Well done, nose!
The Hindu
An ode to the most impressive yet underrated organ shaping our response to food
I fear I have not given enough thought to my nose. The role it plays in the appreciation of food figured prominently in a book I was reading recently, and I thought the time has come for an ode to the nose. “The most impressive, yet underrated, arsenal in our flavor-detection apparatus are the olfactory receptors in our noses,” writes Krish Ashok in Masala Lab: The Science of Indian Cooking. I had never really associated coriander leaves with the nose, but I do so now. The herb has been on my mind for a while. It caught my attention when there was a shortage of fresh coriander in the market. That got me thinking. Do we really need to put coriander leaves in our food, I asked anybody who would listen. Just what do we need the coriander for?More Related News