supertasters

[lm8]

I'm reading about supertasters and unfortunately, it's beginning to explain a lot for me. Has anyone found any support groups or forums for supertasters? Is anyone else a supertaster? I had an idea. How about creating a cookbook for supertasters for the holidays? If anyone has mild recipes that would be palatable to supertasters, would you be willing to share them? I could put it together in a Creative Commons licensed ebook and send everyone who submitted a recipe a copy of it. I think it would make a nice present for the holidays to have some tried and true recipes to experiment with.

 

[Ronald Zeeman]

Why I Do not drink beer or coffee. too bitter.grape fruit membrane too bitter for me hot spice hot and bitter.I know in chemical terms bitter is caustic so nature says most likely poison.

 

[Mary Terry]

Don't add hot pepper to anything you cook/eat.

Great chefs know how to balance the flavors that your tongue can detect: sweet, salty, bitter, sour and umami. You might find some cookbooks or online recipes for bland food for children who usually have very sensitive tongues.

 

[Mary Terry]

@Outdated - I watched a British cooking show filmed in Australia. They used an ingredient they called "bush tomato" which isn't really a tomato. Do you know what it is? What it tastes like?

 

[Judge]

Had to look up the term "super-taster". The first thing I thought of were those well-dressed persons working for a winery swirling a glass of wine and spitting it out with gusto.

"Yes, wine tasters, such as sommeliers, can be compensated for their expertise, with salaries typically ranging from $18,500 to $95,000 annually, averaging around $53,000. Their earnings can vary based on experience, certification level, and the type of establishment they work for."

- Duck Duck Go's AI Search Assist

 

[Ronald Zeeman]

Supertaster is defined as people who are overly sensitive to bitter taste. EIther way I do not like hot as it irritates my stomach. Like my chili con carne as long as it is toned down.

 

[JayLapointe]

I'm reading about supertasters and unfortunately, it's beginning to explain a lot for me. Has anyone found any support groups or forums for supertasters? Is anyone else a supertaster? I had an idea. How about creating a cookbook for supertasters for the holidays? If anyone has mild recipes that would be palatable to supertasters, would you be willing to share them? I could put it together in a Creative Commons licensed ebook and send everyone who submitted a recipe a copy of it. I think it would make a nice present for the holidays to have some tried and true recipes to experiment with.

Not "supertaster" but rather the opposite there are tests for. Non tasters usually have a genetic component that limits taste, particularly bitter. you can by PTC test strips, ptc is a chemical that if you can taste normally or are a supertaster will be very bitter, to the non tasters like myself missing the genetics, PTC strips taste like nothing. Learning that I was a nontaster explained why I've always been drawn to spicy foods and never minded black coffee and dark chocolate.

 

[Judge]

I've grown accustomed to a European brand of Espresso, just a little shy of being bitter. But with enough flavor to accept it. Yet other coffees like French Roast I find way too bitter and with a pronounced burned taste.

Bitter is something I definitely don't like. Yet I love spicy vegetable-based foods as well. As a child I had a particularly sensitive palate. Used to aggravate my parents at times.

 

[Yeshuasdaughter]

I do not know what a super taster is. But I used to like food that was much blander than I do now.

My grandmother was British, and a very very good cook. She could make eclairs, beautiful roasts, ducks, pigs, brisquet, layered tiramisu cakes, and all sorts of European-style culinary masterpieces. But, we would eat things with very little seasoning. Just a little salt and pepper, maybe a pinch of garlic or thyme. A simple rounded palate.

We ate Mexican food with mild salsa. My eyes would burn so terribly even with medium salsa. And a single jalapeno slice would send me suffering.

That's how I grew up enjoying food.

But as an adult, I hover more toward the Mexican palate. I like really bold flavors, very very very spicy.

Mexican, Indian, Chinese, Cambodian, East African- oh give that spicy food to me!

When I was younger, even slightly spicy foods used to make my eyes water and nose run. My face would turn red and I'd suffer for a long time drinking milk, eating bread, trying to kill the burn.

But now, oh my, I sit down at a Mexican restaurant and dump on the green and red sauce and it's sometimes not spicy enough. Jalapenos are nearly bland to me now. Habaneros? Those are just regular chiles to me. Lay on the real spice.

I love bold spicy flavors.

Anyway, what I'm getting at is that it took several years for me to get to this point where I can eat and enjoy spicy foods. And I cannot get enough.

Maybe try a cookbook from the UK or Europe? Their palates are much more delicate.

 

[Ronald Zeeman]

My stomach, says no spice no choice, inflamed duodenum. Also too bitter, definition of supertaster.

 

[Outdated]

@Outdated - I watched a British cooking show filmed in Australia. They used an ingredient they called "bush tomato" which isn't really a tomato. Do you know what it is? What it tastes like?

I had to look them up, then realised I've seen them growing in many places but didn't know they were edible. They don't look very appetizing. I tried to look at descriptions of flavours but they use fruitier language than I'm used to.

I would take a guess that they have a very sharp or tart tang to them as that seems common to many of our native fruits.

Bush Tomato an Australian Native Bush Food | Taste Australia Bush Food Shop

There's quite a few different indigenous cooperatives that sell Bush Tucker as it's called and some flavours are starting to become popular, this could lead to lucrative new farm crops sometime in the future.

 

[Outdated]

If anyone has mild recipes that would be palatable to supertasters, would you be willing to share them?

A very simple meal I do from time to time:

Cut just the very top off of a bread roll, then eat some of the bread from inside the roll. In the hole that remains add a little grated cheese and crack an egg in there. Poke a small hole in the yolk of the egg or it will explode in the microwave. I usually add a little ham as well. Then put the top back on the roll and microwave it for 90 seconds.