Plantains. They are bigger than bananas but look the same and when cooked, they can be made as sweet mushy plantains or they can be made as tostones, which are fried and harder with salt.
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Tomato sauce can taste bitter due to the presence of compounds like alkaloids and tannins in tomatoes, which can give a bitter flavor when cooked down into a sauce. Additionally, overcooking or burning the sauce can also lead to a bitter taste.
Tomato sauce can taste bitter due to the presence of compounds called alkaloids in tomatoes, which can develop a bitter taste when cooked for too long or at high temperatures. Additionally, overripe or spoiled tomatoes can also contribute to a bitter flavor in tomato sauce.
Fresh, uncooked peas have a bitter taste because of the different nutritional value compared to after they are cooked. This applies the same way to dark leafy greens.
Acids taste bitter.
The green breadfruit, meaning it is still milky when you cut it, is not bitter. When it ripens, it gets bitter but you can still enjoy it. Once the green skin is peeled, you must remove the spongy inside, that is the bitter most of the bitterness is located.
A base typically has a bitter taste.
Campari has a bitter taste.
It is incredibly bitter, definitely an acquired taste
A banana...
Brussel sprouts have a slightly bitter and earthy taste, with a hint of sweetness. Some people find them to be nutty or cabbage-like in flavor. The taste can vary depending on how they are cooked and seasoned.
Bases taste bitter. Acids taste sour.