Bitter Has A Bad Rap
And Dammit, We're Here to Change That.
It’s time to give bitter its just desserts and wax poetically about all the ways it makes that bite better.
Us humans seem to be really sensitive (and opinionated) when it comes to bitterness. Sure our survival instincts kick in at the slightest amount of a little bitter (more about that later), but this seriously misunderstood taste.
1) helps balance sweet and umami flavors
2) cuts richness and
3) acts as a palate cleanser to make you really want that next bite.
In this Flavor Focus we’re here to debate, educate and eventually reverse that bad rap and convince you that bitter is, in fact, a straight-up baller.
IPAs Over Poison
Yet Another Example Why Our Bodies Are Badass
Yes, the hunter-gatherer days are (mostly) gone, but some exceptionally highly honed bitter taste wiring has managed to stick around.
Think of our collective high sensitivity to bitter tastes as a veritable eject button to detect potentially poisonous foods and allow us to physically expel them from our bodies before it’s too late. And, to this day, a little bitter flavor goes a long way and makes a big impact.
"The ability to discern bitter tastes evolved as a mechanism to prevent early humans from eating poisonous plants. Humans have about 30 genes that code for bitter taste receptors. Each receptor can interact with several compounds, allowing people to taste a wide variety of bitter substances." - Genetic Science Learning Center
Bitter on the Menu
Feast your eyes at a few dish concepts our Spiceology chefs cooked up to get you thinking about those balancing bitter flavors on the menu.
BREAKFAST
Orange Peel and Cinnamon Sticky Buns
LUNCH
Urfa Biber Shrimp Kebabs
APPETIZER
Black Magic Cauliflower Bites
DINNER
Cowboy Crust Molasses Grilled Steak
SIDES
Black & Bleu Brussels Sprouts
DESSERT
Raspberry Chipotle Chocolate Pot de Creme
COCKTAIL
Pumpkin Spice Espresso Martini