, M., Dawson, K., Macalady, J., Callaghan, A.V., Wawrik, B., Turich, C. and Ashby, M. (2011). Biogeochemistry of microbial coal-bed methane. Annual Review of Earth and Planetary Sciences, 39, 617-656 Additionally, coalification increased with depth, and the coals became more aromatic with depth.Karayigit, A.I., Gayer, R.A., and Demirel, I.H. (1998).
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Saturate, Aromatic, Resin and Asphaltene (SARA) is an analysis method that divides crude oil components according to their polarizability and polarity. The saturate fraction consists of nonpolar material including linear, branched, and cyclic saturated hydrocarbons (paraffins). Aromatics, which contain one or more aromatic rings, are slightly more polarizable. The remaining two fractions, resins and asphaltenes, have polar substituents.
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The wines made from the two grapes are noticeably different when compared together with Sauvignon blanc being much more aromatic with notes of ripe fruit like gooseberries and black currant that Sauvignon vert lacks in favor of softer, floral flavors. Sauvignon blanc also has more acidity than Sauvignon vert and retains much of its vibrancy and flavors longer.
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Brightleaf tobacco leaf ready for harvest. When it turns yellow-green the sugar content is at its peak, and it will cure to a deep golden color with mild taste. The leaves are harvested progressively up the stem from the base, as they ripen. Sometime after the War of 1812, demand for a milder, lighter, more aromatic tobacco arose.
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Female flowers are larger at diameter, with five carpels. The calyx is yellow with red nectar guides, and are followed by fleshy fruits up to long and wide. When ripe, the pods split open to reveal the seeds which may be mottled white, reddish-grey or brown. The seeds are bitter when fresh but become more aromatic as they age.
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The colour goes form white to straw-white, it can become more intense in the aged cheese. The flavour is distinctive, slightly sour - aromatic in the cheese at the fist ageing and more aromatic in the one at full ageing. The fat in the dry material is not less than 30% for the product obtained from semi-skimmed milk.Source: art.
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The K factor or characterization factor is a systematic way of classifying a crude oil according to its paraffinic, naphthenic, intermediate or aromatic nature. 12.5 or higher indicate a crude oil of predominantly paraffinic constituents, while 10 or lower indicate a crude of more aromatic nature. The K factor is also referred to as the UOP K factor or just UOPK.
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In chaparral the plants are often shrubbier and more aromatic, such as African sage (Artemisia afra) and sugarbush (Protea kilimanjaro). These habitats may be prone to fire. Herbs found in the heathland and chaparral zone are gentians (Swertia spp.) and large tussock sedges (Carex spp.), with alpine species living higher up in the zone. Animals in this zone are a mixture of forest and alpine species.
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The storage condition of the bottled wine will influence a wine's aging. Vibrations and heat fluctuations can hasten a wine's deterioration and cause adverse effect on the wines. In general, a wine has a greater potential to develop complexity and more aromatic bouquet if it is allowed to age slowly in a relatively cool environment. The lower the temperature, the more slowly a wine develops.
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Thus, vineyards planted on the north-facing slopes ripen more slowly and tend to produce wines that are racier and more aromatic. Vineyards on the southern and western slopes receive more intense exposure to sunlight and more maritime winds which produces wines with more power and complexity. The top producers in the area have vineyards on both slopes, and make use of a blend of both styles.James Suckling.
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A sliced golden kiwifruit Actinidia chinensis (golden kiwifruit) has a smooth, bronze skin, with a beak shape at the stem attachment. Flesh colour varies from bright green to a clear, intense yellow. This species is sweeter and more aromatic in flavour compared to A. deliciosa, similar to some subtropical fruits. One of the most attractive varieties has a red 'iris' around the centre of the fruit and yellow flesh outside.
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The apple has a striking, striped or solid, light red color. Its taste is sweet like that of 'Gala', but more aromatic; its texture is more solid and crunchy than that of 'Elstar'. As of 2007, the apple was grown on about a million trees in Europe, as well as in Chile, South Africa, and the United States. It has a yield between 80 and 100 tonnes per hectare.
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Vallée de Vin’s vineyard is located in Sanjegaon, Nashik, nestled in the Sahyadri valley. It currently has 100 acres of vineyard under contract cultivation with local growers. About 550 tonnes of fruit will be sourced from local growers. A Cool Room has been installed at the winery, which ensures that the grapes are cooled and maintained at a temperature of 16 degrees after harvesting, ideal for creating more aromatic and flavorful wines.
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A sliced golden kiwifruit Inner pulp of the fruit, edible Actinidia chinensis has a smooth, bronze skin, with a beak shape at the stem attachment. Flesh colour varies from bright green to a clear, intense yellow. This species is sweeter and more aromatic in flavour compared to A. deliciosa, similar to some subtropical fruits. One of the most attractive varieties has a red 'iris' around the centre of the fruit and yellow flesh outside.
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A bottle of Saint-Nicolas-de-Bourgueil wine. According to Master of Wine Clive Coates, the wines of Saint-Nicolas-de-Bourgueil are noted for a distinctive raspberry aroma that can also have elements of pencil shavings. Compared to Chinon, the wines tend to be slightly more austere with more noticeable acidity. While very similar, Coates notes that Saint-Nicolas-de-Bourgueil can be a little more aromatic and lighter than neighboring Bourgueil.
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The coffee is put into a narrow-topped small boiling pot called cezve, and water is added, usually accompanied by some cardamom to give a more aromatic flavour. Mırra is boiled a couple of times until a thickish dark liquid is left. Mırra is served in another copper cezve. The person serving it fills the cup halfway and hands it to the guest, who drinks it and returns the cup to be filled halfway again and handed to the next guest.
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Key lime (Citrus aurantifolia 'Swingle') is naturalized throughout the Florida Keys. While their thorns make them less tractable, and their thin, yellow rinds more perishable, Key limes are more tart and more aromatic than the common Persian limes seen year-round at grocery stores in the United States. Key limes have not been grown commercially in the U.S. since the 1926 Miami hurricane; they are generally imported from Central or South America. Key lime juice, unlike regular lime juice, is a pale yellow.
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When the DNA sequence is altered in genes that regulate cell replication, cancer can result. Mutagenic PAHs, such as benzo[a]pyrene, usually have four or more aromatic rings as well as a "bay region", a structural pocket that increases reactivity of the molecule to the metabolizing enzymes. Mutagenic metabolites of PAHs include diol epoxides, quinones, and radical PAH cations. These metabolites can bind to DNA at specific sites, forming bulky complexes called DNA adducts that can be stable or unstable.
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The bouquet of wine is best revealed by gently swirling the wine in a wine glass to expose it to more oxygen and release more aromatic etheric, ester, and aldehyde molecules that comprise the essential components of a wine's bouquet. Sparkling wine should not be swirled to the point of releasing bubbles. Pausing to experience a wine's bouquet aids the wine taster in anticipating the wine's flavors. The "nose" of a wine – its bouquet or aroma – is the major determinate of perceived flavor in the mouth.
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However growers were quicker to turn away from the low quality hybrid plantings and back to the native Torrontés, Treixadura and Lado varieties. These grapes produce crisp, aromatic white wines. The area's red wine production is centered on the Garnacha Tintorera which produces dark colored but light bodied wines. Due to the similar climates and Atlantic influence, many of the wines of Ribeiro often share a style with the Portuguese wines from the nearby Vinho Verde region though wine expert Tom Stevenson notes that Ribeiro wines are often fruitier and more aromatic.
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Pickled cherry peppers A pimiento (), pimento, or cherry pepper is a variety of large, red, heart-shaped chili pepper (Capsicum annuum) that measures 3 to 4 in (7 to 10 cm) long and 2 to 3 in (5 to 7 cm) wide (medium, elongate). Pimientos are green when immature and turn red when they reach maturity. The flesh of the pimiento is sweet, succulent, and more aromatic than that of the red bell pepper. Some varieties of the pimiento type are hot, including the Floral Gem and Santa Fe Grande varieties.
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Chlorinated polycyclic aromatic hydrocarbons (Cl-PAHs) are a group of compounds comprising polycyclic aromatic hydrocarbons with two or more aromatic rings and one or more chlorine atoms attached to the ring system. Cl- PAHs can be divided into two groups: chloro-substituted PAHs, which have one or more hydrogen atoms substituted by a chlorine atom, and chloro-added Cl- PAHs, which have two or more chlorine atoms added to the molecule. They are products of incomplete combustion of organic materials. They have many congeners, and the occurrences and toxicities of the congeners differ.
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An Italian Vernatsch from South Tyrol. In the Trentino-Alto Adige region, several sub-varieties or clones of Trollinger have been identified. These include the large berry Schiava Grossa (also known as Grossvernatsch and Schiava Grigia) which is probably the highest yielding clone, but tends to produce light bodied and neutral tasting wine, the smaller berry Schiava Gentile (also known as Kleinvernatsch), which tends to produce more aromatic wines and Tschaggle, which is the lowest yielding clone, but often produces the most critically acclaimed wines. Other known clones include Schiava Media and Schiava Piccola.
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Stacks of dried oriental tobacco in Prilep, North Macedonia Tobacco originated in the Americas and was introduced to the Ottoman Turks by the Spanish. The Ottoman people over time developed their own method of growing and using tobacco. Many of the early brands of cigarettes were made mostly or entirely of Turkish tobacco; today, its main use is in blends of pipe and especially cigarette tobacco. Turkish tobacco is sun-cured, which makes it more aromatic and, like flue-cured tobacco, more acidic than air or smoke-cured tobacco, thus more suitable for cigarette production.
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Key lime pie is an American dessert pie made of Key lime juice, egg yolks, and sweetened condensed milk. It may be served with no topping, topped with a meringue topping made from the egg whites, or with whipped cream; it may be cooked in a pie crust, graham cracker crust, or no crust. The dish is named after the small Key limes, which are more aromatic than the common Persian limes, and which have yellow, not green, juice. The filling in a Key lime pie is also yellow, largely because of the egg yolks.
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Xarel·lo () is a white grape variety of Spanish origin specially grown in Catalonia. With Macabeu and Parellada, is one of the three traditional varieties used to make the sparkling wine Cava. Spanish plantations stood at in 2008, Xarel·lo wine can be strongly flavored, and is more aromatic than the other two Cava grape varieties. While historically the grape was only produced as part of regional blend in Penedès and Cava, modern winemaking has evolved in the last 20 years to where it is being seen in the form of varietal wines.
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Wines served at warmer temperature will be more aromatic than wine served cooler due to heat's ability to increase the volatility of aromatic compounds in the wine. Swirling, or aerating, the wine will increase available surface area, increasing the rate at which aroma molecules volatilize. Some subtle aromatics can be overwhelmed by more dominant aromatics that arise after swirling, so most professional tasters will sniff the wine briefly first before swirling. The closer the nose is to the wine, even right inside the glass, the greater chances of aromatics being captured.
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Ajwain fruit (schizocarps) Ajwain's small, oval-shaped, seed-like fruits are pale brown schizocarps, which resemble the seeds of other plants in the family Apiaceae such as caraway, cumin and fennel. They have a bitter and pungent taste, with a flavor similar to anise and oregano. They smell almost exactly like thyme because they also contain thymol, but they are more aromatic and less subtle in taste, as well as being somewhat bitter and pungent. Even a small number of fruits tends to dominate the flavor of a dish.
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Men at the time indicated that while they would consider switching to a filtered cigarette, they were concerned about being seen smoking a cigarette marketed to women. Part of Marlboro's rise in market share was its ability to produce "milder, more aromatic, sweeter, and less harsh" cigarettes by adding ammonia to the tobacco. Further usage of diammonium phosphate allowed Marlboro to free base the nicotine in tobacco, allowing for more efficient delivery. Marlboro kept this process secret for many years, as freebasing is the same process used to produce crack cocaine from normal cocaine.
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The species native to Madagascar and the Comoro Islands, have differences resulting from ecological adaptations to habitats of varying degrees of humidity. Species from drier habitats tend to be smaller, or less robust, with sparser foliage and possessing a greater number of oil glands, with the result that they are more aromatic than species found in wetter habitats. The genus Ravensara has led to endemic species on islands, but not so widespread geographically as in the past. Species of Ravensara are becoming endangered, due to low population densities and the felling or unscrupulous exploitation of rainforest habitats.
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The grape has been planted throughout the globe's wine regions. In 2015, Tempranillo was the fourth most widely planted wine grape variety worldwide with under vine, of which 87% was in Spain where it is the most planted red grape variety. Unlike more aromatic red wine varieties like Cabernet Sauvignon, Sangiovese and Pinot noir, Tempranillo has a relatively neutral profile so it is often blended with other varieties, such as Grenache and Carignan (known in Rioja as Mazuelo), or aged for extended periods in oak where the wine easily takes on the flavor of the barrel. Varietal examples of Tempranillo usually exhibit flavors of plum and strawberries.
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The most obvious way to distinguish the two was to compare the type of wines that each produces with Gewürztraminer wine being much more aromatic. Until the 1970s, winemakers would label wines of better quality "Gewürztraminer" and wines of lesser quality "Traminer" or "Klevener de Heiligenstein", regardless of the final composition of Gewürztraminer, Savagnin Rose and/or Traminer in the wine. In 1973, the names Traminer and Savagnin Rose was discontinued from use on Alsatian wine labels. Due to the significant plantings of Savagnin Rose in Heiligenstein and the villages around it, the wine style of "Klevener de Heiligenstein" was granted a grace period for use of that name.
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Pies became more refined with subsequent waves of immigrants; the Pennsylvania Dutch contributed a more aromatic, spiced, and less-sweet style of pie-making; the French brought the approach of making pie with butter and a range of tart, galette and pâté (forcemeat of meat and fish in dough) recipes. Swedish immigrants in the plains states brought recipes for fish pie and berry pie; Finnish immigrants brought their recipes for pasties and meat pies. In the northern states, pumpkin pie was popular, as pumpkins were plentiful. Once the British had established Caribbean colonies, sugar became less expensive and more widely available, which meant that sweet pies could be readily made.
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While Gewürztraminer was present in Alsace since the Middle Ages, the 18th century introduction of Savagnin rose did cause some confusion among vineyards as to which variety they had planted. The most obvious way to distinguish the two was to compare the type of wines that each produces with Gewürztraminer wine being much more aromatic. Until the 1970s, winemakers would label wines of better quality "Gewürztraminer" and wines of lesser quality "Traminer" or "Klevener de Heiligenstein", regardless of the final composition of Gewürztraminer, Savagnin rose and/or Traminer in the wine. In 1973, the names Traminer and Savagnin Rose was discontinued from use on Alsatian wine labels.
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Murad ad by Rea Irvin, 1918 Turkish tobacco is sun-cured, which makes it more aromatic and, like flue-cured tobacco, more acidic than air or smoke-cured tobacco, thus more suitable for cigarette production. In the early 1900s, manufactures of Turkish cigarettes tripled their sales and became legitimate competitors to leading brands. Basketball cards issued in 1910 by Murad Cigarettes, featuring Xavier College The New York-based Greek tobacconist Soterios Anargyros produced the hand-rolled Murad cigarettes, made of pure Turkish tobacco. Lorillard acquired the Murad brand in 1911 through the dissolution of the Cigarette Trust, explaining the high quality of the Murad advertisements in the following years.
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Outside of the regions discussed above, Chardonnay can be found in cooler climate sites in Italy, Greece, Israel and Lebanon as well as Austria, Bulgaria, Croatia, England, Georgia, Germany, Slovakia, Hungary, Macedonia, Moldova, Portugal, Romania, Slovenia, Spain, Serbia, Switzerland and Ukraine. In Austria, the grape varieties known as Feinburgunder in Burgenland & Vienna and Morillon in Styria was not identified as Chardonnay till the late 1980s. Today, Austrian Chardonnays range from the rich, oaked aged varieties to leaner, more aromatic styles based on Austrian Rieslings to sweet late harvest styles. In nearby Germany, this distinctly French wine grape was slow to gain a footing being only officially sanctioned since 1991.
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A short wither allows the leaves to retain a greenish appearance and grassy flavors while a longer wither darkens the leaf and intensifies the aromatic compounds. Fixing or “kill-green” refers to the process by which enzymatic browning of the wilted leaves is controlled through the application of heat. It is held that the longer it takes to fix the leaves, the more aromatic will be the tea. Fixing is carried out via steaming, pan firing, baking or with the use of heated tumblers. Application of steam heats the leaves more quickly than pan firing, as a result of which steamed teas taste ‘green’ and vegetal while the pan-fired ones taste toasty.
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If the wine is exposed to temperatures that are too cold, the wine can freeze and expand, causing the cork to be pushed out or (more usually) the bottle to crack; this will allow more oxygen to be exposed to the wine. Temperature swings (such as repeated transferring a wine from a warm room to a cool refrigerator) can also cause adverse chemical reactions in the wine that may lead to a variety of wine faults. In general, a wine has a greater potential to develop complexity and a more aromatic bouquet if it is allowed to age slowly in a relatively cool environment. The lower the temperature, the more slowly a wine develops.
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Many enclosed convents of nuns make and sell pastries, especially Christmas pastries: mantecados, polvorones, pestiños, alfajores, yemas de San Leandro, as well as churros or ', meringue cookies (merengadas), and '. Cereal-based dishes include migas de harina in eastern Andalusia (a similar dish to couscous rather than the fried breadcrumb based migas elsewhere in Spain) and a sweeter, more aromatic porridge called poleá in western Andalusia. Vegetables form the basis of such dishes as ' (similar to ratatouille) and the chopped salad known as ' or '. Hot and cold soups based in olive oil, garlic, bread, tomato and peppers include gazpacho, salmorejo, porra antequerana, ajo caliente, sopa campera, or—using almonds instead of tomato—ajoblanco.
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Carving of a Tayberry, on the banks of the River Tay in Perth The tayberry (Rubus fruticosus x R. idaeus) is a cultivated shrub in the genus Rubus of the family Rosaceae patented in 1979 as a cross between a blackberry and a red raspberry, and named after the River Tay in Scotland. The fruit is sweeter, much larger, and more aromatic than that of the loganberry, itself a blackberry and red raspberry cross. The tayberry is grown for its edible fruits which can be eaten raw or cooked, but the fruit do not pick easily by hand and cannot be machine harvested, so they have not become a commercially grown berry crop. As a domestic crop, this plant has gained the Royal Horticultural Society's Award of Garden Merit.
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The recipe has evolved over time. The Parsees, who are adherents of Zoroastrianism, came to Western India as religious refugees in the 8th century CE, after the Arab conquest of Persia and the fall of the Sassanid empire in 651 C. They brought with them the tradition of cooking meat with lentils and/or vegetables. However, tomatoes, chilies, pumpkin and potatoes are native to the Americas and were unknown in India until some time after the Portuguese (who in turn got them through trade with Spain) brought them to India in the 16th century CE. The dhansak is flavoured with a spice mixture called "dhansak masala", which is similar to "garam masala" except that the spices chosen are more aromatic and sweet rather than pungent. Cinnamon, cardamom, cloves, nutmeg, dried ginger, coriander seed and cumin seed, as well as a pinch of asafetida, are among the spices employed.
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