Bring on the Botanicals
A botanical is defined as a substance used either as a food or a medicine, derived from plants, fungi, algae or lichens.* But for many, the immediate visual the word botanical conjures up tends to be herbal or floral, a common inclusion in culinary and non-alcoholic beverage applications, such as herbal teas. But with the increased drive for the depiction of natural, supported by provenance, in our food and drink space, 2024 will see the rise of the use of botanicals across far more categories.
*The European Food Safety Authority.
This is a great development for the simple fact that botanicals can boost certain characteristics and the overall flavour impact – making food and drink that much tastier!
The use of botanicals will allow brands to tap into the adventurous spirit a lot of consumers are seeking without compromising on taste. For example, cardamom contains a range of aromatic compounds which allows it to pair well with lots of fruits, especially some of the more floral fruits such as mango, as the aromatic compounds work in harmony together, to create a sweet and spicy blend.
Now that said, botanicals can also take on the more practical role of being a ‘balancer’.
Some botanicals, being naturally bitter, are used to provide equilibrium in some cocktails and beverages, where the bitterness can counter the sweetness. For example, naturally bitter herbal extracts such as gentian and wormwood are used in liqueurs such as Campari and vermouth, respectively, which can have quite a high sugar content. Their use delivers a balanced and pleasant flavour experience. Think of this when next you enjoy your Negroni!
Not only can botanicals work synergistically with other flavours, but they are also beneficial simply for their functional properties. This could range from increasing the bioavailability of a functional ingredient (such as a vitamin, mineral, antioxidant etc.) to enhancing preservative qualities which can improve shelf life.
We wouldn’t be Omega without giving you a chance to create a unique blend of your own.
Our very own Chef Greig has shared his special botanical blend seasoning, the perfect single seasoning blend for any roast – meat or vegetable-based. Coffee, a key component of this blend has a natural affinity with meat. There are aromatic molecules present in coffee that are also found in grilled meat. So, using ground coffee in a dry rub will enhance the richness and intensity of the meat flavour.
Enjoy!
Greig’s Mexican Coffee Rub (available as a liquid blend with our KiiNotes®)
Ingredients:
4.5g of Habanero Chilli powder.
45g Ground coffee beans.
85g Dark brown sugar.
5g Smoked paprika.
4g Mexican oregano.
5g Coriander seeds.
75g Salt.
Blend to create a go-to roast dish seasoning. Sprinkle on your produce before placing it in your oven.
Interested in finding out more about how different flavours and extracts can enhance your product? Then contact us at www.omegaingredients.co.uk and let’s collaborate on your next application.
Are you interested in optimising your product with our range of natural flavours and extracts? Contact us and discuss your application needs with our team.