When we taste food, we usually classify them or the ingredients added into four different categories including bitter, sweet, salty, and umami. Umami is a Japanese word for “savory.” Although these are the main flavors, fat and spice play a strong role in taste, flavor, and mouthfeel. You may recall a time where you experienced a meal that was significantly potent in one flavor. Maybe there was too much salt in an asian dish you tried or too much sugar in a cake for your birthday? Here are some tips to help you enhance your favorite meals without compromising the flavor!
Sweet—sweet flavors are used to balance saltiness! For example, ingredients like fruits, agave nectar, or stevia could be healthful choices to alter a meal and tone down saltiness.
Salty—Saltiness draws water out of foods, enhances the flavor if used in small, appropriate amounts, and decreases the acidity of certain ingredients.
Ingredients such as tamari and sea salt are commonly used. Potassium chloride substitutes may be an alternative for those who are trying to lower their sodium intake.
Bitter—Bitterness is caused by highly basic foods. It is strong and may even be undesirable.
Sweet, salty, or sour flavors can compromise bitterness.
Leafy green vegetables, nutmeg, basil add bitterness.
Umami—These are savory foods that are usually high in glutamate.
Tomatoes, meat, potatoes, and mushrooms have naturally savory, meaty flavors and textures.
Sour—It balances salt and sweet flavors and it can prevent enzymatic browning of fresh produce.
Lemon, lime, and vinegar are all characteristic of their nose wrinkling tartness.
Spicy—When used in small amounts, spice adds potency to give foods some power!
Onion, hot peppers, garlic, and mustard seed are just a few great examples.
Fat—It increases flavor, richness, and the mouthfeel of food. It also serves as a common emulsifier, which combines fat and water to form an emulsion.
Nuts, oils, avocado, and coconut are commonly used fats in meals.
Just remember, you should not go to salt, fat, or sugar to jazz up a recipe. Try herbs and spices first for a healthier gluten free meal!
Sources:
http://nouveauraw.com/raw-
Bennion, Marion, and Barbara Scheule. Introductory Foods. 14th ed. N.p.: Pearson Education, n.d. Web. 27 Jan. 2015.
Thanks to guest blogger Callie Carioti, Nutrition & Dietetics student at Miami University for contributing this post!