If you’ve ever wondered (as I have) what the true flavour of cola and allspice are, we have some fun, if underwhelming, news: allspice is actually its own spice , rather than a combination of many others, and cola tastes partly of the kola nut .

Even traditional red velvet cake has a distinct taste ( vanilla and chocolate ), while the colour used to be made by the reaction of Dutch-processed cocoa powder to buttermilk and vinegar.

But what about textures ― specifically, the bouncy, chewy, often slightly jiggly mouthfeel of boba’s tapioca pearls, gummy bears and mochi?

I personally struggle to name that category of food other than calling it “jellyish”, “chewy”, and “boingy”.

Or at least I did – because it turns out there’s a Taiwanese term that perfectly captures the texture.

“Q

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