Tasting Notes
GIMBER is probably the most versatile concentrate in the world. There’s almost no way you can’t use GIMBER. And now we’ve released a new version, GIMBER N°2 BRUT, you might get lost in the endless possibilities there are with GIMBER. To help you find out which GIMBER suits best your taste buds, we've created a guidance to discover the aroma profiles and endless pairing possibilities.
![tasting-notes-gimber](https://cdn.shopify.com/s/files/1/0077/2554/7587/files/header-tasting-notes-gimber.jpg?v=1638449299)
GIMBER The Original - The Perfect Serve
On the nose, along with ginger, you mainly get hints of orange and lemon. On the palate, a hint of lemon is quickly followed by ginger, then progressing to black pepper, to finish with woody, pine and herb notes.
discover the taste of GIMBER The Original
![](https://cdn.shopify.com/s/files/1/0077/2554/7587/files/tasting-notes-gimber-original.jpg?v=1638449754)
To pair with
- Condiments: olive oil, pumpkin seed oil, coconut oil, gochujang, mustard, soy sauce
- Cheese: Gruyère, Cheddar, cream cheese, Emmental, Brugge Goud, buffalo mozzarella
- Herbs: basil, lemon balm, rosemary, oregano, thyme, sage, coriander
- Spices: lemongrass, cardamom, cinnamon, sanshō pepper, ajowan
- Fruit: blackberry, bergamot, mango, raisins, grapefruit, mandarin orange, blueberry, passion fruit
- Vegetables: artichoke, edamame, green asparagus, parsley root, beetroot, red cabbage
- or used as an ingredient in - Cheesecake - Lemon pie - Cake - Guacamole
![](https://cdn.shopify.com/s/files/1/0077/2554/7587/files/tasting-notes-gimber-brut.jpg?v=1638451615)
GIMBER N°2 BRUT - The Perfect Serve
At first, citrus comes to the fore on the nose, followed by a delicate ginger aroma paired with sumptuous creamy notes. On the palate, you get a balanced combination of citrus and ginger, followed by black pepper.
discover the taste of GIMBER BRUT
To pair with
- Condiments: coconut milk, rapeseed oil, apple cider vinegar, sherry vinegar, red wine vinegar, fish sauce, sesame oil
- Dairy: goat's milk, condensed milk, buttermilk, Bleu d'Auvergne, Roquefort, Parmesan, Camembert
- Herbs: Madras curry (paste), peppermint, dill, lavender, marjoram, herb fennel, kaffir lime leaf
- Spices: isot pepper, cayenne pepper, nutmeg, juniper berry, saffron, laurel
- Fruit: peach, apricot, raspberry, pineapple, orange, black olive, cranberry, papaya, plum
- Vegetables: carrot, aubergine, okra, potato, adzuki beans, parsnip, pumpkin, French beans
- or used as an ingredient in Chocolate cake