Maillard Effect

The scientific term for “browning of food” is known as the Maillard Effect. This is a chemical reaction which occurs between an amino acid and a reducing sugar usually in the present of heat. During this process, hundreds of different flavor compounds are created which break down to form more new flavor compounds as the reaction proceeds. In the process, both colour and flavour changes occur. This reaction is responsible for the colouring of bread when toasting, roasting coffee, roasting marshmallows, and the flavor of roast meat.

Methee

Noun, may-th-ee

Methee or methi is also known as Fenugreek. Methee is a seed which is traditionally used in East Indian cooking in Trinidad and Tobago. It comes from a flowering plant that has little pods containing these golden seeds. In Trinidad, we use it by adding to hot oil to allow its flavours to be released into the oil. If you allow it to get black in colour, it will taste very bitter and may spoil your dish, therefore some people tend to remove it from the oil at this stage. I, however, leave it in since I usually time it very nicely to ensure this does not happen.