Potato :In most plant food sources, a cooked potato has relatively high quantities of umami compounds, chemicals that produce a pleasant savoury taste. Mustard Seeds :If you don’t bite into the mustard seeds, they have a subtle fragrant nutty flavour. You can only taste the seeds if you bite into them or grind them into a powder or paste. It has a strong and pungent aroma. Wasabi and horseradish come closest to describing the flavour. Green Chillies :Green chillies have a milder heat than red chillies, and because they are sharper and less sweet than red chillies, they will have a greater impact on the flavour of the meal.
