Bolivian Confetti

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 + ricetop 4% of all pairs
   Smell alikestrong
   Cooked together670 recipes

   Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

2. Cucumber + ricetop 5% of all pairs
   Smell alikestrong
   Cooked together734 recipes

   Shared aroma: trans-2-nonenal (cardboard, fatty).

3. Carrot + oniontop 6% of all pairs
   Smell alikemoderate
   Cooked together21,601 recipes

   Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

4. Carrot + ricetop 7% of all pairs
   Smell alikestrong
   Cooked together2,477 recipes

   Shared aroma: trans-2-nonenal (cardboard, fatty).

5. Carrot + cucumbertop 8% of all pairs
   Smell alikestrong
   Cooked together1,215 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

What each ingredient does

Imitation crabmeat

Provides the main body and flaky texture of the salad.

Mayonnaise

Adds fat and creaminess that binds the salad together.

Yellow curry powder

Supplies the dominant warm, earthy spiced aroma and flavour.

Peanuts

Add crunch and a toasty, nutty flavour.

Soy sauce

Adds salty savoury depth that rounds out the dressing.

Grated carrots

Contribute sweetness, moisture and a crisp texture.

Swap the carrot

How well each one fits the dish's main ingredients (cucumber, onion, peanut, sauce, rice, vinegar, sugar):

1. Mustardfits better
2. Capsicumfits better
3. Lettucefits better
4. Carrotthe original

Fit is the average pairing score against cucumber, onion, peanut, sauce, rice, vinegar, sugar. Candidates are from the same food group and used in at least 100 recipes.