You may have noticed over time that I’m a big fan of Angostura aromatic bitters. Aside from being a mainstay in cocktails like Manhattans, bitters adds an amazing yet subtle flavor dimension to so many foods.
It was developed in Trinidad in 1824, and is used widely in foods throughout the Caribbean. Usage is similar to umami (the fifth taste – soy, mushrooms, red meats) in that it invigorates and boosts the flavor of many foods, adding another layer of flavor. The bitterness is not unlike that in bittersweet chocolate, dark-roast coffees and toasted nuts. Yum.