If you are like me, you want to use all the great spices in your cabinet. When you have in mind what you want to cook, which spices do you add? The Flavor Matrix uses science from IBM’s Watson and a professional chef kitchen to find out which combinations are the best. Here they are for the most common protein dishes (listed from strongest to weakest pairings):

Eggs:

1. parsley, dill

Fish:

1. parsley

2. dill, cilantro, basil, mint, anise, cardamom, cinnamon, nutmeg, star anise

3. caraway, ginger, rosemary, sage, thyme

Chicken:

1. dill, cilantro, basil, mint

2. vanilla

3. parsley, anise, cardamom, cinnamon, clove, nutmeg

4. ginger

Beef:

1. vanilla

2. parsley

3. dill, cilantro, cardamom, cinnamon, nutmeg, star anise, ginger

Pork:

1. dill, cilantro

2. cardamom, coriander, sumac

Original Reference:
“The Flavor Matrix” by James Briscione

Written by:
Dr. Terra Caudill

Photo Credit:
Dr. Terra Caudill