Life’s flavors rely on balance among salty, sweet, umami, sour, and bitter. Angostura bitters provides a potent bitter-sweet counterpoint that can contrast, complement, or cut through other flavors. Barbecue often combines sweetness, salt, tang, and umami, so a small amount of bitter flavor can elevate sauces, marinades, and rubs. Bitters originated as medicinal, alcohol-based tinctures, and Angostura bitters was created in 1824 by Dr. Johann Siegert in Angostura, Venezuela. Production moved to Trinidad in 1875, and the product became part of Trinidadian cooking. Angostura bitters is pungent and intensely bitter-sweet with baking spice, root, herb, and fruit rind notes that add warmth and complexity to fatty meats.
"Life is about balance, and in few aspects of life is this more true than food. We're lucky enough to experience not just one type of taste, but five distinct varieties: salty, sweet, umami, sour, and bitter. None of them are all that satisfying by themselves, however. When you combine these different sensory components of taste, that's when delicious happens."
"Angostura bitters, long the powerhouse ingredient in innumerable cocktails, adds this balance to BBQ dishes. Having a potent ingredient up your sleeve to contrast, complement, or cut through other flavors can be a powerful tool when experimenting with food. Barbecue is often sweet, salty, tangy, and umami, so being able to add a slash of bitter flavor can elevate sauces, marinades, and rubs to the next level."
"Bitters were originally developed as a medicinal, alcohol-based tincture, as was Angostura bitters which was created in 1824 by Dr. Johann Siegert, a German doctor living in Angostura, Venezuela. Since the family business moved production of the tincture to Trinidad in 1875, the product has cemented itself in not just cocktails, but Trinidadian cooking to this day."
"Angostura bitters is pungent and intensely bitter-sweet with a concentrated baking spice, root, herb, and fruit rind flavor. These flavors are all delicious with fatty barbecue meats, and a little goes a long way in adding warmth and complexity."
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