It’s been debunked that humans actually salivate at the thought of food, but if you picture in your mind’s eye unwrapping and popping a Warhead, sucking on a stem of sourgrass, or sipping an aged vinegar, damned if the “muscle” memory of the salivary glands don’t perk up.
Tart’s high note flavors of lightness and brightness help balance a dish while sharpening other notes; they also demand palatable and physical appreciation - and ain’t no way we’ll be tarty to that party.
Tart Is A (Flavor) Team Player
It Boosts Flavors
Adding tart notes will bring out other flavors and create dimension to the dish or drink.
It Breaks Up Bitterness
A large amount of tartness will suppress any unwanted bitter flavors.
It Plays Defense Against Salt
Tart’s flavor-enhancing super power means you can cut back on adding additional salt.
It Amps Up Appetite
Tart flavors stimulate appetite and also increase your thirst, so you just want more of everything.
"Creatures crave sweet for sugar and calories. A yern for umami, or savoriness, keeps many animals nourished with protein. Salt’s essential for bodies to stay in fluid balance, and for nerve cells to signal. And a sensitivity to bitterness can come in handy with the whole not-poisoning-yourself thing. But sour? Sour’s a bizarro cue, a signal reliable neither for toxicity nor for nutrition. Really, it’s just a rough proxy for low pH, the presence of acid—the citric in lemons, the acetic in vinegar, and the like.”
-The Paradox of Sour Food, The Atlantic
Or maybe we just haven’t unlocked the physiological impact tart flavor cues provide us - either way you’ll still find us chomping on pickles and packing on the kimchi.
Adding A Touch of Tart to the Menu
BREAKFAST
Blueberry Lemon Dutch Baby
LUNCH
Sweet and Sour Soup with Snapper and Udon
APPETIZER
Fresh Baked Bread with Za'atar and Sumac Dipping Oil
DINNER
Tamarind and Ancho BBQ Chicken
SIDE
Kimchi Slaw
DESSERT
Hibiscus Lemon Bars
COCKTAIL
Limoncello