The Eight Flavours Choose your favourite Elegant and floral Light, delicate drams that show off whisky's softer side, with subtlety, elegance and finesse. Fresh fruit and vanilla Bursting with flavour, these whiskies are fresh, clean and sweet, with tropical fruit and soft spice. Sour Diesel $15. Old Pal - Sour Diesel (Sativa) Old Pal's Sour Diesel, sometimes called Sour D, is an invigorating sativa-dominant strain named after its pungent, diesel-like aroma. Stress, pain, and depression fade away in long-lasting relief that makes Sour Diesel a top choice among medical patients. In 2011, about US$10.6 billion were generated with the sale of flavors; the majority of the flavors used are consumed in processed and packaged food. Most flavors represent a mixture of aroma compounds, the raw material that is produced by flavor companies. In rare cases, a single synthetic compound is used in pure form. Excluding items, International Flavors And Fragrances Inc reported adjusted earnings of $130.17 million or $1.15 per share for the period. The company's revenue for the quarter rose 8.3% to $1.3. 1 Ailsa Bay 1 Borders 1 Clydeside 1 Down 1 Edinburgh 19 Campbeltown 4 Campbeltown 4 Springbank 2 Glen Scotia 2 Longrow 1 Glengyle 1 Highland 9 Blend-Scotch 215 International 28 England 6 Cotswolds 4 Bimber 4 Cooper King 2 Lakes 15 Wales 9 Penderyn 10 Sweden.
MASH PLOV Nakhichevani-style
MASH PLOV Nakhichevani-style (Pilaf with beans) Pilaf is a signature dish of Azerbaijani cuisine. It is usually served on special occasions and known in Azerbaijan as Ash or Plov. Azerbaijani cuisine has dozens of different types of pilaf, one of which is a Nakhichevani-style pilaf with beans named “Mash Plov.” This pilaf is prepared very similarly to “Lobia-Chilo Plov,” but contains additional ingredients. *A full-sized picture of this dish is available in the Gallery Ingredients for 5-6 servings: (cup size 250 ml) 2 cups long-grain (Basmati) rice ½ cup mung bean (or small pinto bean) ½ cup black-eyed peas beans..Roasted Leg of Lamb
ROASTED LEG OF LAMB. *A full-sized picture of this dish is available in the Gallery. Ingredients: Leg of lamb (any size) Onions (1-2 large) Butter or olive oil Salt and pepper to taste Preparation: Slice the onion, put it in a bowl and add 1 teaspoon of salt and ½ teaspoon of pepper. Massage them into the onion and squeeze it with your hands until the onion gets soft and a little juice will come out. Rub the lamb all over with salt and pepper, and coat it with onion. Put it in a plastic bag and seal the bag..Badimjan Borani
BADIMJAN BORANI (Vegetable Ragu) Borani (accent on the last syllable) – very healthy and easy to make Azerbaijani-style vegetarian dish. *A full-sized picture of this dish is available in the Gallery. Ingredients for 2 servings: 1 onion 1 green bell pepper 2 eggplants 2 tomatoes 2 potatoes ½ bunch of cilantro 2 gloves of garlic Salt and Pepper to taste 3 tablespoons of olive oil Preparation: Wash all the vegetables and herbs. Peel the skin off of the potatoes, onion, tomatoes and eggplants, and chop them into small cubes (don’t mix them together). Remove the seeds from the pepper, and cut..Khashlama
KHASHLAMA Khashlama is a simple, yet nutritious and colorful dish made of meat that is cooked on low heat with vegetables. In Azerbaijani kitchens, the word “Khashil” is often used to refer to a thick texture dish with mixed ingredients. All nations of the Caucasus region claim Khashlama is their national dish, but each of them prepare it in their own way by using different ingredients and seasonings. This recipe is offers a very tasty variation of Azerbaijani-style Khashlama. *A full-sized picture of this dish is available in the Gallery. Ingredients for 3 portions: 9-12 lamb chops (3-4 per portion)..Sabzi Qovurma
SABZI QOVURMA (herbs and meat stew) The word “sabzi” in the name of the dish came into Azerbaijani language from Iran. In the Persian language, “sabzi” means “green,” and it can refer to either herbs or vegetables. *A full-sized picture of this dish is available in the Gallery. Ingredients: 1½ lb (700 g) lamb or beef 1 large size onion 3 bunches of kever (garlic chives) 1 bunch of cilantro 1 bunch of dill 1 bunch of parsley 2 tablespoons lemon juice 1 cup fresh sour plums 3 tablespoons clarified butter salt and pepper to taste Preparation: 1. Cut the..
You have food knowledge. Let’s add some flavor. Here’s a look at exactly what you’ll learn in our interactive Flavor 101 course.
Class Topics
Defining Flavor
What is flavor? Learn how flavor is influenced by our senses, how the FDA classifies flavors and why flavors are used.
The Role of Sensory
Explore the science of sensory and its role in the world of product development. Learn about the three main types of sensory testing (affective/consumer, discrimination/difference, descriptive) and how each can benefit the product development process.
Trends
Dive in to what’s hot and what’s next with FONA’s innovative Flavor Radar®, a flavor mapping methodology. You’ll track flavors on their journey from novel to everyday pantry staple and learn how they transition from one category to the next.
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Instrumental Analysis
Formulation, sensory and instrumental analysis are the three main facets of flavor creation. Learn about the key role of analysis through an investigation of techniques and a case study to examine analytical process and results.
Anatomy of a Flavor
A flavor is divided into three main parts: flavor components, carriers/solvents and other non-flavor ingredients. Learn what constitutes each and how they work together to create a finished flavor. You’ll also take a peek into a flavor chemist’s toolbox and learn about the different layers of a flavor that provide aroma, character and fullness.
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Labeling
Snapmotion 4 0 5 – easily extract images from video. Take a look at the laws governing labeling and specific situations including food allergens, flavoring agents, ingredient classifications, flavor categories, organic, kosher and halal.
Process Flavor Development
Process flavors are also knows as savory flavors. In this section you’ll learn what constitutes a savory flavor and how they are generated, then you’ll examine labeling requirements.
Flavor As an Ingredient
Walk through the finished product considerations product developers must address when adding flavor to the end application: base impact, form & solvent selection, flavor balance, how to evaluate, flavor interactions and production levels.
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Flavor Descriptors
Flavorists, applications scientists, product developers and marketing experts all need to have a common understanding of the desired flavor profile and the flavors they taste during its development. This can be tricky because everyone has their own ideas and perceptions about flavor. Learn how flavor descriptors help people speak a common language and clearly communicate about flavors in this hands-on segment.