Taste type
The Spice Router
warm spice
You follow the spice road — cumin, cardamom, warm aromatics layered deep.
Your hexagon
The shape your signature makes on the six flavor families — solid is you, dashed is the corpus average.
Who you are
Curries, tagines, a toasted-spice bloom that fills the whole house. You like a dish built in layers, and you'll always reach for the more aromatic version.
What you love
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.
Earthy
Mushrooms, beets, lentils, a dusting of cumin. The taste of things grown in soil — it gives a dish weight.
Heat
Chiles in every form — fresh, dried, fermented, flaked. Heat sets the pace of a dish: it decides how fast you eat.
How you like to cook
Beyond flavor — the disposition that shapes what lands on your table.
You order the dish you can't quite picture yet.
You like flavor with the volume turned up.
Dishes you'd love
A few we'd set in front of you — and the closest matches in the corpus.
Rogan Josh→
cardamom, clove, deep Kashmiri warmth
Butter Chicken→
tomato, cream, a bloom of spice
Vindaloo→
layered heat and vinegar-bright spice
More dishes, ranked to your palate
Gulai Kambing (Padang Goat Curry)→
Indonesian · West Sumatra
Kari Ayam (Home-Style Malay Chicken Curry)→
Malaysian
Pilau ya Nyama ya Mbuzi (Swahili Goat Pilau)→
Swahili Coast
Dinich Wat (Spicy Potato Stew)→
Ethiopian
Laal Maas (Fiery Red Mutton Curry)→
Indian · Rajasthan
Classic Home-Style Chicken Curry→
Indian
Where you'd wander next
The type that shares your territory but opens one new door. A good place to stretch.
The Ember Chaser
You cook toward the fire: heat, char, and smoke.
Share this type
A card worth posting — the hexagon, the notes, the dishes that fit.