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Nance (produce) — Ingredient · Foodgeist

Ingredient

Nance

Nance (also called craboo, kraabu, Savanna Serrette and Golden Spoon) is a species native to tropical America. It is valued for its small, sweet, yellow fruit, which are strongly scented. The fruits are eaten raw or cooked as dessert. In rural Panama, the dessert prepared with th

produce

About

Nance (also called craboo, kraabu, Savanna Serrette and Golden Spoon) is a species native to tropical America. It is valued for its small, sweet, yellow fruit, which are strongly scented. The fruits are eaten raw or cooked as dessert. In rural Panama, the dessert prepared with the addition of sugar and flour, known as pesada de nance, is quite popular. The fruits are also made into dulce de nance, a candy prepared with the fruit cooked in sugar and water. In Nicaragua (where the fruit is called nancite), it is a popular ingredient for several desserts, including raspados (mixed with ice). The fruits are often used to prepare carbonated beverages, flavor mezcal-based liqueurs, or make an oily, acidic, fermented beverage known as chicha, the standard term applied to assorted beer-like drinks made of fruits or maize. Nance is used to distill a rum-like liquor called crema de nance in Costa Rica. Mexico produces a licor de nanche. [Wikipedia]

Aroma profile

Derived from this ingredient’s flavor compounds

fresh×6

aromatic×6

mint×4

camphoraceous×4

grassy×4

pungent×4

cooling×3

menthol×3

Taste profile

Derived from this ingredient's compounds · measured taste classes

bittersweet

Composition

60 compounds identified — cross-referenced scientific databases

(-)-jasmonoyl-l-isoleucine(-)-menthone (-)-phaseollidin (-)-sativan (-)-vestitol (+)-1(10),4-cadinadiene(+)-7-iso-jasmonate(+)-cis-abscisic aldehyde (+)-marmesin (+)-neomenthol (+)-pulegone(+)-taxifolin(±)-menthone(2-trans-6-trans)-farnesoate (2e,6e)-farnesol(2e)-2-butylidene-4-hydroxy-5-methyl-3(2h)-furanone(2e)-2-ethylidene-4-hydroxy-5-methyl-3(2h)-furanone

Molecular affinity

Pairs well with — ingredients that share aroma compounds

Japanese Chestnut

Arctic Blackberry

Black Huckleberry

Evergreen Huckleberry

Tronchuda cabbage

Research Evidence

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The Geist can be wrong. Some flavor, taste, and pairing values are model-predicted, not lab-measured.