Perfect Pairings & Recipes for
Crème De Cassis

Exquisite crème de cassis flavour pairings and recipes, revealed through data science.
Crème de cassis are marked by the unmistakable accents of blackberry and blossom, but beneath its sweet surface lies a nuanced symphony of subtle flavour notes: raspberry, resin, and even hints of plum. These are the notes that lend it such remarkable, resonant depth. The alchemy of the kitchen unfolds when we pair crème de cassis with ingredients that let these nuances sing.
To illuminate these harmonies, we embarked on an ambitious journey, analysing thousands of ingredients. Each was meticulously deconstructed across 150 distinct flavour dimensions, allowing us to pinpoint precisely which notes complement in both classic and unexpected ways. Our findings reveal, for instance, how beef trimmings's bovine tones can enrich crème de cassis, or how duck's ferrous notes create an unexpectedly harmonious bridge with the dark sweetness.
Flavour Profile Of Crème De Cassis Across 150 Dimensions Of Flavour
Flavour wheel chart showing the dominant flavour notes of Crème de Cassis: Blackberry, Raspberry, Blossom, Resinous, Sugary, Plum, Chlorophyll, Honeyed, Cherry, Anise, Astringent, Clove
An ingredient's flavour profile is determined by its core characteristics (e.g. floral, herbal, and nectarous) 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.
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 Blackberry Notes
Strength of Association Between Flavours
The flavours most associated with blackberry notes are: Ferrous, Bovine, Gamey, Chanterelle, Balsam, Petrichor, Buttery, Fatty, Proteolytic, Bay leaf, Rosemary, Sage, Musky, Charred, Neroli.
Our analysis reveals a strong connection between blackberry and iron flavours. Since crème de cassis has a distinct blackberry flavour, try pairing it with the ironny flavours of duck.
The recipe below provides inspiration for pairing crème de cassis with duck.
Harmonious Flavours Of Crème De Cassis
Just as our analysis found that blackberry and ironny flavours harmonise well, we can identify the full profile of flavours that harmonise with each of the flavour notes present in crème de cassis. For instance, the berry-like flavours of crème de cassis are strongly associated with chalky and cinnamonic notes.
The aromas associated with the various aromas of crème de cassis can be seen highlighted in the pink bars below.
Flavour Profile Of Crème De Cassis And Its Complementary Flavour Notes
Flavour wheel chart showing the dominant flavour notes of Crème de Cassis: Blackberry, Raspberry, Blossom, Resinous, Sugary, Plum, Chlorophyll, Honeyed, Cherry, Anise, Astringent, Clove
Matching Flavour Profiles
The flavour profile of beef trimmings offers many of the aroma notes complementary to crème de cassis, including bovine and proteolytic aroma notes. Because the flavour profile of beef trimmings has many of the of the features that are complementary to crème de cassis, they are likely to pair very well together.
Prominent Flavour Notes Of Beef Trimmings Are Represented By Longer Bars
Flavour wheel chart showing the dominant flavour notes of Beef trimmings: Bovine, Proteolytic, Glutamic, Adipose, Iron, Charred, Oleic, Buttery, Sulfurous, Chestnut, Lactic, Toasted, Caramel, Smoky
The chart above shows the unique profile of beef trimmings across 150 dimensions of flavour, while the recipes below offer inspiration for bringing these flavours together with crème de cassis.
Recipes That Pair Crème De Cassis With Beef Trimmings
Linked Flavour Notes
Looking at the aroma accents that are most strongly associated with the various flavours of crème de cassis, we can identify other ingredients that are likely to pair well.
Crème De Cassis's Harmonious Flavours And Complementary Ingredients
Crème de Cassis's Strongest Flavours
Complementary Flavours
Ingredients with Complementary Flavours
Flavour groups:
Nectarous
Acidic
Floral
Herbal
Spice
Vegetal
Maillard
Earthy
Carnal
The left side of the chart above highlights the aroma notes of crème de cassis, 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 crème de cassis.
Prominent Pairings
Our analysis identifies dishes that pair well with crème de cassis and highlights the prominent ingredient combinations within these recipes. Key pairs include olive oil and bone marrow offering unctuous richness, onion and carrot for sweetness, dried fig and coriander seed for coriander depth, and sherry vinegar and shallot for a complex cepaceous undertone. Explore these combinations to unlock crème de cassis's hidden complexity, reveal deep nuance, and elevate its vibrant character.
Ingredient Combinations Among Dishes That Pair With Crème de Cassis
Flavour groups:
Sweet
Sour
Botanic
Herbal
Spice
Bitter
Umami
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., Crème de Cassis), 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.