Bitterness
A taste found in fenugreek, turmeric and burnt spice, useful in small amounts and unpleasant in large ones.
Also: bitter taste, tikta, bitter spice
Bitterness is one of the five basic tastes, and in spice cooking it needs a delicate hand. Fenugreek, turmeric, nigella, burnt garlic, over-toasted seeds, mace in excess and scorched ground spices are all potential sources. A trace adds complexity and contrasts with sweetness, which is why Bengali cooks begin a meal with bitter vegetable dishes and Italian cooks pair bitter greens with chilli. Too much makes food unpleasant. Salt, sugar, fat and acid reduce its perception. In Ayurveda, tikta, bitter, is one of the six tastes and is regarded as cleansing, as a matter of tradition. Taste a spice raw before you use it heavily.