Tongue...Enjoy what you eat!
Humans receive tastes through sensory organs called taste buds, or gustatory calyculi, concentrated on the upper surface of the tongue.
The sensation of taste is traditionally broken into basic tastes: sweetness, bitterness, sourness, saltiness and umami. The recognition and awareness of Umami is a relatively recent development in Western cuisine.
As taste senses both harmful and beneficial things, all basic tastes are classified as either appetitive or aversive depending upon the effect the things they sense have on our bodies.
The basic tastes only partially contribute to the sensation and flavor of food in the mouth—other factors include smell, detected by the nose; texture, detected through a variety of mechanoreceptors, muscle nerves, etc.; and temperature, detected by thermoreceptors.
Important to note that “satisfaction” comes with satisfying all of your taste receptors, which is what the Western does, but at the price of nutritional value. Chef Sandesha takes these facts in to consideration when creating her recipes for our snacks. We want you to be “satisfied” as well as healthy…and yes, you can have both.
