Science
Primary Reaction
Maillard reaction
Sensory Profile
Aroma ()
meatysulfurouscaramelizednuttyearthy
Compounds: glutamic acid, inosine monophosphate, dimethyl sulfide, 2-methyl-3-furanthiol, methional, furaneol
Wine Analogy
Similar to the reduction of veal stock in French cuisine, but with more pronounced sulfur notes from alliums
Coffee Analogy
Like a dark roast with umami undertones
Perfume Analogy
Amber base notes with animalic accents
Culinary Applications
NihariDelhi, IndiaForms the foundational flavor base for this slow-cooked stew through overnight reduction of marrow bones