16 taste type avatars

Introduction

Most of us struggle to put our taste into words. We say things like “I like fresh” or “I like rich,” yet menus, product labels, and recommendations are rarely shaped around that nuance.

But now, we translates taste preferences into a simple, shared language so you can describe what you love, discover better matches, and even understand how taste connects to mood and well-being!

Taxonomy

Our 16 types work a bit like MBTI for taste. Its built on a simple idea from the I Ching: When a system is vast and dynamic, exact measurement is not always possible.

A practical way to begin is to look at paired poles and observe balance.

Yin and Yang inspire a cascade of structured pairs, from two to four to eight and beyond. We apply this logic to taste through four core dichotomies that live on sliding scales. On each axis the two sides add up to 100%. Your unique positions across the four axes form your taste type.

To keep it playful, each type is represented by an ingredient character, so the science becomes a story you can feel and remember. 🌱🧑‍🍳

1st dichotomy: Flavour enhancement (Salt vs. Acid)

When you want to stimulate a flavour, do you lift it with salt or with acid. Both sides live on one line and together make one hundred percent for you.

Salt enhanced

Prefers flavour lifted by salt.

• Simple and mineral like, as in Himalayan pink salt or fleur de sel 🪨

• Briny and umami, as in sea salt, olives, pickles, capers 🌊

• Fermented savoury, as in soy, tamari, feta, Roquefort 🧀

Acid enhanced

Prefers brightness from acids or fermentation.

• Tart and clean, as in citrus, green apple, cranberry, crisp white wine 🍊

• Tangy and gentle, as in yogurt, sour cream, buttermilk 🥛

• Fermented tang with complexity, as in kimchi, sauerkraut, red wine, sour beer 🥬

2nd dichotomy: Mouthfeel impression (Coating vs. Texture)

How do you like a flavour to feel in the mouth. Silky and coating, or structured and textured. Your coating side and texture side always add to one hundred percent.

Coating sensation

Smooth, rounded, enveloping. Saliva feels more viscous and the palate feels wrapped.

• Oily and creamy, as in Alfredo, hollandaise, good olive oil, fried foods 🫒

• Sweet and viscous, as in caramel, fudge, melted chocolate, Nutella 🍫

• Glutinous and thick, as in egg yolk, sticky rice, avocado 🥚🥑

Texture sensation

Tangible, crisp, sometimes drying. Saliva is absorbed and structure stands out.

• Crispy and crunchy, as in fresh apples, chips, granola 🥣

• Astringent and bitter, as in black tea, dark chocolate, black coffee, bitter roots 🍵

• Chewy and springy, as in gummies, bagels, jerky, squid 🐙

3rd dichotomy: Flavour intensity (Light vs. Rich)

How strong and layered do you want a flavour to be. Your light side and rich side total one hundred percent.

Light flavour

Simple, refined, highly granulated. Often showcases the natural character of ingredients. 🍃

Rich flavour

Robust, integrated, thick, and blended. Often emphasises body and resonance. 🥘

Helpful measures for this axis

• Intensity moves from lower to higher perceived strength 🔆

• Complexity moves from fewer to more interacting notes 🧩

• Kokumi is the sense of fullness and long lasting roundness, similar to depth that lingers on the palate 🫙

4th dichotomy: Flavour tonality (Fresh vs. Mature)

Which aroma world feels like home. Quick rising fresh notes or slow developing mature notes. Your fresh tone and mature tone add to one hundred percent.

Fresh tone families

Floral. Citrus. Fruity. Leafy. Vegetal. Herbal. Think jasmine, lemon zest, green apple, cut grass, cucumber, mint. 🌼🍋🍏🌿

Mature tone families

Spicy. Woody. Nutty. Roasted. Caramel. Cheesy. Think pepper, cedar, hazelnut, espresso roast, toffee, aged rind. 🌶️🌲🥜☕️

Additional measure: Spiciness (Mild, medium, intense)

Spiciness sits beside the four axes as an extra measure. It reflects your comfort with trigeminal heat rather than a percentage on a line.

Three levels

• No to very mild heat, little to no chilli or pepper

• Medium, roughly the average in your culture or peer group

• High, comfortable with strong burning sensations

Spice can also come from black pepper, ginger, wasabi, and even alcohol in some beverages, since they stimulate similar nerve pathways. 🔥

Why the 16 taste type matters?

• Describe yourself with ease. Your taste type gives you a clear way to talk about what you love and learn about yourself through flavour. 🪞

  
  

• Get better recommendations. Once your sliders are known, it becomes simple to match you with products and dishes that fit. 🎯

  
  

• See your nutrition habits. Recognise how intensity, mouthfeel, and enhancement styles guide what you choose over time. 📊

  
  

• Find your people. We believe sharing a compatible palate strengthens relationships because eating well together creates trust and joy. 🍽️🤝