Great, well-loved dishes out there may have the simplest of ingredients, but what makes them stand out is the intricacy of flavours. 

Fats, sodium and aromatics are the easiest way to give food flavour, but too much of a good thing is often bad — resulting in what is colloquially called jelak, the feeling that arises when you have had too much of a particular food that is so rich in flavour, it turns nauseating instead.

When cutting back both sodium and fats, one might wonder if the dish would turn out wholesome and flavourful. The trick is to tap into the five basic tastes: sweetness, sourness, saltiness, bitterness, and umami (savouriness). Utilizing a combination of herbs, spices, acids, different types of seasoning can give your favorite recipe greater umami, depth, and prevent them from tasting flat. It can also help some items soften or season in the process. Let’s get started by learning how to layer flavours!