The world of desserts is beautiful because it is varied. There are many preparations that can be made, from the classic ones of the Italian tradition, and here you choose the one that best represents you, to international ones such as cheesecake, muffins and pancakes. However, what makes the confectionery art even more lively and unpredictable are all the flavours, essences and spices that can be used to give flavor and aroma to the preparations. Let's see what the main ones are:
The first food aroma that comes to mind because it is perhaps one of the most used, is that of vanilla and vanillin, with a sweet note, in the first case derived from the vanilla bean and in the second case from a chemical synthesis to recreate the typical aroma. This spice, present in various formats in the Ar.pa catalogue, gives preparations an enveloping aroma and is used both in doughs and creams, for example Chantilly cream in the original French version, but also to flavor cocoa powder (obtained from another important aromatic berry).
Remaining in the colorful and fragrant world of spices, we can then mention cinnamon , capable of giving character to recipes with its unmistakable scent, so much so that it becomes one of the protagonists of the Christmas period in which sweet preparations abound. When it comes to desserts it is better to use powdered cinnamon while the sticks can be used to embellish drinks. Another spice with a strong character is undoubtedly ginger , with that spicy aftertaste that distinguishes it. The methods of use include grating the fresh root or using the already powdered version for ease of availability and conservation. Continuing the journey through the aromas, it is worth mentioning the cloves which are better used together with other spices such as those mentioned previously to dilute their intense flavor (for example the fresh flavor of star anise which goes well with creams fruit and jams). Finally, a spice that comes from the Far East is cardamom , characterized by a balsamic and mentholated note, it is used above all in oriental cuisine
But a strong aroma does not necessarily have to be a spice since flowers and fruits can also make our recipes unique and unmistakable. Let's think for example of citrus fruits , typical of the South of our country: mandarins, oranges, citrons and lemons are perfect for enhancing desserts. If you don't like the citrus flavour, you can always use floral essences , rose or lavender for example...
There are many possibilities for personalizing and making our kitchen preparations unforgettable, it's just a matter of experimenting and choosing.