Why it works: Chicken and tamarind work together. They rank in the top 11% of all ingredient pairs, and 89 recipes mention both. Both carry 3-hexenal, which smells apple, fruity. The science ↓
The recipe
Ingredients
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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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Chicken + tamarindtop 11% of all pairsAroma overlapmoderateMentioned together89 recipes
Shared aroma: 3-hexenal (apple, fruity).
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Chicken + ricetop 2% of all pairsAroma overlapstrongMentioned together4,569 recipes
Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).
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Coconut + ricetop 3% of all pairsAroma overlapstrongMentioned together1,048 recipes
Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).
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Olive + eggplanttop 3% of all pairsAroma overlapstrongMentioned together852 recipes
Shared aroma: 1-hexanol (resin, flower).
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Olive + chickentop 4% of all pairsAroma overlapstrongMentioned together10,796 recipes
Shared aroma: acetic acid hexyl ester (sweet, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
Flavor stand-ins for the green beans
How well each one fits the dish's main ingredients (olive, eggplant, chicken, tamarind, coconut, sauce, rice):
- Tomatobetter flavor fit
- Capsicumbetter flavor fit
- Potatobetter flavor fit
- Green beansthe original
Fit is the average pairing score against olive, eggplant, chicken, tamarind, coconut, sauce, rice. 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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