I was talking to a good friend the other day and she asked how I learned what spices, herbs, and flavors go with what foods. She continued to say that she was at a loss in the kitchen and only relied on a very limited number of spices. She asked if at culinary school we spent hours studying from books on the matter.
Actually, not really, my sense of flavor combinations came from years of working in the kitchen with different cuisines and different chefs who brought their experiences from around the world. It was from that experience that I learned "flavor profiles." Foods have these profiles, which are classifications of how they taste. People develop different tastes depending on their cultural or even economic background and the habits of their parents or whoever fed them as children.
What makes something taste Italian or Greek or Moroccan? Whether crafting vinaigrette, seasoning chicken, or developing a soup, understanding the flavors of ingredients that help to define various cuisines can be very useful.
Every cuisine has its regional variations; the cuisine of Normandy 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. Below are several different examples of regional profiles. They are not meant to be an all inclusive, definitive work up of each, but merely a guide, to give direction. Experiment and have fun with it and in no time you will develop your own sense of flavor. Enjoy!
Italian
Herbs such as basil, oregano, thyme, rosemary, parsley.
Tomato sauces with above herbs and aromatics like onion and garlic.
Fats such as olive oil, butter or lard.
Acids such as red wine vinegar, balsamic vinegar, or lemon juice.
celery, pesto, prosciutto, Parmigiano-Reggiano cheese, mozzarella cheese, pine nuts, tomatoes, artichokes, olives, fennel, flat-leaf parsley, red pepper flakes, white beans,
Simple bean, meat, or vegetable dishes combining the above flavor elements.
Southwestern/Mexican
Herbs such as cilantro or Mexican oregano.
Spices such as cumin, spicy cayenne or jalapeño peppers, or ground chilies or chili powder.
Onions and garlic as flavor base sautéed or mixed into a fresh salsa or sour cream.
Fats such as lard or vegetable oil.
Acids such as lime, lemon, or orange.
hot sauce, green peppers, celery, tomatoes, scallions, black beans, Cheddar cheese, avocado,
Tomatillo, Corn Masa, and Mexican Chorizo
Simple meat dishes often with tortillas of corn, and usually with beans and a fresh vegetable dish combining the above flavor elements.
French
Heavy on herbs such as thyme, sage, rosemary, tarragon, chervil, chives, herbs de provence, lavender, parsley.
Acids such as lemon, wine vinegars, or wine.
Fats such as butter, olive oil, animal fats, cream – and plenty of them.
Mirepoix to begin any dish: onion, celery, carrot. Shallots, truffle, soft cheeses, Dijon mustard, and mushrooms
Meat and lots of vegetable dishes combining the above flavor profiles, as well as artisan breads.
European (meaning mostly Eastern European)
Herbs such as dill, chives, and parsley.
Acids such as wine, grain, or apple cider vinegars.
Fats such as lard and sour cream.
Cold-loving vegetables such as onions, roots, and garlic.
Think Borscht, potato pancakes, cabbage rolls, sausages, sauerkraut, hearty stews, etc.
Middle Eastern
Herbs such as parsley, mint, or thyme.
Spices such as cinnamon, cloves, cumin, coriander, and fenugreek, Zaatar (Herb mix of sumac,thyme, roasted sesame seeds, marjoram, oregano, and salt.)
Acids like lemon and other citrus.
Fats like ghee and olive oil.
Meat, rice, wheat grain or bread, pulses such as lentils and chickpeas, and vegetable dishes with the above flavors. Think tabbouleh, hummus, Indian curry, and fresh herbaceous salads.
Mediterranean/Greek
Herbs such as oregano, bay leaves, thyme, mint, dill, Basil, Rosemary
Spices such as garlic, onions,fennel seed, allspice, anise, and cardamom, cinnamon, and cumin
Acids like lemon, wine
Fats like olive oil, olives, yogurt
tuna, lamb, feta cheese, tomatoes, red onions, fish, shellfish
Latin & Caribbean
Herbs such as thyme, marjoram, basil, cilantro (know as chadon beni), green onions, Sofrito (green and red bell peppers, onion, garlic, cilantro), Jerk Spice (allspice, scotch bonnet peppers, clove, cinnamon, scallions, nutmeg,thyme, garlic, salt)
Spices such as nutmeg, cinnamon, cloves, allspice, ginger
Fats like vegetable oil, pork fat but in small quantities
Rice, black beans, plantains, papaya, avocados, mangos, pineapple, garlic, onions, tomatoes, corn, lots of fish and shellfish, goat meat, pork, lime
Asian
Herbs such as cilantro and mint.
Aromatics such as spring onion, garlic, and ginger.
Hot peppers of all sorts, soy sauce and tofu.
Lime and coconut as in Thai food.
Japanese- miso, sesame seed oil, sesame seeds, rice vinegar, sake, wasabi, ginger, and soy sauce
Brothy soups made from beef, pork, or fish; rice and vegetable-heavy dishes using the above aromatics; and plenty of seafood and pork as the main meats in the region.
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
Indian
Herbs such as cilantro, fennel, garlic, saffron, fenugreek, dried chilies,
Spices such as garam masala, curry, tamarind, cardamom, cumin, coriander, paprika, tandoori spices
Fats such as ghee, mustard oil
yogurt, coconut milk, basmati rice, coconut, chicken, peanuts, vegetables, lentils, chickpeas
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