The Flavour Thesaurus

1. Flavor is More Than Taste: Smell is Key

By contrast, we owe our ability to detect flavour mainly to our sense of smell, that is, to our olfactory receptors.

Taste vs. Flavor. Taste is limited to the five qualities detectable on the tongue: sweetness, saltiness, sourness, bitterness, and umami. Flavor, on the other hand, relies heavily on our sense of smell, engaging our olfactory receptors to perceive a much wider range of sensations. Pinching your nose can demonstrate this difference, allowing you to discern sweetness or saltiness but not the intricate flavors of a dish.

The Power of Smell. Our olfactory receptors are responsible for detecting the complex aromas that define flavor. These aromas can evoke memories, emotions, and associations, enriching our overall eating experience. Flavor fills in the details, transforming a basic taste into a multi-sensory experience.

Engaging the Senses. To fully appreciate flavor, it's essential to engage our sense of smell. This can involve consciously inhaling the aromas of food before tasting it, or using techniques like swirling wine to release its volatile compounds. By paying attention to the interplay between taste and smell, we can unlock a deeper understanding of flavor.

2. The Flavor Thesaurus: A Guide to Culinary Creativity

The most remote associations are often the most interesting ones.

Association of Ideas. Creativity in cooking often stems from the ability to connect seemingly unrelated flavors. By exploring these connections, chefs and home cooks can discover new and exciting combinations. The book serves as a tool to spark culinary imagination.

Flavor Families. The book organizes flavors into families based on shared qualities, such as "Caramel Roasted," "Leguminous," and "Flower & Meadow." Each family is linked to adjacent ones, creating a 360° spectrum represented as a flavor wheel. This structure allows readers to explore flavor relationships in a systematic and intuitive way.

Inspiration and Experimentation. The book is designed to inspire experimentation in the kitchen. Whether consulting it for a specific pairing or following a sequence of flavor relations, readers are encouraged to explore new combinations and develop their own culinary intuition. The goal is to empower cooks to create delicious dishes using whatever ingredients they have on hand.

3. Plant-Led Eating: A Delicious Alternative

But I’d hope that, if the book were to have any role in encouraging people to cut down on their meat intake, it would be in stirring an appetite for the alternative.

Sensory Appeal. The book aims to make plant-based combinations as appealing as meat-based dishes by using sensory flavor descriptors. This approach challenges the utilitarian language often applied to vegetarian and vegan options, which are routinely described as ‘healthy’, ‘nutritious’ or ‘meat-free’.

Flexitarian Approach. While not strictly vegan or vegetarian, the book adopts a plant-led approach, reflecting a growing trend towards flexitarian diets. This allows for the inclusion of eggs, cheese, honey, and yogurt, while still prioritizing plant-based ingredients.

Appetite for Alternatives. The book seeks to encourage people to reduce their meat intake by showcasing the deliciousness and creativity of plant-led combinations. By taking a sensory, highly subjective approach, the book aims to make dishes like roasted cauliflower in pomegranate sauce as appealing as traditional meat dishes.

4. Reducing Food Waste: A Flavorful Imperative

The more we resolve to make something delicious with what we have, the less we throw away – and, I’d argue, the more confident and creative we become as cooks.

Resourcefulness and Creativity. The book encourages readers to reduce food waste by suggesting creative uses for leftover ingredients. This approach not only minimizes waste but also fosters confidence and ingenuity in the kitchen.

Plant-Based Foods. The book emphasizes the urgency of reducing waste in plant-based foods, as a greater proportion of fruits and vegetables end up in the bin compared to meat. This is often due to the perception that plants are more disposable and a reliance on rigid recipes.

Changing Habits. The book highlights the potential for change, citing a study that found household food waste decreased during the Covid lockdown due to increased meal planning and creative ingredient combinations. By promoting a more resourceful and instinctive approach to cooking, the book aims to help readers make the most of their ingredients and minimize waste.

5. Miso: A Versatile Fermented Soybean Paste

It’s hard to describe the flavour of a courgette, but miso is so flavourful that it’s hard to stop describing it.

Flavor Complexity. Miso, a paste made from fermented soybeans, offers a wide range of flavors, from sweet and light to dark and intense. Its flavor profile can include barnyard, nutty, brown-butter, caramelized, exotic-fruit, olive, briny, boozy, or chestnut-blossom notes.

Culinary Applications. Miso is especially good with rustic flavors like alliums, root vegetables, and seaweed. It can be used as a paste, freeze-dried seasoning, or in instant soup. Its versatility makes it a valuable ingredient in both traditional and modern cuisine.

Pairing Suggestions. Miso pairs well with a variety of ingredients, including aubergine, banana, barley, carrot, chilli, chive, chocolate, corn, dried pea, egg, garlic, ginger, green bean, honey, Jerusalem artichoke, leek, mustard, pecan, peppercorn, seaweed, sesame, tofu, tomato, turmeric, vanilla, wholegrain rice, and yoghurt. This extensive list highlights its adaptability and potential for creative flavor combinations.

6. Wholegrain Rice: A Nutritious and Flavorful Staple

Brown rice is altogether very different to its soft and soothing white counterpart.

Nutritional Value. Wholegrain rice, including brown, red, and black varieties, retains the bran layer and germ, making it a nutritious alternative to white rice. However, this also reduces its shelf life due to the oil-rich germ.

Flavor Profiles. Brown rice has a heavy, sweet flavor with a coarse nuttiness, while red and black rices tend to taste fruitier with a hint of floral flavor. These distinct profiles make wholegrain rice a versatile ingredient in a variety of dishes.

Pairing Suggestions. Wholegrain rice pairs well with allspice, avocado, bay leaf, black bean, broad bean, cashew, cheese, chickpea, coconut, egg, green tea, kidney bean, lentil, maple syrup, miso, mushroom, parsley, raisin, seaweed, sesame, sorrel, spinach, turmeric, and vanilla. This extensive list highlights its adaptability and potential for creative flavor combinations.

7. Rye and Barley: Rustic Grains with Distinct Character

No matter how much honey you add, rye will retain the dank mustiness of a stone-built feed room.

Rye's Strong Character. Rye is a grain with a strong, sweet, and sour flavor, often described as wild and rustic. Darker rye flours contain proteins and enzymes that behave differently than wheat flour, resulting in denser bread.

Barley's Earthy Richness. Barley is rich and earthy, with a mild sweetness. While it has been supplanted by wheat in many regions, it remains a versatile grain used to make malt, beer, whisky, and various food products.

Pairing Suggestions. Rye pairs well with apple, avocado, caraway, cheese, chocolate, corn, cranberry, dried pea, egg, elderberry, fennel, garlic, ginger, honey, mushroom, mustard, nigella seed, orange, plum, potato, radish, raisin, and seaweed. Barley pairs well with almond, banana, broad bean, cheese, chocolate, coffee, cranberry, cumin, dried pea, lemon, miso, mushroom, oat, potato, raisin, seaweed, tomato, and yoghurt.

8. Coffee and Chocolate: Bitter Beans with Sweet Potential

Like coffee, chocolate starts life as a bitter little bean.

Shared Origins. Both coffee and chocolate begin as bitter beans that require fermentation, roasting, and grinding to develop their characteristic flavors. This shared process contributes to their complex and nuanced profiles.

Flavor Nuances. Coffee can range from fresh and acidic to dark and smoky, while chocolate can exhibit notes of fresh fruit, dried fruit, nutty, vinous, malt, smoke, mushroom, jasmine, chicory, brown sugar, coffee, citrus, and allspice. These diverse flavor notes make them versatile ingredients in a variety of dishes.

Pairing Suggestions. Coffee pairs well with barley, black bean, chicory, cranberry, date, fennel, maple syrup, pecan, prune, sesame, turmeric, and yoghurt. Chocolate pairs well with allspice, aubergine, barley, black bean, corn, green tea, honey, Jerusalem artichoke, miso, mustard, passionfruit, pecan, peppercorn, pistachio, prune, rye, and sesame.

9. Beans and Lentils: Leguminous Building Blocks

Never more satisfying than when served alone, spilled still warm from the pot onto the plate, glistening with olive oil and speckled with black pepper, their dense chestnut-like flesh accompanied by thick slices of soft country bread.

Versatile and Nutritious. Beans and lentils are staples in cuisines around the world, offering a versatile and nutritious source of protein and fiber. Their mild flavor allows them to adapt to a wide range of seasonings and cooking methods.

Flavor Profiles. Black beans tend to have a more savory character, with earthy and mushroomy notes, while kidney beans are sweeter. Lentils range from the starchy red lentils to the earthy green and brown varieties.

Pairing Suggestions. Black beans pair well with avocado, bay leaf, cheese, chocolate, coffee, corn, cumin, egg, garlic, ginger, kale, lime, orange, peppercorn, potato, sweet potato, tomato, turmeric, and wholegrain rice. Kidney beans pair well with chilli, coconut, corn, cumin, garlic, lentil, orange, plum, pomegranate, sweet potato, tomato, white bean, and wholegrain rice. Lentils pair well with allspice, bay leaf, carrot, cauliflower, chicory, chilli, chive, coconut, cumin, fenugreek, garlic, ginger, kidney bean, lime, mint, mustard, plum, pomegranate, potato, sorrel, tomato, turmeric, wholegrain rice, and yoghurt.

10. Honey: A Sweet Symphony of Floral Notes

Over 600 volatiles have been identified in honey.

Complex Composition. Honey is more than just a sweetener; it's a complex substance with over 600 volatile compounds that contribute to its unique flavor. These compounds can come from the plant or nectar source, and vary by floral species, geographical origin, and processing methods.

Flavor Variations. Honey can exhibit a wide range of flavors, including caramel, prune, jasmine, raisin, violet, blueberry, grass, wood, menthol, smoke, yeast, tropical fruit, aniseed, chocolate, lemon, orange peel, liquorice, coconut, leather, and dried fig. This diversity makes it a versatile ingredient in both sweet and savory dishes.

Pairing Suggestions. Honey pairs well with almond, avocado, banana, buckwheat, cashew, cheese, chocolate, cinnamon, corn, cranberry, date, egg, elderberry, elderflower, fennel, fenugreek, ginger, green tea, lemon, mint, miso, mushroom, mustard, oat, orange, oregano, pistachio, poppy seed, quince, rye, sesame, tamarind, turnip, and yoghurt.

11. Tomato, Pomegranate, Cranberry, Gooseberry, Lychee, and Elderflower: A Medley of Fruits

A ripe tomato needs no partner at all.

Tomato's Self-Reliance. A ripe tomato possesses a perfect balance of sweet, sour, bitter, sodium, and umami, making it a versatile ingredient that can stand alone or enhance a variety of dishes.

Pomegranate's Jewel-Like Seeds. Pomegranate arils add a burst of sweet-tart flavor and a visually appealing touch to both sweet and savory dishes.

Cranberry's Tartness. Cranberries offer a unique combination of sourness, bitterness, and tannins, making them a versatile ingredient in both sweet and savory applications.

Gooseberry's Sharpness. Gooseberries provide a tart, apple-like flavor that pairs well with rich and creamy ingredients.

Lychee's Floral Sweetness. Lychees offer a unique combination of sweetness and floral aroma, making them a versatile ingredient in both sweet and savory dishes.

Elderflower's Delicate Fragrance. Elderflower's delicate, floral fragrance makes it a versatile ingredient in both sweet and savory applications.

12. Buckwheat and Oat: Grains with Unique Personalities

Buckwheat has aroma compounds in common with caramel, honey and clove, making it the perfect match for apple.

Buckwheat's Earthy Bitterness. Buckwheat has a dusty, medicinal flavor that gives way to grassy, green tea notes with hints of fruit and malt when toasted. Its bitter edge makes it a good match for sweet and savory ingredients.

Oat's Warm Cosiness. Oat has a mild grassy flavor that develops a rich nuttiness when toasted. Its warm, cozy flavor makes it a versatile ingredient in both sweet and savory dishes.

Pairing Suggestions. Buckwheat pairs well with almond, apple, cheese, chilli, corn, egg, ginger, green tea, honey, lemon, mushroom, potato, radish, raisin, samphire, seaweed, sesame, sorrel, tofu, tomato, and white bean. Oat pairs well with apple, barley, cashew, cheese, cinnamon, coconut, cranberry, date, ginger, gooseberry, honey, kale, maple syrup, pecan, plum, prune, seaweed, vanilla, and yoghurt.

Last updated: April 3, 2025