Handheld flavour fusion

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Handheld flavour fusion by Mind Map: Handheld flavour fusion

1. Sweet

1.1. Ingredients

1.1.1. Matcha

1.1.1.1. Origin: China/Japan

1.1.1.2. Powder

1.1.1.3. Colour, aroma, taste, texture: Green, has a distinctive scent, Tastes slightly bitter if eaten by itself, usually a powder so there isn't really any texture.

1.1.1.4. Generally not too expensive and it can be found anywhere.

1.1.2. Lychees

1.1.2.1. Origin: Asia

1.1.2.2. Can be bought in a fresh fruit form, but can also be bought in a canned deseeded form from any supermarket.

1.1.2.3. Colour, aroma, taste, texture: Transparent, is sweet. Not a very strong smell, but has a distinctive taste.

1.1.3. Coconut

1.1.3.1. Origin: Asia

1.1.3.2. Can be bought in a fresh fruit form, but can also be bought from Coles or any other supermarket in a desiccated form or in a milk (coconut milk) form.

1.1.3.3. Colour, aroma, taste, texture: White, is sweet. Has quite a strong flavour, and has a nice aromatic scent.

1.1.3.4. (Desiccated form) can be bought at Coles for less than $5

1.1.4. Nashi pear

1.1.4.1. Origin: Asia

1.1.4.2. Can be bought in a fresh fruit form from any supermarket

1.1.4.3. Colour, aroma, taste, texture: Sweet, white on the inside, crispy and juicy, doesn't have a very overpowering smell but has quite a fragrant smell.

2. Savoury

2.1. Ingredients

2.1.1. Tandoori chicken

2.1.1.1. Origin: India

2.1.1.2. Method of cooking: Marinated and then placed in the oven to cook

2.1.1.3. Colour, aroma, taste, texture: Appears to be slightly burned due to the method of cooking, very slightly spicy, tangy, has a strong aromatic smell.

2.1.2. Bulgogi

3. Holders

3.1. Crepe

3.1.1. Origin: French

3.1.2. Fresh

3.1.3. Colour, aroma, taste, texture: Usually beige, smells floury, is neither sweet nor savoury by itself, but can be sweet or savoury depending on the filling, thin and smooth

3.2. Bao Bun

3.2.1. Origin: China

3.2.2. Fresh

3.2.3. Method of cooking: Steamed

3.2.4. Colour, aroma, taste, texture: Usually white, smells floury, tastes floury, soft.

3.3. Bread

3.3.1. Origin: Egypt

3.3.2. Fresh

3.3.3. Colour, aroma, taste, texture: Usually beige, smells floury, taste isn't overpowering but it is rather bland, soft.

3.3.4. Costs approx $1.50 per loaf

3.4. Taco

3.4.1. Origin: Mexican

3.4.2. Fresh

3.4.3. Colour, aroma, taste, texture: Usually yellow, smells like corn, tastes like corn, crunchy

3.4.4. Costs approx $5 a pack

4. Spices and flavours

4.1. Ingredients

4.1.1. Cinnamon

4.1.1.1. Origin: Sri Lanka

4.1.1.2. Colour, aroma, taste, texture: It is a golden-yellow like colour, and has a distinctive smell unique to cinnamon and a spicy aromatic taste.

4.1.1.3. What it can be used for: Can be used in sweet and savoury dishes for taste

4.1.2. Cumin

4.1.2.1. Origin: Middle east/India

4.1.2.2. Colour, aroma, taste, texture: Ground Cumin has a unique flavour that is earthy, nutty, and spicy as well as somewhat bitter.

4.1.2.3. What it can be used for: Used primarily for savory recipes including recipes such as stews, meat, fish, and vegetables.

4.1.3. Star anise

4.1.3.1. Origin: Vietnam and China

4.1.3.2. Colour, aroma, taste, texture: Has a mild liquorice flavour. It is shaped in a star but is commonly used in a powder form.

4.1.3.3. What it can be used for: It is used primarily in Chinese and Vietnamese cooking, used to infuse soups, stews, and braised dishes.

4.1.4. Vanilla

4.1.4.1. Origin: Mexico

4.1.4.2. Colour, aroma, taste, texture: (In vanilla essence form) it has a strong aromatic taste and smell and isn't sweet, but because it is so strong, not a large amount needs to be added/it should be diluted.

4.1.4.3. What it can be used for: It is commonly used to flavour sweet dishes, and it helps to enhance flavours in dishes.

4.1.5. Chai

4.1.5.1. Origin:

4.1.5.2. Colour, aroma, taste, texture: It requires a mixture of spices: 1 teaspoon ground cardamom, 1 teaspoon ground allspice, 2 teaspoons ground cinnamon,1 teaspoon ground cloves, 3 teaspoons ground ginger

4.1.5.3. What it can be used for: