Foodpairing provides possible food combinations, which are solely based on the intrinsic properties of the different food products; these combinations are based on the flavor compounds that are present in the products. This results in possible combinations that are innovative, rather than being influenced or restricted by the cultural and traditional context of the products. This independence occasionally results in surprising and unusual combinations (e.g. endives in a dessert, white chocolate and caviar, or chocolate and cauliflower).[citation needed] They may be unusual, but these combinations are quite tasty to many people because the combined food products have flavor components in common.