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.

Lime over everything, and an extra spoonful from the pickle jar. Acid makes food taste like more of itself, and you're never shy with it.

Sourness
Vinegar, yogurt, a ferment's tang. Acid wakes a dish up and makes it taste like more of itself — it's what a cook reaches for when something tastes flat.
Citrus
Lemon, lime, orange zest, yuzu. Bright, perfumed acid that cuts through richness — a little zest can lighten a heavy dish.
Fruity
Stone fruit with pork, pomegranate over a stew, apple in a slaw. Ripe fruit where you don't expect it, rounding out a savory dish.

Beyond flavor — the disposition that shapes what lands on your table.

You like hot and cold on the same plate.

You like flavor with the volume turned up.

A few we'd set in front of you — and the closest matches in the corpus.

More dishes, ranked to your palate

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.

A card worth posting — the hexagon, the notes, the dishes that fit.