Umami

[Gail]

The yum factor in cooking- umami

Chefs know all about umami, as do our grandmothers.

What especially perks your flavour buds?

[Outta Here]

Cilantro, lemons, pickles and vinegar "perk" my taste buds, but I really love cheeeeese! Unfortunately, I'm trying to give that up. Did you know that umami is considered our "fifth" sense?

[Gail]

Yes, indeed- our fifth taste sense

I am so glad someone is paying attention to it   It's more than the sweet, bitter, salty or sour. It's...  GOOD!

For me, it's, yes, cheese, plus asparagus and fruit such as persimmon. Lemon brightens up so many cooked vegetables, but I really like anything to do with lemon- the aroma, the colour, too.

[joeb]

It depends on what I'm cooking.  Overall, I'd say onions and garlic add something great to just about every dish.  My "secret" for the best split pea soup around is toasted sesame seed oil and a little lime juice,added just before it is served.  It adds a subtle nuttiness that puts the recipe over the top.

Herbs and spices I couldn't get along with out are: thyme, rosemary, cumin, oregano, curry powder, basil, cardamom, coriander seeds, Thai yellow curry paste, sea salt(taste sea salt on your tongue and immediately afterwards do the same with normal table salt.  The metallic taste of iodized salt will be very noticeable.), cilantro, italian seasoning, and  allspice.

[Gail]

Yum! I am craving split pea soup!