Your FlavorPrint

As you interact with food experiences and tell us more, your FlavorPrint will evolve.

Explore your Product or Recipe recommendations.

Your standout flavors
Garlic/Onionish
Coffee/Chocolatey
Herby (Woody)

What makes up your FlavorPrint?

FlavorPrint, understands your unique taste palate based on the way you interact with food. Your personal FlavorPrint is made up of 33 flavors that will help you recognize in the food you love. Each person, product, recipe and food item has a FlavorPrint. By matching these together, FlavorPrint finds recommendations for new recipes, products and flavors just for you.

Come an explore your FlavorPrint!

Flavor Blending

So much flavor in every recipe and product!

The FlavorPrint displays all the flavors present in the recipe or product and each color is a different flavor.

With almost infinite combinations, sometimes there are only a few flavors present, sometimes there are many! For example, the Arugula and Peach Salad recipe has 23 flavors in it‘s flavor profile. What a complex present for your taste buds!

Flavor Intensity

Strong flavor? Weak flavor? Check the length!

Each ray displays just how intense the flavor is. The longer the ray, the more intense the flavor. For example this recipe has some HEAT with a smidge of CITRUSY.

About each flavor

Cooling

Cooling flavors, like with mint, feature a bright, fresh, sometimes inense sensation felt in your mouth and nose.

Tasting the Flavor of Cooling:

Licorice

The sharp, fruity aroma and flavor associated with black licorice is also found in fennel, anise seed, basil, and is the distinct character of ouzo & sambuca.

Woody

Woody refers to the light yet, distinct aroma and flavor associated with raw apples, cinnamon sticks, and freshly-cut cedar, oak and apple wood. Found in cedar plank grilled salmon or oak aged chardonnay.

Earthy

Earthy flavors are most reminiscent of foods such as mushrooms, potatoes and some red wines; thick, rich and full-bodied.

Vegetable

Vegetable is a distinct aroma and flavor that ranges in intensity among different vegetables such as: carrots, broccoli, corn and cabbage.

Tomatoey

Tomatoey referes to the tangy, bright flavor of dishes that contain fresh, cooked or sun-dried tomato as a central ingredient.

Floral

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.

Fruity

While not citrusy, fruity flavors combine the soft, bright and tart notes associated with ripe berries, apples and pears.

Citrusy

A little sweet and a little sour, citrusy flavor includes lemon, lime, grapefruit and orange.

Sour

Whether you call it tart or biting, sour is one of the five basic tastes we experience when eating acidic foods such as citrus fruits and vinegars.

Tropical

Bright and mostly sweet, Tropical flavors can have a sour bite as experienced with fresh pineapple. Tropical flavors range from fruits like coconut, guava and papaya to mango salsa and banana bread.

Tasting the Flavor of Tropical:

Vanilla

Though associated with sweet flavors can be reminiscent of both marshmallow or bourbon, vanilla complements many desserts and sweet, baked dishes.

Sweet

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.

Warm Brown Spice

Reminiscent of the warm, welcoming scents associated with Fall, warm brown spice flavors include cinnamon, cloves, nutmeg and mace.

Roasted/Toasted

Roasted and toasted refers to warm, slightly nutty and caramelized flavors associated with buttered toast, crusts of artisan bread or the rich, outer layer of a standing rib roast.

Tasting the Flavor of Roasted/Toasted:

Nutty

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.

Yeasty

Yeasty flavor is best described by the aroma that fills the air when fresh bread is baked or the aroma of a full-bodied beer.

Starchy

Starchy flavors are subtle in corn and white rice but stronger in boiled beans, potatoes and pasta. Though perceived as bland and sometimes difficult to detect, they make great carriers for sauces.

Caramelized

As sugar caramelizes, it takes on a smooth, buttery sweet flavor, much like you'll find in toffee or caramel sauce.

Buttery

Buttery flavor is a mild, soft and slightly sweet, fatty flavor common foods other than butter like olive oil and pistachios.

Sweet Cream

Sweet cream refers to the sweet and fatty flavor associated with whipping cream, cream cheese and ice cream.

Cheesy

Cheesy ranges 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.

Tasting the Flavor of Cheesy:

Umami

Umami is a savory, mouthwatering basic taste associated with mushrooms, tomatoes, and soy sauce.

Smoky

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.

Bitter

We vary in our sensitivity to bitterness, a basic taste. Some enjoy the distinct taste making dark chocolate, coffee and radicchio favorites while others find the taste harsh and unpleasant.

Tasting the Flavor of Bitter:

Pungent Spice

Pungent spice refers to the 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.

Peppery

Whether using black, white or green peppercorns, peppery flavors take on a woody aroma and flavor and add a warm bite to foods.

Heat

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

Salty is one of the five basic tastes. Capers, anchovies, pickles and cured meat to name a few will conjure this sharp taste.

Herby (Fresh)

Herby fresh refers to the strong, fresh, green aroma and flavor associated with herbs like basil in pesto and parsley in tabbouleah salad.

Herby (Woody)

Herby Woody refers to a combination of freshly cut wood and green herbs. The aroma and flavors are found in green tea and dry herbs like oregano, rosemary and thyme.

Tasting the Flavor of Herby (Woody):

Coffee/Chocolatey

Coffee/Chocolatey refers less to milk chocolate candy and more to the darker, slightly bitter, roasted coffee or cocoa beans.

Tasting the Flavor of Coffee/Chocolatey:

Garlic/Onionish

Fresh garlic and onion flavors can carry a sharp punch, but when cooked, they become sweet, mild and creamy.

Tasting the Flavor of Garlic/Onionish:

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