FASS Tip Sheet

FASS stands for fat, acid, salt, and sweet. This is a method that uses simple, healthy ingredients to balance out flavors in dishes and make them taste their best. Be sure to discuss with your doctor or dietitian any dietary restrictions or requirements you have first.

FAT

Fats coat the tongue and allow flavors to spread around the tongue and mouth. Fats also add heft to a dish and give you a satiated feeling.
What works well: Cold-pressed extra virgin olive oil has a nice, clean taste. Naturally occurring, unhydrogenated vegetable oils, such as canola, safflower, sunflower, or other olive oils, will also work. 

ACID

Acids—especially citric acid—counterbalance the sweet flavor in a dish.
What works well: Fresh lemon and lime. Many types of vinegar, including brown rice, red wine, and balsamic, also work nicely.

SALT

Salt “unlocks” the flavor in every food it comes in contact with. 
What works well:  Sea salt. Sea salt has more flavor than regular table salt, but table salt can be used, too. 

SWEET

Adding a sweet ingredient can cut an acid or bitter taste in a dish.
What works well: Grade B organic maple syrup. It has a more complex, satisfying flavor than refined sugar, and you need much less of it. Honey, brown rice syrup, and agave nectar will also work in a pinch.