Different societies have different opinions regarding food. Some cultures eat foods that other cultures may find odd. Sometimes, all one needs is an open mind to find a new food that is absolutely delicious.
Often, we try new foods when we travel. Examples of this include escargot, snake, and caviar. There is a new odd ingredient that is taking the culinary world by storm: tobacco. Tobacco’s intricate flavor and unique experience have led to chefs’ experimentation with this new ingredient.
Many people think of tobacco as a product that is smoked or chewed; however, tobacco can be eaten as well. Chefs use tobacco as an ingredient in gourmet food. Cooking with tobacco is nothing new for some cultures. In our culture, however, cooking with tobacco is a novel concept. Many of today’s cutting edge culinary experiments have old roots in other cultures.
What does tobacco taste like in cooking? Melissa Clark states, “Tobacco adds a haunting richness that recalls an oak-aged spirit, with notes of leather, wet earth, and sweet mulled wine spices. It also has a heat as searing as a chili pepper, which is why it is used with a light hand” (1). This description gives us a sense of deliciousness and leaves us asking, “Is this tobacco or a fine wine?
Perhaps the spice of the tobacco is the most interesting part of the description. One does not usually think of tobacco as spicy; instead, one thinks of tobacco as having a smooth and smoky flavor. Many people who would not be interested in trying tobacco as a food would be interested if they heard this description.
Many people may be hesitant on trying dishes made with tobacco because of the stigma surrounding the product. Melissa Clark states that no study has determined how harmful tobacco is when eaten (1). An occasional meal with tobacco may have no adverse health effects at all.
A dessert infused with tobacco would probably be a tasty way to end a wonderful meal.
Interesting culinary trends surface all the time. Tobacco is one of the newest of them. The trend in using tobacco as an ingredient will probably continue for years to come.
Many food critics rave about the flavor of tobacco foods and tobacco desserts. If people approach these foods with an open mind, they will probably be pleasantly surprised. Diners will not only eat a delicious meal but also experience a new, innovative style of food.
Clark, Mellisa. “Hmm, Hot and Spicy. It’s What? It’s Not!” New York Times. New York Times, 31 Jan. 2001. Web. 05 Feb. 2016. <http://www.nytimes.com/2001/01/31/dining/hmm-hot-and-spicy-it-s-what-it-s-not.html>.
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