We have five tastes that dominate our senses: sweet, salty, sour, bitter and umami. Each of them have distinctive properties that deepen and enhance flavour.  

Sweet  

Flavours that are higher in sugar such as honey, fruits, milks and carrots. Combining sweetness with savoury elements, like peanut butter and chicken, create a fun taste that our mouths and brains love. 

Salty  

Cheese, pickles and cured meats – these satisfy that craving for sharpness in food. Adding a salty element to sweet dishes boosts the flavour of sweet ingredients such as chocolate or caramel. We 

Sourness  

These are flavours that are high in acidity, such as juice from citrus or tomatoes. Adding sweetness to a tomato-based dish levels out the intense acidic flavour. Acidity also plays well with sweet baked goods that use vanilla or chocolate, cutting through the buttery richness. 

Bitterness  

Cocoa, coffee, citrus zests, dark leafy greens and beer are all examples of bitterness. Adding a hint of bitterness plays a unique part in dishes. Pairing a fatty rich cut of meat with a coffee rub smooths out flavour, while a sprinkling of lemon zest over cheesecake breaks richness to add depth of flavour. 

Umami  

The most recent addition to the group, umami is described as a savoury, lightly toasted, salty and meaty flavour. Mushrooms, fish sauce, soy sauce, garlic and miso all contribute to this complex flavour. Umami pairs well with other salty flavours including cheese or fish, as well as dairy like yogurt or chocolate. It is powerful, so remember a little goes a long way. 

Recipes & Styling: Sjaan van der Ploeg 

Food assistant: Lerato Motau 

Photographs: Zhann Solomons 

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