Why it works: Rosemary and sage match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 465 recipes mention both. Both carry 1,8-cineol, which smells eucalyptus, camphor. The science ↓
The recipe
Serves 4Ingredients
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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Rosemary + sagetop 1% of all pairsAroma overlapstrongMentioned together465 recipes
Shared aroma: 1,8-cineol (eucalyptus, camphor).
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Olive + tomatotop 1% of all pairsAroma overlapstrongMentioned together14,164 recipes
Shared aroma: 3-hexenal (apple, fruity).
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Garlic + tomatotop 2% of all pairsAroma overlapmoderateMentioned together14,075 recipes
Shared aroma: furaneol (caramel, strawberry).
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Olive + garlictop 3% of all pairsAroma overlapmoderateMentioned together23,449 recipes
Shared aroma: linalool (floral, citrus).
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Olive + rosemarytop 3% of all pairsAroma overlapstrongMentioned together2,489 recipes
Shared aroma: eucalyptol (eucalyptus, herbal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
Flavor stand-ins for the shallot
How well each one fits the dish's main ingredients (lentils, olive, red wine, garlic, rosemary, sage, tomato):
- Potatobetter flavor fit
- Eggplantbetter flavor fit
- Capsicumbetter flavor fit
- Shallotthe original
Fit is the average pairing score against lentils, olive, red wine, garlic, rosemary, sage, tomato. 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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