The Taste of Blue

February 17, 2011

Have you ever been hit by a really intense craving? It’s like a siren in your head, cutting through all other thoughts. You can ignore it… but you know it’s there.

That’s been happening to me all day today. I wish I could say I was craving something like almonds. Or oranges. Or fresh, warm bread. But no. I am craving Blue.

Yes, Blue is a flavour.

An excellent example of Blue

It’s a flavour never found in nature, but a flavour nevertheless. No real fruit is truly Blue, but lots of varieties of processed sugar are. Blue Jell-O. Blue freezies. Blue candies. Advertisers and packagers often attempt to label Blue as “Blue Raspberry,” or “Blue Berry Mix.”

That’s absurd. There is no such thing as a blue raspberry. While there are blueberries, they don’t taste like Blue. I suppose one could make the argument that this is where the “mix” part of the label comes in, but even that falls short. Blue tastes similar to berries, but there are distinct differences. There is a uniqueness to Blue, almost a sort of sweet tanginess. It’s a flavour that quenches a thirst you didn’t know you had. Blue tastes of summer skies and wide expanses. Blue is the taste of freedom.

So it’s no wonder Blue is among the most coveted of flavours. Go ask some kids: what’s the best type of freezie? Some may say Purple, which is understandable, as Purple (which actually could conceivably come from grapes) is similar to Blue. Kind of. However, I am willing to bet that the majority will vouch for Blue.

Where does Blue come from? Other colours do taste more or less like the fruits on which they’re based. Orange is definitely orange. Red obviously tastes like strawberries or cherries. To my chagrin, Yellow tastes all too much of banana. Only Blue defies nature. Perhaps it’s ambrosia from the future, or brought from a parallel fantasy world. Perhaps it was created with classified technology (there’s a story in here somewhere- if anyone wants to write it, be my guest).

Perhaps that’s why it’s so good.

Maybe that also explains another unique element of Blue. Even if it’s not a flavouring agent, it can imbue things with its Blue-ness. Like Smarties or M&Ms. The candy shells add nothing to the chocolate taste, but the Blue ones are still best.


Before our tongue even hits food, our brain’s already judging it based on sight, smell, the ambience in which it’s served, etc. Now, Blue is an extremely attractive-looking colourIt looks like summer skies, and oceans, and all those wonderful things. Though the chemical or magical wizardry which created this unnatural flavour is undoubtedly responsible for some of its deliciousness, the expectation Blue creates adds just as much to our experience of it.

And that’s fine by me.



One comment

  1. “No blue aqui.” 😀

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