A “Cheat Sheet” to Flavor Profiles

What makes something taste Italian or Cajun or Moroccan? Whether crafting vinaigrette, seasoning chicken, or developing a soup, understanding the flavors of ingredients that help to define various cuisines can be deeply useful.

Every cuisine has its regional variations; Basque cuisine is vastly different from the classic dishes from Provence, but they’re both French. So consider this a shorthand reference to a few culinary stereotypes. Don’t overdo it. Try incorporating two to four ingredients from a cuisine group to tilt a flavor profile in that general direction.

Cajun/Creole

dark roux, onions, celery, green pepper, tomatoes, parsley, cayenne, Cajun spice blends, blackening seasonings, lemon, scallions, andouille sausage, crab, shrimp

French

butter, shallots, onions, celery, carrots, thyme, tarragon, herbs de Provence, bay leaves, chives, chervil, capers, red and white wine, truffle, soft cheeses, Dijon mustard, mushrooms, cream

Indian

tandoori spices, garam masala, curry, yogurt, coconut milk, basmati rice, tamarind, cardamom, cumin, coriander, cilantro, fennel, garlic, saffron, fenugreek, dried chilies

Italian

garlic, onions, celery, basil, pesto, prosciutto, Parmigiano-Reggiano cheese, mozzarella cheese, pine nuts, tomatoes, artichokes, olives, olive oil, oregano, lemon, fennel, flat-leaf parsley, red pepper flakes, rosemary, white beans, balsamic vinegar

Japanese

miso, sesame seed oil, sesame seeds, rice vinegar, sake, soy sauce, wasabi, ginger

Mediterranean/Greek

oregano, lemon, olives, tuna, rosemary, bay leaves, thyme, olive oil, lamb, garlic, feta cheese, tomatoes, red onions, fish, shellfish

Mexican/Tex-Mex

cumin, chili powder, hot sauce, green peppers, oregano, lime, garlic, onions, celery, cilantro, tomatoes, scallions, black beans, Cheddar cheese, avocado

North African

mint, lemon, harissa, saffron, turmeric, parsley, cilantro, honey, olives, almonds, dates, raisins, chickpeas, eggplant, green bell peppers, carrots, lentils, onion, ground ginger, paprika, cumin, cayenne, figs

Central/South Asian

ginger, garlic, scallions, shallots, lemongrass, Thai basil, cilantro, fish sauce, shrimp paste, soy sauce, coconut milk, sesame seeds, sesame oil, rice or sweet wine vinegar, cilantro, lime, oyster sauce, galangal, hot chili peppers

Where this information came from
This is excerpted from The Kitchen Counter Cooking School by Kathleen Flinn with permission from Viking/Penguin.

About katflinn

Kathleen Flinn is the author of "The Sharper Your Knife, the Less You Cry" and "The Kitchen Counter Cooking School." Her third book, "Burnt Toast Makes You Sing Good" will be published in April 2014. All are published by Viking/Penguin.

Comments

  1. Lena Nozizwe says:

    What about the rest of Africa, please. Good food comes from there too.

    • Yes, a great point! I am a huge fan of Ethiopian food after visiting there years ago. I will add some spices from West Africa. If you’ve got any suggestions, let me know!

  2. Hey there! This post was great. Reading through
    this post reminds me of my previous room mate who went to culinary school. He always
    kept talking about this. I will forward this post to him.
    Fairly certain he will have a good read. Thank you for sharing!

Trackbacks

  1. [...] But you want a fancy designer gourmet vinaigrette? Raspberry? Blueberry? Then add the berry to the bowl and whisk. Asian vinaigrette? Use some things from the Asian flavor profile: ginger, garlic, miso, sesame oil, peanut oil, soy sauce. An Italian Vinaigrette? Basil, garlic, tomato, white beans. Get some ideas from our “Cheat Sheet” to Profiles [...]

  2. [...] A “cheat sheet” to flavor profiles  [...]

  3. [...] Edited to add: Turns out there are a few cheatsheets floating around on flavor profiles. Have a look. [...]

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