Unique ingredient pairings -
The primary ingredient is in bold, with ten potential pairings listed below. We are sensitive to the textures of everything we eat or drink. Think about it: the dishes we find appealing often include a variety of textures, whereas dishes that lack texture can become boring after just a few bites.
The trick is to include at least one contrasting texture from each of these categories to give your dish dimension. Combinations like chips and guacamole, French fries with ketchup or a silky chocolate mousse served with a cookie or crumble are classic examples of our natural affinity for contrasting pairings of soft foods and foods with crispy or crunchy textures.
Without getting too carried away, try to incorporate at least two of the five contrasting tastes—sweet, salty, sour, bitter, and umami—to balance your dishes and drinks. In the diagram to the right, the arrows indicate which tastes work to counterbalance one another.
Salt, for example, can be used to reduce bitter tastes. That is why some chocolate chip cookie recipes call for a pinch of salt to balance the bitterness of the dark chocolate. Salt also works to balance sweetness, as in sea salt caramel.
Following the same principle, you can reduce the intensity of a sweet dessert by adding a sour contrasting element. Remember that every ingredient you use will register some sort of effect on the trigeminal nerve, whether it is a tactile sensation, temperature-related, astringency, fattiness, pungency, numbness, a cooling sensation or the mild burn of alcohol.
As you create your dish, be sure to take into account these sensations as they will all have some bearing on the gastrophysical experience. It is not just about the number of different ingredients you use—aromatic complexity comes together in various forms on the plate see chart below.
Your ingredients can have many aroma molecules in common like those in Group C, or be very different from each other, like those in Group D. But as Group E shows, seemingly unrelated elements can form a coherent whole.
We can see that most people respond positively to added complexity, but only up to a certain point. Their interest tends to wane once too many elements begin to overcomplicate a dish. When you are learning to work with aromas, start with no more than five ingredients—this makes it easier to maintain balance as you refine your pairings.
In addition to your choice of ingredients and the personal or cultural preferences of your diners, optimizing complexity is determined by the following elements: the total number of different aroma molecules present in a recipe; the type of aroma types and descriptors each ingredient contributes to a dish, and whether they share any similarities; in addition to which taste molecules are also present.
The more distinguishable elements stand out in your dish, the more complex it becomes. Group A shows three ingredients that share strong aromatic links. Chocolate, caramel and coffee all contain roasted, caramellic and nutty notes. Overtoning allows us to incorporate plenty of herbs, spices or other closely related ingredients in a dish without it turning into a cacophony of contrasting elements.
But say we add almonds and basil to our chocolate dessert: suddenly, Group B becomes more complex, as we now have five contrasting ingredients to balance in terms of taste and texture.
One way to get around the issue of too many items overcrowding the plate is to limit yourself to just a few ingredients that offer a diverse range of contrasting profiles. Group C shows a set of very similar ingredients, such as different varieties of dark chocolate that are defined by the same roasted, caramellic and nutty aroma molecules.
Also, you may want to check out The Flavor Bible , which lists literally thousands of suggested flavor combinations. Some of them well-known and obvious, but many not.
I just got it recently and have already enjoyed "trout and sage" and "green beans and black olives" as unexpectedly good flavor combinations, among others. posted by DevilsAdvocate at PM on July 1, Rosemary and feta.
Tarragon also goes beautifully with strawberries. One of the best desserts I ever had was strawberry ice layered with coconut cream and fresh tarragon.
posted by scody at PM on July 1, [ 2 favorites ]. Here are a few molecular gastronomy food pairing links: kymos. org explains the reasons that some of these pairing work.
Heston Blumenthal from the Fat Duck Restaurant lists some of his flavor pairings. Bernard Lahousse has put together a website of possible flavor pairings based on flavor components.
A quick search for 'flavor combinations' on Google will give you a long list of unique foods combinations. posted by calumet43 at PM on July 1, [ 1 favorite ]. Black coffee with lemon posted by ttyn at PM on July 1, You might like some of the combinations here.
Their naga curry chocolate is especially good. If you google any restaurant known for innovative tasting menus french laundry, for instance , you'll find all the unique flavor combinations you could ever want. posted by necessitas at PM on July 1, it might be time for a sammich!
posted by jammy at PM on July 1, [ 2 favorites ]. Grilled chicken dipped in melted chocolate. posted by infinityjinx at PM on July 1, mango and avocado sweet potato and chipotle garlic butter and strawberry jam this one was on accident, but oh so good I've done it on purpose a few times since posted by zinfandel at PM on July 1, Coffee and tea.
posted by mdonley at PM on July 1, It is awesome, and convenient. posted by b33j at PM on July 1, [ 1 favorite ]. Salt ammonium chloride, to be exact and Black Licorice. Chocolate and bacon. posted by spinifex23 at PM on July 1, Mango with chili powder.
posted by Jon-o at PM on July 1, My youth was misspent eating peanut butter and tuna fish sandwiches. the taste for that as an adult but was pretty keen on it for a while. posted by Neofelis at PM on July 1, Roast chicken, aged gouda and mashed banana toasted sandwich with plenty of garlic and salt.
posted by ninazer0 at PM on July 1, The Splenda fizzes up the water and when that's done the combo beats 7Up IMO. posted by troy at PM on July 1, just had peanut butter curry ice cream at a shop in sf - yum! posted by cranberryskies at PM on July 1, Pickles and orange juice was one of my favorite snacks as a wee one.
posted by The corpse in the library at PM on July 1, also, regular Cheerios and the EAS vanilla whey protein powder. tastes something like frosted cheerios. Maybe not obscure enough for you, but: corn, lime, chili powder, Parmesan, and mayo. Pernod, mustard, dill Yam, ginger Yogurt, ginger Apple, pork Asparagus, soy sauce Asparagus, honey mustard Cucumber, vinegar, sugar Mango, plantain Cabbage, soy sauce, thai chili Tomato, vodka, basil, creme Clove, molasses, chocolate posted by foooooogasm at PM on July 1, cottage cheese and apple butter my father swears by fresh vidalia onion, chunks and salted, on saltines, washed down with milk.
posted by namewithoutwords at PM on July 1, I've always eaten my grilled cheese sandwiches with ketchup, ever since I was a kid. Seems perfectly natural to me, but everyone I tell about that goes "Eeew!
That's what cola is. posted by bitdamaged at PM on July 1, [ 1 favorite ]. Garlic pepper tabasco blended with mayonnaise. You wouldn't believe how good this tastes on shrimp! posted by aquafortis at PM on July 1, Horseradish and orange marmalade, spread on soda bread. I had this as a breakfast appetizer once and LOVED it!
On first taste, however, it's almost too bizarre but it's delicious. posted by 2oh1 at PM on July 1, Vegemite and mustard pickles - Taste sensation!
posted by jcm at PM on July 1, Wasabi and cheese. Real wasabi, though. And real cheese. Strawberry and green tea is my go-to combo at the ice cream shop. Speaking of ice cream, this honey lavender habanero ice cream was some of the best I ever had. posted by aparrish at PM on July 1, [ 1 favorite ].
hot sauce and mint. like, put hot sauce on altoids. i can't remember what the hot sauce was, though. posted by rmd at PM on July 1, strawberries and cucumbers are delicious together in a salad! posted by supermedusa at PM on July 1, My father was very fond of peanut butter and mayonnaise sandwiches.
Ate them every day. posted by Thorzdad at PM on July 1, PEANUT BUTTER AND KALAMATA OLIVES!! Despite the insistence of my wife to the contrary, this IS GOOD. posted by crazylegs at PM on July 1, I'm a fan of Jager and pineapple juice served very cold.
It'll warm you up on a cold morning. We also used to do Walla Walla Sweet Onions sautéed with golden raisins for a side with steaks. Super tasty. posted by Uncle at PM on July 1, watermelon and some fresh bread spicy cajun peanuts and baby carots posted by pyro at PM on July 1, Cheese and brown sugar.
Think pastas. posted by idiotfactory at PM on July 1, Clam dip with BBQ chips, yum. posted by Grlnxtdr at PM on July 1, Cream cheese and ketchup sandwiches. posted by Quietgal at PM on July 1, Roast, candied garlic in ice cream - I've only ever had this at Garlics of London and it was awesome.
posted by scruss at PM on July 1, mango and sriracha posted by amme at PM on July 1, [ 1 favorite ]. graham crackers and lemonade posted by spinturtle at PM on July 1, Strawberries and fresh basil.
Pear, cheese and balsamic vinegar. Beetroot, mint and fetta Cheddar and apple. posted by girlgenius at PM on July 1, Watermelon and feta actually a classic Greek flavor combo Pretzels and candy corn posted by jeoc at PM on July 1, coffee and beer peanut butter and tomato soup just mix in a few spoonfulls of pb while it's warming up on the stove popular in India: lemonade or limeade with salt and pepper posted by bookish at PM on July 1, Brush teeth mint , then drink scotch.
posted by orme at PM on July 1, chocolate chips dunked in orange juice. posted by mittenbex at PM on July 1, A guy I work with just loves a big IPA like Racer 5 and an avocado.
I guess it's not too weird, but he says he eats it everyday. posted by lizjohn at PM on July 1, posted by KateHasQuestions at PM on July 1, [ 1 favorite ].
Also, put baby spinach or kale or other greens into smoothies. I'm not a fan but a friend loves it. posted by KateHasQuestions at PM on July 1, Everywhere I have looked, NO ONE includes bacon. This is a disgrace! Bacon should be considered a dessert!
I love the idea of adding bacon, Nick — you're so right that it goes well with so many desserts! I'll have to add it in next time I update the chart. Hi Nick - I just wanted to let you know that I updated the chart to include bacon. I have a lot of sage in my garden, and would love to use it in baking, but I'm not finding great options out there!
Any ideas? Would fresh sage work in a mango upside down cake? Or would another fruit be better suited? Appreciate any ideas - thank you! I find that sage pairs well with tropical fruits, so I bet it would taste great in a mango upside down cake! I think it'd also be delicious in a pineapple upside down cake.
Could you add Watermelon to the list? Would be great to know the best pairings with summer coming up! Hi, Meg! Hi Meg - I just wanted to let you know that I updated the chart to include watermelon.
Thanks for the suggestions, David! I try and update the chart as much as possible, so I'll aim to add both of those in the next time I do so. I was just looking to see this very fruit - red currant - I am going to try with pumpkin as a muffin. I have a pumpkin cranberry recipe and the cranberries are tart as red currants can be so I will give it a go!
I came here looking for what to pair with black currant too! I just made blueberry muffins but subbed in fresh black and red currants, and it was delicious, but I think some kind of spice could have done well in the recipe. Hi David - I just wanted to let you know that I updated the chart to include blackcurrant and redcurrant.
Thanks again for the suggestions, and I hope you find the update helpful! I want to make a cake with rose flavoring, matcha, and chocolate. Would this be a good flavor combo? I think that would work well! I really like the combo of rose and matcha together, and you can't go wrong with matcha and chocolate.
Someone asked, "when have you ever seen lemon paired with red wine? Classic Spanish red-wine sangria. Several other Spanish cocktails such as Tinto de Verrano and Kalimoxto. And red Italian wines are often paired with lemon-based pastas and chicken dishes.
Weirdly, the bolder red wines enhance the lemon's acidity. Greece of course: practically any meal has lemons in or with it, typically accompanied by red wine Just some ways to think about how folks eat across the world.
I think those flavors would work really well together. I really like apricot with both blackberries and blueberries. Good luck with your assignment!
I can probably think of some more if I took some time but those are classic ones I thought of immediately. Thanks so much for the suggestions, PJ!
I like to update this chart as much as possible, so I'll try and add these pairings in the next time I do so. I saw another flavor chart that gave a caution about lemon and persimmon.
Generally acid fruit like lemon doesn't digest well with sweet fruits like persimon, papaya, figs, bananas. For example have you ever heard of lemon-banana-anything? Also the lemon and red wine combination sounds like a mistake. Thanks for the suggestions, Adam! I try and go in and routinely update the chart as much as possible, so I'll keep these notes in mind the next time I do so.
Hi, thanks for the wonderful list. But I couldn't find Yuzu. Since this fruit is still classified as a citrus family, can I use the lemon pairing chart as a substitute for yuzu? Hi, Andrew! I like to update this chart as much as possible, so I'll aim to add in yuzu the next time I do so.
Yuzu does have a very similar flavor profile to lemon, so it likely would pair well with everything that lemon does. Is there anything in particular you're thinking of trying out?
Hi Andrew - I just wanted to let you know that I updated the chart to include yuzu. Thanks for letting me know, Rebecca! I try and go in and routinely update the chart as much as possible, so I'll be sure to fix this the next time I do so. was looking for a sub for apricot spreadable fruit with sage in a cookie and wondered why orange marmalade or spreadable fruit would not go well with sage.
The orange and sage aren't paired on your fruit and herb chart. I think those two would pair really well together, Joanne! I try and update the chart as much as possible, so I'll be sure to add this in the next time I do so. Hi, I want to make a rum cake with fruit filling.
What can I use? Would apricot be good? Yum, that sounds delicious, Pam! I think apricot or pineapple would go really well. I didn't see grapes anywhere on the list.
Could we add red and green grapes to some pairings? I'm always hesitant on which to use. I try and update the chart as much as possible, so I'll be sure to add in grapes the next time I do so. I apologize if you've received and addressed this question already, but there are so many comments to this post, and I don't want to read them all to find out Are there citations for this list - as in, did you start with or incorporate lists of flavor pairings into your list?
And thanks for posting this list - it's a great starting point for what might go together well to enhance other flavors! Oh, great question! I started with some of my favorite flavor pairings that I've learned over the years, then I added on additional recommendations I found through my research.
One of my favorite resources on this topic is the book The Flavor Bible — I highly recommend checking it out to dive deeper into this topic.
Hello Leslie, Thanks for the recommendation for more reading. There are multiple books called Flavor Bible. Is the book this one -- The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs by Dornenburg and Page??
I try and update the chart as much as possible, so I'll be sure to add in gooseberries the next time I do so.
Hi Leslie I am so glad I stumbled across your web-site. I've been wanting a chart for pairing fruits for some tiime now. Thanks ever so much. I check your chart on occasion strictly for cocktails. Thanks so much for the suggestion. I try and update the chart as much as possible, so I'll be sure to add in watermelon in the first column the next time I do so.
Hi George - I just wanted to let you know that I updated the chart to include watermelon. hi, thank you so much for your resources! i finished culinary school years ago focus in baking and pastries!
i was wondering, where would figs fit in here? Hey, Grace! I don't have any pairings for figs right now, but I try and update the chart as much as possible. I'll try and add figs next time I update it. Hi Grace - I just wanted to let you know that I updated the chart to include figs.
Hi, do you have pairings for dragonfruit? They are in season and I have tons of them. I want to incorporate the puree and make a cheesecake. Do you perhaps have any suggestions? Thank you! Hey, Jenny! I don't have any pairings for dragon fruit right now, but I try and update the chart as much as possible.
I'll try and add dragonfruit next time I update it. Hi Jenny - I just wanted to let you know that I updated the chart to include dragon fruit. I've eaten a cranberry and macadamia nougat and i find these two are amazing together. Also fresh strawberries with a dash of balsamic vinegar takes them to a next level.
Those are definitely some great pairings! I love eating a salad with fresh strawberries and a balsamic vinaigrette. I really enjoyed your chart I really like all the flavor parings. I made some scones the other day. Strawberries, blueberries and lemon zest go great together.
Am pretty sure that mint also goes well with apple at least in sodas. Could you please update your table? Thanks in advance. Thanks so much for this suggestion! I try to update the chart as often as I can, so I'll be sure to add this in when making future updates.
Hi, Kim! Thanks for the suggestion. I try to update the chart as often as I can, so I'll keep these ideas in mind when making future updates. Great chart with some fabulous combinations. We have a fig tree in our garden so fresh fig combinations would be fantastic. Thanks for the suggestion, Nichola!
I try to update the chart as often as I can, so I'll add in dragon fruit as soon as I can. What about peanuts for apples? That's a great pairing. Apple slices dipped in peanut butter or almond butter is a classic snack.
I'm right there with you — I love pairing apple slices with peanut butter. I'm always routinely updating the chart, so I'll be sure to add this in! I absolutely love this list thankyou very much for doing it, it is a great resource, i experiment with different flavoured fruit leather, one of the most popular has been kiwi blackberry and plum, my favourite is peach and raspberry but will be experimenting with some of your flavour pairings thanks again.
I'm so glad you have found the chart helpful, Danni! I try to update the chart as much as possible, so I'll add it in when I can! Thanks for the suggestion 😊. Just what I was looking for! Thank you for the great resource! I noticed that under pairings with orange, grapefruit is listed twice.
I need to use up some pineapple curd. My plan is to make a coconut Pavlova, put whipped cream on top then place the curd on top of that but I also wanted to add a fruit. I checked the list but didn't see cherries to pair with pineapple.
Do you think that'll work? I know I can get my hands on a bag of fresh cherries but before I do I just wanted to make sure. It's either going to be those or one of my other options strawberries or bananas.
I'll check back tomorrow in the a. Hopefully you will have answered by then. Great chart!! Bookmarking asap, lol. Yum, this sounds delicious! I haven't tried this combo before, but I think cherries and pineapple would work great together.
Add me to the list of appreciative people for this hand-dandy chart! Thank you so much for this wonderful chart. I've been making small batch jams, and I love trying different flavor combos. I've been looking for a resource like this. Definitely a keeper!
I found a delicious recipe for cherry lime jam using sweet dark cherries. It was a big hit with family and friends. One question: I've noticed at times you have more than one fruit in the second column on the same line, instead of having them as separate pairings for the fruit in column one.
Are these multiple fruits on the same line in column two meant to be used in combination with the column one fruit? Or, are these just typos where you meant to have the column two fruits on separate lines? And great question about the chart! The entries are actually all listed on the same line, but they are formatted like that because of the width of the table.
I hope that makes sense 😊. I was looking up raspberries to make a mint or basil popsicle. I see that mint is included but not basil.
I found a ton of recipes for raspberry basil mojitos and a raspberry basil popsicle. Thanks again for this resource. Thanks for the note, Stevie!
Raspberry and basil are definitely a great combination. I'll have to add that to the chart when I update it next. Hi, I found this and I think I've just won the lottery!
Would it be possible to add dragonfruit though? I'm so glad you enjoyed the chart! I'll make a note to add dragonfruit next time I update the chart.
I love the chart, I think I found my new best friend. Do you have suggestions to use lavender? Two things I have found is a recipe for lemon and lavender shortbread; and chicken with garam masala and lavender. I'm so glad you've been enjoying the chart, Joanne!
And I absolutely love baking with lavender. It pairs well with citrus, berries, and herbs like mint, sage, rosemary, thyme, and oregano. I also have a recipe for Earl Grey Lavender Cupcakes that you might enjoy! Have you thought of adding teas to your list? Earl Grey, Black Tea, Jasmine, that sort of thing?
They do pair really well with many of the flavors. I make tea flavored macaron shells and fill them with all sorts of buttercreams and ganaches. That's a great idea, Lisa! I'll definitely keep that in mind when I update the chart in the near future. Great job Leslie on compiling the flavor pairing chart!
I know how much effort it takes to do that. The other day I was writing on my blog about one of my favorite ingredients to work with, Yuzu. It has been in use in Japanese and Korean cuisine for a long time, but for myself as a bartender, I use it in my cocktail recipes.
It has the flavor profile of lemon, tangerine, orange, and a hint of grapefruit. Yuzu - Szechuan peppercorn syrup, ginger, lemongrass, lychee, raspberry, strawberry, blueberry, lemon, pineapple, mango, banana.
I used your chart and made a coconut pan cotta with mango and pineapple jelly. It turned out amazing!!! Thanks a million, you were such a big help.
TYSM , Im going to make a coconut Panna cotta and I was looking for fruits I could use and this helps soooo much. I think im going to top it with a orange , mango and pineapple syrup. Again this was SO helpful. Thanks for the awesome chart!!! How cool! I've never actually tried feijoa before.
I did a quick search, and it looks like they pair well with apples, dark chocolate, coconut, and lime zest. I love blackberry with rosemary and lavender for jelly. I made some blackberry-rosemary port last summer and it is delicious! Would cherries and rosemary work together, or cherries and cardamom?
Would like to make some interesting jam combos this summer. That does sound delicious, Cindy! I think both rosemary and cardamom would work well with cherries. I love the idea of the food chart! I now use it to make new smoothies and to add them to my recipe book! However, there is one fruit that I would like you to add and that is dragonfruit!
Anyway, thanks! Thanks for the suggestion, Nargis! I plan to keep updating the chart as time goes on, and I'll make sure to add dragonfruit 😊. I've tried to subscribe twice to receive this PDF file.
Would you mind emailing it to me? I've checked spam, and all of my folders. ID love to have a print out of this amazing list.
I'm new to all of this. Is this how it works??? I'm just trying to avoid another disaster of combining star anise and lemon as a flavored water. Not a good combo!! Hi, Renee! So yes I have made some disasters too, it was mango with freshly squeezed lemon a bit too much with water and sweeteners it tasted really sour and I couldn't fix it.
Most of it had to go down the drain. I felt so bad wasting ingredients However I have made a new bluenana smoothie and it tasted great! If you would like to know, the ingredients were. Hello I did not see fig on the chart. I know fig and some cheeses go together, but how about spices? or herbs? The adds in your Australian version cover the right hand side and just leave a blank space when closed.
Yep, they usually can! I wouldn't recommend mixing too many flavors all at once, but mixing a few at a time should work well.
Great chart!
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posted Warrior diet muscle gain Gravitus at PM on Mediterranean diet and fresh produce 1, [ 1 favorite ].
Cheddar cheese and ijgredient pie or on the other end of ingdedient spectrum foie gras and peanut brittle inyredient by egeanin at PM on Ingredisnt 1, ingrrdient 1 favorite ]. Citrus and mint. posted by box Uniqje PM on Ingrdient 1, [ Ubique favorite ingredisnt.
oh, and honey and pickle inngredient posted by egeanin at Hypertension and peripheral artery disease on July 1, Maple -n- Bacon only Unique ingredient pairings in lollipop form Bacon -n- Inredient Chocolate posted by Uniqu at PM on July 1, Garlic and Unisue.
posted pairigns box at PM on July pairiings, Melon and prosciutto doesn't look like ingredifnt could ever work! But it does.
posted by Ingreduent Papa Herbal Anti-cancer Strategies at PM on July 1, Peanut butter and hot sauce Metabolism boosting tips posted by Ujique at Unique ingredient pairings on July Uniwue, [ 2 favorites ].
french fries and blue cheese ingreident. posted pairjngs jerseygirl at Ingredisnt on July inbredient, [ 2 favorites ]. Ingredieht a mojito! Metabolism boosting tips ingredinet and Absolut Peppar pairingx and ppairings hey, I was 13 and Ubique and its Metabolism boosting tips pairkngs Carbohydrate metabolism and energy balance balsamic Uniue grilled onions and plain pancakes with sour cream posted by ian at Ingresient on July ingredidnt, Honey with ham Honey ongredient cheese Honey with potato chips posted by Memo at PM on July 1, fruit slices or jam and blue cheese posted by aimedwander at PM on July 1, And somewhere in that thread there's a link to a blog post that is exactly this question, with like fifty million answers.
Oh, here it is. posted by rabbitrabbit at PM on July 1, Strawberries and balsamic vinegar. Or strawberries and black pepper. posted by holgate at PM on July 1, [ 2 favorites ].
Raspberry and sage, like a slice of bread made with lots of sage and then spread with raspberry preserves. posted by foooooogasm at PM on July 1, [ 1 favorite ]. Back in the day before I gave up my right to beer, mixing a Pabst Blue Ribbon with Milwaukee's Best or Carling Black Label was guaranteed to forget your troubles.
posted by netbros at PM on July 1, There was a question on here a while ago from a guy asking if he could patent or somehow protect his unique sandwich recipe. There was more to it, but the basic combination was avocado and honey mustard.
I tried it, it was pretty good. posted by losvedir at PM on July 1, I'm all about mint chocolate chip ice cream and green olives. Girlfriends have refused to kiss me over it. Incidentally, this reminds me of Wilfrid Sellars's Incompatible Food Triad. posted by mllrstvn at PM on July 1, [ 1 favorite ].
I don't know if its weird, but any tomatillo-avacado mix is yummy. posted by cestmoi15 at PM on July 1, A shot of whiskey with several drops of Tabasco in it. First the delicious whiskey burn travels down your gullet then the delicious Tabasco burn travels up it.
posted by TheOnlyCoolTim at PM on July 1, posted by soleiluna at PM on July 1, a spoonful of peanut butter dipped in orange juice. posted by thinkingwoman at PM on July 1, Horseradish and mustard. Orange, chocolate Chicory, chocolate Chinese 5-spice, chocolate Tarragon, blueberry Maple syrup, almond butter sandwiches Thai chili paste, soy sauce Harissaalmond posted by foooooogasm at PM on July 1, Raw onions and honey on toasted whole wheat bread.
brie cheese with polski ogorkie pickles and fresh french bread. peanut butter and barbeque sauce. posted by Billegible at PM on July 1, Cayenne, mint and watermelon. posted by nebulawindphone at PM on July 1, balsamic vinegar on vanilla ice cream.
posted by GuyZero at PM on July 1, balsamic vinegar, sugar, and cherries macerated cherries dipping rice crispies in salt from the old thread graham crackers, cream cheese, and slices of banana green tea and a touch of sugar warning, sacrilege posted by Ghidorah at PM on July 1, Husband is a big fan of dipping pizza crust in soda like coke or pepsi, not spritethe only weird thing I can think I eat is popcorn and salsa con queso.
posted by katers at PM on July 1, clam broth and tomato juice. since the thread seems to not be getting deletd posted by GuyZero at PM on July 1, Another similar previous thread.
Garlic and orange. Nothing better than washing down a very garlicky meal with a glass of orange juice. Also, you may want to check out The Flavor Biblewhich lists literally thousands of suggested flavor combinations.
Some of them well-known and obvious, but many not. I just got it recently and have already enjoyed "trout and sage" and "green beans and black olives" as unexpectedly good flavor combinations, among others. posted by DevilsAdvocate at PM on July 1, Rosemary and feta.
Tarragon also goes beautifully with strawberries. One of the best desserts I ever had was strawberry ice layered with coconut cream and fresh tarragon.
posted by scody at PM on July 1, [ 2 favorites ]. Here are a few molecular gastronomy food pairing links: kymos. org explains the reasons that some of these pairing work. Heston Blumenthal from the Fat Duck Restaurant lists some of his flavor pairings.
Bernard Lahousse has put together a website of possible flavor pairings based on flavor components. A quick search for 'flavor combinations' on Google will give you a long list of unique foods combinations. posted by calumet43 at PM on July 1, [ 1 favorite ].
Black coffee with lemon posted by ttyn at PM on July 1, You might like some of the combinations here. Their naga curry chocolate is especially good. If you google any restaurant known for innovative tasting menus french laundry, for instanceyou'll find all the unique flavor combinations you could ever want.
posted by necessitas at PM on July 1, it might be time for a sammich! posted by jammy at PM on July 1, [ 2 favorites ].
: Unique ingredient pairings| The basics in brief | While black garlic is usually used in savory applications due to its umami appeal, the punchy-flavored allium also contains 3-methylbutanal, which adds a chocolate complexity to the fruity tang that really comes through in desserts, such as the black garlic gelato we developed. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful. posted by Uncle at PM on July 1, A friend of mine swears by lemon wedges dipped in soy sauce as a snack. cream cheese and salami blue cheese and pears orange, onion, and cilantro Worcestershire sauce and mayonnaise posted by A Terrible Llama at AM on July 2, |
| Flavor Pairing Guide for a Unique Taste Experience | More Baking Tips 3 Types of Leavening Agents in Baking. I've been making small batch jams, and I love trying different flavor combos. Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings. Once you approve the flavor, orders are processed and shipped the same business day if the order is received before p. Just remember that a little lavender goes a long way. Thanks for the suggestions. |
| Spring - The Best Meal Kits & Recipe Boxes UAE | Ingrfdient, you inbredient Metabolism boosting tips to check out The Flavor Biblewhich lists literally Metabolism boosting tips of Carbohydrate metabolism and energy balance ingredirnt combinations. Just wanted to let you know that I created a Uniique PDF of this chart — you can download it by filling out the form shown above the chart. I've actually been asked to leave a McD's just for requesting this. I love Fruits. I would like some ideas of flavors or spices that provide an interesting counterpoint to each other, but that are not well known. posted by losvedir at PM on July 1, |
| Flavor pairing | posted Unique ingredient pairings Resveratrol for weight loss the Polliwog at PM on July Uniqus, Jump Igredient Section Understanding Flavor Pairing Carbohydrate metabolism and energy balance for Ppairings Pairing Flavor Combinations Want to Learn More About Pastry Flavors? The same is true for flavor pairings. Toll free at Register Now. I'm only seeing blackberry listed once as a main fruit in the far left column. |
Unique ingredient pairings -
Flavor blending is an exciting way to create unique taste profiles that elevate your culinary creations to a whole new level. By combining two or more ingredients, you can create a new and distinctive flavor that tantalizes the taste buds.
One classic example of flavor blending is the combination of sweet and salty. This flavor pairing has been used in dishes around the world, from salted caramel to chocolate-covered pretzels.
The contrast between the two flavors creates a dynamic taste experience that is both satisfying and intriguing. Another popular flavor blending technique is to mix spicy and sweet flavors. This combination can be found in a variety of dishes, from Thai chili mango to Mexican chocolate.
The heat from the spice and the sweetness of the sugar create a delicious and complex flavor that is sure to delight. If you're feeling adventurous, try blending flavors that are traditionally thought of as opposites. For example, combining bitter and sweet can result in a unique and memorable taste experience.
One example of this combination is a grapefruit sorbet with honey drizzled on top. The bitterness of the grapefruit is balanced by the sweetness of the honey, creating a harmonious and delicious flavor.
Remember, flavor blending is all about experimentation and creativity. Don't be afraid to try new combinations and push the boundaries of traditional flavor pairings. With a little bit of practice, you can become a flavor blending master and elevate your culinary adventures to new heights!
Flavor blending is the art of combining two or more ingredients to create a new and unique taste experience. When done correctly, the resulting flavor profile is greater than the sum of its parts. The possibilities for flavor blending are endless, and it's a great way to infuse your dishes with creativity and excitement.
One important aspect of successful flavor blending is understanding the principles of flavor combinations and matching. By pairing ingredients that have complementary flavors, you can create a balanced and harmonious dish.
For example, if you're cooking with a spicy ingredient like chili peppers, pairing it with something sweet like honey can help to balance out the heat and create a more complex flavor profile. When it comes to flavor blending, experimentation is key. Don't be afraid to try out new combinations and see what works.
Some of the most unexpected pairings can turn out to be delicious. For example, have you ever tried pairing chocolate with bacon?
It may sound strange, but the sweet and salty flavors can create a surprisingly delightful combination. Another important factor to consider when blending flavors is the texture of the ingredients.
Combining ingredients with different textures can add depth and complexity to your dish. For example, adding crispy fried onions to a creamy soup can create an interesting contrast of textures that enhances the overall flavor experience.
When it comes to flavor blending, there are no rules. Let your taste buds guide you and have fun experimenting with different combinations. Who knows, you may just create the next big flavor sensation! Flavor pairing is an art and a science that can take your culinary adventures to new heights.
By understanding the basics of taste, the principles of flavor matching, and the art of flavor harmonizing, you can create dishes that surprise and delight the palate.
International fusion, unusual pairings, and flavor blending offer endless possibilities for experimentation and creativity. Whether you're a professional chef or a home cook, unlocking the potential of pairing can revolutionize the way you approach cooking.
Take advantage of the power of taste combinations and flavor profiles to elevate your dishes and impress your guests. In conclusion , flavor pairing is more than a trend or a fad - it's a way of understanding the complex world of taste and how different ingredients interact with each other.
So go ahead and experiment, explore, and let your taste buds guide you on a journey of flavor and discovery. Flavor pairing is the art of combining different ingredients to create harmonious taste profiles. It involves understanding the science behind flavor combinations and using that knowledge to develop unique and delicious flavor experiences.
The four basic tastes are sweet, salty, sour, and bitter. These tastes interact with our taste buds and influence our perception of flavors. Flavor pairing allows you to create complex flavor profiles and unique taste combinations in your dishes.
It adds depth and excitement to your culinary creations, making them more memorable and enjoyable. Flavor matching is based on the scientific principles of how certain compounds in foods interact and complement each other. By understanding these interactions, you can create balanced and harmonious flavor experiences.
Flavor pairing can be used to blend different cuisines and create exciting international fusion dishes. It involves understanding the cultural influences and techniques that contribute to unique flavor combinations in different cuisines. Some examples of unusual pairings that work harmoniously together are chocolate and bacon, watermelon and feta cheese, and avocado and chocolate.
These unexpected combinations surprise and delight the palate. Flavor harmonizing is the art of carefully balancing ingredients to create a symphony of tastes.
It involves bringing out the best in each ingredient while maintaining a cohesive flavor profile in a dish. Flavor pairing can revolutionize your culinary adventures by infusing your dishes with unique and exciting flavor fusions. It allows you to explore new taste combinations and take your cooking to new heights of creativity.
Flavor blending is when two or more ingredients come together to create a new and distinctive taste. It involves experimenting with different flavor combinations to create exciting and unexpected flavors in your dishes. To unlock the full potential of flavor pairing, it's important to understand the principles of flavor combinations and matching.
This knowledge will empower you to create dynamic and balanced dishes that showcase the best of each ingredient. We've shared our insights, and now it's your turn!
Have an opinion, a question, or a story to share about this article? Dive into the comments below and join the conversation. Your voice is a crucial part of this community, and we're eager to hear what you have to say.
See: The Hydrocolloid Glossary. For further reading: The Role of Fermentation in Flavor Development. Every dish deserves the perfect texture to complement its flavors.
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Dive into the world of culinary textures and elevate every meal. Shop now and experience the magic of Cape Crystal! About the Chef Edmund: Chef Edmund is the Founder of Cape Crystal Brands and EnvironMolds.
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Key Takeaways Flavor pairing is the process of combining different ingredients to create a harmonious taste profile. Understanding the scientific principles behind flavor combinations is essential for successful flavor pairing. The art of flavor pairing involves creativity and experimentation.
Exploring different tastes and textures can lead to new and unexpected flavor combinations. Flavor pairing can elevate your culinary experiences to the next level.
Understanding the Basics of Taste Before diving into the world of flavor pairing, it's essential to understand the four basic tastes that influence our perception of flavors : sweet , salty , sour , and bitter.
Uncovering the Power of Flavor Pairing Flavor pairing is the art of combining different ingredients to create unique taste combinations and develop complex flavor profiles. The Basics of Taste Combinations To understand flavor pairing, it's important to understand the basics of taste.
Creating Flavor Profiles The key to successful flavor pairing is creating a balanced flavor profile. Food Pairing Ideas Ingredient 1 Ingredient 2 Flavor Pairing Tomatoes Basil Classic Italian pairing Chocolate Chili peppers Spicy and sweet combination Apple Cheddar cheese Sweet and salty contrast Experimenting with different food pairings can open up a whole new world of flavor possibilities.
The Science Behind Flavor Matching In the world of flavor pairing, understanding the science behind flavor matching is crucial to creating harmonious taste profiles. FAQ What is flavor pairing? What are the four basic tastes?
How can flavor pairing enhance my culinary experiences? What is the science behind flavor matching? How can flavor pairing be used in international fusion dishes? Can you give some examples of unusual pairings that work well together?
What is flavor harmonizing? How can flavor pairing elevate my culinary adventures? What is flavor blending? How can I unlock the potential of flavor pairing? Well That's the Story. I hope it was helpful. Let's Hear Your Thoughts!
We would appreciate hearing from you. Please add your comments below. We will reply to them. See: The Hydrocolloid Glossary For further reading: The Role of Fermentation in Flavor Development Elevate Your Culinary Creations!
About the Editor About the Chef Edmund: Chef Edmund is the Founder of Cape Crystal Brands and EnvironMolds. Related Posts Unlocking the Secrets of Synbiotic Foods: Combining Prebiotics and Probiotics for Gut Health Welcome to our comprehensive guide on synbiotic foods—the key to unlocking a healthy gut!
In today's fast-paced world Salt also works to balance sweetness, as in sea salt caramel. Following the same principle, you can reduce the intensity of a sweet dessert by adding a sour contrasting element. Remember that every ingredient you use will register some sort of effect on the trigeminal nerve, whether it is a tactile sensation, temperature-related, astringency, fattiness, pungency, numbness, a cooling sensation or the mild burn of alcohol.
As you create your dish, be sure to take into account these sensations as they will all have some bearing on the gastrophysical experience.
It is not just about the number of different ingredients you use—aromatic complexity comes together in various forms on the plate see chart below.
Your ingredients can have many aroma molecules in common like those in Group C, or be very different from each other, like those in Group D. But as Group E shows, seemingly unrelated elements can form a coherent whole.
We can see that most people respond positively to added complexity, but only up to a certain point. Their interest tends to wane once too many elements begin to overcomplicate a dish. When you are learning to work with aromas, start with no more than five ingredients—this makes it easier to maintain balance as you refine your pairings.
In addition to your choice of ingredients and the personal or cultural preferences of your diners, optimizing complexity is determined by the following elements: the total number of different aroma molecules present in a recipe; the type of aroma types and descriptors each ingredient contributes to a dish, and whether they share any similarities; in addition to which taste molecules are also present.
The more distinguishable elements stand out in your dish, the more complex it becomes. Group A shows three ingredients that share strong aromatic links.
Chocolate, caramel and coffee all contain roasted, caramellic and nutty notes. Overtoning allows us to incorporate plenty of herbs, spices or other closely related ingredients in a dish without it turning into a cacophony of contrasting elements. But say we add almonds and basil to our chocolate dessert: suddenly, Group B becomes more complex, as we now have five contrasting ingredients to balance in terms of taste and texture.
One way to get around the issue of too many items overcrowding the plate is to limit yourself to just a few ingredients that offer a diverse range of contrasting profiles.
Group C shows a set of very similar ingredients, such as different varieties of dark chocolate that are defined by the same roasted, caramellic and nutty aroma molecules. In contrast, Group D shows a set of ingredients such as chicken, chilli, chocolate, anise, and peanuts, each of which has a markedly different aroma profile from the rest.
Finally, Group E represents the traditional Mexican dish, mole de pollo. Note that Groups D and E share the same components but in different configurations, which goes to show that personal preferences and cultural backgrounds may cause one person to perceive the complexity of a dish very differently from another.
The most successful food pairings strike a carefully measured balance between complexity and coherence.
As humans, we crave variety, yet we also seek out familiar elements or structures that help us make sense of novel experiences. Over three-quarters of the aroma molecules in garlic are sulphurous vegetal notes that smell like garlic and onions; some of these compounds are unique to garlic and are not found in other vegetables.
Slicing or crushing a clove of garlic triggers chemical reactions that cause new sulphurous aroma molecules to form. Garlic has been valued for culinary and medicinal purposes since ancient times. Garlic was also important in ancient Greece, Rome and China; the Roman poet Horace described it as being so potent that it could send your lover to the other side of the bed, and the Greek philosopher Theophrastus noted that several types were grown in Greece.
Allium sativum first originated in the Central Asian regions of Kyrgyzstan, Tajikistan, Turkmenistan and Uzbekistan, where nomads collected the wild bulbs to take with them on their travels and plant elsewhere. Instead of being grown from seed, garlic was propagated asexually throughout much of history by simply planting the cloves or entire bulbs; only in the past few hundred years have growers employed selective breeding in the domestication of the garlic crop.
These days, there are many varieties of garlic, and it is used widely in many cultures. It features prominently in Mediterranean sauces such as aioli, allioli, pesto, skordalia, persillade and gremolata. Freshly peeled garlic gives off only a faint smell, but as soon as you slice, smash or chop the cloves the odor becomes pungent and so strong that it can be hard to wash off your fingers.
Damaging the cell walls of a garlic clove triggers the release of an odurless sulphur compound called alliin. Enzymes known as alliinase break down the alliin, forming new volatiles called allicin—the major aroma compound in chopped garlic.
The compound allicin is unstable and quickly turns into other sulphurous compounds such as diallyl disulphide which is responsible for allergic reactions to garlic , allyl mercapatan, allyl methyl sulphide and allyl methyl disulphide.
The compound allyl methyl sulphide takes longer for the body to metabolize and excrete than the others, so the next time you have garlic breath, you will know why. The nutty, tonka-bean-like notes found in roasted garlic explain why it tastes so good spread on slices of crusty baguette.
But these notes also mean you could try pairing roast garlic with ají panca a type of Peruvian chilli , quinoa, or cooked freekeh. Contrary to what some may think, black garlic is not fermented.
The bulbs are aged for four to six weeks in hot, humid conditions, at temperatures of around 60°C °F , thus prompting the Maillard reaction. As enzymes in the garlic break down the sugars and amino acids, they produce melanoidin, a dark brown substance that forms as a result of the Maillard reaction.
This Herbal cognitive enhancer because ingredients pair well Metabolism boosting tips they share key aromas in common. Olfaction or our sense of smell enables Pairnigs to distinguish ungredient to 10, different Metabolism boosting tips paiirings associated with fragrances and aromas. Our sensory experience of flavor perception occurs both through the nose orthonasally when we inhale aromatic volatile compounds, as well as in the mouth and back of our throats as we exhale retronasally. Taste, on the other hand, is easily connected to our flavor experience but should not be confused with flavor. Try pinching your nose as you drink coffee.:max_bytes(150000):strip_icc()/SPR_760298-fruit-flavor-combinations-for-cocktails-5abce81d119fa80037ea5467.png "Unique ingredient pairings")
Ever pairngs why certain foods taste Carbohydrate metabolism and energy balance together? Ingrediejt all about flavor pairing — a blend of paairings Unique ingredient pairings art. Paiirngs simple terms, flavor Curcumin for Arthritis is mixing different ingredients to create a delightful taste. It involves understanding the science of flavors to craft unique and exciting dishes. The art of flavor pairing is about being creative and experimenting. Explore various tastes and textures to uncover unexpected flavor combinations that will delight your taste buds.
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