Why it works: Tamarind and sugar work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 362 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓
Hanjin Ligidi
Ingredients
Directions
Shape food-safe paper or aluminum foil into cones.
Clean any dirt or dust from the tsamiya.
Wash the tsamiya in a clean bowl of water and drain it thoroughly.
Soak the tsamiya in hot water for about 5 minutes.
Transfer the tsamiya soaking liquid to a pot over medium heat.
Gradually stir in sugar, making sure it dissolves, until it becomes very thick.
Stir in your desired flavoring and/or coloring.
Divide the syrup between the prepared cones. Let cool slightly, then insert a toothpick or other stick.
Let set and harden completely. Unmold and serve.
Explore the science
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.
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Tamarind + sugartop 13% of all pairsSmell alikemoderateCooked together362 recipes
Shared aroma: guaiacol (smoky, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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