Description
Cold-smoking technique using dried lavender flowers to impart floral-phenolic aromas to foods.
Technical
Linalool and linalyl acetate vaporize at 120-150°C, binding to lipid matrices in proteins while avoiding pyrolysis of cellulose. Camphoraceous notes emerge at higher temperatures through pinene oxidation.
Culinary Significance
Creates perfumed smoke ideal for delicate proteins (duck breast, scallops) and dairy (goat cheese), balancing herbaceousness with subtle bitterness.
Science
Primary Reaction
Maillard Reaction
Parameters
Temperature
120°C optimal
90°C to 150°C range
Time
45 minutes
15 minutes – 2 hours
Equipment
Cold smoke generatorStainless steel mesh basketsHygrometer