[NAFEX] Black currant flavor/aroma/etc
tolenio at sentex.net
Sat Mar 6 19:08:54 EST 2004
What about an experiment that will only take 2-3 years...
Have someone send you an "improved" variety, and one that is less palatable. Then you can learn firsthand.
It is much like the variation between apples. Only popular apples make it to the shelves of stores, but there
is a whole range of apple flavor that never sees mass production, but is just as good, or better in flavor.
As I often say, it is like trying to explain the taste of chocolate to someone who has never tasted it.
I am currently working with a red currant found in a line fence. It is darker red than Red Lak, a bit sweeter,
just as prolific, but the berries are smaller. Until I monitor it closely for a few years will I know if it is
Ed Forest wrote:
> I expect that the net outcome of this discussion will be a greater
> awareness and appreciation for black currant. However, no info has yet got
> me interested in exploring for a better black currant for home purposes.
> That info I believe is out there, but I haven't been "bitten" yet with a
> desire to explore other black currant varieties, I feel I am on the verge
> though, so don't give up, I have some more questions: You say that the
> Canadian varieties have harsh overtones so AHAH, I have not yet tasted the
> black currant flavor that Europeans grew up on, but rather only the Canadian
> harsh varieties. And that, may be the crux of my problem, So now I may be
> "bitten", I wish to taste the traditional European black currant IF it is
> significantly different from others and this you seem to suggest. (A painter
> first starts at the basics, the traditional, and then goes on from there)
> So, what variety has the traditional black currant flavor that every
> European misses when they leave home? I will order this variety and then see
> if I won't be able to tell the difference in processed b currant. If so then
> I will go no further.
> Steve Herje wrote:
> I would trust the judgement of a person that specializes in the culture of a
> fruit, or that specializes in any subject of human interest. That
> specialist has the experience to possess an informed judgment of quality.
> I'm more of a "wine brat" type who likes Lambusco more than Merlot and
> claims anyone who disagrees is itchin fer a fight. But first I had to taste
> Merlot to make a judgement, true a distasteful experience but necessary to
> establish my own preference and curiosity. Now I would like to taste the
> true European black currant flavor which Ed says won't be distinguishable in
> the processed product but Steve seems to disagree saying that the Canadian
> harshness pervades into the preserves. So, if you think it is worth it, I
> will try this Bulgarian black currant and maybe one popular in England and
> then stop there if there is no "awakening". (You think it is "Minaj"?)
> Kevin Bradley
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