9/12/2023 0 Comments Ube vegetableColorful food can affect our brain to expect specific colors to taste a certain way. In doing so, it dramatically influences the pleasantness and acceptability of foods. According to the Journal of Food Science and Nutrition, colors inhibit one’s judgments of flavor intensity and identification. Beyond the vegetable’s health benefits, perhaps our attraction to decadent desserts made with ube are an innate allure that is hard-wired in our brain. Anthocyanins are believed to fight free radicals that damage cells and raise the risk of some diseases. This water-soluble vacuolar pigment is found in red, purple, or blue fruits and vegetables. The vivid color results from the tuber’s high antioxidant compound, anthocyanins. But who could resist a vibrant lilac scoop perched atop a waffle cone?īut America’s new love affair is one of visual appearance as ube’s flavor is subtle and neutral, taking on the character of whatever it is infused with. With the help of ube extract, the flavor is what I would call nutty vanilla. Perhaps the starch in the tuber gives ube ice cream its rich, creamy texture. I was first introduced to the ingredient in the super popular donut at Kora, the Filipino bakery where there was an 800-person waiting list to order the sensational confection. It is a staple throughout tropical South America. The word that was most familiar to me was “Ube.” The root vegetable is believed to have originated in Asia. After doing some homework on the peculiar-looking tuber, I learned that it went by several different names depending on where you are from. I was unsure what to do with it, so I put it in my cart. It looked like a purple sweet potato was crossed with taro root. I was recently at one of my local markets when this strange-looking vegetable caught my eye.
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