If you’re not a fan of bitter foods but want to be, there’s hope.
Bitterness is an acquired taste; like Negronis or dark chocolate, you either love, hate or tolerate it. But why? What is it about bitter foods and flavours that makes some crave it and others despise it?
The Science Behind Bitterness
The ability to detect bitterness is an evolutionary survival skill. Historically, many bitter compounds signalled toxicity – think poisonous plants and alkaloids.
Our ancestors who were more sensitive to bitterness were less likely to eat something dangerous, which meant they had a better shot at survival. But as we evolved, so did our relationship with bitter flavours. Some bitter compounds – like those in certain vegetables, coffee and fermented foods – aren’t just safe to eat, they’re good for us. The same goes for medicine, whether sourced from plants or lab-manufactured.
Bitterness is detected by specialised receptors called TAS2Rs, found on our tongues and even in parts of our digestive system. The number of these receptors varies from person to person, making some people ‘supertasters’ and others more tolerant of bitter flavours.
Supertasters have more taste buds than the average person, making them particularly sensitive to bitter compounds…
Why Some People Love Bitterness
Bitterness is often an acquired taste. Take coffee, for example – few people love their first sip of black coffee, but over time, repeated exposure rewires our brains to associate the bitterness with the pleasant taste of caffeine. The same goes for other bitter foods and drinks – think hoppy IPAs, tannic wines or even bitter radicchio leaves in fresh salads.
Bitter gourd or bitter melon (Momordica charantia).
Sometimes, it’s linked to a sense of sophistication. A well-crafted cocktail, a strong espresso or the sharp complexity of matured cheese – these aren’t flavours for the faint of heart. Learning to love bitterness is sometimes about embracing a palate that feels refined and adventurous.
If you find dark chocolate, Brussels sprouts and other cruciferous vegetables unbearably bitter compared to others, blame genetics.
Why Others Avoid Bitterness
Some people are highly sensitive to bitter tastes and struggle to enjoy them, no matter how much they try. Supertasters – about 25% of the population – have an abundance of taste buds, making bitterness feel overwhelmingly strong. To them, kale isn’t just earthy, it’s aggressively sharp. The hops in an IPA? Way too much!
Supertasters have more taste buds than the average person, making them particularly sensitive to bitter compounds in foods and drinks. Flavours that others find mildly bitter can taste overwhelmingly intense to them, influencing their food preferences.
Beyond genetics, the food you grew up eating also plays a role. If you weren’t exposed to bitter foods growing up, you’re less likely to appreciate them as an adult. Many Western diets lean heavily on sweet and salty flavours, making bitterness a divisive flavour. Meanwhile, cultures with cuisines that showcase bitterness – like the love of bitter gourd/melon (Momordica charantia) in Asian dishes or the obsession with digestives like amaros in Italian culture – naturally appreciate bitter foods more.
Can You Learn to Love Bitter Foods?
If you’re not a fan of bitter foods but want to be, there’s hope. The key is gradual exposure.
Instead of diving straight into the most bitter foods and drinks, ease into them. Start with a lightly hopped beer before tackling a double IPA. Try adding a bit of dark chocolate to a dessert rather than eating it straight. Over time, your palate can adapt and what once seemed unbearably bitter may become your new favourite flavour.
Is bitter really better? That’s for you to decide, but it can be one of the most complex and deeply rewarding flavours if you let your taste buds to give it a chance.
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