Astringent

This particular group of ingredients is in your face, hard-hitting, and pushy. They are not a primary taste element, but their presence in a curry is definitely noticeable. They are always used in minute amounts, since a little goes a long way. When you look at words like “harsh,” “severe,” “caustic,” and “acerbic,” used to describe the taste of astringency, ingredients like asafetida, turmeric, teflam seeds, and baking powder come to mind. Don’t shy away from sprinkling these ingredients into sauces and spice blends, as they are essential flavor-building elements.