Description
A gentle simmer of wild onions and garlic extracts sulfur-rich flavor compounds into a clear broth.
Technical
During a 85‑95 °C simmer, water-soluble sulfur compounds such as allicin and thiosulfinates are extracted from Allium canadense and Allium vineale. The heat activates alliinase, converting alliin to allicin, while maintaining volatile aromatics. Prolonged boiling or temperatures above 100 °C degrades allicin into diallyl disulfide, reducing pungency and introducing bitterness.
Science
Primary Reaction
Thermal extraction and enzymatic conversion of sulfur compounds
Sensory Profile
Aroma ()
pungentearthygarlickyherbaceouswarmsulfurouswoodsymineral-likefreshly crushed greens