Why it works: Jicama and lettuce share more aroma than cooks usually use. They rank in the top 4% of all ingredient pairs, and 26 recipes mention both. Both carry coumarin, which smells sweet, hay. The science ↓
The recipe
Serves 5Ingredients
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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Jicama + lettucetop 4% of all pairsAroma overlapstrongMentioned together26 recipes
Shared aroma: coumarin (sweet, hay).
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Lime + peppertop 2% of all pairsAroma overlapstrongMentioned together3,491 recipes
Shared aroma: beta-phellandrene (minty, terpene).
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Jicama + limetop 2% of all pairsAroma overlapmoderateMentioned together80 recipes
Shared aroma: coumarin (sweet, hay).
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Pepper + parsleytop 2% of all pairsAroma overlapstrongMentioned together34,118 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
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Lime + parsleytop 3% of all pairsAroma overlapstrongMentioned together547 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 onion
How well each one fits the dish's main ingredients (jicama, lime, pepper, arugula, lettuce, parsley, olive):
- Capsicumbetter flavor fit
- Tomatobetter flavor fit
- Broccolibetter flavor fit
- Onionthe original
Fit is the average pairing score against jicama, lime, pepper, arugula, lettuce, parsley, olive. 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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