Why it works: Orange and sugar are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 19,212 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Orange-flowers, Tea of
Ingredients
Directions
Place the orange flowers in a jug.
Pour the boiling water over the flowers.
Let it infuse for a few minutes.
Strain the tea.
Sweeten with sugar or honey to taste.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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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Orange + sugartop 20% of all pairsSmell alikelowCooked together19,212 recipes
Shared aroma: beta-damascenone (apple, rose).
Orange and sugar barely smell alike, yet cooks put them together in 19,212 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Orange flowers
- Provide the main floral aroma and flavour of the tea.
- Boiling water
- Extracts the aromatic compounds from the flowers into the liquid.
The step that matters
Let it infuse for a few minutes. Steeping too briefly gives weak flavour, while steeping too long can draw out bitterness from the plant material. Timing the infusion controls how strong and aromatic the tea becomes.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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