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Building Big Flavor

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Building Big Flavor BUILDING BIG FLAVOR Watching your sodium intake? Balancing flavors is the key to a flavorful meal when reducing the salt in a dish. Think about adding these flavor enhancers instead of reaching for the salt shaker! Sweet Bitter Acidic Umami (Savory) Brings balance and Balances sweetness Brings brightness Makes a dish savory or roundness to a dish by and cuts richness - and adds a salty meaty tasting and balancing acidity and best used as flavor that enhances flavors - reach bitterness and background flavor balances for these before salt! highlighting other flavors sweetness Fruit juices, Nectars, Greens (Kale, Lemon, Lime, Tomato Products Concentrates, Chard, Dandelion, Orange and (especially canned, like Reductions, Caramelized Chicory, Watercress, Pineapple Juice, paste) Soy Sauce, Onions, Carrots, Sweet Arugula) Broccoli Vinegars, Wine, Mushrooms (especially Potatoes, Butternut Rabe, Broccoli, Tamarind, dried) Cured or brined Squash, Roasted Cabbage, Brussels Pickled Foods, foods (olives) Seaweed, Peppers, Honey, Maple Sprouts, Asparagus, Cranberries, Sour Fish Sauce, Fermented Syrup, Molasses, Dried Some Mustards, Cherries, Tomato Foods (Miso, Fermented Fruits, Tomato Paste, Grapefruit, Citrus Products Black beans, Sauerkraut) Beets, Reduced Vinegars, Rind/Zest, Beer, Aged cheeses (Parmesan, Wine, Wine, Teas (black & Blue, Gouda) Liquid Amino green) Acids, Seafood (especially dried), Worcestershire Sauce, Anchovy, Beef, Pork (especially cured), Chicken Don’t forget to read nutrition labels and watch for foods that are commonly high in sodium such as deli meats, processed meats, bacon, salami & cured meats, cheese, breads, soup, bouillon & broth, soy sauce, bottled salad dressings, and pickled or brined foods. FLAVOR PAIRINGS Spices Herbs Pairs With Flavor Pairings Fish Anise, Basil, Dill, Broths, Butter, Cream, Fish + Ginger + Lemongrass Peppercorn, Chive, Chervil, Fennel, Garlic, Capers, Fish + Herbs + White Wine Cayenne, Tarragon, Ginger, Grapefruit, Leeks, Fish + Onions + Tomatoes Paprika, Garlic Parsley, Lemon Juice, Lime Juice, FalvorPowder PairingsLemongrass Peas, White Wine, Tomato, Rhubarb Shellfish Curry, Ginger, Basil, Chervil, Almonds, Bacon, Celery, Shellfish + Curry + Lemongrass Old Bay, Tarragon, Coconut, Fennel, Cream, Shellfish + Saffron + Cream Saffron, Parsley, Garlic, Lemon, White Shellfish + Basil +Tomato Peppercorn Cilantro, Wine, Red Wine, Shellfish + Lime + Chilies Lemongrass, Grapefruit, Orange, Chives Tomatoes, Vinegar, Watermelon Chicken Ginger, Basil, Cilantro, Mustard, Onions, Chicken + Andouille Sausage + Red Peppercorn, Chervil, Sage, Mushrooms, Fig, Balsamic Beans Clove, Dill, Bay Leaf, Vinegar, Spinach, Apples, Chicken + Apples + Walnuts + Endive Turmeric, Parsley, Orange, Capers, Lemon, Chicken + Mushrooms + Rosemary Paprika, Tarragon, Carrots, Bacon, Cream, Chicken + Garlic + Lemon + Pepper Coriander, Thyme Honey, Tomato Products, Chicken + Coconut + Coriander + Cumin Allspice, Curry Tomatoes, Wine Shallot, Powder Stocks Beef Black Mint, Onion, Potatoes, Shallot, Beef + Garlic + Tomatoes Peppercorn, Tarragon, Soy Sauce, Orange, Beef + Mushrooms + Red Wine Cumin, Chili Thyme, Fennel, Potatoes, Stews, Beef + Garlic + Ginger Powder, Rosemary, Brown Sugar, Red Wine, Beef + Mushrooms + Potatoes + Herbs Cinnamon, Bay Leaf, Sherry Vinegar, Tomato, Horseradish, Basil, Chives Tomato Paste, Peppers, Star Anise, Mustard, Leeks, Cream, Cayenne, Cornichons, Coffee, Clove, Carrots, Butter Cinnamon, Curry, Ginger Herbs are the aromatic leaves of plants, whether fresh or dried (thyme, basil, rosemary, cilantro, dill, sage, etc.) Spices are dried bark, roots, buds, seeds, fruit, or berries of plants (mustard, ginger, pepper, coriander, cinnamon, allspice, garlic powder, etc.) .
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