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Zenithe posted:Lime and black pepper From what I've read, lactose is sometimes used to mellow acidity in some chip seasoning blends, and buttermilk powder is used in some types to provide a more rounded acidity. Not really finding any reasons beyond that, though I'm sure there are.
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Feb 21, 2018 01:06
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Lady Disdain posted:Slightly random food question: My understanding is that eggplants used to have higher concentrations of various bitter alkaloids (including nicotine, which it still has a relatively high amount of in comparison to other non-tobacco sources), but that's effectively been bred out of them by this point. You might still find some heirloom varieties that have a pronounced bitterness to them, but your bog-standard supermarket eggplants shouldn't be.
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Jun 27, 2021 03:06
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