The story of a molecule found in both Indian spice mixes and even your flavored latte.
But even an experienced Indian chef has trouble describing exactly what methi tastes like on its own."My advice is, don’t taste it. It’s bitter!" laughs Pawan Mahendro, owner and chef of, which he opened in Los Angeles in 2013 with his two sons. Mahendro grew up in Punjab, in northern India, where methi seeds often go into pickles."My grandmother would do a lot of pickling, and we would always play with the methi seeds. One time she said, ‘bite this.
The molecule responsible for both methi and the Manhattan Maple Whodunit is sotolon , which is present in fenugreek in large quantities and pops up in all sorts of other unexpected places."I’ve used it in banana, pumpkin, elderflower, strawberry, and peach flavors," says Kim Juelg, a principal flavorist for, the world’s largest maker of flavorings and scents.
Sotolon is a lactone, which has a very specific definition related to molecular structure that’s way too complicated to talk about here. But for flavor purposes, lactones tend to be oily, and don’t dissolve well in water. That means their scents linger: When Juelg uses sotolon at work, it"sticks" to her skin and clothes much longer than, say,, which evaporates and washes away quite readily.
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