Hortelã-verde

Carvone is gentler than menthol, so the meat stays the loudest thing.

Gunpowder tannin plus carvone, poured from height to aerate both.

Sugar-green against sugar-green, no menthol chill to flatten it.

Lactic acid and carvone are both soft; nothing here has an edge.

Cucumber aldehyde and spearmint carvone read as one cooling note.

The grain holds the oil so the herb keeps giving on the second forkful.

Grilled courgette goes sweet; carvone stops it turning into pudding.

Starchy bean, sweet mint, sharp pecorino. The Roman spring plate.

Floral sugar carries carvone further than granulated ever will.

Benzaldehyde and carvone share a lane; the sourness keeps it savoury.

Softer than peppermint on chocolate, so the cocoa bitterness survives.

Marine iodine plus carvone: no cuisine does it, the volatiles agree.