Why it works: Rice and tomato match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and 2,990 recipes mention both. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓
Mulligatawny Soup
Ingredients
Directions
Toss the mutton pieces in butter with minced onion.
Add the mutton and onion to rich stock.
Mix curry powder smooth in ketchup, lemon juice, or white wine, and add to the pot.
Simmer gently until the rice is fully cooked.
Serve in a tureen, adding strained preserved tomato for improvement.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Rice + tomatotop 3% of all pairsAroma overlapstrongMentioned together2,990 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
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Onion + tomatotop 4% of all pairsAroma overlapstrongMentioned together20,622 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Onion + ricetop 5% of all pairsAroma overlapstrongMentioned together9,990 recipes
Shared aroma: 2,4-decadienal (seaweed).
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Lemon + tomatotop 6% of all pairsAroma overlapstrongMentioned together4,599 recipes
Shared aroma: 3-hexenal (apple, fruity).
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Mutton + ricetop 7% of all pairsAroma overlapstrongMentioned together1,019 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
Flavor stand-ins for the lemon
How well each one fits the dish's main ingredients (mutton, butter, onion, rice, ketchup, tomato):
- Grapebetter flavor fit
- Coconutabout as good a flavor fit
- Appleabout as good a flavor fit
- Lemonthe original
Fit is the average pairing score against mutton, butter, onion, rice, ketchup, tomato. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).
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