Those with anosmia, or partial loss of taste and smell, on the other hand, can sometimes taste hints of basic flavours, like salt, lemon and sugar. Cooking with umami-rich elements – like mushrooms, cheeses, and soy sauce – can activate saliva flow while boosting other flavours in a dish, Smith said.
The cookbook, which was released 29 March, includes 17 recipes that emphasise texture, umami, layering and stimulating the trigeminal nerve, while eliminating common ingredients that could be offensive, like garlic and onions.
— Read more in If you lost your sense of taste and smell to Covid-19, this cookbook might help at the Independent. You can download the cookbook here.