Taste type
The Acid Trip
sour · citrus
You live for the pucker — the squeeze, the pickle, the bright slap that wakes a dish up.
Your hexagon
The shape your signature makes on the six flavor families — solid is you, dashed is the corpus average.
Who you are
Lime over everything, vinegar in the corner of your mouth, the ferment that makes you wince and grin. You know acid is what makes food taste like more of itself, and you're never shy with it. A dish without brightness feels, to you, like a sentence missing its verb.
What you love
Sourness
The bright slap of acid — vinegar, yogurt, a ferment's tang. Sourness is the verb in the sentence: it wakes a dish up and makes it taste like more of itself. Chefs reach for it last, when something tastes flat.
Citrus
Sunlight in a squeeze — lemon, lime, orange zest, yuzu. Bright, perfumed acid that cuts richness and wakes the plate. A little zest can turn a heavy dish weightless.
Fruity
Beyond sweet — the perfume of ripe fruit where you least expect it: stone fruit with pork, pomegranate over a stew, apple in a slaw. The blossoming edge that makes a savory dish sing.
How you like to cook
Beyond flavor — the disposition that shapes what lands on your table.
You delight in hot-and-cold on one plate — the contrast is the thrill.
You like the volume turned up — bold, loud, unmistakable flavor.
Dishes you'd love
A few we'd set in front of you — and the closest matches in the corpus.
Peruvian Flounder Ceviche→
raw fish ‘cooked’ in pure citrus
Avgolemono Soup→
egg and lemon, bright and silky
Lemon Chicken→
a sauce sharp enough to sit you up
More from the corpus, ranked to your palate
Where you'd wander next
The type that shares your territory but opens one new door. A good place to stretch.
The Briny Mariner
You taste the coastline — salt spray, cured fish, a squeeze of lemon over the catch.
Share this type
A card worth posting — the hexagon, the notes, the dishes that fit.