It definitely is. Mushrooms are huge on umami. This chart is not very detailed.

Chart kind of sucks. They article does talk about mushrooms being a major source.

Worcestershire sauce is sort of a descendant of it.

Uncle Roger likes this

Aged cheese are cited among the European sources of umami

I'm fuming, actually.

Tomatoes are sour to you? Definitely rich and earthy to me.

Capsaicin doesn't interact with your taste buds, it reacts with your pain receptors. Spicy isn't a taste it's a "feeling"

I guess it ain't a taste... It is an experience?

Spicy can be several things. I associate it mostly with chili heat (capsaicin fucking with your vanillin receptors for heat and pain) but people also call black pepper, onion and garlic spicy. They all have different "mechanisms of action". I have no idea why e.g. chili heat isn't considered a "taste", but apparently it's not.

Bovril, often consumed in liquid form at football matches, because this country's food food culture has come a long way, but still needs to remember it's roots

During the BSE scare, Bovril temporarily switched to a beef-free product. It was Marmite in a Bovril jar.

Das ist doch jedem bekannt.

Was aber wohl unwahr ist, sind die Geschmackszonen auf der Zunge. Ich kann mich auch noch erinnern, wie die Klasse in der Schule etwas ungläubig war, die Lehrerin das aber als Fakt durchgesetzt hat.