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The blood gives black pudding its characteristic dark color, ranging from deep red to almost black when cooked. The name “blood sausage” comes from this color. The blood in black pudding acts as a binding agent, helping to hold the other ingredients together. Additionally, it gives a rich, spicy flavor. And it also adds depth and complexity to the flavor profile, complementing other ingredients like fat, herbs and spices. 🎥 @lescuisinesdelocguenole @yannmaget @thebestchefawards #foodmeetsscienc
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