Let colour tickle your tastebuds
HERE’S a clever tip for dinner party hosts looking to wow their guests with the dessert course.
Simply serve up your pudding with a pink napkin if you want it to taste extra sweet.
Studies show that the colour of food affects how we taste it. But now experts say napkin colour matters too. Chef Linda Lundgren recommends a mustard yellow napkin with green food such as sprouts and salads, to enhance tartness.
And aqua blue will make Indian dishes seem less salty, she says. Red or pink napkins are best with desserts, as they make dishes taste sweeter.
The advice has been backed by Charles Spence, professor of experimental psychology at Oxford University, who has published a book on “gastrophysics”.
“Be it the colour of plateware, tablecloths, napkins, cutlery, or even wall colour, they matter more than any of us realise,” he says.
It is believed that colours trigger the primitive brain, making us associate colours with flavours, such as blue and white with salty tastes.
Lundgren, from Sweden, who has developed a napkin colour guide to food with hygiene brand Tork, said: “How do you make a strawberry mousse sweeter and richer tasting? Try serving the dish with a coral pink napkin. The colour increases sweetness and decreases bitterness. – Daily Mail