Tangy refers to a bright, sharp taste often linked to acidity. It’s livelier than sour, offering a refreshing punch without overwhelming. Tanginess wakes up the palate and adds contrast in both sweet and savory recipes.
How it’s used
Tangy flavors come from acidic ingredients like yogurt, citrus, buttermilk, or vinegar. They’re often used in batters or fillings to balance sweetness. Tanginess also interacts with fats, cutting through richness and keeping flavors lively.
Examples of use
Tangy yogurt cakes, lemon bars, and cream cheese frostings are classic examples. In bread, buttermilk adds tang alongside tenderness. Tangy notes are often the element that keeps desserts from feeling one-dimensional.
