Why it works: Spinach and quail work together. They rank in the top 10% of all ingredient pairs, and 14 recipes mention both. Both carry 1-hexanol, which smells resin, flower. The science ↓
The recipe
Makes 15 canapésIngredients
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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Spinach + quailtop 10% of all pairsAroma overlapmoderateMentioned together14 recipes
Shared aroma: 1-hexanol (resin, flower).
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Spinach + peppertop 4% of all pairsAroma overlapmoderateMentioned together3,400 recipes
Shared aroma: nonanal (fat, citrus).
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Nutmeg + peppertop 4% of all pairsAroma overlapstrongMentioned together13,015 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
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Spinach + nutmegtop 5% of all pairsAroma overlapmoderateMentioned together603 recipes
Shared aroma: coumarin (sweet, hay).
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Flour + nutmegtop 6% of all pairsAroma overlapmoderateMentioned together18,411 recipes
Shared aroma: isobutyraldehyde (malty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
Flavor stand-ins for the nutmeg
How well each one fits the dish's main ingredients (flour, butter, egg, spinach, pepper, quail):
- Parsleyabout as good a flavor fit
- Nutmegthe original
Fit is the average pairing score against flour, butter, egg, spinach, pepper, quail. 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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