During a conversation in the office, we touched upon the theme of 'bitter'. One of the five basic tastes, but generally the taste with the worst reputation. Evolutionarily speaking, this is not surprising, as bitter compounds in nature often indicate toxic substances.

But here's the surprise: many of the healthiest foods also have a bitter taste. Think of dark green leafy vegetables, cocoa, citrus and vegetable peels. Substances such as polyphenols, alkaloids and glucosinolates contribute to healthy digestion, liver function, and metabolism.

There are plenty of spices with bitter undertones. This can give them a very interesting flavour profile. But as soon as bitterness becomes the predominant taste, the interesting, complex flavour changes into something that is rather unpleasant. That is why old (supermarket) spices often don't taste as good anymore. Because they have been on the road/on the shelf for so long, many of the aromas evaporate, leaving only the most dominant taste. For example, turmeric that only adds bitterness to your food will not achieve the interesting and complex flavours that fresh, high-quality turmeric can provide.

The comeback of bitter

Through the flavour profile of spices, we therefore came to the theme of bitterness and decided to delve deeper into it. It is also striking that the bitter taste seems to be making a comeback lately. From 'bitter drops' to 90% pure chocolate and cocktails with bitter botanicals: people are rediscovering how this taste can offer both flavour depth and health benefits. The craving for bitterness also varies by country. In Vietnam, for example, bitter melon (Momordica charantia) is a frequently used ingredient. Often prepared with pork or egg in

This principle also applies to spices. Although we often associate spices with warmth, freshness, or spiciness, many spices also contain subtle bitter notes. These can elevate—or disrupt—a dish, depending on how they are used.

Spices with the power of bitter

1. Turmeric

The bitterness of turmeric mainly comes from curcuminoids, especially curcumin, the component responsible for its yellow colour and powerful antioxidant activity. In mass production, turmeric is often dried too hot and too quickly, causing the volatile oils (which provide flavour) to evaporate. Grinding is sometimes done with machines that generate heat during the grinding process. This burns delicate aromas, leaving primarily the bitter notes intact.

Additionally, supermarket turmeric powder is often years old before you buy it. During storage, the essential oils (citrus, ginger, and woody notes) lose their potency, while the bitter curcumin remains more stable. The result is predominantly bitter, which is also stale and flat in taste.

Sometimes the powder is even cut with cheap fillers or even artificial colourings. This not only makes it less aromatic but also less complex in flavour.

Good quality turmeric therefore also has bitter notes, but is also warm, earthy, sometimes slightly peppery, and a little citrusy. The bitterness does not overpower.

Even in the kitchen, you still need to be a bit careful. Powdered turmeric is already dried and finely ground, making it burn faster than fresh spices. Although many recipes call for briefly heating it in oil to release aromas, it is safer to add turmeric during stewing or when liquid (e.g., coconut milk) has already been added to the dish. This avoids direct contact with hot oil, which can make the taste more bitter and sharp.

Looking for good dried turmeric powder with both bitter compounds, earthy aromas, and the freshness of citrus? Try our Curcuma Longa Lakadong.

2. Fennel Seed

Fennel seed contains essential oils such as anethole and fenchone, which provide its sweet, anise-like flavour—but this spice also contains essential oils that contribute to a (mild) bitterness, especially at high doses or with intense roasting. This is partly due to the oils fenchone and estragole. These bitter compounds mean that fennel is traditionally used as a digestive aid in both Ayurvedic and Mediterranean cuisine.

The ripening process of the seeds also affects the amount of bitter compounds. Seeds that are not yet fully ripe often have a greener, more bitter taste. And then origin and variety play a role. Indian fennel is often sweeter (the seeds are also a bit larger) than European/Mediterranean fennel seeds. The first variant can be found, for example, in Chai, baked goods, and is traditionally also used as a breath freshener. The more bitter seeds are used for things like fennel sausage, bread, and fish dishes.

Here too, the essential oils evaporate with long storage. The sweet anethole then decreases, and the bitter notes remain relatively stronger. Old fennel seeds therefore taste flatter and more bitter.

Roast the fennel seeds in a dry frying pan until they are just fragrant. Light roasting brings out the sweet notes, but if baked too long, the seeds quickly become bitter, so make sure you remove them in time.

Looking for powerful Mediterranean fennel seeds? Try our Sirocco Wild Fennel from Sicily.

3. Cumin Seed

The main aroma in cumin seed is cuminaldehyde. This gives cumin its typical warm, earthy cumin scent. Additionally, cumin contains terpenes (including γ-terpinene, p-cymene, limonene). Some of these have a slightly astringent, bitter taste. With overdosing or in old seeds, the bitterness can become stronger. Freshly roasted cumin tastes rich, warm, and rounded.

By now, you probably know: old seeds lose their volatile (essential) oils. What remains are the more bitter compounds. That's why old cumin often tastes flatter and more bitter than freshly harvested cumin.

Here too, heating helps to activate the aromas. Dry roasting cumin seeds deepens the nutty and warm notes and reduces the bitterness, but make sure the seeds don't burn, as this can give a harsh, sharp bitterness that can unpleasantly dominate.

The variety can also cause flavour differences. Cumin from, for example, the Middle East or North Africa can be a bit more robust and bitter. Indian cumin (jeera), on the other hand, has a somewhat softer, more aromatic flavour.

Want to try an earthy black cumin with mild bitterness? Try our Hindu Kush Black Cumin!

Cooking with Bitter

A well-balanced dish ideally contains all five basic tastes: sweet, sour, salty, bitter, and umami. Together, these flavours create depth, contrast, and harmony. This doesn't mean you have to add sugar to everything for sweetness; ingredients like carrots, pumpkin, or onions can also provide natural sweetness. Acidity can come from citrus, vinegar, or fermented products, while salt is essential to enhance and connect flavours, think of a pinch of sea salt or salty cheese. Umami provides savouriness and depth, and is found in tomatoes, soy sauce, mushrooms, or aged cheeses. Bitterness subtly emerges in leafy greens or certain spices.

It's all about balance: too much sour makes a dish sharp, too much sweet makes it cloying, too much salt dominates, and bitterness must also be used with nuance. Only when all flavours are in balance does a rich, exciting, and pleasant taste experience emerge.

So don't be afraid of a little bitterness. If you know how to apply it correctly, it makes your dishes mature and complex. Dare to experiment to achieve that result.