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Answer: Lemon – The lemon contains about 5 to 6 percent citric acid juice and has a pH of roughly 2.2, giving it a sour flavour. Lemon juice’s distinct sour flavour makes it a popular ingredient in cuisine and beverages.
Sugar – It has an exceptionally fresh sugar flavour that is devoid of any strange flavours.
Curd – It can become extremely sour, but not bitter. With a lot of lactic acid, it turns sour, and the bacteria go dormant.
Lime – Limes and lemons are both acidic in nature, although they have slightly different tastes and smells. Lemons have a sour and acidic flavour, whilst limes have a bitter and acidic flavour.
Baking soda is a sodium hydrogen carbonate that is commonly used in baking. When compared to table salt, it has a slightly salty and bitter flavour.
Amla is a sour fruit with an astringent flavour, bitterness and a pungent sweetness. It’s a citrus fruit that’s high in vitamin C.
Tamarind – The tamarind is sweet but tart and its flavour is often sour.
Raw mangoes have a distinct sour taste, contain oxalic, citric, malic and succinic acids, and are high in vitamin C, which helps to improve the immune system and eliminate waste materials and components from the body.
Pomegranate – The pomegranate is a luscious fruit with a sweet and tart flavour. Instead of citrus juice, juice is frequently used to impart a distinct flavour to a drink or meal.
Water – Water has a distinct flavour, yet it does not have a distinct flavour, and not all water tastes the same. Both our biological system and the source of water influence the taste of water.
