Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and 34,118 recipes mention both. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓
The recipe
2 servingsIngredients
Contains: milk (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 →
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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Pepper + parsleytop 2% of all pairsAroma overlapstrongMentioned together34,118 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
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Garlic + olivetop 3% of all pairsAroma overlapmoderateMentioned together23,449 recipes
Shared aroma: linalool (floral, citrus).
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Garlic + parsleytop 4% of all pairsAroma overlapmoderateMentioned together9,294 recipes
Shared aroma: beta-phellandrene (minty, terpene).
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Olive + parsleytop 4% of all pairsAroma overlapstrongMentioned together8,668 recipes
Shared aroma: myrcene (balsamic, herbaceous).
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Olive + cheesetop 5% of all pairsAroma overlapstrongMentioned together3,530 recipes
Shared aroma: methyl 2-methylbutyrate (apple, fatty).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
Flavor stand-ins for the parsley
How well each one fits the dish's main ingredients (garlic, olive, pepper, cheese):
- Basilbetter flavor fit
- Thymebetter flavor fit
- Rosemarybetter flavor fit
- Parsleythe original
Fit is the average pairing score against garlic, olive, pepper, cheese. 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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