Perfect Pairings & Recipes for
Syrup

Analysing hundreds of thousands of recipes uncovers syrup's optimal flavour pairings.

Syrup immediately conjures the evocative embrace of caramel and the bracing kiss of sugar, woven with delicate hints of maple, honey, and molasses that contribute remarkable depth. Understanding how these elements interplay is the secret to unlocking syrup's pairing potential.

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 sweet, nutty sesamol in tahini can resonate with syrup, and how broccoli's brassica notes forge a beautiful synergy with its warm sweetness.

An ingredient's flavour profile is determined by its core characteristics (e.g. nectarous, maillard, 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.

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 Caramel Notes

Our analysis reveals a strong connection between caramel and cabbage flavours. Since syrup has a distinct caramel flavour, try pairing it with the cabbagy flavours of broccoli.

The recipes below provide inspiration for pairing syrup with broccoli.

Harmonious Flavours Of Syrup

Just as our analysis showed that caramel and cabbagy flavour notes combine harmoniously, we can identify the full profile of flavours that harmonise with each of the flavour notes present in syrup. For instance, the sugary flavours of syrup are strongly associated with tea-like and grapefruity flavours.

The aromas associated with the various accents of syrup can be seen highlighted in the pink bars below.

Matching Flavour Profiles

The flavour profile of tahini offers many of the aroma accents complementary to syrup, including sesame and seedy aroma notes. Because the flavour profile of tahini has many of the of the features that are complementary to syrup, they are likely to pair very well together.

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

Recipes That Pair Syrup With Tahini

Linked Flavour Notes

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

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

Which Fruit Go With Syrup?

Choose fruit that ground its sweetness or ground its clean sweetness. Lemon and lemon zest offer vibrant, clean counterpoints, their verdant freshness lifting the palate. Orange add a gentle, oniony brightness, while lime juice introduces a sophisticated, anise-tinged elegance.

Alternatively, embrace fruit that harmonise with syrup's sweetness. The addition of grapefruit zest, with its subtle cedrine notes, can complement the honey beautifully, while grapefruit lends a crisp 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., Syrup), analyse its detailed flavour profile, and accurately reveal its complementary flavours and perfect ingredient partners.