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My Green Papaya Salad

By epicurious · From Open Recipes · 18 ingredients
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Why it works: Fish sauce and papaya work together. They rank in the top 7% of all ingredient pairs, and 22 recipes mention both. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

The recipe

Serves 4 to 6

Ingredients

Contains: peanut, soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By epicurious. Recipe from Open Recipes.

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.

  1. Fish sauce + papayatop 7% of all pairs
    Aroma overlaplow
    Mentioned together22 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Ginger + limetop 2% of all pairs
    Aroma overlapstrong
    Mentioned together1,621 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Lime + papayatop 3% of all pairs
    Aroma overlapstrong
    Mentioned together91 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Ginger + papayatop 4% of all pairs
    Aroma overlapstrong
    Mentioned together49 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Ginger + garlictop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together6,402 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the thai basil

How well each one fits the dish's main ingredients (ginger, garlic, shallot, sugar, fish sauce, lime, beans):

  1. Corianderbetter flavor fit
  2. Cuminbetter flavor fit
  3. Turmericbetter flavor fit
  4. Thai basilthe original

Fit is the average pairing score against ginger, garlic, shallot, sugar, fish sauce, lime, beans. 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).