Iodine in seafood/shellfish.

[John Talbott]

I was prompted by post by Jmahl about violets to research them and came up with Patricia Well’s definition that included the descriptor “….unusual iodine-strong,…,” and I thought about the fact that when I first came to France at 18 (in 1900) I thought belons were just too iodiney and avoided them for years.

Now, of course, with taste-buds disappearing by the second, I love that iodine taste.

[cigalechanta]

also called Figue de Mer

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