With so many edible ingredients being widely cultivated and sold there is a near-endless number of combinations that can be achieved to make delicious meals.
Some of the ingredients we use in the dishes we cook are meant to pack a punch and improve or alter the taste of the dish. This would include things like chili pepper, cabbage, and sardines, all foods with very distinct and overpowering flavors.
Many foods have significantly less distinct flavors and are often used to improve the texture of a meal more than add to how it tastes.
A lot of these foods can be used as a plain base for a stew, sauce, or curry. Some of them are used as the main ingredient but are cooked with spices and other pungent, flavorful ingredients from which they can absorb properties to improve their taste.
Today we have a list for you of ten foods that might not taste the best on their own but can add a lot to the dishes that they feature in. We will also be looking at how each of these ingredients works the best in a meal.
Tofu
Tofu is made from coagulated soy milk and it had a soft, smooth texture and a very mild flavor. It is sometimes eaten raw and plain but never without some kind of sauce on the side or poured on top.
On its own, tofu has a delicate fermented soybean flavor but it’s not something that will overwhelm your tastebuds and would probably get boring after a few bites.
Tofu nicely absorbs any marinades or sauces that it is left to soak in and retains those flavors after it is fried or baked. It is commonly used in stir-fries and noodle dishes or served as an appetizer.
Thanks to its creaminess, tofu is often used in vegan desserts to replace ingredients like cream cheese.
Potatoes
Potatoes may be a strange item to see on a list of tasteless foods because, when fried and seasoned, they are a super popular, indulgent dish that many people love the taste of.
However, if you were served plain, boiled potatoes without a lick of salt on them, you may not have the same enjoyable experience of eating them.
Potatoes are often added to soups and stews and they easily absorb the flavor of the dish they are being cooked in. They are also often mashed with added butter and/or cream.
Avocado
Avocado is a popular ingredient to spread onto toast or cut into a salad. It is known for its unique, creamy texture and mild taste. It is technically a fruit but it is a food that is neither sweet nor savory which makes it a very versatile ingredient for cooking.
A popular way to utilize avocado is by mashing it with ingredients like jalapeno, lime, peppers, and cilantro to make guacamole. It also pairs very nicely with cocoa to make indulgent vegan desserts like chocolate mousse or brownies.
Spinach
Spinach is a leafy green that is often used in salads and juices or smoothies for its great health benefits and vitamins. It does have a bitter bite to it (when mature) but doesn’t have any of the spicy tanginess of arugula or the crisp sweetness of iceberg lettuce.
Spinach is often roasted with onions and spices and used as a filling for dishes such as quiche or baked snacks like empanadas. On its own, spinach has a dry, thick texture and an underwhelming flavor so it is rarely eaten without the accompaniment of other ingredients.
Quinoa
Quinoa is an extremely potent health food because it contains all nine amino acids that the human body requires to remain healthy. It is not a food with a lot of flavor but it is not really eaten on its own.
Quinoa is a grain so it is often used as a healthier alternative to rice or pasta. It can also be added to soups or stews to add substance and easily takes on the flavor of the ingredients it is being cooked with.
Oats
Oats are a cereal grain that contains a lot of antioxidants and minerals and are widely used for human consumption and livestock feed. They don’t have much of a flavor and are often eaten alongside many other ingredients.
Rolled oats can be eaten raw but they are most often cooked in water or milk to make oatmeal which is then served with fruits, nuts, and sweetened with sugar or maple syrup. Oats can also be added to a variety of desserts like cookies or used to make pie crust.
Prunes
Prunes are made by dehydrating plums, a process that strips the fruits of their juices and sweetness making them essentially flavorless. They are rich in vitamins, antioxidants, and fiber which means that they are great for your digestive system and gut health.
Prunes are often used like other dried fruits and added to breakfast oatmeal or granola and mixed with nuts to make a nutritious trail mix. They can also be juiced or stewed into a compote.
Chia Seeds
Chia seeds have no flavor because they are a seed and are usually not eaten on their own. When soaked in water or other liquids, chia seeds grow in size and become gelatinous.
Their unique texture makes chia seeds an interesting addition to juices and smoothies and breakfast bowls. They also make for a great and simple pudding that only requires one part chia seeds and 3 parts of your choice of milk. Their texture also makes them a great egg replacement.
Flax Seeds
Flax seeds have natural oil in them that creates a slight bitterness but they are overall tasteless. Flax seeds are a wonderful source of fiber and other nutrients so they are often added to smoothies and protein shakes.
Due to their sticky consistency when soaked in water, flax seeds also make for a great egg substitute in vegan baking.
Oysters
Oysters are considered fancy food and are often paired with wine so it’s surprising to think of them as tasteless food. However, the experience of eating oysters lies more in their texture and the manner in which they are served rather than their flavor.
Oysters are generally served raw with a drizzle of lemon juice and slurped right out of their shell. Though they may not have the most distinct flavor, the appeal of oysters is grand because they are very unique and offer a multitude of health benefits.
Why Are Some Foods Tasteless?
Taste is, for the most part, a subjective experience. For instance, many people adore the taste of cilantro and think it elevates the dishes it is added to, while some people hate the flavor and say it reminds them of soap.
Everyone has a different experience of how food tastes to them but there is no denying that some foods simply have stronger flavors than others.
The taste of food can be affected by many factors. The smell is one of the main ones. Foods that are more pungent will typically have a stronger flavor than those that don’t smell like anything, which is the case for most of the foods we have listed above.
This is also why, when you are sick and your nose is stuffed, you might notice food tastes a bit blander.
What Tasteless Food Is Eaten Regularly?
All of the foods on our list are things that are eaten quite regularly. Even though they may be considered “tasteless,” all of these foods are popular additions to or the stars of many different meals.
Avocado, for example, is an important food in my own diet and I have it in various forms nearly every day. Oats are also eaten regularly by many people for breakfast.
Potatoes, as I mentioned, are a beloved food and a staple food in many cultures because they are filling and pair well with more flavorful foods like meat and vegetables.
Tofu is used in so many different recipes across East Asian cultures and is widely used in vegan cooking because it is a good source of protein.