Encyclopedia — English entries
627 entries have an English edition. Each entry carries its overview with sources, measured values where they exist, and structured claims with confidence labels. The full encyclopedia (789 entries) is on the Japanese page.
compound (62)
- 3α,7α,12α-trihydroxy-5β-cholan-24-oic acid
- 3α,7α,12α-trihydroxy-5β-cholan-24-oyltaurine
- 5-hydroxymethylfurfural (HMF) · 5-(hydroxymethyl)furan-2-carbaldehyde
- 6-n-propylthiouracil
- absinthin
- amarogentin
- amygdalin
- bakkenolide B
- caffeine
- capsaicin
- centapicrin
- charantin
- charantoside B
- chlorogenic acid
- clarithromycin
- cucurbitacin C
- cynaropicrin
- diosgenin
- epicatechin
- epicatechin gallate
- epigallocatechin
- epigallocatechin gallate
- gentiopicroside
- GIV3727 · 4-(2,2,3-trimethylcyclopentyl)butanoic acid
- glucoraphanin
- goitrin
- guaiacol · 2-methoxyphenol
- hydroxy-alpha-sanshool (sanshool alkylamides)
- inosine monophosphate
- L-arginine
- L-theanine
- lactucin
- lactucopicrin
- limonin
- lupanine
- marrubiin
- momordicine I
- momordicine IV
- mozambioside
- naringenin
- naringin
- neohesperidin
- nomilin
- oleocanthal
- oleuropein
- oligoporin D
- phenylthiocarbamide
- picrocrocin
- propranolol
- protodioscin
- quercitrin · quercetin 3-O-rhamnoside
- quinine
- saccharin
- sinigrin
- sodium chloride
- spilanthol
- taraxinic acid beta-D-glucopyranosyl ester
- theobromine
- thujone (alpha and beta)
- trigonelline
- vernonioside A1
- α-tomatine
compound class (29)
- 2,5-diketopiperazines
- 4-vinylcatechol oligomers
- bitter peptides
- caffeoyl quinides
- caramel colours
- Chenopodium triterpenoid saponins
- cucurbitane-type triterpenoids
- cyclodextrins
- flavan-3-ols
- flavonol glycosides
- glucosinolates
- hop bitter acids
- hop β-acid transformation products
- humulinones
- iso-α-acids (isohumulones)
- melanoidins
- olive oil phenolic compounds
- persimmon tannin (kaki-tannin)
- polymethoxylated flavones
- polyphenols
- pyrrolizidine alkaloids
- quinolizidine alkaloids
- sake bitter peptides from rice glutelin
- soy isoflavone glycosides
- soyasaponin group A
- soyasaponin group B
- tannins
- tea catechins
- trans-iso-α-acids
receptor (12)
sensation (11)
process (82)
- aku-nuki (blanch-and-soak treatment)
- alcohol-based kaki de-astringing
- alkaline citrus-peel debittering
- Arctic rumen- and gut-content gastrophagy
- asparagus blanching (mounding)
- awa bancha boil-then-lactic fermentation
- beer filtration
- beer storage and aging
- beurre noir
- beurre noisette
- bitter gourd salt curing
- bitterleaf debittering
- boiling and discarding leaf water
- boiling of vegetables
- caramelization
- Cassava flour (farinha) processing
- castratura (apical bud removal)
- cebadura
- charcoal roasting
- chenpi aging
- cocoa bean drying
- cocoa conching
- cocoa fermentation
- cocoa roasting
- coffee roasting
- cold smoking
- consumption sequence
- CTSD
- dry hopping
- drying-based kaki de-astringing
- enzymatic debittering of fenugreek
- enzymatic naringinase debittering of citrus juice
- fresh-cut chicory washing
- gastrique
- goishi-cha two-stage fermentation
- high-pressure marmalade processing
- hojicha roasting
- hot smoking
- hot-water kaki de-astringing
- infusion time
- ishizuchi kurocha two-stage fermentation
- kaki astringency recurrence
- kettle hopping
- lactic fermentation of bitter gourd
- lupin debittering
- Maillard reaction
- matcha milling
- matcha sensory grading
- milk or oat drink addition
- mineral hot-spring egg boiling
- Mishima udo forcing (fermentation-heated huts)
- mole chile toasting
- myogatake blanching
- Nanyang kopi roasting
- olive debittering and fermentation
- olive leaf infusion
- orange wine
- perinatal flavor exposure
- pharmaceutical taste masking
- pine smoke withering
- pomelo albedo β-cyclodextrin ultrasound treatment
- protein hydrolysate debittering
- radicchio forcing and blanching
- radicchio legatura (leaf-tying)
- repeated dietary exposure
- repeated sipping
- salt citrus-peel debittering
- sesame germination before roasting
- sesame seed roasting
- shiokara-style salting and fermentation of viscera
- shoyu heat pasteurization (hi-ire)
- solid-state mustard-seed fermentation
- straw searing
- tea finishing fire (hi-ire)
- tea pile fermentation
- tea shading cultivation
- tencha processing
- trail
- Tunta and chuño processing
- udo muro blanching (dark rooms)
- Vietnamese butter roasting (rang bơ)
- witloof chicory forcing
ingredient (198)
- absinthe
- African nightshade leaves
- akebi peel · Akebia spp.
- akvavit
- almond · Prunus dulcis
- amanatsu (Citrus natsudaidai)
- amaro (bitter liqueur type)
- Amaro Averna
- Amaro Benedettino (Montevergine)
- Amaro Montenegro
- Aperol
- arabica coffee · Coffea arabica
- aromatic cocktail bitters
- artichoke leaf · Cynara cardunculus
- ashitaba · Angelica keiskei
- Awa bancha
- bamboo shoot · Bambusa oldhamii
- bäsk (besk)
- beer
- Bénédictine (liqueur)
- bitter apricot kernel
- Bitter cassava (mandioca-brava) · Manihot esculenta
- bitter melon · Momordica charantia
- bitter orange peel · Citrus aurantium L.
- blackcurrant · Ribes nigrum L.
- Boucha (Kaga boucha)
- Brassica vegetables
- Brussels sprouts · Brassica oleracea var. gemmifera
- Campari
- Carciofo Spinoso di Sardegna · Cynara scolymus L.
- Carciofo Violetto di Sant'Erasmo · Cynara scolymus L.
- Catalogna pugliese · Cichorium intybus L.
- Catalogna puntarelle a foglia stretta · Cichorium intybus L.
- celery · Apium graveolens
- Chartreuse (liqueur)
- cheese
- Chenpi
- chestnut pellicle · Castanea crenata
- chicory · Cichorium intybus
- chilhuacle (chile huacle) · Capsicum annuum
- chinpi (Japanese Pharmacopoeia chenpi)
- chocolate milk
- chokeberry · Aronia melanocarpa (Michx.) Elliott
- Chuño
- Cicoria di catalogna frastagliata di Gaeta (Puntarelle) · Cichorium intybus L.
- Cicoria puntarelle molfettese · Cichorium intybus L.
- Cicoria selvatica (wild chicory greens) · Cichorium intybus L.
- Cinchona succirubra (bark extract)
- Citrus maxima
- Citrus natsudaidai
- Citrus tamurana Hort. ex Tanaka
- cocoa bean shell (husk)
- cocoa powder
- coffee brew
- Cololabis saira
- cranberry · Vaccinium macrocarpon Aiton
- cucumber · Cucumis sativus
- curly endive
- Cynar
- daikon radish
- dandelion leaf · Taraxacum officinale
- dandelion root · Taraxacum officinale
- dark chocolate
- Date no Anpogaki
- Doi Chaang Coffee
- DoiTung Coffee
- edible chrysanthemum
- Élixir amer de Peyrilhe
- EVOO · Olea europaea
- Farinha de mandioca
- fenugreek leaves · Trigonella foenum-graecum
- fenugreek seed
- fernet
- foie gras
- frisée · Cichorium endivia L. var. crispum (Frisée Group)
- fukinoto (butterbur flower bud)
- gentian (spirit drink)
- gentian root · Gentiana lutea L.
- ginkgo nut · Ginkgo biloba
- globe artichoke · Cynara scolymus L.
- Goishi tea
- grapefruit juice · Citrus paradisi
- grapefruit pith
- green asparagus · Asparagus officinalis L.
- green coffee bean
- green pepper · Capsicum annuum
- green tea infusion
- gyoja-ninniku (Allium victorialis)
- gyokuro
- Hassaku · Citrus hassaku
- Hojicha
- horta greens · multiple taxa
- Hoshigaki (dried persimmon)
- huazontle inflorescence · Chenopodium berlandieri subsp. nuttalliae
- Ichida-gaki
- Ipoh white coffee
- Ishizuchi kurocha
- itadori (Japanese knotweed)
- Japonicalia delphiniifolia
- kale · Brassica oleracea var. acephala
- katsuobushi (smoked-dried bonito) · Katsuwonus pelamis
- Kawachi bankan
- khilek leaves · Senna siamea
- kogomi (ostrich fern)
- koicha (thick matcha)
- kola nut
- konowata (salted sea cucumber entrails)
- Kräuterbitter
- kuchiko (dried sea cucumber ovary)
- Kudingcha
- Lampascione (lambascione) · Muscari comosum (L.) Mill.
- Lapsang souchong · Camellia sinensis
- lettuce · Lactuca sativa
- liangcha
- lingonberry · Vaccinium vitis-idaea L.
- Liquore Strega
- liver
- liverwurst
- Lophius litulon
- lotus plumule
- Makhwaen fruit (ผลมะแขว่น) · Zanthoxylum myriacanthum Wall. ex Hook. f.
- mara khi nok (small/wild bitter gourd) · Momordica charantia L.
- matcha
- milk chocolate
- Mishima udo · Aralia cordata Thunb.
- miso
- mugicha (roasted barley tea) · Hordeum vulgare
- mugikogashi (roasted barley flour)
- myoga-take · Zingiber mioga (Thunb.) Roscoe
- nanohana (nabana)
- Nanyang coffee
- neem flowers · Azadirachta indica var. siamensis
- neem leaves · Azadirachta indica var. siamensis
- neem young shoots · Azadirachta indica var. siamensis
- nigana greens
- norabou-na
- Noto Shika Koro-gaki
- olive leaf · Olea europaea
- orange juice · Citrus sinensis
- Persimmon (kaki) · Diospyros kaki Thunb.
- Phyllostachys edulis
- pomelo pith · Citrus grandis (L.) Osbeck
- potato · Solanum tuberosum
- quelites
- Radicchio di Chioggia · Cichorium intybus L. var. silvestre
- Radicchio di Chioggia early · Cichorium intybus L. var. silvestre
- Radicchio di Chioggia late · Cichorium intybus L. var. silvestre
- Radicchio di Verona · Cichorium intybus L.
- Radicchio di Verona tipo precoce · Cichorium intybus L.
- Radicchio di Verona tipo tardivo · Cichorium intybus L.
- Radicchio Rosso di Treviso · Cichorium intybus L. var. silvestre
- Radicchio Rosso di Treviso precoce · Cichorium intybus L. var. silvestre
- Radicchio Rosso di Treviso tardivo · Cichorium intybus L. var. silvestre
- Radicchio Variegato di Castelfranco · Cichorium intybus L. var. silvestre
- rau dang greens
- ripe Pu-erh tea
- roasted cocoa nibs
- robusta coffee · Coffea canephora
- saffron · Crocus sativus L.
- sake
- Sanh orange peel · Citrus sinensis
- soy sauce (shoyu)
- spinach · Spinacia oleracea
- ssumbagwi greens
- stamnagathi · Cichorium spinosum
- Stephanolepis cirrhifer
- table olives · Olea europaea
- tara-no-me (Aralia elata shoot)
- tencha
- Thamnaconus modestus
- Tieguanyin oolong tea infusion
- tintura di china (Tinctura Chinae) · Tinctura Chinae
- Tokyo udo · Aralia cordata Thunb.
- tomato · Solanum lycopersicum
- tonic water
- tsuwabuki · Farfugium japonicum
- Tunta
- turnip root · Brassica rapa subsp. rapa
- ukogi (Eleutherococcus)
- Unicum (keserűlikőr)
- urui (Hosta)
- usucha (thin matcha)
- utazi leaves · Gongronema latifolium
- Vecchio Amaro del Capo
- vermouth
- Vermouth di Torino
- vino chinato
- warabi (bracken)
- white asparagus · Asparagus officinalis L.
- wine
- witloof chicory · Cichorium intybus L. var. foliosum
- wormwood · Artemisia absinthium L.
- Xanthoxylum piperitum D.C.
- yamaudo (Aralia cordata)
- yerba mate infusion
- yomogi greens · Artemisia princeps and related culinary Artemisia taxa
- yuzu peel · Citrus junos
- zenmai (Osmunda japonica)
organism (38)
- Acmella paniculata
- Acmella uliginosa
- African nightshade (garden huckleberry type) · Solanum scabrum
- Andean lupin · Lupinus mutabilis
- bitter kola · Garcinia kola
- bitter leaf · Vernonia amygdalina
- Citrus unshiu Marcowicz
- common dandelion · Taraxacum officinale
- Crepidiastrum lanceolatum · Crepidiastrum lanceolatum (Houtt.) Nakai
- Dolichos lablab (Lablab purpureus) · Lablab purpureus (L.) Sweet [syn. Dolichos lablab L.]
- Eleutherococcus trifoliatus · Eleutherococcus trifoliatus (L.) S.Y.Hu
- Glinus oppositifolius
- Gongronema latifolium
- hop · Humulus lupulus
- huazontle / quelite cenizo · Chenopodium berlandieri subsp. nuttalliae
- Ilex kudingcha
- Ilex latifolia
- Indian trumpet tree · Oroxylum indicum
- Ixeris dentata
- Japanese butterbur (fuki) · Petasites japonicus
- kola tree · Cola nitida
- Ligustrum robustum
- makhuea pro (Thai bitter eggplant) · Solanum virginianum L.
- Melicope pteleifolia · Melicope pteleifolia (Champ. ex Benth.) T.G.Hartley
- narrow-leafed lupin · Lupinus angustifolius
- phak khayaeng (rice paddy herb) · Limnophila aromatica (Lam.) Merr.
- phak phai (Vietnamese coriander) · Persicaria odorata (Lour.) Soják
- Platycodon grandiflorus
- quassia tree · Quassia amara L.
- Senna siamea
- Siamese neem tree · Azadirachta indica var. siamensis
- Sichuan pepper (huajiao) · Zanthoxylum bungeanum
- soybean · Glycine max
- Tacca chantrieri
- toothache plant · Acmella oleracea
- Xanthoxylum piperitum D.C.
- yerba mate tree · Ilex paraguariensis
- Zanthoxylum myriacanthum (Ma-Kwaen / มะแขว่น) · Zanthoxylum myriacanthum Wall. ex Hook. f.
dish (67)
- Abacha
- affogato (al caffè)
- akebi peel with meat miso
- Americano (cocktail)
- ashitaba tempura
- bakke miso
- Bao zai fan (claypot rice)
- Basque burnt cheesecake
- bitter-leaf soup
- burnt cream
- canh khổ qua
- Cibreo
- crostini di fegatini (toscani) / crostini neri
- doraji-namul
- Fave e cicoria
- fernet con coca
- gaeng khilek
- goya champuru (Okinawan bitter gourd stir-fry)
- Guoba (rice crust)
- horta vrasta
- Igunaq
- katsuo no tataki (straw-seared bonito)
- Kiviaq
- koneri
- Larb (ลาบ)
- Larb Khom (ลาบขม / ลาบแป้)
- mee soto broth
- mole negro
- mole poblano
- Nậm Pịa (Nặm Pịa)
- namul
- ndolé
- Negroni
- niga-uruka (bitter uruka, ayu entrails)
- nigana shiraae
- Niúbiě
- Nkwobi
- Nurungji
- Okoge
- Papaitan (Pinapaitan)
- Pasta all'assassina
- Sa (Saa Chin / Saa Neua)
- sadao nam pla wan
- shuto (salted, fermented bonito entrails)
- simmered itadori (itadori no nimono)
- simmered stir-fried zenmai (zenmai no itameni)
- small ayu simmered with sansho (koayu no sansho-ni)
- Socarrat
- Spritz
- stamnagathi salad
- Sungnyung
- Tahdig
- takenoko miso-ni (bamboo shoot simmered in miso)
- tejate
- tereré
- tiramisu
- Tom Khom
- tsubo-ni (simmered sansai dish)
- tsuwabuki oil stir-fry
- ukogi no horohoro (chopped ukogi leaves)
- uruka (salted, fermented ayu entrails)
- utazi leaf pepper soup
- utazi soup
- warabi tataki (pounded bracken)
- xocóatl (cacáhuatl)
- yomogi kanmochi
- Yuto (kogeyu)
seasoning (19)
- bitter melon pickle
- bitter orange marmalade
- cacao mole sauce
- citrus marmalade
- germinated sesame paste
- grapefruit marmalade
- Kahudi
- karela pickle
- kasundi
- Kharoli
- khi phia (เพี้ย / ขี้เพี้ย / น้ำเพี้ย)
- nam dee (น้ำดี / ดี)
- nam pla wan
- olive leaf extract
- papait (papait / apdo)
- Pịa
- Sanh orange marmalade
- tahini
- yuzu peel marmalade
spice or herb (10)
- blessed thistle · Cnicus benedictus
- centaury · Centaurium erythraea
- clove · Syzygium aromaticum
- cumin seed · Cuminum cyminum
- horehound · Marrubium vulgare
- mustard seed · Brassica juncea and related taxa
- oregano · Origanum spp.
- thyme · Thymus spp.
- turmeric · Curcuma longa
- yarrow · Achillea millefolium
region (21)
culture (12)
- Abbaye bénédictine de Fécamp
- Abbazia di Montevergine (Loreto di Montevergine)
- chanoyu
- Dong
- Hainanese (Nanyang diaspora)
- Igbo traditional food system
- Ilocano
- Italian-Argentine (italoargentino/a)
- Lisu
- Officina Profumo-Farmaceutica di Santa Maria Novella
- Ordre des Chartreux (Carthusian order)
- Thái (Vietnam; người Thái / dân tộc Thái)
concept (66)
- "Fill the spring plate with bitterness" (Japanese saying)
- "Good medicine is bitter in the mouth" (Japanese proverb)
- acquired liking
- Altbier (beer style)
- amargo (Portuguese)
- amargo (Spanish)
- amaro (Italian)
- amarus (Latin)
- amer (French)
- American-Style India Pale Ale
- American-Style Light Lager
- aperitivo
- Beer Flavor Wheel
- bitter
- bitter (German)
- bitter adaptation
- bitter aftertaste
- bitter carry-over
- bitter sensitization
- bitter-tasting spirit drink or bitter
- bitterness units (BU / IBU)
- chemesthesis
- cocktail
- culinary vs. botanical fruit classification
- digestivo
- egumi (Japanese food descriptor)
- electronic tongue (taste sensing system)
- elisir (elisir medicamentoso)
- flavor life cycle
- Fruit beer (BJCP style category)
- gogyō five-flavor season table
- horonigai (gently bitter)
- hou yun (tea throat feel)
- hui tian (tea rising sweetness)
- Japanese citrus beverages
- Kölsch (beer style)
- koubashii (Japanese roasted-aroma descriptor)
- ku (Chinese)
- Lambic (beer style)
- Matcha
- matcha naming and process standard (Japan)
- Mouth-feel Wheel
- Ney Q-rule
- nigai (Japanese word for bitter)
- palatability (medicinal product)
- palate cleansing
- Persimmon astringency-type classification
- RTD canned coffee
- Saison (beer style)
- salivary protein replenishment
- Sensory analysis — Vocabulary
- sheng jin (tea salivation sensation)
- Smoked beer (BJCP style category)
- specialty coffee
- supertaster
- sweet aftertaste
- taste-mixture suppression
- temporal dominance of sensations
- time-intensity sensory evaluation
- Weissbier (beer style)
- Witbier (beer style)
- World Coffee Research Sensory Lexicon
- zatsumi
- πικρός (Ancient Greek)
- ขม (Thai)
- 쓰다 (Korean)
See also the topic hubs, the research notes and the bitter crossings in English.