Perfect Pairings & Recipes for
Roussillon


Roussillon

Unlock the perfect flavour pairings for Roussillon according to data science. Explore unique recipes and discover the hidden mathematics of flavour.

Roussillon conjures the evocative embrace of caramel and the kiss of rosemary, yet its initial sweetness is only the overtone. Beneath lies a complex tapestry of subtle brine, resin, and the earthy herbalness of thyme, giving it remarkable depth. And the true alchemy of the kitchen begins when we seek out pairings that allow these notes to truly sing.

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 lamb leg's ovine tones enrich Roussillon, and how horseradish's brassica notes create a surprising synergy with its warm sweetness.

Flavour Profile Of Roussillon Across 150 Dimensions Of Flavour

Flavour notes evoked by Roussillon

Flavour wheel chart showing the dominant flavour notes of Roussillon: Caramel, Resinous, Thyme, Rosemary, Raisin, Oxidized, Apricot, Saline, Blackberry, Bay leaf, Ficus, Peach, Raspberry, Brettanomyces, Olivey, Tannic, Cherry, Plum, Lavender, Cocoa, Basil, Molasses, Balsam, Malic, Tobacco, Sage, Anise, Hazelnut, Leather, Glutamic, Honeyed, Pear, Rose, Vanillic, Walnut, Gentian, Pine, Oaky, Iron, Sugary, Maple, Mango, Tea-Like, Coffee, Fennel, Coriander seed, Clove, Allspice, Poivre, Graphite, Hay


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

Strength of Association Between Flavours

The flavours most associated with caramel notes are: Brassica, Rosemary, Peppercorn, Sage, Petrichor, Camphor, Chanterelle, Mustard, Grassy, Bay leaf, Leafy, Dried Porcini, Ferrous, Eucalyptus, Thyme.

Our analysis shows that the flavour of caramel is strongly associated with the flavour of cabbage. This suggests we should look for ingredients with a cabbagy flavour, such as horseradish, when pairing with the caramel aroma notes of Roussillon.

The recipe below provides inspiration for pairing Roussillon with horseradish.

  • Harmonious Flavours Of Roussillon


    Just as our analysis reveals that caramel and cabbagy notes are often used together, we can identify the full profile of flavours that harmonise with each of the flavour notes present in Roussillon. For instance, the resinous flavours of Roussillon are strongly associated with glutamic and fatty flavours.

    The notes complementing the various notes of Roussillon can be seen highlighted in the pink bars below.

    Flavour Profile Of Roussillon And Its Complementary Flavour Notes

    Flavour notes evoked by Roussillon

    Flavours complementary to Roussillon

    Flavour wheel chart showing the dominant flavour notes of Roussillon: Caramel, Resinous, Thyme, Rosemary, Raisin, Oxidized, Apricot, Saline, Blackberry, Bay leaf, Ficus, Peach, Raspberry, Brettanomyces, Olivey, Tannic, Cherry, Plum, Lavender, Cocoa, Basil, Molasses, Balsam, Malic, Tobacco, Sage, Anise, Hazelnut, Leather, Glutamic, Honeyed, Pear, Rose, Vanillic, Walnut, Gentian, Pine, Oaky, Iron, Sugary, Maple, Mango, Tea-Like, Coffee, Fennel, Coriander seed, Clove, Allspice, Poivre, Graphite, Hay


    Matching Flavour Profiles


    The flavour profile of lamb leg offers many of the accents complementary to Roussillon, including ovine and fatty aroma notes. Because the flavour profile of lamb leg has many of the of the features that are complementary to Roussillon, they are likely to pair very well together.

    Prominent Flavour Notes Of Lamb Leg Are Represented By Longer Bars

    Flavour notes evoked by lamb leg

    Flavour wheel chart showing the dominant flavour notes of Lamb leg: Ovine, Adipose, Caramel, Iron, Lactic, Proteolytic, Fungus, Glutamic, Buttery, Grassy, Gamey


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


    Recipes That Pair Roussillon With Lamb Leg


  • Linked Flavour Notes


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

    Roussillon's Harmonious Flavours And Complementary Ingredients

    Roussillon's Strongest Flavours

    Complementary Flavours

    Ingredients with Complementary Flavours





    Flavour groups:


    Nectarous

    Acidic

    Floral

    Herbal

    Spice

    Vegetal

    Earthy

    Carnal

    The left side of the chart above highlights the aroma notes of Roussillon, 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 Roussillon.


    Prominent Pairings


    Our analysis identifies dishes that pair well with Roussillon and highlights the prominent ingredient combinations within these recipes. Key pairs include lemon and bomba rice offering starchy aroma, mussel and extra virgin olive oil for oliviness, Rioja and Barrel-Aged White Rioja for oxidized depth, and tomato and saffron for a complex safranal undertone. Explore these combinations to unlock Roussillon's hidden complexity, reveal deep nuance, and elevate its vibrant character.


    Ingredient Combinations Among Dishes That Pair With Roussillon

    LemonLemonBomba riceBomba riceExtra virgin olive oilExtra virgin oli…MusselMusselSaffronSaffronRiojaRiojaBarrel-Aged White RiojaBarrel-Aged Wh…TomatoTomatoThymeThy…Bay leafBay leafOnionOnionParsleyParsleyOlive oilOlive…CarrotCarrotGarlicGarlicChicken stockChicken sto…

    Flavour groups:


    Sour

    Botanic

    Herbal

    Spice

    Vegetal

    Tawny

    Earthy

    Bitter

    Umami



    Which Vegetables Go With Roussillon?


    Choose vegetables that lift its salinity or anchor its crisp tartness. Sweet pepper and red pepper offer vibrant, clean counterpoints, their verdant freshness lifting the palate. Pea add a gentle, oniony brightness, while piquillo pepper introduces a sophisticated, anise-tinged elegance.

    Alternatively, embrace vegetables that harmonise with Roussillon's turpentiness. The addition of roasted red pepper, with its subtle glutamic notes, can complement the resin beautifully, while jerusalem artichoke lends a mild pepper aroma.

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


    Explore More


    Discover more ingredient profiles and expand your culinary knowledge. Each ingredient page offers detailed analysis of flavour profiles, pairing insights, and culinary applications.



    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.