FLAVOR PROFILES THAT PAIR WELL IN RECIPES
I found this on the internet and thought everyone would find this very useful. Here is a really neat tool to use when you get stumped in the kitchen when it comes to pairing certain flavors together , this chart will come in quite handy. http://nouveauraw.com/raw-techniques/flavor-prfiles-that-pair-well-in-recipes/
Provided by Karla Everett @Karla59
Categories Other Sauces
Number Of Ingredients 1
Steps:
- Almond pairs well with: apple, apricot, banana, caramel, cherry, coffee, fig, honey, orange, peach, pear, plum
- Apple pairs well with: caramel, cardamom, chestnut, cinnamon, cranberry, currant, ginger, hazelnut, mango, maple, rosemary, walnut
- Apricot pairs well with: almond, black pepper, caramel, cardamom, ginger, hazelnut, honey, orange, peach, vanilla, plum
- Asian Pear pairs well with: almond, apple, black pepper, cinnamon, ginger, honey, macadamia, nutmeg, raisin, vanilla
- Banana pairs well with: caramel, cherry, chocolate, cinnamon, coffee, ginger, hazelnut, honey, mango, molasses, papaya
- Blackberry pairs well with: apricot, black pepper, cinnamon, citrus, hazelnut, lemon, other berries, peach, plum
- Blood Orange pairs well with: almond, cardamom, chocolate, cinnamon, clove, fig, ginger, honey, other citrus
- Blueberry pairs well with: other berries, cardamom, mango, lemon, hazelnut, ginger, fig, lavender, other citrus
- Carrot pairs well with: anise, cinnamon, ginger, nutmeg, walnut
- Cherry pairs well with: apricot, black pepper, chocolate, citrus, nectarine, peach, plum, vanilla
- Chestnut pairs well with: apple, caramel, chocolate, coffee, pear, vanilla
- Cilantro (coriander) pairs well with: apricot, berries, cherries, citrus, nectarine, peach, plum, tropical fruit
- Coconut pairs well with: banana, Brazil nut, caramel, chocolate, citrus, Kaffir leaf, lemongrass, pineapple, other tropical fruits
- Cranberry pairs well with: apple, chocolate, cinnamon, citrus, mango, mint, pear
- Currants, Black and Red, pairs well with: cassis, chocolate, citrus
- Elderberry pairs well with: apricot, fig, honey, lemon, mandarin, other berries, peach, plum
- Feijoa pairs well with: banana, berries, cinnamon, citrus, mango, vanilla
- Fig pairs well with: almond, black pepper, cinnamon, citrus, hazelnut, pear, vanilla
- Ginger pairs well with: almond, apple, apricot, banana, berries, Brazil nut, caramel, chocolate, citrus, coconut, grape, hazelnut, passion fruit, peach, pear, pineapple, plum, tropical fruit
- Gooseberry pairs well with: citrus, hazelnut, honey, other berries, white chocolate
- Grape pairs well with: chocolate, citrus, ginger, raisin
- Grapefruit pairs well with: basil, black pepper, caramel, citrus, mint, rosemary, thyme, tropical fruit, vanilla
- Guava pairs well with: citrus, coconut, huckleberry, kaffir leaf, pineapple, strawberry, tropical fruit
- Hazelnut pairs well with: apple, apricot, banana, berries, caramel, cherry, chocolate, citrus, fig, mandarin, peach, pear, plum
- Kaffir Leaf pairs well with: banana, citrus, coconut, lemongrass, tropical fruit, watermelon
- Kiwi pairs well with: apple, banana, berries, cherry, citrus, coconut, mango, tropical fruit
- Kumquat pairs well with: berries, cherry, chocolate, cinnamon, coffee, persimmon, plum
- Lemon pairs well with: apricot, berries, black pepper, cardamom, cherry, citrus, ginger, nectarine, peach, plum, prickly pear, tropical fruit
- Lemongrass pairs well with: cherry, berries, citrus, coconut, ginger, guava, kaffir leaf, coconut, tropical fruit, vanilla
- Lime pairs well with: apple, berries, cherry, ginger, papaya, plum, strawberry, tropical fruit
- Lychee pairs well with: citrus, ginger, gooseberry, tropical fruit, vanilla
- Mandarin pairs well with: cardamom, cherry, chocolate, cinnamon, coffee, fig, ginger, nutmeg, tropical fruits, vanilla, star anise
- Mango pairs well with: apple, banana, berries, caramel, citrus, coconut, melon, tropical fruits, vanilla
- Melon pairs well with: berries, citrus, lemongrass, lemon verbena
- Orange pairs well with: almonds, basil, berries, brandy, cherry, chocolate, cilantro, cinnamon, coffee, cranberry, fig, ginger, grape, hazelnut, mint, nutmeg, persimmon, pineapple, vanilla
- Papaya pairs well with: citrus, black pepper, lime, mango, tropical fruit
- Pear pairs well with: almond, apple, caramel, chestnut, chocolate, cinnamon, citrus, ginger, hazelnut, vanilla, walnut
- Persimmon pairs well with: apple, black pepper, cinnamon, citrus, kumquat, pear
- Pineapple pairs well with: basil, caramel, cilantro, coconut, macadamia, rosemary, tropical fruit
- Plum pairs well with: almond, cinnamon, citrus, chestnut, black pepper, hazelnut, honey, vanilla
- Pomegranate pairs well with: apple, citrus, cucumber, mint, tropical fruit
- Prickly Pear pairs well with: citrus, lime, tomatillo, tropical fruit
- Raspberry pairs well with: apricot, cinnamon, citrus, ginger, lemon, nectarine, other berries, peach, plum, rhubarb, thyme, vanilla
- Rhubarb pairs well with: apple, apricot, berries, black pepper, citrus, ginger, nectarine, peach, plum, strawberry
- Strawberry pairs well with: apple, black pepper, chocolate, citrus, coriander, mint, rhubarb, vanilla
- Tomatillo pairs well with: berries, citrus, mango, prickly pear, tropical fruit
- Walnut pairs well with: apple, apricot, banana, caramel, chocolate, cinnamon, nectarine, peach, pear, plum, rum
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- Salty. Salt is a linchpin for any dish. Used in moderation, it does a great job of enhancing the other ingredients. Without it, many dishes would be quite bland.
- Sweet. On its own in ice cream, or used to balance savory flavors in the main course, sweetness is a welcome addition to many dishes. It can be added to food using products like sugar, molasses, and agave.
- Sour. A swig of vinegar or a mug of lemon juice tastes awful to most of us. The intense tangy and sour punch is too much for most sensitive taste buds.
- Bitter. The thought of eating bitter food can make many people cringe, especially when it’s overly astringent. Eating raw grapefruit on its own is a challenge for some.
- Umami. The flavor of umami is a relative newcomer to Western flavor profiles, although the Japanese have used the term since 1908. If you’ve ever salivated over a rich, savory piece of meat or earthy roasted mushrooms, then you’ve experienced umami.
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