Oyster sauce salt, should be added to the sauce, since the oysters should provide all the savoury flavour. However, this method is prohibitively expensive. Many modern oyster sauces are thickened with cornstarch, flavoured with oyster essence or extract and darkened with caramel. Vegetarian oyster sauce prepared from mushrooms, often oyster mushrooms or shiitake mushrooms, is also popular and generally lower in price. It may contain more taste enhancers if less mushroom extract is used to reduce costs. Most of the oyster sauces available on the market contain added monosodium glutamate (MSG). In recent years MSG-free varieties can also be found. The taste
Maraval (chestnut) Maraval (chestnut) Maraval is the name of a natural chestnut hybrid (synonym CA 74), a cross between a European chestnut (Castanea sativa) and Japanese (Castanea crenata). This variety was created in France in 1986 by INRA in Lalevade-d'Ardèche. It is mainly used as root stock because of its good compatibility with many varieties. Maraval produces a big mahogany colored nut from triangular to elliptical triangular shape. It keeps well. Peeling is mediocre but good in boiling water. Its fruit can be used fresh as well as for processing. It is not very demanding to the quality of the soil and