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Savory Taste facts

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In 2002 when scientists studied a 100-year-old original recipe for veal stock, they identified a fifth taste category that was not sweet, bitter, sour, or salty. Japanese chemist Kikunae Ikeda identified the savory taste as glutamic acid, which he called "umami," or Japanese for "yummy".

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Winter savory has spicy, peppery flavor that perfectly combines with taste of beef, pork, beans and cheese. Winter savory is also frequently used for the preparation of potato salads, mushrooms, pasta, broths, seafood, mayonnaise and sandwiches.

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  1. Longan (flesh) looks like peeled grape. It has pleasant, sweet taste which resembles a mixture of musk, spruce and gardenia. Longan can be consumed in the form of fruit salads, ice-creams, smoothies, cocktails and syrups. Fresh, dried and canned longan can be also used for the preparation of various sweet and savory dishes.

  2. Shallot is less pungent than onion and garlic. Raw shallot is very aromatic and has savory taste. Cooked shallot has delicate, sweet flavor. Green parts of the plant and flowers are also edible.

  3. That, despite their name, not all salts taste "salty." Examples include lead diacetate (sweet) and monosodium glutemate (savory).

  4. People use sage as flavoring agent at least 2000 years. Sage has savory and peppery taste. It is often used with dishes made of beans, cheese, tomatoes and eggs.

  5. Penguins apparently can't enjoy or even detect the savory taste of the fish they eat.

  6. Scientists have shown that loud noise can affect our sense of taste. Subjects in a noisy environment are generally more sensitive to savory umami flavors, and less sensitive to sweetness, suggesting a possible reason why many people prefer savory tomato juice on airplanes.

  7. There are not four primary tastes, but five. In addition to bitter, sour, salty, and sweet, humans have taste receptors for umami, which is a savory or meaty taste.

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