5.1 KiB
Flavor Profile Formulas
Each profile is defined by its fat + acid + aromatic character — not specific ingredients. Identify two or three of these elements in a local market and the profile works. You do not need every listed item.
The mechanisms behind why these roles matter are in Flavor Sense. When a specific ingredient isn't available, see Role Substitution Logic.
How to Identify a Profile in an Unfamiliar Market
Walk the market and ask:
- What fat is available? (Oils, animal fats, dairy)
- What is the primary source of brightness? (Citrus, vinegar, fermented liquid, sour dairy)
- What aromatics are here? (Alliums, ginger, dried spices, fresh herbs)
Match those three against the profiles below. Garlic and onion are available almost everywhere — your secondary aromatic (ginger, dried spices, fresh herbs) is usually the deciding factor.
Mediterranean
| Role | Principle |
|---|---|
| Fat | Neutral oil to cook; olive oil to finish or dress |
| Acid | Citrus (lemon primary) or wine-derived vinegar |
| Aromatic | Garlic + onion + dried herbs (oregano, thyme, rosemary, or any local herb equivalent) |
| Signature | Bright, clean, herbaceous |
Identify by: olive oil on the shelf + lemon or wine vinegar + dried herbs
East Asian
| Role | Principle |
|---|---|
| Fat | Neutral oil to cook; toasted sesame oil to finish |
| Acid | Rice vinegar or lime; soy sauce or fish sauce acts as a salt+acid hybrid |
| Aromatic | Garlic + ginger + scallion or leek |
| Signature | Savory-umami, sharp finish |
Identify by: soy sauce or fish sauce + ginger + scallion or leek
Southeast Asian
| Role | Principle |
|---|---|
| Fat | Neutral oil to cook; coconut milk or coconut oil for richness |
| Acid | Lime (primary); fish sauce as salt+acid hybrid; tamarind for deeper sour |
| Aromatic | Lemongrass + galangal or ginger + shallot + garlic + chili; fresh herbs (cilantro, Thai basil, mint) added off heat |
| Signature | Bright, herbaceous, complex heat, tropical |
Identify by: lemongrass + fish sauce + fresh herbs available + coconut milk
Latin American
| Role | Principle |
|---|---|
| Fat | Neutral oil or lard |
| Acid | Lime (primary); any acidic fermented liquid (pickle brine, vinegar) |
| Aromatic | Onion + hot pepper + cumin |
| Signature | Smoky, earthy, acidic punch |
Identify by: cumin + lime + hot pepper (fresh or dried)
Middle Eastern / Levantine
| Role | Principle |
|---|---|
| Fat | Olive oil (used liberally); tahini adds richness without additional heat |
| Acid | Lemon (primary); pomegranate molasses for sweet-sour depth; sumac (a dry sour spice — acid without any liquid) |
| Aromatic | Garlic + onion + warm spices (cumin, coriander, cinnamon, allspice) + fresh parsley or mint to finish |
| Signature | Warm, aromatic, earthy with bright lemon |
Identify by: cumin + coriander + lemon + olive oil; sumac or pomegranate molasses if available
French / Continental
| Role | Principle |
|---|---|
| Fat | Butter or cream if available; neutral oil otherwise |
| Acid | Wine, lemon, or mustard |
| Aromatic | Shallot or leek + garlic + soft herbs (parsley, tarragon, chives) |
| Signature | Rich, coating, aromatic |
Identify by: butter + shallot or leek + soft fresh herbs
South Asian
| Role | Principle |
|---|---|
| Fat | Ghee or coconut oil; neutral oil otherwise |
| Acid | Yogurt, citrus, or any tamarind-adjacent sour |
| Aromatic | Onion + garlic + ginger + warm spices (cumin, coriander, turmeric); spices are bloomed in fat before other ingredients |
| Signature | Warm, layered, complex |
Identify by: turmeric + cumin + coriander + ginger; yogurt or tamarind for acid
West African
| Role | Principle |
|---|---|
| Fat | Palm oil for authenticity (earthy, red); neutral oil otherwise; groundnut or peanut paste adds richness |
| Acid | Tomato (fresh or canned in large quantity) acts as both acid and sauce base |
| Aromatic | Onion + garlic + scotch bonnet or habanero; fermented paste (dawadawa or any local fermented condiment) adds depth |
| Signature | Deep, rich, spicy, earthy |
Identify by: scotch bonnet or habanero + tomato as sauce base; palm oil if available
Eastern European
| Role | Principle |
|---|---|
| Fat | Butter or lard; sour cream used as a finishing fat |
| Acid | Sour cream, pickled brine, or vinegar; sour-forward rather than citrus-forward |
| Aromatic | Onion + dill + caraway; garlic present but restrained compared to other profiles |
| Signature | Hearty, sour-forward, dairy-rich, warming |
Identify by: dill + sour cream or pickled things + caraway
Standard American
| Role | Principle |
|---|---|
| Fat | Butter or bacon fat; neutral oil otherwise |
| Acid | Apple cider vinegar or hot sauce |
| Aromatic | Onion + garlic |
| Signature | Simple, rich, direct |
Identify by: butter + hot sauce + onion and garlic
Return to Weekly Planning Template · Substitution help: Role Substitution Logic · Mechanisms: Flavor Sense