Piquant

Piquant describes a flavour that is pleasantly sharp, lively or stimulating, often because of acidity, pungent ingredients or a combination of both. In culinary language, a piquant dish may taste tangy, peppery, mustardy or gently hot, but the word does not refer to one specific ingredient or a fixed level of chilli heat.

What creates a piquant flavour?

Acidic ingredients such as vinegar, citrus juice, pickles and capers can give a dish a bright, sharp edge. Pungent ingredients such as mustard, horseradish, black pepper, garlic and certain chillies can add a more assertive sensation. The effect depends on the ingredient, concentration and balance with salt, fat, sweetness and other flavours.

Examples in cooking

• Sauce piquante: a sharp, savoury sauce that may include vinegar, capers, gherkins, mustard or other acidic and pungent elements; recipes vary.
• Salsa verde: herbs, capers, acid and sometimes mustard create a fresh, piquant accompaniment.
• Mustard vinaigrette: vinegar and mustard provide a bright, sharp flavour that cuts through rich foods.
• Horseradish sauce: horseradish contributes pungency and a warming sensation rather than simple acidity.

Piquant versus spicy, hot and sour

Sour primarily describes acidity. Hot or spicy often refers to the burning sensation produced by chilli compounds such as capsaicin. Pungent describes a strong, penetrating aroma or taste, as with mustard or horseradish. Piquant can include some of these qualities, but it usually implies a lively, appetizing sharpness that remains balanced and pleasant.

Chef’s tip: Add acid and pungent ingredients gradually, tasting as you go. A piquant sauce should lift the main ingredient rather than overwhelm it; balance sharpness with seasoning, herbs, sweetness or fat as appropriate.