Perfect Pairings & Recipes for
Pak Choi
Unlock the perfect flavour pairings for pak choi according to data science. Explore unique recipes and discover the hidden mathematics of flavour.
Pak choi is defined by the unmistakable twin signatures of cabbage and cucumber, but beneath its bitter surface lies a nuanced symphony of subtle flavour notes: spinach, garlic, and even hints of mustard 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 exploration reveals, for instance, how the bready, grainy 2-acetyl-1-pyrroline in udon noodles can embrace pak choi, and how bay leaf's eucalyptol notes forge a beautiful synergy with its pungent vegetal notes.
Flavour Profile Of Pak Choi Across 150 Dimensions Of Flavour
Flavour wheel chart showing the dominant flavour notes of Pak choi: Brassica, Cucumber, Spinach, Allicin, Asparagus, Mustard, Thyme, Grassy, Celery, Chlorophyll, Pea, Sage, Onion, Capsicum, Bovine, Olivey, Tomatoey, Ginger, Capsaicin, Seedy, Petrichor, Potato, Parsnip, Rice, Porcine
An ingredient's flavour comes from its core characteristics, like vegetal, herbal, and acidic, 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 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 Brassica Notes
Strength of Association Between Flavours
The flavours most associated with brassica notes are: Oaky, Balsam, Bay leaf, Aspergillus, Fennel, Walnut, Burnt, Acetic, Liquorice, Tomato, Sage, Penicillium, Seedy, Pine, Basil.
Our analysis shows that the flavour of cabbage is strongly associated with the flavour of bay leaf. This suggests we should look for ingredients with a bay leaf flavour, such as bay leaf, when pairing with the cabbagy aroma notes of pak choi.
The recipes below provide inspiration for pairing pak choi with bay leaf.
Harmonious Flavours Of Pak Choi
Just as our analysis shows that cabbage and oaky notes tend to pair together, we can identify the full profile of flavours that harmonise with each of the flavour accents present in pak choi. E.g. the cucumber flavours of pak choi are often used with oystery and glutamic flavours.
The aroma notes associated with the various aromas of pak choi can be seen highlighted in the pink bars below.
Flavour Profile Of Pak Choi And Its Complementary Flavour Notes
Flavour wheel chart showing the dominant flavour notes of Pak choi: Brassica, Cucumber, Spinach, Allicin, Asparagus, Mustard, Thyme, Grassy, Celery, Chlorophyll, Pea, Sage, Onion, Capsicum, Bovine, Olivey, Tomatoey, Ginger, Capsaicin, Seedy, Petrichor, Potato, Parsnip, Rice, Porcine
Matching Flavour Profiles
The flavour profile of udon noodles offers many of the aroma accents complementary to pak choi, including starch and oyster accents. Because the flavour profile of udon noodles has many of the of the features that are complementary to pak choi, they are likely to pair very well together.
Prominent Flavour Notes Of Udon Noodles Are Represented By Longer Bars
Flavour wheel chart showing the dominant flavour notes of Udon noodles: Starch, Oyster, Porcini, Wheat, Tomatoey, Sesame, Butyric, Koji, Maltol, Toasted, Proteolytic, Fishy, Poultry, Thyme, Ginger, Allicin, Cedar, Rice, Bovine, Grassy, Capsicum
The chart above shows the unique profile of udon noodles across 150 dimensions of flavour, while the recipes below offer inspiration for bringing these flavours together with pak choi.
Recipes That Pair Pak Choi With Udon Noodles
Linked Flavour Notes
Looking at the aromas that are most strongly associated with the various flavours of pak choi, we can identify other ingredients that are likely to pair well.
Pak Choi's Harmonious Flavours And Complementary Ingredients
Pak choi's Strongest Flavours
Complementary Flavours
Ingredients with Complementary Flavours
Flavour groups:
Nectarous
Acidic
Herbal
Spice
Vegetal
Maillard
Earthy
Woody
Carnal
The left side of the chart above highlights the aroma notes of pak choi, 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 pak choi.
What To Drink With Pak Choi
The oyster notes in fino sherry (sherry) make it a perfect pairing with pak choi. Likewise, the oaky flavours in oloroso sherry create a match made in heaven. Explore a variety of ingredients below that beautifully complement the unique character of pak choi 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., Pak choi), 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.