A Taste of Tarragon: Heaven in an Herb Paste

The aroma of tarragon is not limited to the verdant lexicon typically associated with herbs. Tarragon isn't pungent, resinous, or redolent of citrus or floral notes. Tarragon is woodsy and anise-like, with an undercurrent of vanilla; not what you would expect of the herb if you relied on sight alone.

Tarragon is wonderful in chicken, vegetable, and fruit dishes. The herb imparts a refreshing quality due to the presence of estragole, a molecule that adds a quality of freshness that works well in sweet and savory applications. Flavor caveat; tarragon sings when combined with eggs, cheese and mushrooms. Finish the omelet with a touch of mustard and Imam Bayildi has competition in the category of  "food so good you could swoon."

Tarragon is best used fresh versus dried, (this is true for most herbs, but it is especially true of tarragon which develops a dusty, minty quality when parched). Glass Petal Smoke's recipe for Tarragon Herb Paste can be stored in the refrigerator for a week or frozen and used as needed. The addition of orange peel adds a subtle finish similar to the complementary twist of lemon peel in a martini. Organic tangerine or mandarin can also be used in place of Valencia orange in this recipe as each has an underripe green quality that complements tarragon.

Tarragon Herb Paste
Recipe by Michelle Krell Kydd
Yield: 1/2 cup

Ingredients:

• 12 medium-sized sprigs fresh tarragon (removed from stem)
• 4 medium-sized shallots
• 1/2 cup slivered almonds (non-roasted, with nut skin attached)
• 2 teaspoons zest from an organic orange (Valencia is best)
• 1/2 cup plus 3 tablespoons extra virgin olive oil (fruity type)

Directions:

• Rinse tarragon under cool water and pat dry. Gently press your thumb and forefinger against the tarragon stem, pinching it as your fingers slide down to detach the tarragon leaves. Remove unsightly leaves.
• Peel shallot bulbs and slice horizontally in quarter inch slices.
• Measure slivered raw almonds.
• Rinse and dry an organic orange. Zest the peel using a Microplane Zester. Use a measuring spoon to dole out two teaspoons of zest.
• Measure the extra virgin olive oil.
• Layer non-liquid ingredients in a food processor (a 3-4 cup food processor will do).
• Add the olive oil.
• Make a paste in the food processor, alternating between the grind and chop settings until a paste is formed and the tarragon is well incorporated.

Notes:
Tarragon Herb Paste can be added to Greek-style yogurt and used as a dip or sandwich dressing.

Tarkhun is a tarragon soda popular in Russia. Food Perestroika has a recipe for tarragon syrup which can be used to make homemade tarragon soda. Tarragon syrup is the perfect addition to the adventurous mixologist's shelf.

Sumac: A Mediterranean Flavor Catalyst

Ground sumac is a flavor catalyst known for its acidulant qualities. It is used in Mediterranean dishes and has a subtle astringent tartness that is less assertive than pomegranate molasses or tamarind paste. Ground sumac's aromatic profile is a flavor subtext in za'atar, a spice mixture that generally includes: thyme, oregano, marjoram, sesame seeds, sumac and salt. Sumac tempers camphoraceous notes found in the assertive green herbs which comprise za'atar. It does so with naturally occurring malic acid, a molecule found in sour fruits. When you see an "E" before a number on a food ingredient list you are looking at a malic acid indicator. Malic acid is commonly found in sour candy and is what puts the "tart" in Sweet Tarts (an interesting scientific fact for budding gourmands).

Sumac's flavor profile may be sour dominant, but its fragrance tells another story. Harold McGee describes sumac as "aromatic...with pine, woody and citrus notes." Spice master Ian Hemphill elaborates on sumac's fruity qualities which he describes as "a cross between red grapes and apple, with a lingering freshness." The combination of McGee and Hemphill's descriptions complete the flavor profile for sumac and make it easier to identify whether or not ground sumac is fresh. If your nose detects the teint of rancid oil you have likely encountered old ground sumac as a bit of oil is sometimes used to keep the spice from clumping together along with salt. Fruitiness is the dominant quality you will notice when first smelling ground sumac. The depth of fruitiness will vary depending on where the sumac was harvested and the conditions under which it was processed and stored. 
















The tartness of ground sumac is immediately sensed when the spice is tasted neat. Sumac's fruity and pine-like qualities are best expressed simply; on a slice of fresh tomato. The malic acid in sumac makes the mouth water and intensifies the umami quality naturally present in tomatoes. This savory backdrop allows the pine-like freshness of ground sumac to express itself more fully, trilling the fruity aspects of the spice in an experience that is best described as a "flavor boomerang."
















Ground sumac is a brilliant flavor catalyst in parsley pesto. Glass Petal Smoke's Parsley Pesto with Sumac utilizes a combination of lemon zest and ground sumac to temper the assertiveness of parsley and garlic. Parmesan cheese isn't an ingredient in this recipe, but it can be added for enhanced flavor. Parsley Pesto with Sumac is divine on hot buttered bread, as an addition to sauces or soup stocks, and in fish dishes.

Parsley Pesto (with Sumac)
Recipe by Michelle Krell Kydd 
Yield: 1 1/4 cup

Ingredients:

• 1 bunch parsley (rinsed, long stems removed, chopped)
• 1 small head of garlic (chopped)
•  zest of one medium-sized organic lemon
• 1/4 cup walnuts (chopped)
• 1 1/4 teaspoon ground sumac
• 1/2 cup plus 2 tablespoons extra virgin olive oil (fruity type is a must for this recipe)

Instructions:

• Prepare ingredients for use in a food processor.
• Create several layers of parsley, garlic, lemon, walnuts and sumac.
• Add extra virgin olive oil once the layers are complete.
• Use a combination of chop and pulse settings on the food processor to achieve a paste, taking care not to munge the ingredients into a purée.
• Store in an air tight container in the refrigerator and/or freeze for future use. 

Notes: 

Ground Sumac is sold by several spice purveyors including Penzeys.

Malic is derived from the word malus in Latin which means apple. The aroma of malic acid in ground sumac bears a resemblance to tart apple skin. The red color of the spice reflects the presence of anthocyanins, the same flavinoid molecules found in berries. When it comes to taste anthocyanins contribute an astringent sensation and are generally flavorless. 

Photographs by Michelle Krell Kydd. All rights reserved.