While we often use the words taste and flavor interchangeably, flavor is a combination of smell and taste. True taste is what happens on the tongue. 

Anosmics can experience the basic tastes informed by our taste buds:

•  Salt

•  Sweet 

•  Bitter 

•  Sour 

•  Umami

And some scientists argue that there is another taste:

• Fat

The trigeminal nerve is usually not impacted by smell loss. These are ingredients that stimulate the trigeminal nerve:

• Heat/Sharpness/Tingle: Jalapeño, chilis, mustard, horseradish, mint, ginger, or cumin.

Additional elements that make food appealing to individuals with smell loss:

• Appearance: Color and plating will make dishes more appealing. Appearance can also help trigger flavor memories.

• Texture, Mouthfeel, Sound: Crunch can pack a punch, as can variations in size, shape and texture. Fizz can also contribute to mouthfeel

• Temperature A combination of temperatures can create additional interest. It’s notable that for people suffering from parosmia, cool foods give off fewer aromatics and can be more palatable.

The Particular Challenges of Parosmia

As some people regain their sense of smell they develop parosmia, an unpleasant distortion of taste and smell. The severity, frequency and trigger foods may vary between individuals.

Trigger foods to avoid: Coffee, chocolate, fried foods, roasted meats and vegetables, bacon, onions, garlic and eggs.  

Safe foods: Potatoes, oats, avocado, some fruits, corn, bread, and yogurt. More are identified in the comment thread here.

Looking for ideas and examples for our #DeliciousForAll Culinary Challenge? Check out Leah Holzel’s Anosmia Recipes for Monell here then read about why she chose those ingredients for her recipe for anosmia here.