Behind the taste

The spicy taste

In fact, the taste is strong not a basic taste at all. It's defined as a mouthfeel - the sensation of a rush in the nose, mouth and throat when you eat chilli or a strong mustard, for example. Spicy is an important element to include when composing a dish, as strong spices and ingredients can help bring out the other flavours more clearly. The key is to dose the hot spices correctly, where adding too much will cause the hot flavours to overpower everything else.

It is best to taste the dish a little at a time and remember that it varies a lot how strong a chili or mustard is, and that it is individual how much it takes before it feels too strong for the individual. So tread carefully and add a little at a time when working with the strong spices.

PUT TOGETHER THE RIGHT FLAVOUR

Strong, spicy, hot - if you want to add extra edge and kick to your flavour, there are many strong options to choose from. Add a little at a time so the flavours don't overpower the others.

Strong mustard Mustard comes in sweet, mild, sour and hot varieties. In Denmark, mustard is usually made from yellow mustard seeds, but there are also black and brown mustard seeds. Originally, mustard dates back to the Romans, who brought mustard to France, and since then France has become particularly famous for its Dijon mustard. Mustard is made primarily from mustard seeds, mustard powder, vinegar and sugar or honey. Grinding mustard seeds finely produces a mustard that is creamy in texture, while other types of mustard are coarser, containing whole mustard seeds. In the Danish food tradition, mustard is often served with eggs, sausage, meat, fish and cabbage, but it is also used as an ingredient in dressings, marinades, vinaigrettes, etc. A little mustard in a cold potato salad, for example, gives a nice boost to the creamy, tangy and slightly fatty dressing. A little mustard in a tomato sauce, for example, also adds a new dimension.
Curry paste Curry paste is a spicy paste that contains the same spices as curry, plus chilli. The best known varieties in Denmark are red, yellow and green curry paste, which is based on chilli in the same three colours. Therefore, just as in the world of chilli, it is the red curry paste that is the most potent. Then the yellow, while the mildest is the green. There are many varieties of curry paste, and you can also make your own curry paste with fresh ingredients in a mortar. As there are so many different varieties and therefore strengths of curry paste, it is always a good idea to use a little caution when using curry paste. Also, taste as you go so you don't get an unpleasantly strong surprise.
Horseradish Horseradish is also called the chilli of the north and has a strong, intense and distinctive flavour. Horseradish tastes a bit like mustard, and when freshly grated, it can really freshen up the nose, as it can give a strong sensation in both the nose and throat - and even bring tears to the eyes if it's completely fresh. Horseradish can be bought chopped or as a whole root, and the flavour is clearly most intense in the whole root, which is only grated just before use. At the same time, horseradish loses flavour quickly if heated, so it is best used as a sprinkle on a dish just before serving, rather than as an addition to a hot dish. Horseradish cream or dressing is also an obvious use for the strong root, as it adds plenty of flavour.
Wasabi Wasabi is a very spicy paste made from Japanese horseradish and served with sushi along with soya. True wasabi is very difficult to grow, so much wasabi is really horseradish mixed with mustard and green coloring. In Denmark it is most common to buy wasabi as a powder or paste, with powdered wasabi having the most intense flavour as the wasabi gradually loses its potency. Wasabi has an intense, strong flavour, which is initially a little burning, but quickly subsides. In addition to serving with sushi, wasabi is also ideal in dressings, dips and marinades, where it imparts a unique flavour with good strength. Dose with care.
Ginger Ginger is an Asian plant, the roots of which are used either fresh, dried or pickled. Ginger has a slightly fragrant flavour that is strong and spicy and it is widely used in Asian cuisine in soups and stews, for example, and is often used with lime, chilli and garlic. Fresh ginger has tough fibres and a slightly woody texture, so it should be grated or chopped very finely. Dried ginger, such as ground ginger, has a more pungent flavour and is not very similar to fresh ginger. Therefore, the two types of ginger cannot be substituted for each other in recipes. In terms of taste, ginger is the obvious choice for Asian dishes, but it is also exciting in a homemade marinade or dressing for smoked fish, for example - or with a little soy and perhaps a little wasabi in a dip for vegetables. Ginger is often used with lime and mint in drinks and teas.
Chili Fresh chillies come in countless strengths and flavours. In fact, chilli tasting is a science in itself, with hundreds of different varieties. Chili is the second most used spice in the world after salt. Chili is also available in dried form, such as chili flakes, which can be easily sprinkled on food or added to hot dishes, marinades, etc. Chilli paste and chilli sauces such as Tabasco are also ideal flavourings and are often used in Asian, Middle Eastern and Mexican cuisine. Chilli is perceived very differently from person to person and there is a wide variation in how much chilli is the 'right' amount. For this reason, chilli is often served as a side dish, so the amount and strength can be individually adjusted.

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Discover the different flavours
Turn the wheel and get inspired by which ingredients can contribute exactly the flavour you think your dish is missing.

Sweet
Salt
Umami
Bitter
Spicy
Surt

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!

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