The following was taken from an unknown source. I use this reference quite frequently when making raw food dishes. It’s a great tool for your kitchen!
The Five Tastes
Sweet / Pungent (Onion)
Sour
Salty
Spicy
Bitter
To make a raw dish that is delicious and satisfying it is necessary to have all five of these flavors in your recipe. The ratios will change with the type of dish you are creating. The key to creating great Raw Recipes is learning to balance the five flavors. With time and practice creating Raw Gourmet food will be second nature to you.
Excess sour is balanced by sweet.
Overly bitter is balanced sour.
Fats tone down spices, and mellow too much sweetness.
Salt brings out flavors.
A breakdown of the five tastes:
Sweet: banana, dates, mangos, apples, raw honey, stevia, etc.
Sour: lemon juice, lime juice, raw apple cider vinegar, grapefruit juice.
Salty: Celtic sea salt, Nama shoyu, Tamari, Braggs liquid aminos, kelp, dulse, miso, celery.
Spicy: hot pepper, garlic, cayenne pepper.
Bitter: kale, lettuce, culinary herbs.
Specific Culinary Herbs & Spices
Italian Spices: basil, parsley, oregano, rosemary, thyme, garlic.
Mexican Spices: cumin, coriander, cilantro, chili powder, hot peppers, garlic, lime.
Indian Spices: cumin, coriander, cinnamon, nutmeg, Curry, tumeric, garam masala, ginger, cloves.
Thai: cilantro, lemon grass, cumin, curry, ginger, coconut.
Chinese: licorice, ginger, soy sauce, miso, vinegar, garlic, fennel, cinnamon, cloves, honey.
Loading ...
Recent Comments