Perfect Pairings & Recipes for
Dried Fig

Discover the best flavour pairings for dried fig based on data analysis of thousands of recipes. Find perfect ingredient matches & delicious recipes.

Dried fig conjures the evocative embrace of fig and the bracing kiss of raisin, woven with delicate hints of molasses, plum, and hay, giving it remarkable depth. And the gastronomic enchantment begins when we seek out partners that allow these notes to truly sing.

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 ascorbic acid's citric tones cut through dried fig, and how clove's eugenolic notes create a surprising synergy with its fig sweetness.

An ingredient's flavour comes from its core characteristics, like nectarous, floral, and woody, 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.

The Flavour Code

To understand exactly which flavours harmonise, we compiled a database of over 50,000 ingredient pairings commonly used in cooking. We then analysed these pairings, identifying the specific flavour notes that frequently appear together.

The Flavours That Harmonise With Ficus Notes

Our analysis reveals a strong connection between fig and clove flavours. Since dried fig has a distinct ficus flavour, try pairing it with the clove-like flavours of clove.

The recipes below provide inspiration for pairing dried fig with clove.

Harmonious Flavours Of Dried Fig

Just as our analysis revealed that fig and clove-like notes are often associated, we can identify the full profile of flavours that harmonise with each of the flavour notes present in dried fig. Similarly, the raisin notes of dried fig frequently pair with malic and pear-like flavours.

The aroma accents associated with the various aroma accents of dried fig can be seen highlighted in the pink bars below.

Matching Flavour Profiles

The flavour profile of ascorbic acid offers many of the aromas complementary to dried fig, including citric and grapefruit accents. Because the flavour profile of ascorbic acid has many of the of the features that are complementary to dried fig, they are likely to pair very well together.

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

Recipes That Pair Dried Fig With Ascorbic Acid

Linked Flavour Notes

Looking at the notes that are most strongly associated with the various flavours of dried fig, we can identify other ingredients that are likely to pair well.

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

What To Drink With Dried Fig

The clove notes in mulled cider make it a perfect pairing with dried fig. Likewise, the citric flavours in lemonade create a match made in heaven. Explore a variety of ingredients below that beautifully complement the unique character of dried fig below.

Which Vegetables Go With Dried Fig?

Choose vegetables that ground its sweetness or ground its dried-fruit sweetness. Wood sorrel offers vibrant, clean counterpoints, its verdant freshness lifting the palate. Tomato add a gentle, oniony brightness, while castelfranco radicchio introduces a sophisticated, anise-tinged elegance.

Alternatively, embrace vegetables that harmonise with dried fig's grassiness. The addition of celeriac, with its subtle cucumber notes, can complement the hay beautifully. Green chilli bridges earthiness and citrus zest, while spring onion lends a pungent spice.

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., Dried fig), analyse its detailed flavour profile, and accurately reveal its complementary flavours and perfect ingredient partners.