Aromatic bitters

Aromatic bitters is a term used to describe certain ingredients or preparations that, due to their intense and slightly bitter flavor, are used in cooking to enhance and balance flavors in various recipes. These bitters are typically extracts, plants, herbs, or spices that add depth and complexity to sauces, beverages, marinades, and stews.

Origin: The use of aromatic bitters has ancient roots, primarily linked to traditional medicine and the popular cuisine of various Hispanic American and European cultures. Their introduction into gastronomy is related to the desire to balance flavors and improve digestion, as many of these ingredients are associated with digestive and stimulant properties.

Properties: Aromatic bitters contain bioactive compounds that can stimulate appetite and digestion. Additionally, they provide herbal, floral, or spicy notes that enrich the aromatic profile of culinary preparations. In cooking, they are used in small quantities not to overpower, but to complement and give a distinctive touch to dishes and beverages.

Synonyms in Spanish from Hispanic America: Depending on the context and region, aromatic bitters may be referred to as tónicos amargos (bitter tonics), extractos amargos (bitter extracts), or in some specific cases, simply as bitter or bitters.

In summary, aromatic bitters are key ingredients for chefs and enthusiasts looking to add complexity and balance to their recipes, especially in cocktails, dressings, and traditional stews.