Flavour Theory.
Flavour Theory began with a perfumer's question: why does a condiment never receive the reverence given to a fragrance?
Its answer is a belief that flavour exists in three dimensions, taste, aroma and structure, and that each deserves to be composed with the same care as a scent. Every jar is built in movements, top, heart and base, each unfolding after the last.
The opening note. Sweet, salty, sour, bitter, umami. First to hit and quick to fade.
It sits between the palate and the nose, and deepens with each breath.
The way flavour moves. Heat and fat, crunch and silk. Tastes and aromas layer, build and linger.
When taste, aroma and structure are designed together, a condiment opens, deepens and settles, the way a fragrance does.
This is flavour theory.