Perfect Pairings & Recipes for
Edible Flower

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

Soft floral aroma and violic notes are at the forefront of edible flower's flavour profile, but identifying its perfect partner requires exploring its subtle nuances. We need to study the complex interplay of notes that reside within its bouquet, such as rose, blossom, and hints of jasmine, and understand how the notes affect each other and which notes they go well with.

To map these harmonies, we analysed thousands of ingredients, breaking each one down across 150 flavour dimensions, identifying which notes complement and contrast. Our exploration reveals, for instance, how the grassy, fatty hexanal in pork rind can enrich edible flower, and how white vinegar's acetic notes forge a beautiful synergy with its sweet floralness.

An ingredient's flavour profile is determined by its core characteristics (e.g. floral, nectarous, and herbal) 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 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 Violet Notes

Our analysis shows that the flavour of violet is strongly associated with the flavour of vinegar. This suggests we should look for ingredients with a vinegary flavour, such as white vinegar, when pairing with the violic notes of edible flower.

The recipes below provide inspiration for pairing edible flower with white vinegar.

Harmonious Flavours Of Edible Flower

Just as our analysis reveals that violet and vinegary flavour notes are often associated, we can identify the full profile of flavours that harmonise with each of the flavours present in edible flower. For instance, the elder notes of edible flower are strongly associated with lemony and vanillic flavours.

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

Matching Flavour Profiles

The flavour profile of pork rind offers many of the aroma accents complementary to edible flower, including porcine and fatty accents. Because the flavour profile of pork rind has many of the of the features that are complementary to edible flower, they are likely to pair very well together.

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

Recipes That Pair Edible Flower With Pork Rind

Linked Flavour Notes

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

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

What To Drink With Edible Flower

The vanilla notes in frangelico make it a perfect pairing with edible flower. Likewise, the vanilla flavours in irish cream liqueur create a match made in heaven. Explore a variety of ingredients below that beautifully complement the unique character of edible flower below.

Which Fruit Go With Edible Flower?

Choose fruit that carry its herbalness or resonate with its pungent aroma. Avocado offers vibrant, clean counterpoints, its verdant freshness lifting the palate. Raisin add a gentle, oniony brightness, while lime juice introduces a sophisticated, anise-tinged elegance.

Alternatively, embrace fruit that harmonise with edible flower's floralness. The addition of freeze-dried strawberry, with its subtle raisin notes, can complement the blossom beautifully. Preserved lemon bridges earthiness and citrus zest, while prune lends a dried-fruit sweetness.

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