Sea buckthorn has a long history in traditional cuisines, where its flavor is carefully managed. Understanding what does sea buckthorn taste like in these contexts offers valuable insight.
In jams and sauces, sugar balances acidity, resulting in a sweet-sour flavor similar to citrus marmalade. In fermented products, the sourness deepens but becomes smoother and less aggressive.
Traditional preparations highlight sea buckthorn’s complexity rather than fighting it. This shows that its strong taste is not a flaw, but a feature that requires skillful handling.