Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 8,053 recipes mention both. Both carry myristicin, which smells spice, warm. The science ↓
The recipe
Ingredients
Directions
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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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Carrot + parsleytop 1% of all pairsAroma overlapstrongMentioned together8,053 recipes
Shared aroma: myristicin (spice, warm).
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Pepper + parsleytop 2% of all pairsAroma overlapstrongMentioned together34,118 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
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Olive + garlictop 3% of all pairsAroma overlapmoderateMentioned together23,449 recipes
Shared aroma: linalool (floral, citrus).
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Artichoke + shallottop 3% of all pairsAroma overlapstrongMentioned together97 recipes
Shared aroma: 1-octen-3-ol (mushroom, earthy).
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Shallot + parsleytop 3% of all pairsAroma overlapmoderateMentioned together3,718 recipes
Shared aroma: coumarin (sweet, hay).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
Flavor stand-ins for the asparagus
How well each one fits the dish's main ingredients (olive, carrot, artichoke, shallot, garlic, pepper, parsley):
- Tomatobetter flavor fit
- Spinachbetter flavor fit
- Chivebetter flavor fit
- Asparagusthe original
Fit is the average pairing score against olive, carrot, artichoke, shallot, garlic, pepper, parsley. 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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