Carrots Selected For Flavor Pairing Ideas - Mike's Food Blog Tools

Carrots

A carrot is a biennial herb with a usually orange spindle-shaped edible root. It is a root vegetable, typically orange in color, though heirloom variants including purple, black, red, white, and yellow cultivars exist. The word "carrot" is first recorded in English around 1530 and was borrowed from the Middle French "carotte," itself from the Late Latin "carōta," from the ancient Greek καρωτόν (karōtón), originally from the Proto-Indo-European root *ker- ("horn"), due to its horn-like shape

Carrots Pairs With:

Food Item

Flavor Affinity Level

Did you know there are 433 food flavor pairings in my database for Carrots available. What you are seeing above is a random list of 30 items which pair with Carrots. For the entire list, beautifully formatted, enter your email address and click the download button below, then I'll email it to you as a PDF.

Carrots Properties:

Food Property	Type	Description
Flavor Profile	Sweet	Carrots have a natural sweetness that is enhanced when cooked.
	Bitter	Carrots may have a slight bitterness, especially in older or larger carrots.
Texture	Firmness	Carrots are known for their firm and crunchy texture, especially when raw.
Nutritional Value	Macronutrients	Carrots are a good source of carbohydrates and fiber.
	Micronutrients	Carrots are rich in vitamin A and potassium.
	Fiber	Carrots are high in dietary fiber, which is beneficial for digestion.
Color	Natural Pigments	Carrots are known for their vibrant orange color, which comes from beta-carotene.
Aroma	Volatile Compounds	Carrots have a fresh and earthy aroma, especially when raw.
Chemical Composition	Water Activity (aw)	Carrots have a high water content, contributing to their crunchy texture.
Cooking Behavior	Heat Conductivity	Carrots cook relatively quickly and evenly due to their high water content.
	Water Retention	Carrots tend to retain moisture well when cooked, especially when steamed or boiled.