Origine: Oceania
Gust / Aroma: Jeleu, consistenta apoasa, usor dulce-acrisor
Ocazii de consum: Primavara, Vara, Toamna, Iarna, Vanat, Halloween
Depozitare: Rece, 2-7 °C
Gust: Dulce, Sarat, Acru, Amar, Umami
Culturi: African, Australian, Creolic, Indian, Indonezian, Coreean, Mexican, Sud-American, Thailandez
Folosire: Coacere, amestecare, blitzing / piure, decorare, prajire, fermentare, gel, fum, sous vide, abur
Culori: Verde
Mancaruri: Alcool, Branza, Cocktail, Crustacee, Peste, Gratar, Gustare, Supa, Ceai, Vegetarian, Legume
Taste friends: Gin, Vodca, Creveti, Homar, Crab, Alte crustacee, Cod, Anghila, Monkfish, Peste (Apa Sarata), Peste (Apa Dulce), Crustacee, Citrice, Cocos, Castraveti, Grapefruit, Kalamansi, Lamaie, Lime, Mandarina, Ananas, Dovleac , Caprioara, Iepure, Vanat (Altul), Fenicul, Menta, Insecte (Altele), Miel, Organe, Porc, Oaie, Scoici, Chili, Conopida, Ceapa, Cuscus, Ulei De Masline, Ponzu, Orez, Alge, Sos De Soia, Zahar , Tofu, Yuzu