Why it works: Cherry and ginger match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and 293 recipes mention both. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓
The recipe
About 1 2/3 cupsIngredients
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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Cherry + gingertop 4% of all pairsAroma overlapstrongMentioned together293 recipes
Shared aroma: eucalyptol (eucalyptus, herbal).
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Carrot + gingertop 2% of all pairsAroma overlapstrongMentioned together1,377 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Carrot + peppertop 3% of all pairsAroma overlapstrongMentioned together14,555 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Red wine + vinegartop 4% of all pairsAroma overlapstrongMentioned together569 recipes
Shared aroma: sotolon (curry, maple).
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Pepper + gingertop 4% of all pairsAroma overlapstrongMentioned together6,799 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
Flavor stand-ins for the carrot
How well each one fits the dish's main ingredients (pepper, cherry, sugar, red wine, vinegar, ginger):
- Capsicumbetter flavor fit
- Tomatobetter flavor fit
- Carrotthe original
Fit is the average pairing score against pepper, cherry, sugar, red wine, vinegar, ginger. 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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