Chinese Joy Pot

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

1. Peanut + sesametop 1% of all pairs
   Smell alikestrong
   Cooked together349 recipes

   Shared aroma: 2-ethyl-3,6-dimethylpyrazine (roasted, nutty).

2. Sesame + tofutop 1% of all pairs
   Smell alikestrong
   Cooked together250 recipes

   Shared aroma: 2,4-decadienal (seaweed).

3. Sesame + spinachtop 1% of all pairs
   Smell alikestrong
   Cooked together203 recipes

   Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

4. Sesame + oniontop 4% of all pairs
   Smell alikestrong
   Cooked together2,192 recipes

   Shared aroma: gamma-nonanolactone (coconut, sweet).

5. Spinach + carrottop 5% of all pairs
   Smell alikestrong
   Cooked together870 recipes

   Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Peanut butter

Adds richness and body, thickening the sauce and giving it a nutty flavour.

Tofu

Provides protein-rich body that soaks up the sauce and holds its shape during baking.

Soy sauce

Supplies salty, savoury depth that seasons the sauce and the vegetables.

Sesame oil

Contributes a toasted aroma and fat that carries the curry flavour.

Curry powder

Provides the spiced aroma that defines the dish.

The step that matters

Swap the carrot

How well each one fits the dish's main ingredients (sauce, peanut, butter, sesame, spinach, onion, tofu):

1. Welsh onionfits better
2. Chivefits better
3. Lettucefits better
4. Carrotthe original

Fit is the average pairing score against sauce, peanut, butter, sesame, spinach, onion, tofu. Candidates are from the same food group and used in at least 100 recipes.