Licorice has a bitter taste primarily due to a compound called glycyrrhizin, which is found in the root of the licorice plant (Glycyrrhiza glabra). Glycyrrhizin is significantly sweeter than sugar but can impart a complex flavor profile that includes bitterness. Additionally, other compounds in licorice, such as flavonoids, can contribute to its bitter notes, balancing the overall sweetness with a distinctive taste.
Acids taste bitter.
The licorice taste in basil is due to a compound called estragole, which is also found in licorice. This compound gives basil its unique flavor profile.
A base typically has a bitter taste.
Campari has a bitter taste.
They would be called Anise seeds, they have a licorice taste to them.
The Anise is used to make baked good taste like licorice.
It is incredibly bitter, definitely an acquired taste
no
Bases taste bitter. Acids taste sour.
Alkaloids usually have a bitter taste
Fennel has a taste more like black licorice. If you are familiar with the liquor world, Fennel is more like Sambuca. Anise is more like Jagermiester.
Some minerals can have taste characteristics such as salty or bitter taste.