Tag: Sour flavor

Oxalic acid is a naturally occurring compound present in many plants, giving certain foods, like rhubarb and sorrel, their characteristic tart flavor. In its pure form, this crystalline solid is described as having a strongly acidic and sour taste. So, what is the flavor of oxalic acid, and how does it contribute to the taste of the foods we eat?

Distinct souring agents, kudampuli and tamarind, are often used, but they come from different origins and have unique flavor profiles and health properties. In many South Indian dishes, particularly in Kerala, a different kind of 'tamarind' is used. It offers a smoky, tangy flavor profile completely unlike the fruity sourness of common tamarind. This guide explores their key differences to help you decide which is better, kudampuli or tamarind, for your culinary and health goals.