Aroma Diffuser Quotes

The following day, the scent Garrance has created is soon dispersed through the restaurant via an electric diffuser---the aromas of citrus, coconut, and ginger hitting me in waves. Ravenous, I set to making a roasted red pepper and garlic hummus, incorporating the urfa biber to see if it really makes a difference. I dip my finger into the dark purplish-brown flakes to taste, and I'm blown away by the earthiness of the flavors. I smack my lips, tasting undertones of raisins, chocolate, and maybe a little coffee. Even though I've made a crudité platter with some pan-seared padron peppers sprinkled with sea salt and homemade garlic-infused naan, I can't help shoving spoonfuls of the hummus into my eager mouth.

I am overwhelmed with gratitude! Wherever my travels take me I am so aware that God leads us as trophies in his victory parade. What he knows to be true about us diffuses through us like a perfume of sweet aroma everywhere we go, celebrating the success of the cross.

Life," they say, "comes down to a few concrete things: A shovel. Payday. A movie. Wine." What else? Is everything else an aroma diffused on the air? It is, because you can smell it, but how can you grasp it?

Why do foods taste better hot? The explanation is twofold: First, scientists have discovered that our ability to taste is heightened by microscopic proteins in our tastebuds that are extremely temperature-sensitive. These proteins, known as TRPM5 channels, perform far better at warm temperatures than at cooler ones. In fact, studies have shown that when food cooled to 59 degrees and below is consumed, the channels barely open, minimizing flavor perception. However, when food is heated to 98.5 degrees, the channels open up and TRPM5 sensitivity increases more than 100 times, making food taste markedly more flavorful. Second, much of our perception of flavor comes from aroma, which we inhale as microscopic molecules diffuse from food. The hotter the food, the more energetic these molecules are, and the more likely they are to travel from the table to our nose. The lessons? Dishes meant to be served hot should be reheated, and dishes served chilled (like gazpacho or potato salad) must be aggressively seasoned to make up for the flavor-dulling effects of cold temperatures.