Carrots are root vegetables commonly known for their vibrant orange color, though they also come in purple, yellow, white, and red varieties. They have a distinct, slightly tapered cylindrical shape that tapers to a point. The texture of a carrot is crisp when raw and softens when cooked.
Carrot’s scent profile is subtle yet distinct. When raw, carrots exude a fresh and slightly sweet aroma, reminiscent of earthy notes due to their growth underground. This natural sweetness is more pronounced in the scent as you bite or cut into the vegetable, releasing natural sugars and aromatic compounds. When cooked, carrots develop a richer, more buttery and sweet fragrance, often enhancing their inherent sugary qualities while reducing the earthy undertones. This makes carrots incredibly versatile for a range of culinary uses, from savory dishes to sweet desserts.