As my experience and many consumer experience they feel the different taste of the same item served cooked in a different source, is it real or not, what is the reason behind this.
Yes the soil essence is a reality.
Different soils give different flavors and nutrients and sensations.
One example is the strong favor of onions can be accentuated by soils rich in sulfur.
Low sulfur soils can be utilized for sweet low pungency onions especially when proper cultivars are used.
The French would talk about specific soils for different grape varieties giving the best characters to the wine.
French refer to this as the essence from the soil. Terrior is the French term for this I believe
Thanks a lot dear professor Paul Reed Hepperly for your notable point.
Dear Pankaj Yadav This photo is illustrative of the terroir concept.
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