Ginger crystallized

This buttery, crisp shortbread can be flavored in so marry ways with herbs from the farmers market (rosemary, lemon verbena, sage), with lavender, with crystallized ginger. After visiting a boutique in Paris that makes all its sweet and savory foods with infusions of tea,... 

In a large bowl, whisk together the flours, baking powder, baking soda, salt, ground ginger, and crystallized ginger. 

You can taste all the hues of autumn in this rustic, crisp, and spicy tart. The flavors of both crystallized and fresh ginger come together with ripe pears for an impressive but easy dessert. Prepare it either in a 10-inch tart shell or in mini tartlets for serving at larger parties or dinners. 

In a food processor, combine the flours, sugar, crystallized ginger, pecans, and salt and pulse for IO seconds. Add the cubes of chilled butter, a few at a time, pulsing on and off for I minute, until the mixture looks like bread crumbs. 

Caryophyllene nitrosite is made from an extract of ginger and purified to give blue needle-like crystals.51 When dissolved it decomposes by absorption of light in a narrow band at 6,800 A giving nitrogen gas and a colorless solution. It is decomposed also by heating to about 100°. Its exact structure is unknown. 

ChHhOj, Mr 194.23, hot-tasting crystals, mp. 40°C, bp. 187 -188 °C (1.9 kPa). Z. is the pungent (hot) flavor principle in the oleoresin of ginger. 4-(4-hydroxy-phenyl)-2-butanone rheosmin, raspberry ketone, frambinone), CioHuOj, Mr 164.20, needles, mp. 82 C, is a component of raspberry flavor. It acts as a kairo-mone on the melon fly Dacus cucurbitae and related species. It is used as a flavor substance. 

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