Exploring the art of bitterness

Exploring the art of bitterness

Chefs are taught to balance the five primary tastes: sweet, salty, sour, umami, and bitter. While bitterness has historically been the least embraced of these, it is making a powerful resurgence. Once considered too harsh or unpalatable, bitterness is now recognised as a critical element that can add depth, intrigue and complexity to dishes.

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