Behind the taste

The bitter taste

Bitter foods are a very mixed group, as bitter substances can be found in vegetables, chocolate, coffee and beer. Walnuts also belong to the group of bitter flavours, as do some herbs.

Bitter gives edge to the taste of food, balancing both sweet and salty but also the fat in fatty dishes. Often an overlooked flavour, bitterness is excluded because it may not be that appealing on its own. However, as part of an overall flavour experience, bitter flavours have a lot to contribute because they provide a more complex taste and a more exciting dish. It is therefore an exciting path to take when you start to think about bitter flavours in your cooking and use them as a natural part of the other basic flavours.

However, too many bitters together can give too strong and overpowering a taste. Therefore, it is good to be careful with the composition of the bitter flavours and add a little at a time.

It is believed that humans have a natural scepticism about bitter tastes, which stems from the fact that bitter substances can be toxic. Therefore, we humans have a built-in "no thank you" reflex when it comes to bitter taste. In balanced form, however, it is certainly worth exploring - and as with the other tastes: a little at a time.


The bitter taste can be a bit tricky to dose, so try a little at a time when adding bitter. These ingredients can help add bitterness.

5 basic flavours - and one extra!

The basic flavours are the foundation of the tasting, and in addition to the 5 basic flavours you can also work with the flavour "strong", which can help to enhance the other flavours if dosed correctly.

Turn the wheel and get inspired to work with the basic flavours and complete the taste experience of your food!