Why it works: Capsicum and butter are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 18,954 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓
Pimento Butter
Ingredients
Directions
Pound the capsicum or chili until smooth.
Mix in an equal amount of butter.
Rub the mixture through a fine sieve.
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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Capsicum + buttertop 21% of all pairsSmell alikemoderateCooked together18,954 recipes
Shared aroma: ethyl octanoate (fruity, wine).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Capsicum or chili
- Supplies the main pepper flavor and the pink-red color of the butter.
- Butter
- Carries the flavor as a fat and gives the mixture a rich, spreadable texture.
The step that matters
Rub the mixture through a fine sieve. Pushing the pounded pepper through a fine sieve removes fibrous skin and lumps. Without this, the butter will feel gritty and won't spread smoothly.
“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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