Which flavor element is not among the five primary categories balanced in mole creation?
Answer
Astringency
A successful mole requires a sophisticated balance across five identified primary flavor categories. These categories are Heat (derived from chilies), Sweetness (from fruit or sugar), Sourness (from tomatillos or vinegar), Savory Depth (from spices and broth), and Bitterness (often imparted by certain chilies or dark chocolate). Astringency, while potentially present depending on chili selection, is not explicitly enumerated in the text as one of the five foundational pillars necessary for achieving the required balance.
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