Flavor Profile
The Botanist
You read herbs the way others read wine lists.
You read herbs the way others read wine lists. You've got a herb bed on the windowsill or the back step. You can pick out fresh lemon verbena, lovage, shiso by smell alone. Cilantro isn't a trap to you, it's a gift. When you eat a dish, you clock the green part…
Your main traits
- vegetal
- herbaceous
- fresh
- subtle
Your aromatic portrait
You've got a herb bed on the windowsill or the back step. You can pick out fresh lemon verbena, lovage, shiso by smell alone. Cilantro isn't a trap to you, it's a gift. When you eat a dish, you clock the green part first: the tarragon in the béarnaise, the mint in the tabbouleh, the flat-leaf parsley that changes everything. You like clear flavors, a touch bitter, a touch floral. Searing heat isn't for you; you'd rather a pepper that brings a leafy, almost-green lift than one that just bites. You cook seasonal vegetables, steep your own infusions, dry your own flowers now and then. Green Sichuan intrigues you, Sansho delights you, and you collect herb-steeped vinegars like other people collect mugs.
Your 5 signature products
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« Sansho, greener than its Chinese cousin, gives you that herbaceous lime note that sits beside the fresh herbs you love rather than fighting them. »
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« Brined green peppercorns are your ally on white sauces and fish: crunchy, herbaceous, no aggression. They pop between the teeth and stay bright. »
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« Cretan olive oil, greener and more bitter than a Provençal one, extends your herbaceous pairings across raw vegetables and ripe tomatoes. »
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« Fleur de sel de Guérande stays your reference salt: pure mineral that lets the herbs speak without stepping on the line. »
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« Raw apple cider vinegar, soft and fruity, dresses your seasonal salads without crushing the young leaves you grew yourself. »
Your signature dishes
- herb tabbouleh
- green asparagus vinaigrette
- shaved courgette carpaccio
Your go-to occasions
spring lunches, light meals, plant-forward cooking
Your opposite profile
At the other end of the spectrum:
The Romantic CarnivoreYou cook meat the way you'd write a love letter.