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 Harissa , almond 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 sprite , the 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 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. 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. Why settle for anything less than perfection? With Cape Crystal Brands Food Texture products, you don't have to. Whether you're crafting velvety sauces, glistening gels, or fluffy mousses, our range ensures you get the consistency you desire every single time.

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About the Chef Edmund: Chef Edmund is the Founder of Cape Crystal Brands and EnvironMolds. He lives and breathes his food blogs as both writer and editor. You can follow him on Twitter and Linkedin. Please note, comments need to be approved before they are published. About Us. Fruit Powders.

Trending searches On sale Best sellers Portable. Cart 0. Cape Crystal Brands Blog. The Science of Flavor Pairing. December 8, Share Share on Facebook Opens in a new window. Tweet Tweet on Twitter Opens in a new window. Pin Pin on Pinterest Opens in a new window.

E-mail Share by e-mail. SUBSCRIBE TO OUR BLOG Promotions, new products, and recipes. 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!

Coffee boasts one of the most complex aromatic profiles, containing over 1, different aromatic compounds. To break down the science of pairings, remember that two or more ingredients are complementary when they share key aroma components.

Each ingredient in our Foodpairing® database has been analyzed in our lab to determine its specific aromatic profile. A single ingredient such as ginger may contain several dozens of different aroma molecules, though in reality, only the most dominant compounds are actually responsible for its signature scent.

From these results, our scientists then isolate the aroma data relevant to our sense of smell. Our team has developed algorithms that calculate the compatibility of different ingredients based on their aromatic profiles.

Cherry and asparagus, for example, are a perfect pairing because they both share similar floral and green aromas. Each time you select an ingredient our algorithms calculate possible aromatic matches. Use our tool to find complementary pairings, while you as a chef create the perfect balance between Taste and Texture.

The Science behind great ingredient pairings. The difference between aroma and taste Taste, on the other hand, is easily connected to our flavor experience but should not be confused with flavor.

Hi Marlon - I just wanted to let you know that I updated the chart to include jackfruit. How come Guava isn't listed under Pineapple , Paasion Fruit, and Dragon Fruit?

They are wonderful when mixed together! Great job on the list regardless, I reference it all the time, Thank you-! I'm glad you've been enjoying the chart, Tony! Thanks for the suggestions. I'll be sure to add them in the next time I update the chart!

I'm sorry you didn't receive it, Mimi! I just emailed it to you directly. Let me know if you didn't get it! Hi, Patricia! I try and update the chart every so often, and I'll add in figs the next time I do.

Hi Patricia - I just wanted to let you know that I updated the chart to include figs. That sounds delicious. Strawberries and basil do go so well together — I'll have to add that to the chart!

I have one other flavor that I'd like to know what might meld with it. I was going to make an acerglyn maple syrup mead , but instead, try to use some of my hickory syrup.

It would seem some of the combinations above using maple syrup might be appropriate, but hickory syrup is very distinct in its flavor. I guess the other item not found above likely because it is still illegal to use in the USA is tonka bean, but my expectation is that it would be similar to vanilla.

Hi, Mutant! I've actually never tried hickory syrup before, but it sounds delicious. That being said, I'm not sure what would pair well with it! This is a great chart!

I searched for "butterscotch" but there are no results. Can I assume that any fruit that pairs well with caramel would also pair well with butterscotch sauce , or could you make a suggestion? Yes, I think anything that pairs well with caramel would also pair well with butterscotch!

I'll make a note to add it to the chart next time I update it. Watermelon is listed a few times on the chart, but I'll add it in as its own category next time I update the chart. Thanks for the suggestion! Honeydew goes well with avocado and mango. Very popular with the little one in the house as a fruit mash, and really refreshing.

I have given myself a challenge to make as many interesting cold savory and sweet soups as possible this summer and no they cannot resemble a smoothie. Can you clarify a bit more about what you're looking for? I'd love to update the chart to help you out, but I want to make sure I understand a bit more clearly first.

My son was using one of the two with roast duck I think summer savory. Just curious as to how to combine with other ingredients for soups, salads, or??? My background is in pastry and I specialize in baking recipes, so I don't have as much experience with savory recipes!

I don't know if I'd be able to offer many suggestions here. Truly a great way to keep these pairing ideas for a better recipe development saves a great deal of time Thank you. Hi, Rita! Hi Rita - I just wanted to let you know that I updated the chart to include watermelon.

I am looking to see what goes with bacon. I know figs and dates go well. 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! Do you have a pdf copy of it yet? I make wine as a hobby and your chart would come in handy for creating new recipes. Hi, Brad! I actually just finished creating the PDF copy — you can download it by filling out the form above it's shown above the chart. I'm sorry you're having trouble with the chart!

Are you referring to the one here on the blog or the one you can get emailed to you? Would love to see this in PDF as others have mentioned. No access to a computer and this is too valuable to lose. So glad to hear you like the chart, Patricia! I'm actually working on turning it into a PDF now, and I'll let you know when that's ready.

Just wanted to let you know that the PDF version is ready, Patricia! You can download it by filling out the form above it's shown above the chart. If you wanted, you could add non-traditional fruits, such as cucumber, tomato, and tamarind.

which all pair well with lime, melon, and strawberry. You could also add Salt under Misc. It's great added to melon, cucumber, lime, grapefruit, tomato, and tamarind. You didn't show many pairings for lime, itself I've added my favorites below.

I'm so glad you enjoyed the post! And thanks for sharing all those awesome additions. I'm hoping to update the table and make it more expansive over the next few months, so keep an eye out for that!

I love this. Because of your list, I made a new smoothie for my family. I make them every day, and have been for years, with a base of spinach or kale, then some fruit, water, and maple syrup, and sometimes lime juice, and I was looking for something to spice up my recipes.

So, based on your chart, I used fresh apples with some caramel flavoring, and it was a caramel apple smoothie. It was delicious! I've looked up lots and lots of sites for information like this, and yours is the best, most thorough, and creative I've ever found. Thank you so much! If you put this into a nicely designed pdf, I'm sure lots of people would print it out and put it on their fridge.

I definitely would. And what an awesome idea to make this resource into a PDF — I think I'm going to try and do this over the next few months. I'll let you know if and when I do 🙂. I'm grateful that people go through the content,probably just because they know how beneficial the fruits are,that's great!

Wasn't able to easily track that right column though,but much thanks for the content,seemed very useful and helpful,,!! So glad you enjoyed, Godfrey! I'm going to try and work on improving the table itself in the future, so I appreciate the feedback 😊. Yes I also would like to see pdf that I could download.

Im not able to scroll across to see spice list on android. Thanks Ken. Hi, Ken! I just finished creating a PDF version of this chart — you can download it by filling out the form shown above the chart.

I'm a bit dismayed that you can mix banana with strawberries, but not strawberries with bananas. Hi, MK! I actually just made a printer-friendly version of the chart — you can download it by filling out the form shown above the chart. Hi, can you please fix the site? Mobile version does not display the full list it's cut off , and no one has time to get out their laptop in the middle of the grocery store.

I just made. cherry-thyme protein ice cream and it was amaaaazing! It tastes so refreshing, definitely a flavor combo to keep doing. Yesterday I found my favourite cheesecake flavor combination.

So simple, but I love it. I flavored the cheesecake itself with vanilla bean and lemon juice and zest, folding into the batter a handful of raspberries finely chopped to add light raspberry flavour to the batter.

Then I topped it with a homemade whipped cream and raspberries, blackberries, and blueberries. However, I found the cheesecake itself no toppings to be good as is.

It spoke for itself in flavour, just not so much in presentation. I made a cobbler today that combined rhubarb, raspberries and peaches flavored with lemon zest, fresh grated ginger, cracked black pepper and a pinch of sea salt. The cobbler has an interesting cake topping made using reverse creaming method and the top coated with fine grain sugar.

Carefully pour very hot tap water over the top and bake minutes for a 9x13 pan. The top will crack like a brûlée.

The cake under is soft and fluffy. a very small amount, minced A traditional accompaniment is a spoon of thick cream skimmed off the top of milk direct from the cow. I'm just starting to experiment. I've tried Strawberry-Rhubarb, Starberry-Orange, Strawberry-Basil, and Strawberry-Pineapple jam recipes.

I did Peach-Orange and Peach-Blueberry but I haven't tried the latter yet. I also made Apple-Rhubarb. Great site! I put crushed pineapple apricot and dark black cherries in a ho. emade thickened cream and added dark chocolate pudding just the powder stored it up and my family loved it so much I didn't have any leftovers which is very unusual it's kinda a twist on pistachio salad.

ie the ac dental gourmet. I love Fruits. I am at a loss as to how to use this info. If you'd like, you can use the search bar on this page to find related recipes for those fruits! Experiment with different combinations to discover your own unique taste profiles.

With a little bit of practice, you can learn to create culinary masterpieces that tantalize the taste buds and leave your guests wanting more. Flavor fusion is the art of combining ingredients from different cuisines to create a unique dish that tantalizes your taste buds. It's all about experimenting with flavors and textures to create something new and exciting.

Whether you're a novice or a seasoned cook, the art of flavor pairing can take your culinary adventures to the next level. The key to mastering the art of flavor pairing is to think outside the box. Don't be afraid to experiment with ingredients that you wouldn't normally put together. Some of the most successful flavor fusions are born from unexpected combinations.

When it comes to flavor pairing, balance is key. You want to create a dish that highlights the individual flavors of each ingredient while also creating a harmonious overall taste. Consider the flavor profiles of the ingredients you are combining and aim for a balance of sweet, salty, sour, and bitter.

A truly successful flavor fusion requires attention to detail. Take the time to taste and adjust your dish as you go along.

This will help you create a perfectly balanced final product. The art of flavor pairing is all about exploration and creativity. Don't be afraid to think outside the box and try new things.

Who knows, you may just discover your next favorite dish. 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. Why settle for anything less than perfection?

With Cape Crystal Brands Food Texture products, you don't have to. Whether you're crafting velvety sauces, glistening gels, or fluffy mousses, our range ensures you get the consistency you desire every single time. Don't just cook—create masterpieces. 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. He lives and breathes his food blogs as both writer and editor. You can follow him on Twitter and Linkedin. Please note, comments need to be approved before they are published.

About Us. Fruit Powders. Trending searches On sale Best sellers Portable. Cart 0. Cape Crystal Brands Blog. The Science of Flavor Pairing. December 8, Share Share on Facebook Opens in a new window. Tweet Tweet on Twitter Opens in a new window. Pin Pin on Pinterest Opens in a new window.

E-mail Share by e-mail. SUBSCRIBE TO OUR BLOG Promotions, new products, and recipes. 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?