Behind the taste

The sour taste

Sour is a flavour that works well with the other basic flavours - and not so well on its own. The sour taste balances sweet dishes, and it works as a nice counterpoint to, for example, sweet root vegetables but also to meat and more fatty dishes, where acidity provides a counterpoint and balances. Acid can also be used to round off bitter flavours. For example, a little lemon can be added if a dish is too bitter. Acid in sweet desserts, for example, freshens up the flavour and ensures that a sweet or fatty dessert does not become "nauseating".

Dressings and marinades almost always contain an acidic element such as lemon or vinegar together with oil or an acidified milk product. Here, the acid balances out the fat in the other ingredients.

If the food has become too sour or acidic, you can add salt or sweet to reduce the acidity.



If your dish needs a little freshness, try adding a little acid. Here you'll find suggestions for different ingredients, all of which contribute to the tangy flavour.

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!