A member of the wild cabbage family, Kale has been cultivated in Europe since the Ancient Greeks and was introduced to the Americas in the 1600s.
Identified by sharp sulfuric flavors that act as “chemical warriors” when chopped, cooked, or chewed, Kale blends bitter and pungent tastes into a complex earthy and meaty flavour profile.
Packed with powerful glucosinolates, sulfur-containing compounds creating its aroma and somewhat bitter flavor.
With its strong aromatic scent and complex taste, Kale is a versatile mustard leaf perfect for everything from crispy Kale chips and stir fries to refreshing salads. Despite its bitter-tasting compounds, oven-roasting or slowly cooking the plant can bring out a nutty, popcorn-like sweetness.