Why it works: Rhubarb and cardamom work together. They rank in the top 3% of all ingredient pairs, and 35 recipes mention both. Both carry acetic acid, which smells sour, vinegar. The science ↓
The recipe
Serves 12Ingredients
Contains: egg, milk, wheat (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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Rhubarb + cardamomtop 3% of all pairsAroma overlapmoderateMentioned together35 recipes
Shared aroma: acetic acid (sour, vinegar).
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Cinnamon + nutmegtop 1% of all pairsAroma overlapstrongMentioned together11,917 recipes
Shared aroma: estragole (anise, licorice).
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Cinnamon + cardamomtop 1% of all pairsAroma overlapstrongMentioned together1,299 recipes
Shared aroma: beta-phellandrene (minty, terpene).
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Nutmeg + cardamomtop 2% of all pairsAroma overlapstrongMentioned together249 recipes
Shared aroma: beta-phellandrene (minty, terpene).
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Rhubarb + cinnamontop 4% of all pairsAroma overlapstrongMentioned together279 recipes
Shared aroma: methyl cinnamate (strawberry).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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