Perfect Pairings & Recipes for
Pupillin

Exquisite Pupillin flavour pairings and recipes, revealed through data science.

Pupillin is defined by the unmistakable taste of rancio and chalk, but beneath its bitterness lies a complex symphony of subtle flavour notes, such as petrichor, flint, and hints of hazelnut that give it remarkable depth. The key to a beautiful harmony lies in recognising how these notes work together.

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 metallic, rusty ferrous ion in gold leaf can ground Pupillin, and how wild mushroom's cantharelloid notes forge a beautiful synergy with its nutty aroma.

An ingredient's flavour comes from its core characteristics, like acidic, floral, and herbal, 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.

Unlocking Flavour Combinations

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 Oxidized Notes

Our analysis reveals a strong connection between rancio and chanterelle flavours. Since Pupillin has a distinct rancio flavour, try pairing it with the chanterelle flavours of wild mushroom.

The recipe below provides inspiration for pairing Pupillin with wild mushroom.

Harmonious Flavours Of Pupillin

Just as our statistical analysis showed that rancio and chanterelle notes tend to pair together, we can identify the full profile of flavours that harmonise with each of the flavour notes present in Pupillin. For instance, the chalky accents of Pupillin are strongly associated with cocoa and coffee-like notes.

The notes complementing the various aroma accents of Pupillin can be seen highlighted in the pink bars below.

Matching Flavour Profiles

The flavour profile of gold leaf offers many of the aroma accents complementary to Pupillin, including ferrous notes. Because the flavour profile of gold leaf has many of the of the features that are complementary to Pupillin, they are likely to pair very well together.

The chart above shows the unique profile of gold leaf across 150 dimensions of flavour, while the recipes below offer inspiration for bringing these flavours together with Pupillin.

Recipes That Pair Pupillin With Gold Leaf

Linked Flavour Notes

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

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

Which Fruit Go With Pupillin?

Choose fruit that infuse with its nuttiness or anchor its crisp tartness. Red bell pepper and pear offer vibrant, clean counterpoints, their verdant freshness lifting the palate. Grape tomato add a gentle, oniony brightness, while clementine introduces a sophisticated, anise-tinged elegance.

Alternatively, embrace fruit that harmonise with Pupillin's fruitiness. The addition of sultana, with its subtle aurantium notes, can complement the plum beautifully, while cherry purée lends a clean 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., Pupillin), analyse its detailed flavour profile, and accurately reveal its complementary flavours and perfect ingredient partners.