The Doctor in Conflict

Difford, F

doi:10.1136/bmj.2.5805.111-a

Cited by 1 publication

(1 citation statement)

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“…One of the applications was an ice cream, according to Angelo Corvitto's recipe [52] with some modifications according to another research [1]. The second application was an alcoholic cocktail, spruce tonic, prepared according to Difford's guide [53] with Pinaceae spirit (40%) and tonic water [1].…”

Section: Sensory Analysismentioning

confidence: 99%

Pinaceae Species: Spruce, Pine and Fir as a New Culinary Herb and Spice

Valerón¹,

Vásquez²,

Munk³

2021

Herbs and Spices - New Processing Technologies

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The Pinaceae family has traditionally been used as medicine, resorted to as a famine food and for ornamental purposes as Christmas trees. In the last few years numerous restaurants have been using different species of Pinaceae family as a garnish or an aromatic spice, using them in different culinary applications like oils and infusions to flavor dressings and broths. Abies grandis (Grand fir), Pseudotsuga menziesii (Douglas fir), Pinus sylvestris (Scots pine) and Picea abies (Norway spruce) were researched on taxonomy, habitats and non-edible uses, culinary traditions, health and nutritional properties, aroma profile. The main compounds in Pinaceae family are monoterpenes, oxygenated monoterpenes, sesquiterpenes, oxygenate sesquiterpenes, diterpenes and hydrocarbons, especially α-β-pinene, limonene, α-terpinene, and even bornyl acetate, responsible for aroma compounds such as citrusy-, woody-, herbal-, or piney aromas. Modern gastronomy uses, sensory analysis and culinary applications were applied for demonstrating the possibilities on modern culinary application in this novel yet traditional spice.

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Section: Sensory Analysismentioning

confidence: 99%