In Korean cooking, there is a flavor known as "cool". Think thin, really heated broth, spicy with green pepper spiciness, the more nasal type (as opposed to red spiciness, more tongue prominent)
In Chinese cooking, there is the "numbing" flavor, red sichuan pepper, white pepper, cloves, et al.
Flavor is simply more complex than the headline that there are only four, and _______.
In Chinese cooking, there is the "numbing" flavor, red sichuan pepper, white pepper, cloves, et al.
Flavor is simply more complex than the headline that there are only four, and _______.