Sabra Spinach & Artichoke Hummus

Steve brought home a dip over the holidays. Saw it, liked the way it looked, likes spinach and artichokes, thought it a good buy.

Well, more like a good-bye. That’s what I did with it, after several attempts to try to like it.

I like Sabre products – usually.

Maybe due to the pandemic resulting in so many people losing their sense of taste and smell as a symptom of the virus, some companies decided to over-compensate, using stronger flavors than customary thinking that would please the customer. I don’t know; I’m not them and I’m sure they’re not going to disclose whether they’re adding more flavor to please the millions of people who lost their sense of taste and smell due to the now infamous coronaCOVID virus. What about all the other people who didn’t lose their sense of taste and smell? Blow them off the planet with the potency??

  • No amount of flavor will make the sense of taste come back. So adding more is a waste of time, effort and money.

I love the taste of green pepper. For such a small spot of red and green peppers garnishing the top of the hummus to taste so potent – like 100 times enhancement – it had to be manipulated.

Spinach barely has any flavor. The spinach in this hummus, again to present with such a potent spinach flavor, had to be manipulated.

The acid in the entire dip actually burned my throat going down to my stomach and produced instant heartburn. Maybe acid in lieu of lemon caused that reaction?

Several crackers later I gave up on it. I saved it however.

The next day when I took it out of the refrigerator, I hesitated, then dumped the container with the leftover dip into the trash.

End of story. Better luck next time. If there is a next time.

Sabre isn’t the only company seemingly enhancing flavors well beyond their natural potency. Animal-free yogurt companies use such potent fruit and vanilla flavors that it sets up a resistance to the product in the brain causing an aversion response.

AVERSION RESPONSES are real when the brain detects something out of the ordinary range of flavors.

If you want to sell more of your product try subtle, then focus your attention on texture and viscosity rather than FLAVOR POTENCY from the BEYOND ACCEPTABLE category.

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Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

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