Cook with Ascidians
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Traditional cheesemaking — kefir cultures, raw milk, no commercial starters
More from Ottolenghi — creative vegetable cooking organized by method
Harlem comfort food — African, Southern, Caribbean, Latino fusion
Foraged fermented drinks — wild sodas, meads, wines, vinegars
About
Ascidiacea (commonly known as the ascidians or sea squirts) is a class in the Tunicata subphylum of sac-like marine invertebrate filter feeders. Ascidians are characterized by a tough outer "tunic" made of the polysaccharide tunicin, as compared to other tunicates which are less rigid.
Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Flavor compounds
10 compounds identified — FoodAtlas / FooDB verified
Highlighted compounds are flavor-active · click to view molecular profile
Molecular pairings
Pairs well with — computed from shared flavor compounds