Stop and Smell the Geosmin
If soil could produce pheromones that waft up to our noses and create an insatiable desire to dig into some dirt - a veritable earthy love potion - it would be all thanks to geosmin.
Geosmin is a chemical compound protein produced by various bacteria and fungi. And humans were designed to be incredibly gifted detectors of geosmin based on its distinctive musty odor - like the smell of newly moistened and turned soil.
But here’s the thing - some people love that smell and some hate it. Just as some people love earthy flavors and some would rather spit out a shiitake. Geosmin might have some people uncontrollably craving beets, but it can also result in a stink face, especially when it comes to wine.
Beer and wine tasters will wince at even a hint of it. Geosmin-tainted drinking water is a common problem… Geosmin isn’t a harmful substance in itself, it’s just not what we expect drinks to taste of. - Amy Fleming, The Guardian
Next time the sprinklers hit the lawn, rain hits the grass or you’re watering the garden - take a moment to stop and smell the geosmin, and see just what you’re brain and palate are craving.
Balancing the Earthy Flavor Axis
Ever get that too-much-earthy-flavor thing happening in a dish? Just some serious soil notes that you can’t seem to quiet down? Did you taste-as-you-go and just kept going further down a dirt road? All is not lost.
There are ways to bring the balance back with complimentary ingredients and flavor profiles - like herbaceous and sour.
Yes, when the earthy is creating a dearth in flavor balance - it’s time to brighten things up and bust out your herbs, citrus and vinegars and go to town. Then simply add, taste, adjust on repeat until that earthy is in check.
And if you’re earthy flavor is more on the bitter side - experiment with adding salty, sweet or sour ingredients into the mix.
Dishes That Revolve Around Earthy
Chef Tony Reed and Chef Christian Gill got together to talk earthy dish ideation - and damn if these don’t all sound delicious.
BREAKFAST
Biscuits and Gravy with Shiitake Mushroom Powder and Ooomami Blend
LUNCH
Sichuan Style Eggplant with Umami Punch
APPETIZER
Sir Wellington Mushroom Brie Soup
DINNER
Rosemary Dijon Lamb Chops
SIDES
Purple Haze Cucumber Salad
DESSERT
Purple Haze Sweet Potato Pie
COCKTAIL
Blackberry Balsamic Shrub