Hypogeusia and ageusia refer to the decrease and loss of the ability to detect food flavours.
Use mint, basil, oregano, thyme, bay leaf, fennel, garlic, citrus juices, salt (as long as it is not contraindicated) or flavour enhancers (stock cubes).
Helps to release flavours and increase saliva production.
It is possible that the perception of some tastes becomes stronger or weaker than others during treatment. Check the degree of alteration in tastes (sour, bitter, sweet, salty, umami) and enhance dishes using the tastes that are better perceived. The following recipe can be used as an example.