Time to learn about our first flavor – SWEET!
We all know someone with a sweet tooth but, why is it that some people like sweet food so much? The answer has to do with evolution and genetics. Carbohydrates tend to be higher in sugar, which is the main energy source for the brain and our body. This is why we prefer and crave sweet foods – it’s our body telling us we need energy. Genetics also play a role in how much someone may prefer sweet foods, which is why not everyone has a sweet tooth.
Sweet foods don’t just make recipes more palatable but can also give dishes more depth. Some examples are:
- Maple syrup
- Agave syrup
- Fresh and dried fruits
- Certain vegetables like sweet potatoes or carrots
Combining sweet and sour foods can help reduce the excess sweetness in a dish. Some examples are:
- Citrus (lemon, orange, lime)
- Fermented foods
Lastly, everybody knows about the sweet-salty combo- chocolate covered pretzels, kettle corn, etc. The reason they are so satisfying is because, as previously mentioned, the brain craves sweet foods for energy but, the salty taste is a craving because of the body’s need for essential minerals.
How will you use sweetness in your dishes to make then more flavorful?