Food pairing for the ultimate culinary experience

What is food pairing – where does it come from?

Around a quarter of a century has passed since Michelin-starred chef Heston Blumenthal made a discovery: caviar and white chocolate seemed to harmonise perfectly in terms of flavour. This led him to wonder why this was the case. Together with a food scientist, he analysed both ingredients and discovered the common element – trimethylamine. This amine oxide is present in both foods, which is why they go so well together.

Inspired by this discovery, the two continued their research and realised that two Foods with the same main flavour component or chemical compound, creating the perfect synergy can be. And just like that, it was born: food pairing. What’s particularly interesting is that the foods in question can come from completely different categories. Algorithms are used to work out which foods or flavors go well together. Alternatively, the focus is on identifying where deliberate contrasts can be created to enhance the flavor even further. Next comes the testing and experimentation. The result of food pairing is combinations of foods that may seem somewhat absurd at first glance, but taste delicious from the very first bite and treat the palate to a culinary delight.

The various components of food pairing – and their applications

The principle of food pairing is constantly being expanded to take into account further elements beyond the key flavours. It’s all about achieving the perfect harmony. For example, textures, the temperature when the dish is served and its visual appeal are becoming increasingly important – after all, you eat with your eyes first. It seems no coincidence that food pairing was more or less invented by a top chef. Haute cuisine, in particular, plays with food combinations to set itself apart from the crowd. But it’s not the only one to do so.

From amateur cooks to the food industry, many dishes can benefit from this. The growing appetite for unusual taste experiences is influencing the development of new types of food. Research is exploring unusual combinations, thereby paving the way, for example, for reduced-sugar products whose flavour intensity is achieved by other means.

Popular food pairing combinations

Many food pairing combinations seem absurd at first. But some combinations have now become established – for example, the following:

• Chocolate and chilli: The term “swicy“Flavour combinations like this have long since become mainstream. Sweetness and heat go together perfectly.”

• Strawberries and basil: here, the sweetness is complemented not by a spicy kick but by a fresh herbal note, creating a wonderfully fruity summer snack.

• Coffee and meat or fish: whether enhanced with oil or in the form of a cappuccino, whether a beef steak or (grilled) salmon – coffee’s robust flavour pairs well with savoury dishes.

• Cucumbers and apples: Delicious food pairings aren’t just found on plates – they can be just as good with drinks. Cucumbers and apples make for a fruity, refreshing drink on hot days.

Being open to new flavour combinations therefore pays off.

What it takes to create a successful food pairing

Whether fruity, crunchy, spicy, salty or savoury: creating exquisite, unusual and delicious combinations takes a great deal of effort. First and foremost, a scientific understanding of molecules and flavors is required. By consulting the relevant databases, suitable ingredients can be identified. Furthermore, the ingredients should be of high quality – because freshness and quality also influence the flavour.

Added to this is the right equipment. From Dosing & spice scoops From scales that help you achieve the perfect recipe, to knives and right through to the ideal packaging, there are many important components.

This is the only way to ensure that the new creation reaches consumers in the best possible condition. Not least, it takes courage to venture beyond the familiar and explore new combinations.

Innovative projects are a success with Ehlert

Those who dare to explore new flavour combinations will appreciate reliability all the more in other areas. Gustav Ehlert GmbH has been a part of the market for over 100 years and knows what really matters. Our range of thousands of products is tailored to this very need. Benefit from the high quality of our products and our specialist expertise – in food pairing and in all other aspects of food production.