In my previous post I gave a short review of the renewed Foodpairing website. In a short tutorial I went through all options of the Foodpairing Explorer and simultaneously created a combination of ingredients featuring poppy seeds, banana, turnip, apple and camomile. First this combination might sound a little bit weird, but if you take a closer look, they actually make sense together. Poppy seeds aren’t very sweet but slightly bitter on their own. Banana used as chips are less flavorful and less sweet compared to the raw fresh fruit and it contributes a nice crunchy texture too. Apples can be tart, turnips are actually very sweet and while they are both crisp, their consistencies differ. So to sum up, every main flavor and many different textures are present in the aforementioned combination, which is the foundation of creating an interesting vegan dish based on them.
Foodpairing has been one of my major sources for inspiration in the last few years. In contrast to my other most favorite reference – the Flavor Bible, which lists compatible ingredients based on past menues and recommendations of chefs – Foodpairing extracts pairings based on the chemical flavor components of foods and drinks. The more similar the chemical composition of two ingredients, the more likely they can be combined in a dish as well. Probably one of the most well known weird combinations based on chemical compounds is caviar with white chocolate by Heston Blumenthal. Though, now with the help of the renewed Foodpairing website the possibilities for novel flavor pairings are limitless.