Perfect Pairings & Recipes for
Aquafaba
Discover the best flavour pairings for aquafaba based on data analysis of thousands of recipes. Find perfect ingredient matches & delicious recipes.
Aquafaba instantly conjures the embrace of pea and the kiss of bean, but beneath its umaminess lies a complex symphony of subtle flavour notes, such as glutamate, starch, and hints of petrichor that give it remarkable depth. Understanding how these elements interplay is the secret to unlocking truly exceptional pairings.
To map these harmonies, we analysed thousands of ingredients, breaking each one down across 150 flavour dimensions, identifying which notes complement and contrast. Our findings reveal, for instance, how bay leaf's laurelled tones can awaken aquafaba, or how vegetable stock's selinon notes create an unexpectedly harmonious bridge with the light sweetness.
Flavour Profile Of Aquafaba Across 150 Dimensions Of Flavour
Flavour wheel chart showing the dominant flavour notes of Aquafaba: Pea, Bean, Glutamic, Starch, Proteolytic, Grassy, Petrichor, Chlorophyll, Sulfurous
An ingredient's flavour comes from its core characteristics, like vegetal, maillard, and herbal, combined with its unique aroma notes (outer bars). When pairing ingredients, aim to include a broad variety of core characteristics for a balanced dish. And choose aroma notes that complement each other for a harmonious combination.
Flavour Pairing Method
To understand how flavour notes harmonise, we analysed more than 50,000 popular ingredient combinations. By exploring these pairings, we identified specific flavour notes that frequently occur together, indicating they share a harmonious relationship.
The Flavours That Harmonise With Pea Notes
Strength of Association Between Flavours
The flavours most associated with pea notes are: Lavender, Celery, Graphite, Onion, Liquorice, Basil, Citric, Mustard, Thyme, Fennel, Pimenta, Capsaicin, Peppercorn, Capsicum, Acetic.
Our analysis reveals a strong connection between pea and celery flavours. Since aquafaba has a distinct pea-ish flavour, try pairing it with the celery-like flavours of vegetable stock.
The recipe below provides inspiration for pairing aquafaba with vegetable stock.
Harmonious Flavours Of Aquafaba
Just as our ingredient analysis revealed that pea and linalool flavour notes frequently pair together, we can identify the full profile of flavours that harmonise with each of the notes present in aquafaba. For instance, the beany notes of aquafaba are strongly associated with thyme-like and fennel flavours.
The aroma accents complementary to the various aroma notes of aquafaba can be seen highlighted in the pink bars below.
Flavour Profile Of Aquafaba And Its Complementary Flavour Notes
Flavour wheel chart showing the dominant flavour notes of Aquafaba: Pea, Bean, Glutamic, Starch, Proteolytic, Grassy, Petrichor, Chlorophyll, Sulfurous
Matching Flavour Profiles
The flavour profile of bay leaf offers many of the aromas complementary to aquafaba, including bay leaf and sage aroma notes. Because the flavour profile of bay leaf has many of the of the features that are complementary to aquafaba, they are likely to pair very well together.
Prominent Flavour Notes Of Bay Leaf Are Represented By Longer Bars
Flavour wheel chart showing the dominant flavour notes of Bay leaf: Bay leaf, Resinous, Clove, Camphor, Pine, Eucalyptol, Sage, Astringent, Blossom, Lavender, Balsam, Cedar, Allspice, Poivre, Gentian
The chart above shows the unique profile of bay leaf across 150 dimensions of flavour, while the recipes below offer inspiration for bringing these flavours together with aquafaba.
Linked Flavour Notes
Looking at the aroma notes that are most strongly associated with the various flavours of aquafaba, we can identify other ingredients that are likely to pair well.
Aquafaba's Harmonious Flavours And Complementary Ingredients
Aquafaba's Strongest Flavours
Complementary Flavours
Ingredients with Complementary Flavours
Flavour groups:
Acidic
Floral
Herbal
Spice
Vegetal
Maillard
Earthy
Woody
Carnal
The left side of the chart above highlights the aroma notes of aquafaba, along with the complementary aromas associated with each note. While the right side shows some of the ingredients that share many of the aroma accents complementary to aquafaba.
What To Drink With Aquafaba
The celery notes in virgin mary make it a perfect pairing with aquafaba. Likewise, the thyme flavours in côtes catalanes create a match made in heaven. Explore a variety of ingredients below that beautifully complement the unique character of aquafaba below.
How Flavonomics Works
We've pioneered a unique, data-driven approach to decode the intricate art of flavour pairing. Our goal is to move beyond intuition and uncover the science of why certain ingredients harmonise beautifully. This rigorous methodology allows us to provide you with insightful and reliable pairing recommendations.
Our analysis begins with over 50,000 carefully selected recipes from acclaimed chefs like Galton Blackiston, Marcello Tully, and Pierre Lambinon. This premium dataset ensures our model distils genuine culinary excellence and creativity.
Each ingredient from these recipes is deconstructed across 150 distinct flavour dimensions, creating a unique numerical "flavour fingerprint." This quantification allows us to apply advanced analytical methods to identify complex patterns between flavour notes.
We identify popular ingredient combinations that frequently appear in our recipe database. Regression analysis is then performed on these pairings to statistically validate and pinpoint truly harmonious flavours.
These insights drive our predictive model, which allows us to take any ingredient (e.g., Aquafaba), analyse its detailed flavour profile, and accurately reveal its complementary flavours and perfect ingredient partners.
Explore More
Discover more ingredient profiles and expand your culinary knowledge. Each ingredient page offers detailed analysis of flavour profiles, pairing insights, and culinary applications.
The content on our analysis blog is semi-automated. All of the words were manually written by a human, but the content is updated dynamically based on the data.