Savory and sweet may sound like a delicious combination, but does bitter interest you?
According to recent reports in the food marketing industry, bitter flavors are increasingly making their way into our kitchens — and our hearts. Think bittersweet chocolate and bitter IPAs, not to mention America’s growing interest in bitter tasting, leafy green vegetables like Brussels sprouts and kale.
Bitter flavors have long been accepted in coffee, dark chocolate and alcoholic beverages, but chefs are finding new uses to make bitters mainstream, offering an intriguing zest to everyday foods. A quick search on www.publix.com turns up sauce, entrée and dessert recipes — all with bitter flavoring.
While European and Asian cultures have historically included bitter foods as part of every meal, Americans are embracing this newer trend. That’s good news because research links bitter foods to a healthier diet that curbs sugar and salt cravings, and improves overall digestion.
So get ready to challenge your taste buds with many of the newer bitter-is-better products making their debut on store shelves.
