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I have accidentally added to much thyme or oregano to soups on several occasions (spilled usually) and on those occasions it tasted bitter to me. I thought I would just add sugar, but either it was still too bitter tasting or it started tasting sweet as soon as the bitterness was gone. Is bitterness like saltiness where you can really only dilute it once you gone too far over?

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    Address "spilled usually" by using a spoon, not dumping directly from the container...
    – Ecnerwal
    Commented Jul 6 at 16:32
  • lol @Ecnerwal that feels like an attack! Umm. I will but how does that change the question? Is it a matter of quantity? In other words, why do you ask me to clarify or address how it happens? Commented Jul 6 at 16:37
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    Prevention is better than a cure so if you change your process to avoid the primary cause of the problem, you won't have to solve it. It's a comment, not an answer, because it does not answer the question as asked. But it might avoid needing to solve the problem via preventing it.
    – Ecnerwal
    Commented Jul 6 at 16:40
  • lmao @Ecnerwal. True enough. Still feels like an attack though. Its fine. I guess I am just clumsy. I do try to prevent that of course. It usually happens because I have the habit of shaking the ingredients into a measuring spoon over the pot. Commented Jul 6 at 16:43
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    When you spill, the dried herbs usually stay on top for a little bit unless it’s into a boiling liquid. You usually have a minute or so to grab a spoon and try to remove most of it. I personally find that they start getting a metallic more than a bitter flavor in large amounts of oregano. I assume there’s some chemical in there that’s usually in a small enough dose that we don’t notice it.
    – Joe
    Commented Jul 6 at 18:58

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