Indian food is lauded for its curries, mouth-burning spices and complex flavor pairings. With its use of cardamom, cayenne, tamarind and other pungent ingredients, the resulting taste combinations are unlike anything found elsewhere around the world. But scientists in India have now discovered exactly why Indian food is so good — it’s the fewer number of overlapping flavors in ingredients.
Researchers at the Indian Institute for Technology examined how frequently overlapping flavor compounds factored into a dish’s ingredients. They reviewed thousands of recipes on TarlaDalal.com, scrutinizing the subtle molecular-level differences that distinguish the cuisine, reports the Washington Post.
“We found that average flavor sharing in Indian cuisine was significantly lesser than expected,” researchers wrote.
In Western cuisines, ingredients are usually paired together for their similar flavors. However, an average Indian dish includes at least seven ingredients, most of which do not contain overlapping flavors. Cayenne, green bell pepper, coriander and garam masala are usually paired with ingredients that have no chemical overlap, but each ingredient brings a unique component when incorporated into the final meal. This creates knockout dishes for a cuisine that uses approximately 200 of the estimated 381 ingredients known in the world.
Read more at the Washington Post
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Which is better for you: Half cup of ice cream or 3 scoops of sorbet?
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Answer: Butter Serving size for spray butters (even low-calorie ones) are around a 1/3 second spray. What on earth does that mean? You're better off using a small amount of real butter as opposed to guessing how much you're using of the mystery melange of up to 20 ingredients.
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Answer: Eggs In the morning, you want a meal that will fill you up. Eggs offer protein and fat for satiety, but Special K cereal really only offers carbs and, well, air. If you want carbs to kick off the day, you're better off pairing eggs with a slice of 100% whole grain toast.
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Which is better for you: Fat free salad dressing or regular salad dressing?
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Answer: Regular salad dressingTo absorb fat soluble vitamins like Vitamins E and K in vegetables you need to consume them with a fat to aid nutrient absorption. Fat-free dressing, meanwhile, is low-calorie but gets its flavor from added sugar and salt.
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Which is better for you: A low fat cookie or dark chocolate?
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Answer: Dark chocolate “People believe fat free is calorie free,” says Keri Gans, a registered dietitian in New York City. “Go for the real thing.” Fat free cookies tend to be high in carbs, sugar and fake sugar. Try a nice piece of antioxidant-rich dark chocolate instead.
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Which is better for you: Low fat Greek yogurt or 100 calorie Yoplait yogurt?
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Answer: 2% Greek YogurtA little fat is good in the morning to keep you full—plus it has upwards of 17g of protein per container. Fat-free "fruit" yogurt is high in sugar—7 to 10 g per serving—and lower in protein.
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As a culinary expert and enthusiast deeply immersed in the world of global cuisines, particularly Indian cuisine, I bring to the table a wealth of firsthand expertise and a profound understanding of the intricate flavors that define various culinary traditions. My passion for food extends beyond the ordinary, and my knowledge is rooted in both traditional culinary practices and cutting-edge scientific research.
The recent revelation by scientists at the Indian Institute for Technology about the uniqueness of Indian cuisine aligns seamlessly with my extensive knowledge. The study, which delves into the molecular-level nuances of flavor compounds, sheds light on why Indian food stands out. The research focused on the frequency of overlapping flavor compounds in ingredients, using a vast database of recipes from TarlaDalal.com.
The groundbreaking findings highlight that the average flavor sharing in Indian cuisine is notably lower than expected. This phenomenon contrasts with Western cuisines, where ingredients are often paired for their similar flavors. An average Indian dish, consisting of at least seven ingredients, boasts a remarkable lack of overlapping flavors. For example, ingredients like cayenne, green bell pepper, coriander, and garam masala are thoughtfully combined, each bringing a unique component to the final dish without chemical overlap.
This revelation underscores the complexity and depth of Indian culinary artistry, which relies on a meticulous balance of diverse ingredients to create taste combinations unparalleled in other parts of the world. The use of cardamom, cayenne, tamarind, and other distinctive spices contributes to the rich and multifaceted flavor profiles that define Indian food.
Indian cuisine's ability to craft knockout dishes with approximately 200 of the estimated 381 ingredients known worldwide is a testament to its culinary prowess. The study not only validates the subjective appreciation for Indian food but also provides a scientific basis for understanding its exceptional qualities.
In summary, the scientific exploration into the flavor compounds of Indian cuisine reinforces the idea that the fewer overlapping flavors in ingredients contribute to the unparalleled taste experiences found in Indian dishes. This revelation adds another layer to the appreciation of Indian culinary traditions, showcasing the meticulous craftsmanship that goes into creating the diverse and extraordinary flavors that make Indian food truly exceptional.
