Bitter flavors, intense textures and regional inheritances
How many times have you twisted your nose to a plate and closed your eyes before experimenting? For know that, throughout Brazil, there are traditional foods that arouse good taste, or instant repulsion.
We have listed six typical ingredients that many people reject without thinking twice. Bitter flavors, intense textures and regional inheritances: a gastronomic route that reveals fears, prejudices and fascination with national cuisine.
6 Foods that many Brazilians refuse without thinking twice
1. Jiló
Well known, but almost always refused.
Jiló is a heritage of the redneck and a strong presence in fairs and interior dishes.
Its bitter taste drives many, especially children and urban young people. Food preference studies point out that children have intense bitter aversion, explaining why jiló is often rejected in Brazilian homes.
2. Guariroba
Cerrado palm, known for its striking bitterness.
Widely used in Goiás, in dishes such as the Goiano and Regional Pies, it gains reputation for “too bitter” among those who are not used to. In Reddit, a Goian says:
“I don’t like: […] Guariroba (a very bitter palm). ”
3. JURUBEBA
Typical Midwest herb, consumed mainly in the form of or preserved with cachaça, the famous “jurubeba cachaça”.
Its acid and bitter taste causes astonishment at first glance. In Reddit, users strange to suggestions for bread with jurubeba:
“What fucks is Jurubeba? It seems like a mutant pea.”
4. Pequi
Traditional fruit of Goiás and Tocantins, used in rice and chicken.
Its strong aroma and striking taste divides opinions, while many love, others report nausea: “Rice with pequi gives me vomiting eagerness.”
5.
Rustic vegetables from the interior, present in the hillbilly cuisine (Quibebe, Angu).
Either one loves, for its herbaceous flavor and firm texture, or vehemently rejects.
6. Tucupi / Jambu
Of Amazonian cuisine, base ingredient of dishes such as duck in tucupi and tacacá.
Tucupi has sour/fermented flavor, jambu causes tingling in the mouth. For those who have not grown with it, it can be too intense. Historical reports and studies indicate that these foods cause strong sensory reactions.
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