How does FlavorPrint work?
Make your mark
Find flavors you'll love
Tell us your favorite foods, and we’ll analyze the flavors to create your unique FlavorPrint.
All of our recipes and seasonings carry FlavorPrints too. Now you’ll know right away which flavors to expect, plus we’ll match you with new dishes and flavors we know you’ll love.
Explore the 33 flavors that make up FlavorPrint.
- Like with mint, cooling flavors feature a bright, fresh, sometimes intense sensation felt in your mouth and nose.
- A sharp, fruity aroma and flavor associated with black licorice, fennel and anise seed, as well is the distinct character of ouzo & sambuca.
- A light yet distinct aroma or flavor associated with raw apples, cinnamon sticks or freshly-cut cedar, oak and apple wood found in dishes like cedar plank grilled salmon or oak aged chardonnay.
- Thick, rich and full-bodied, earthy flavors are most reminiscent of foods such as mushrooms or potatoes.
- The aroma and flavor of a combination of vegetables such as carrots, broccoli, corn and cabbage.
- The tangy, bright flavor of dishes with fresh, cooked or sun-dried tomato as a central ingredient.
- Sweet and aromatic, floral notes range from light scents of rose to stronger perfumes of lavender. It is commonly associated with herbal teas, honey and essential oils.
- While not citrusy, fruity flavors combine the soft, bright and tart notes associated with ripe berries, apples and pears.
- A little sweet and a little sour, citrusy flavor include lemon, lime, grapefruit and orange.
- Call it tart, biting, or it just makes you pucker up, sour is one of the five basic tastes we experience when eating acidic foods such as citrus fruits and vinegars.
- Bright and predominantly sweet like bananas yet, can have a sour bite as you experience with fresh pineapple. Tropical flavors and aromas are brought about through pina coladas, mango salsa, or fresh topical fruits like coconut and papaya.
- Sweet and sometimes reminiscent of marshmallow or bourbon, vanilla complements many desserts and sweet, baked dishes.
- This sugary and mouth-watering basic taste is one of the more universally loved. It's commonly associated with honey soaked desserts, maple syrup drenched pancakes and frosting.
- Reminiscent of the warm, welcoming scents associated with Fall, warm brown spice flavors include cinnamon, cloves, nutmeg and mace.
- Warm, slightly nutty and caramelized, roasted and toasted flavors are associated with buttered toast, crusts of artisan bread or rich, outer layer of a standing rib roast.
- The unique flavor and aroma associated with all types of nuts, from creamy macadamia to fruity almonds. Nutty flavors are also associated with foods like sesame seeds, aged Gouda cheese, amaretto, and whole wheat bread.
- The aroma that fills the air when fresh bread is baked or the aroma of a full-bodied beer; these scents typify yeasty flavors.
- Subtle in cooked corn and white rice but more noticeable in boiled beans, plain potatoes or pasta, starchy flavors are thought to be bland. They may even be difficult to detect for some, as we love to smother these foods with sauces and butter.
- As sugar caramelizes, it takes on a smooth, buttery sweet flavor, much like you'll find in toffee or caramel sauce.
- A mild, soft and slightly sweet, fatty flavor common to olive oil, pistachios, and unsalted butter.
- The sweet and fatty flavor associated with whipping cream, cream cheese and ice cream.
- Ranging in degrees of boldness, sharpness and fruitiness that you find in cheddar, Swiss and parmesan, cheesy flavors are adored in classics like macaroni & cheese, fondue, and manicotti.
- A savory, mouthwatering basic taste associated with mushrooms, tomatoes, and soy sauce.
- With a deep, chargrilled aroma, smoky flavors can bring to mind touches of several flavors; pecan or apple wood in bacon, or stronger notes of oak, mesquite, and hickory in whiskeys and BBQ ribs.
- We vary in our sensitivity to bitterness, a basic taste. Some may find it harsh and unpleasant making dark chocolate, coffee and tonic water off their lists of favorites while others enjoy that prominent taste in radicchio, kale and cabbage.
- A sharp almost stinging sensation felt throughout your nose and mouth when enjoying wasabi, coarse grain mustard or horseradish. They may even make your eyes water just a bit.
- Whether using black, white or green peppercorns, peppery flavors take on a woody aroma and flavor and add a warm bite to foods.
- Heat refers to the burning sensation felt in the mouth and throat, experienced slightly when you eat black pepper or ginger and more intensely with chile peppers like jalapenos or habaneros.
- Salty is one of the five basic tastes. Capers, anchovies, pickles and cured meat to name a few will conjure this sharp taste.
- A strong, fresh, green aroma and flavor associated with herbs like basil in pesto or parsley in tabbouleah salad.
- A combination of freshly cut wood and green herbs, the aroma and flavors are found in green tea and dry herbs like oregano, rosemary & thyme.
- Think less milk chocolate candy and darker, slightly bitter, roasted coffee or cocoa beans.
- Fresh garlic and onion flavors can carry a sharp punch, but when cooked, they become sweet, mild and creamy.