As a flavor, bitter often gets a bad rap.
However, bitter foods like arugula, frisee, rapini and their respective bitter edges are showing up on menus and the vegetable aisle of supermarkets.
We are starting to “get it” — bitter flavors are important to our sense of taste. They help balance sweet, salty and sour notes. The bitter flavor elevates a meal experience and excites the nervous system.
For the most part, we should consider bitterness as the taste of health. That’s because the compounds that make foods come off as bitter to our taste buds such as polyphenols in