For me it is the fact that our blood contains iron. I earlier used to believe the word stood for some ‘organic element’ since I couldn’t accept we had metal flowing through our supposed carbon-based bodies, till I realized that is where the taste and smell of blood comes from.

  • Squids@sopuli.xyz
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    1 year ago

    It’s one of those things that feels really obvious if you cook a lot of east/south Asian dishes - shrimp sauce and mushroom soy sauce have a pretty similar aftersmell to them because they’re so concentrated

    • Mothra@mander.xyz
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      1 year ago

      I’ll be honest, I’m not much into cooking Asian. I’m also not a frequent crustacean eater, but I eat mushrooms regularlish. I’ll pay more attention from now on, but I would have never otherwise thought of making a link between the two