On Tue, 2 Jul 2013 10:01:32 +0200, "ViLco" > wrote:

>sf wrote:
>
>>>> One of the better "supports" for tastings is bread, just white
>>>> non-fancy bread. It's used in olive oil tastings, for cheese
>>>> tastings... why not use it for spice / herbs tastings? Maybe with a
>>>> very delicate oil to facilitate the tasting by the tongue, since
>>>> dry substances do not stimulate properly
>
>>> Heck, I have just eaten the spices to see if I like them!!
>
>> Me too, but hey... some people like to make a big deal out of tasting
>> things.
>
>Just as lots of people think they're tasting something while they're
>actually only tasting a tenth of that something: dry ground gerbs are an
>example, EVO oil is another one. If someone doesn't know how tastebuds
>work...

Taste buds only discern salt, sweet, bitter, and sour... the true
human taster is the olefactory sense... 90% of what folks subscribe to
taste is in fact smell... most especially herbs, without their aroma
one may as well graze their lawn.