American palate has recently become tailored to suit a variety of unusual flavors, but this time it brings in more of a culinary convergence from Indian, Middle Eastern, Korean and Japanese cuisines with the new element of ‘sourness’.
The New York Times is expressive about the various combinations of sour flavors in a wide variety of dishes from lime, vinegar, tamarind and salt. The sour taste is visible in the rising demands for Korean Kimchi, Indian pickle and the green apple martini.
However, in an array of cuisines, American cuisine must learn the right kind of fusion and then adapt itself to the intensity of tartness found in many sour foods.
It is not necessary as pointed out in the article that sour taste touches only the tip of senses, in many foods a dash of lemon juice mingles with aroma and other added flavors to give a mouth-melting finish. Therefore, the addition of limejuice, tamarind juice, oranges or plum tomatoes should be blended as per the requirements of the food to get what article says ‘Sour Note Right’.
