Taste
The sense of taste is often associated with the sense of smell in matters of gastronomy and the tongue, covered by thousands of taste buds, is the primary sense organ. For a long time, flavour was restricted to salty, bitter, sweet and sour, but other flavours have now been added: the spiciness of a chili pepper; the astringency of tea, red wine or cranberries; the taste of starch in potatoes; the fatty taste in butter for example; or the metallic flavour that can be detected in certain medicines.