Then another anecdote from the beginnings of Indian cooking at home: We bought a jar of Asfoetida in a trusted Indian supermarket. An exotic spice that is used in a similar way to garlic. We opened the can at home. We are surprised to find that the powder smells like burnt rubber, smells sulphurous, very penetrating. We decided to cook with it anyway. That works fine too ...
Spicy, slightly like caramel and nice like mint, overall not bad.
The body is of medium strength. Immediately I am reminded of the Asfoetida experience. The malt tastes badly like burnt rubber, bad note in my opinion. The caramel comes through anyway, everything else that might be there seems to be covered over to me. Too bad.
In short, the missing grade is still there