Apricot + Filbert
A cook's pairing more than a chemical one: 11 recipes use both, though they share little aroma. They rank in the top 26% of all ingredient pairs.
Do apricot and filbert go together?
Yes, in practice. 11 recipes in our collection combine them, and they share 23 flavor molecules. That places them in the top 26% of every ingredient pair we score.
What they have in common
They overlap on 23 flavor molecules: 25% of filbert's 92. Among the shared key aromas are alpha-pinene (pine, turpentine) and nonanal (fat, citrus). So the pairing rests more on how cooks use them than on shared aroma.
What each one brings
apricot
The tartness. Sour notes make up 14% of its labelled aroma molecules, against 1% for filbert. It carries 359 molecules filbert doesn't have.
filbert
The roast. Roasted notes make up 22% of its labelled aroma molecules, against 5% for apricot. It carries 69 molecules apricot doesn't have.
Add a third ingredient
- Vanilla: the best fit for both, top 2% of pairs with apricot, top 13% with filbert.
- Almond: top 5% of pairs with apricot, top 13% with filbert.
- Peach: top 1% of pairs with apricot, top 30% with filbert.
- Pear: top 1% of pairs with apricot, top 25% with filbert.
Ranked by the average of its two pairing scores. Only foods used in at least 100 recipes are suggested.
Recipes with apricot and filbert
Almost always desserts: 2 of the 2 recipes with a course label are desserts.
Can you swap one for the other?
Not really. Each has a lot the other lacks: apricot has 359 molecules filbert doesn't, and filbert has 69 that apricot doesn't. Treat them as partners, not stand-ins. This compares flavor only; texture, moisture and the job each does in a dish matter too.
All 23 shared molecules
See every shared molecule grouped by chemical class, with key aromas marked, plus the 359 only in apricot and the 69 only in filbert.
Apricot and filbert questions
Do apricot and filbert go together?
A cook's pairing more than a chemical one: 11 recipes use both, though they share little aroma. They rank in the top 26% of all ingredient pairs.
What do apricot and filbert have in common?
They overlap on 23 flavor molecules: 25% of filbert's 92. Among the shared key aromas are alpha-pinene (pine, turpentine) and nonanal (fat, citrus). So the pairing rests more on how cooks use them than on shared aroma.
What goes with apricot and filbert?
Vanilla is the best third ingredient: top 2% of pairs with apricot and top 13% with filbert. Almond and peach also fit both.
What can you make with apricot and filbert?
Almost always desserts: 2 of the 2 recipes with a course label are desserts. Common dishes include Anoush Abour - An Armenian Christmas Pudding, Iced Puddings.
Can I use filbert instead of apricot?
Not really. Each has a lot the other lacks: apricot has 359 molecules filbert doesn't, and filbert has 69 that apricot doesn't. Treat them as partners, not stand-ins. This compares flavor only; texture, moisture and the job each does in a dish matter too.
Compare other ingredients
Ranks compare this pair with 20,000 random ingredient pairs on CompKitchen. Molecule counts are what the studies and databases we aggregate have reported for each ingredient: a measure of coverage, not a full census. How we score pairs
Cite this analysis
Compound Kitchen (2026). Compound similarity analysis: Apricot vs Filbert. https://compkitchen.com/compare/apricot-vs-filbert. Accessed 2026-11-06.
@misc{compkitchen_compare_compound_similarity_analysis_apricot_vs_filbert_2026,
title = {Compound similarity analysis: Apricot vs Filbert},
author = {{Compound Kitchen}},
year = {2026},
url = {https://compkitchen.com/compare/apricot-vs-filbert},
note = {Accessed: 2026-11-06}
}
Methodology DOI: 10.5281/zenodo.19719459 · CC BY 4.0 · Citations are a request, not a requirement.