Posted in Food, Stories Around the World

Flavour to the Season

“Cocoa, chocolate, candy sticks, raisins, nuts, sprinkles, glaces cherries….(something’s missing though..oh yes) and “marshmallows (three extra large packs)”….”

The above dialogues were a part of the conversation on the drive to the larger town for the purchase of this season’s must haves. With free hours, this sudden impromptu plan needed an emergency list, for visits to the nearest metro city was almost like going for a short tour to the nearest hill station, thanks to the present global scenario.

Essentially a confectionery made of sugar, a whipping agent (aerator) and water mixed with air; marshmallows have a history that goes as early as two millennial before the anno Domini ear. As the records go, the Egyptians were believed to be the first to make them. Surprisingly the first marshmallows were prepared from the roots of Althaea officinalis, a mallow plant species wherein the pieces of root pulp was boiled with honey till a thickened mixture was formed. This mixture was then strained and cooled before being added to the various preparations; both as a medicine to soothe coughs and sore throats or to the recipes of those days.

Towards the mid 19th century, the simple marshmallow reached the French confectioners to be remodeled into a fluffy candy mould, the “Pâte de Guimauve” which was made from whipping dried marshmallow roots with sugar, water, and egg whites into a white spongy desert. Later these mallow roots were replaced with gelatin to create more stability to the marshmallow. The present ropy or cylindrical marshmallow, a must-have for the winters and holiday seasons, was the brainchild of the Greek American confectioner Alex Doumak. In fact, no two brands (homemade or commercial) or varieties of marshmallows give the same flavour. Whether it be the difference in the concentrations of egg whites or gelatin (some include agar) or the ratios of sucrose, corn syrup or invert sugar, combined with the special flavours like vanilla or lemon juice; the marshmallow often lends a unique twist to the regular, especially the season favourite of hot chocolate.

All said and written, there’s something about the marshmallow that gives that little extra zing to the simple preparations or exotic ones like crazy snack pie, mini fluffernutter brownie cups, panini or even the s’mores latte. So into the cart, goes three extra large packets of them, for this season’s holiday cooking.

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Step back and look at the bigger picture.

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