What’s good, what’s bad and why – five food questions answered by consultant cardiologist Ali Khavandi and science writer Dara Mohammadi
Whether you’re a dolloper or a Jackson Pollocker, a plate of chips just isn’t the same without a good squirt of ketchup. But why does it make chips taste so much better? It’s the same reason Iberico ham is more moreish than the boiled stuff and why a sprinkle of parmesan makes a bowl of pasta that much fresher. The answer is the Japanese word for “savoury” or “deliciousness”, the fifth and most elusive of tastes: umami.
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