Name: Ginger Candy
Ingredients: clarified syrup; essence of ginger or ginger root in powder; saffron (for coloring)

Why it works: Ginger and saffron match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 418 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Ginger Candy

Ingredients

clarified syrup
essence of ginger or ginger root in powder
saffron (for coloring)

Directions

Boil the clarified syrup until it reaches the ball stage.
Flavor the syrup with essence of ginger or powdered ginger root.
Rub some syrup against the side of the pan with a spoon or spatula until it turns white.
Pour the mixture into small square tins or paper cases that have been oiled or buttered.
Place the tins in a warm area or on a hot stone to allow the candy to become dappled.
Color the syrup yellow with a little saffron while boiling.

Recipe from a historical cookbook (Internet Archive).

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 their aromas overlap, and how often cooks already put them together.

Ginger + saffrontop 7% of all pairs

Smell alikestrong

Cooked together418 recipes

Shared aroma: estragole (anise, licorice).
Syrup + gingertop 16% of all pairs

Smell alikelow

Cooked together950 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Syrup + saffrontop 20% of all pairs

Smell alikelow

Cooked together68 recipes

Shared aroma: ethanol (alcoholic, ethereal).