Perfect Pairings & Recipes for
Tamarind Purée
Unlock the perfect flavour pairings for tamarind purée according to data science. Explore unique recipes and discover the hidden mathematics of flavour.
Tamarind purée instantly conjures the embrace of passion fruit and the kiss of mango, but beneath its sourness lies a complex symphony of subtle flavour notes, such as molasses, apricot, and hints of raisin, giving it remarkable depth. And the magic 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 findings reveal, for instance, how cooking apple's malic tones can cut through tamarind purée, or how cinnamon stick's cinnamaldehyde notes create an unexpectedly harmonious bridge with the tropical sweetness.
Flavour Profile Of Tamarind Purée Across 150 Dimensions Of Flavour
Flavour wheel chart showing the dominant flavour notes of Tamarind purée: Mango, Passionfruit, Molasses, Raisin, Apricot, Sotolon, Ginger, Hibiscus, Coconut, Maple, Pineapple, Acetic, Oxidized, Raspberry, Elderflower, Thyme, Bean, Anise, Coriander seed, Allspice, Allicin, Walnut, Gentian, Corn, Musky, Caramel, Resinous, Balsam, Peach, Ficus, Malic, Blackberry, Tea-Like
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 Mango Notes
Strength of Association Between Flavours
The flavours most associated with mango notes are: Cinnamon, Clove, Vanilla, Sugary, Lacteal, Citric, Caramel, Balsam, Pimenta, Resin, Grapefruit, Butyric, Neroli, Bergamot, Lactic.
Our analysis reveals a strong connection between mango and cinnamon flavours. Since tamarind purée has a distinct mango-like flavour, try pairing it with the cinnamonic flavours of cinnamon stick.
The recipe below provides inspiration for pairing tamarind purée with cinnamon stick.
Harmonious Flavours Of Tamarind Purée
Just as our analysis highlighted that mango and cinnamonic flavour notes frequently pair together, we can identify the full profile of flavours that harmonise with each of the flavour accents present in tamarind purée. For instance, the molasses notes of tamarind purée are strongly associated with malic and pear-like notes.
The aroma notes associated with the various aroma notes of tamarind purée can be seen highlighted in the pink bars below.
Flavour Profile Of Tamarind Purée And Its Complementary Flavour Notes
Flavour wheel chart showing the dominant flavour notes of Tamarind purée: Mango, Passionfruit, Molasses, Raisin, Apricot, Sotolon, Ginger, Hibiscus, Coconut, Maple, Pineapple, Acetic, Oxidized, Raspberry, Elderflower, Thyme, Bean, Anise, Coriander seed, Allspice, Allicin, Walnut, Gentian, Corn, Musky, Caramel, Resinous, Balsam, Peach, Ficus, Malic, Blackberry, Tea-Like
Matching Flavour Profiles
The flavour profile of cooking apple offers many of the aromas complementary to tamarind purée, including malic and banana accents. Because the flavour profile of cooking apple has many of the of the features that are complementary to tamarind purée, they are likely to pair very well together.
Prominent Flavour Notes Of Cooking Apple Are Represented By Longer Bars
Flavour wheel chart showing the dominant flavour notes of Cooking apple: Malic, Pear, Banana, Astringent, Grassy, Raspberry, Hibiscus, Blackberry
The chart above shows the unique profile of cooking apple across 150 dimensions of flavour, while the recipes below offer inspiration for bringing these flavours together with tamarind purée.
Recipes That Pair Tamarind Purée With Cooking Apple
Linked Flavour Notes
Looking at the notes that are most strongly associated with the various flavours of tamarind purée, we can identify other ingredients that are likely to pair well.
Tamarind Purée's Harmonious Flavours And Complementary Ingredients
Tamarind purée's Strongest Flavours
Complementary Flavours
Ingredients with Complementary Flavours
Flavour groups:
Nectarous
Acidic
Floral
Herbal
Vegetal
Maillard
The left side of the chart above highlights the aroma notes of tamarind purée, 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 tamarind purée.
What To Drink With Tamarind Purée
The cinnamon notes in mulled cider make it a perfect pairing with tamarind purée. Likewise, the malic flavours in applejack create a match made in heaven. Explore a variety of ingredients below that beautifully complement the unique character of tamarind purée below.
Which Vegetables Go With Tamarind Purée?
Choose vegetables that ground its sweetness or resonate with its nutty aroma. Jalapeño and red chilli offer vibrant, clean counterpoints, their verdant freshness lifting the palate. Courgette add a gentle, oniony brightness, while green bean introduces a sophisticated, anise-tinged elegance.
Alternatively, embrace vegetables that harmonise with tamarind purée's spiciness. The addition of tomato, with its subtle iodine-like notes, can complement the liquorice beautifully, while baby bok choy lends a crisp tartness.
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., Tamarind 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.