Who came up with the crossover term ‘swicy’? I agree, it has a sort of jaunty, hip-swinging linguistic ‘feel’ to it. Brings to mind the rhythmic gait of a kilted bagpiper in mid-tune! But I contend there are still other ‘swuture’ flavour crosses to be delineated…
KFC Hot Honey Chicken sandwiches… Swicy!
It all started with ‘swicy’ – the new term to describe a flavour profile that’s both sweet and spicy. One example might be classic Texas BBQ sauce. All well and good.
Many variations…
But it would seem this formula – crossing ‘sweet’ with other flavours – has many more variations to be explored. I’m here to suggest, the hard work has already been done on that front. But the ‘swuturistic ‘ labels must still be perfected. And there’s no time to lose!
A flavour or a ‘concept’?
More of a concept, I’d say. We know that sweet + spicy partnerships work – and work really well – for many of the possible flavour partnerships in that realm. But not all. Some of are subtle, elusive dischords; others are outright clashes. But what about the other possible crosses involving the fundamental tastes?
Sweet is just one of 5 basic flavour ‘classes’ the taste buds on our tongues can detect. The flavour complexes we sense in our brains are also informed by even more-intricate interplays between flavours and associated aromas.
What about …
The other fundamental tastes?
Swalty?
Salted Camel immediately comes to mind as one food that’s already been identified as a member of that category. Classic Dutch Salted Licorice may be the original ‘swalty’ food. Chocolate-dipped or Glazed Salted Nuts and Pretzels constitute a whole swalty category by themselves. Any Peanut Butter-based treat also qualifies.
Swour?
Sour Patch Kids and Jolly Rancher products are prominent under this heading. Given a moment, others rush swiftly to mind.
Switter?
How about that breakfast classic, sugar-sprinkled grapefruit half?
More-complex propositions…
This ‘umbrella’ term covers, among others, the combo that that triggered this entire discussion:
Swicy
The current ‘King of Swicy’ is ‘Hot Honey anything’. Other candidates for permanent memberhship in this category come and go weekly. A few stick around longer. It appears that Hot Honey Hummus (see pohto, top of page) is here not only for a good tie, but a long time…
Swavoury
North African Tajines – long-simered stews, which traditionally feature savoury components such as onions alongside fresh and dried fruits – might be considered founding members of the Swavoury family. Sugar-, Maple- and Honey-cured hams and bacons are also well-entrenched in the traditional Western Diet menu. Sw
Swicy and swavoury might, in fact, define a continuum, one end of which is ‘hot, and the other not…
Swumami
I think I was first to use this term, a few months back, when the whole ‘sweet x ?’ movement first appeared. It’s meant to cover a flavour category of almost magical flavours are predicted to exist theoretically, but are hard to nail down in the wild. Like certain yet-to-be-observed substances and exotic sub-atomic particles…
The problem coming up with examples of Swumami foods may have something to do with the fact that ‘umami’ is less an actual flavour than it is a ‘taste experience’. Anyone care to propose any foods for inclusion under this banner? Do candied roasted carrots or caramelized onions fill the bill? Or are they merely swavoury?
My take
Foodies could go on all day about this topic. It’s more philosophical than practical, I think. But that might be WHY the foodies could, and probably would go on all day… Who can say?
~ Maggie J.