Caciola

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. Clove + allspicetop 1% of all pairs
   Smell alikestrong
   Cooked together7,874 recipes

   Shared aroma: estragole (anise, licorice).

2. Pepper + clovetop 5% of all pairs
   Smell alikestrong
   Cooked together17,451 recipes

   Shared aroma: ethyl octanoate (fruity, wine).

3. Pepper + allspicetop 5% of all pairs
   Smell alikestrong
   Cooked together6,395 recipes

   Shared aroma: estragole (anise, licorice).

4. Beef + oniontop 7% of all pairs
   Smell alikemoderate
   Cooked together17,092 recipes

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

5. Onion + olivetop 8% of all pairs
   Smell alikemoderate
   Cooked together29,779 recipes

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

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

What each ingredient does

Stew beef or rump roast

Provides the meat that becomes tender and falls apart during long, slow cooking.

Red wine

Adds acidity and depth of flavour, and helps tenderise the meat during marinating.

Olive or canola oil

Carries the spices and helps brown the meat for richer flavour.

Garlic

Contributes pungent aroma that mellows and sweetens as it cooks.

Onion

Adds sweetness and savoury body to the stew base as it softens.

The step that matters

Swap the onion

How well each one fits the dish's main ingredients (beef, pepper, clove, olive, red wine, wine, allspice):

1. Tomatofits better
2. Capsicumfits better
3. Carrotfits better
4. Onionthe original

Fit is the average pairing score against beef, pepper, clove, olive, red wine, wine, allspice. Candidates are from the same food group and used in at least 100 recipes.