Gingerbread

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. Cinnamon + clovetop 1% of all pairs
   Smell alikestrong
   Cooked together14,189 recipes

   Shared aroma: ethyl cinnamate (sweet, balsamic).

2. Cinnamon + gingertop 1% of all pairs
   Smell alikestrong
   Cooked together6,380 recipes

   Shared aroma: estragole (anise, licorice).

3. Clove + gingertop 1% of all pairs
   Smell alikestrong
   Cooked together6,038 recipes

   Shared aroma: estragole (anise, licorice).

4. Cinnamon + flourtop 9% of all pairs
   Smell alikemoderate
   Cooked together17,341 recipes

   Shared aroma: isobutyraldehyde (malty, green).

5. Cinnamon + sugartop 10% of all pairs
   Smell alikelow
   Cooked together30,779 recipes

   Shared aroma: guaiacol (smoky, sweet).

Cinnamon and sugar barely smell alike, yet cooks put them together in 30,779 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

Molasses

Adds dark color, moisture and the characteristic deep sweetness of gingerbread.

Flour

Provides the structure that holds the batter together as it bakes.

Eggs

Bind the batter and add structure as they set during baking.

Baking soda

Reacts with the molasses's acidity to produce gas that helps the cake rise.

Shortening

Adds fat for a tender crumb and moist texture.

Sugar

Adds sweetness and helps with browning in the oven.

Swap the ginger

How well each one fits the dish's main ingredients (molasses, cinnamon, sugar, clove, flour, egg):

1. Nutmegfits better
2. Allspicefits better
3. Cardamomfits about as well
4. Gingerthe original

Fit is the average pairing score against molasses, cinnamon, sugar, clove, flour, egg. Candidates are from the same food group and used in at least 100 recipes.