Why it works: Syrup and sugar match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 5,842 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Nonpareils
Ingredients
Directions
Make the paste
In a pan over low heat, mix orris root powder and gum arabic with enough thick syrup to form a stiff paste.
Divide the paste into tiny quantities.
Coat and dry
Roll the quantities in fine sugar using a leather drum (similar to a sieve).
To color the nonpareils, add a pinch of carmine during the last two sugar coatings.
Place the rolled nonpareils on paper to dry in a screen.
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.
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Syrup + sugartop 6% of all pairsSmell alikestrongCooked together5,842 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Orris root powder
- Forms the bulk of the base and gives the nonpareil its dry, firm body.
- Gum arabic
- Acts as a binder that holds the stiff paste together as it is shaped and dried.
- Fine sugar
- Forms the sweet outer coating that builds up each nonpareil in layers.
The step that matters
Forming the stiff paste. If the syrup is too thin or the paste too wet, the mixture will not hold its shape and the rolled pieces will not build up evenly with sugar. The paste needs to be stiff enough to divide into small, uniform pieces.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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