Taste type

The Ember Chaser

heat · smoke

You cook toward the fire: heat, char, and smoke.

Your hexagon

The shape your signature makes on the six flavor families — solid is you, dashed is the corpus average.

You reach for the blistered chile and the edge that caught the flame. Smoke and heat are where the flavor is. Turn the burner up.

Heat
Chiles in every form — fresh, dried, fermented, flaked. Heat sets the pace of a dish: it decides how fast you eat.
Smoke
Charred edges, smoked paprika, bacon. The taste of food that met real fire — nothing else can fake it.
Warm Spice
Cumin, cinnamon, cardamom, coriander, clove. Toasted spices that fill the house and give a dish its fragrance.
Allium
Garlic, onion, shallot, leek. Raw, they bite; slow-cooked, they turn sweet and deep. The first thing to hit the pan.

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

You like flavor with the volume turned up.

You order the dish you can't quite picture yet.

You're drawn to browning, curing, and char.

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 Spice Router

You follow the spice road — cumin, cardamom, warm aromatics layered deep.

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