GELATO AND SPICES

04/11/2024

A discussion about the use of spices in gelato with Diletta Poggiali, a chef and specialist in Food History and Culture, not to mention a fan of these precious ingredients. Spices have always been used in the kitchen to boost both aromas and flavors. They are also increasingly being used for their nutritional and health benefits. As for the world of gelato, the use of spices as ingredients in recipes has remained somewhat limited to vanilla and cinnamon, with occasional flashes of trendy alternatives like tonka beans. Diletta points out that knowing how to combine spices and herbs with different ingredients, even traditional options, can create interesting flavors even in the gelato shop. Gelato is a product that is enjoyed frozen, so using and infusing spices enriches it with aromatic nuances. 

"This year I had the chance to play with some spices to develop innovative gelato flavors inspired by traditional pairings and gastronomic cultures, creating combinations that gelato artisans, kitchen chefs, and pastry chefs can be passionate about. During the days spent experimenting, I not only discovered and rediscovered some less common spices, but also new uses for spices I use for cooking but that I would never have thought of using in gelato. This is how I was able to come up with sweet, savory, and alcohol gelato flavors, each with unique tastes that bring out other key elements of the recipes. I've tested them with lucky tasters who at times were curious, other times surprised, but always extremely interested.” Poggiali continued, explaining that "Spices also have the power to engage and arouse emotions related to the sensory experience of tasting, making people discover new and unexpected flavors or recall memories of past experiences."

"I had fresh, dehydrated, whole, and powdered spices and herbs at my disposal in the production area, and I was able to learn more about how much the spice’s form and the way it’s prepared (roasted, ground, and so on) affects its characteristics and even its ability to give off very different aromas. For example, long pepper is a type of pepper that, when grated by hand or with a grinder, produces a spicy aroma, more similar to classic black pepper, whereas if it’s heated or ground with a tool that heats (such as a food processor or spice mill) it releases a very different, intense balsamic fragrance." The chef continued by observing that "The advantage of being able to find spices and herbs in different forms is also extremely beneficial for kitchen chefs, pastry chefs, and gelato professionals, who can thus use the format that suits them best in terms of production and storage."

Diving headlong into the world of spices and herbs can certainly be a way to create new and interesting flavors, or even simply to add a particular sought-after nuance to one's products, thus helping to create a more intriguing narrative. There’s no need to use a lot of different spices at once or in large quantities: even just a pinch of aroma can help make a gelato special and unforgettable for your customers.