Primary flavors: sweet, sour, pungent/spicy, bitter, salty and umami.
Just about every great recipe will have a combination flavors. Umami is a relatively new discovery usually associated with savory dishes. It’s that salty flavor that has some unusual depth and richer notes that are unexpected and pleasant. Some examples of Umami are anchovies, fish sauce, tamari, umeboshi plums, nama shoyu and mushrooms. It’s that flavor that makes you say “wow” or “yum” or “what am I tasting that’s so good?”
To create a balanced recipe, think about the flavor characteristics and what might be missing. Taste regularly. Is it too sour? Add a little touch of honey perhaps. Too salty? Add a little maple syrup. Too flat? Add a little apple cider vinegar. Play with all the different flavors and try to find the right balance.
“The essence of good cooking is to bring these five tastes into balanced harmony to create deliciousness.” – Karen Page, The Vegetarian Flavor Bible
Sweet:
Raw honey, maple syrup, dates, coconut sugar, fresh or dried fruit
Sour:
Lemons, limes, vinegars, olives, capers, pickles, sauerkraut
Pungent/Spicy:
Jalapeno peppers, red chili flakes, cayenne, black pepper, wasabi, horseradish
Bitter:
Cacao, Grapefruit, kale, broccoli, dandelion, endive, cinnamon, arugula
Salty:
Tamari, sea salt, anchovies, pecorino romano, olives
Umami:
Tamari, umeboshi plums, anchovies, fish sauce, nama shoyu, Worcestershire sauce
Below are illustrations of the human tongue that show which areas perceive each of the five tastes. Next time you are eating or drinking, try testing it out for yourself.
© BrooklynCulinary.com. All rights reserved. The information contained in this program is for informational purposes only to support your weight loss and a healthy lifestyle. It is not intended to diagnose, treat, cure, or prevent any disease. The author of this e-book is not a physician or medical health practitioner, and makes no claims in this regard. These statements have not been evaluated by the Food and Drug Administration.