Perfect Pairings & Recipes for
Orange Purée
Discover the best flavour pairings for orange purée based on data analysis of thousands of recipes. Find perfect ingredient matches & delicious recipes.
Orange purée is defined by the unmistakable twin signatures of neroli and cedar, but beneath its sour surface lies a nuanced symphony of subtle flavour notes: bergamot, grapefruit, and even hints of passion fruit that give it remarkable depth. And the true alchemy of the kitchen begins when we seek out partners that allow these individual notes to truly sing, to harmonise in unexpected and delightful ways.
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 analysis reveals, for example, how egg yolk's asparagus tones carry orange purée, and how plum's drupaceous notes create a surprising synergy with its floral aroma.
Flavour Profile Of Orange Purée Across 150 Dimensions Of Flavour
Flavour wheel chart showing the dominant flavour notes of Orange purée: Neroli, Cedar, Grapefruit, Bergamot, Passionfruit, Hoppy, Pine, Eucalyptol, Ovine, Peach, Resinous, Coriander seed, Citric, Blossom, Celery, Elderflower, Ginger, Pineapple, Oleic, Jasmine, Sugary, Pear, Mango, Malic, Hibiscus, Lavender, Fennel
An ingredient's flavour profile is determined by its core characteristics (e.g. acidic, nectarous, 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 Art of Flavour Pairing
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 Neroli Notes
Strength of Association Between Flavours
The flavours most associated with neroli notes are: Raspberry, Cinchona, Malic, Peach, Plum, Limestone, Lychee, Gentian, Violet, Seaweed, Sugary, Passion fruit, Blackberry, Ficus, Fishy.
Our analysis shows that the flavour of neroli is strongly associated with the flavour of peach. This suggests we should look for ingredients with a peachy flavour, such as plum, when pairing with the orangey notes of orange purée.
The recipe below provides inspiration for pairing orange purée with plum.
Harmonious Flavours Of Orange Purée
Just as our ingredient analysis revealed that neroli and berry-like flavour accents are often used together, we can identify the full profile of flavours that harmonise with each of the flavours present in orange purée. E.g. the cedar notes of orange purée are often used with seedy and mustardy notes.
The aromas associated with the various accents of orange purée can be seen highlighted in the pink bars below.
Flavour Profile Of Orange Purée And Its Complementary Flavour Notes
Flavour wheel chart showing the dominant flavour notes of Orange purée: Neroli, Cedar, Grapefruit, Bergamot, Passionfruit, Hoppy, Pine, Eucalyptol, Ovine, Peach, Resinous, Coriander seed, Citric, Blossom, Celery, Elderflower, Ginger, Pineapple, Oleic, Jasmine, Sugary, Pear, Mango, Malic, Hibiscus, Lavender, Fennel
Matching Flavour Profiles
The flavour profile of egg yolk offers many of the notes complementary to orange purée, including asparagus and oyster aroma accents. Because the flavour profile of egg yolk has many of the of the features that are complementary to orange purée, they are likely to pair very well together.
Prominent Flavour Notes Of Egg Yolk Are Represented By Longer Bars
Flavour wheel chart showing the dominant flavour notes of Egg yolk: Buttery, Asparagus, Brassica, Sulfurous, Iron, Hay, Oyster, Adipose, Corn, Flint, Porcini, Gamey, Potato, Ovine, Seaweed, Mustard, Saline, Butyric, Oceanic, Proteolytic, Oleic
The chart above shows the unique profile of egg yolk across 150 dimensions of flavour, while the recipes below offer inspiration for bringing these flavours together with orange purée.
Recipes That Pair Orange Purée With Egg Yolk
Linked Flavour Notes
Looking at the aromas that are most strongly associated with the various flavours of orange purée, we can identify other ingredients that are likely to pair well.
Orange Purée's Harmonious Flavours And Complementary Ingredients
Orange purée'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 orange purée, 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 orange purée.
What To Drink With Orange Purée
The vanilla notes in irish cream liqueur make it a perfect pairing with orange purée. Likewise, the vanilla flavours in frangelico create a match made in heaven. Explore a variety of ingredients below that beautifully complement the unique character of orange purée 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., Orange purée), analyse its detailed flavour profile, and accurately reveal its complementary flavours and perfect ingredient partners.
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.