Perfect Pairings & Recipes for
Benedictine


Benedictine

Unlock the perfect flavour pairings for Benedictine according to data science. Explore unique recipes and discover the hidden mathematics of flavour.

Benedictine instantly conjures the embrace of saffron and the kiss of honey, woven with delicate hints of resin, clove, and hay that contribute remarkable depth. The key to finding the perfect pairing for Benedictine is understanding how these notes harmonise.

To chart these harmonies, we analysed thousands of ingredients, each deconstructed across 150 distinct flavour dimensions, pinpointing the notes that best complement this ingredient’s profile. Our analysis reveals, for example, how lemon's cedrine tones resonate with Benedictine, and how maple syrup's oceanic notes create a surprising synergy with its warm floral aroma.

Flavour Profile Of Benedictine Across 150 Dimensions Of Flavour

Flavour notes evoked by Benedictine

Flavour wheel chart showing the dominant flavour notes of Benedictine: Safranal, Honeyed, Resinous, Clove, Gentian, Hay, Balsam, Coriander seed, Caramel, Plum, Blossom, Vanillic, Cinnamon, Camphor


An ingredient's flavour profile is determined by its core characteristics (e.g. herbal, spice, and floral) enhanced by layers of subtle aroma notes (outer bars). When pairing ingredients, aim for a mix of core traits to build balance, and select complementary aroma notes to create harmony.

The Secret Language of Flavour


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 Saffron Notes

Strength of Association Between Flavours

The flavours most associated with saffron notes are: Rice, Capsicum, Fenugreek, Onion, Celery, Tomato, Graphite, Oceanic, Cedar, Capsaicin, Citric, Starch, Seaweed, Garlic, Poultry.

Our analysis reveals a strong connection between saffron and iodine flavours. Since Benedictine has a distinct saffron flavour, try pairing it with the oceanic flavours of maple syrup.

The recipe below provides inspiration for pairing Benedictine with maple syrup.

  • Harmonious Flavours Of Benedictine


    Just as our analysis revealed that saffron and rice-like flavours are often used together, we can identify the full profile of flavours that harmonise with each of the flavours present in Benedictine. Similarly, the honeyed notes of Benedictine frequently pair with milky and cedar flavours.

    The notes associated with the various accents of Benedictine can be seen highlighted in the pink bars below.

    Flavour Profile Of Benedictine And Its Complementary Flavour Notes

    Flavour notes evoked by Benedictine

    Flavours complementary to Benedictine

    Flavour wheel chart showing the dominant flavour notes of Benedictine: Safranal, Honeyed, Resinous, Clove, Gentian, Hay, Balsam, Coriander seed, Caramel, Plum, Blossom, Vanillic, Cinnamon, Camphor


    Matching Flavour Profiles


    The flavour profile of lemon offers many of the aroma accents complementary to Benedictine, including cedar and bergamot accents. Because the flavour profile of lemon has many of the of the features that are complementary to Benedictine, they are likely to pair very well together.

    Prominent Flavour Notes Of Lemon Are Represented By Longer Bars

    Flavour notes evoked by lemon

    Flavour wheel chart showing the dominant flavour notes of Lemon: Cedar, Grapefruit, Neroli, Bergamot, Chlorophyll, Resinous, Malic


    The chart above shows the unique profile of lemon across 150 dimensions of flavour, while the recipes below offer inspiration for bringing these flavours together with Benedictine.


    Recipes That Pair Benedictine With Lemon


  • Linked Flavour Notes


    Looking at the aroma accents that are most strongly associated with the various flavours of Benedictine, we can identify other ingredients that are likely to pair well.

    Benedictine's Harmonious Flavours And Complementary Ingredients

    Benedictine's Strongest Flavours

    Complementary Flavours

    Ingredients with Complementary Flavours





    Flavour groups:


    Nectarous

    Acidic

    Floral

    Herbal

    Spice

    Vegetal

    Maillard

    Earthy

    Woody

    Carnal

    The left side of the chart above highlights the aroma notes of Benedictine, along with the complementary aromas associated with each note. While the right side shows some of the ingredients that share many of the accents complementary to Benedictine.


    Prominent Pairings


    Our analysis identifies dishes that pair well with Benedictine and highlights the prominent ingredient combinations within these recipes. Key pairs include pineapple juice and amontillado sherry offering nutty aroma, kirsch and brandied cherry for fruitiness, orange bitters and gin for resinous depth, and rum and nutmeg for a complex resinous undertone. Explore these combinations to unlock Benedictine's hidden complexity, reveal deep nuance, and elevate its vibrant character.


    Ingredient Combinations Among Dishes That Pair With Benedictine

    Pineapple juicePineapple jui…Amontillado sherryAmontillado…KirschKirschBrandied cherryBrandied cherryNutmegNutmegRumRumOrange bittersOrange bittersClub sodaClub sodaGinGinOrangeOrangePeychaud's bittersLemon twistLe…LemonLemonGrenadineGren…Lemon juiceLemon jui…Angostura bittersAngostura bitters

    Flavour groups:


    Sweet

    Sour

    Botanic

    Herbal

    Vegetal

    Tawny



    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., Benedictine), 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.