Name: STREWGTHENIlSrG Wine
Ingredients: 1 teaspoon of Peruvian bark (powdered); 2 teaspoons of cardamom seeds; 2 teaspoons of orange peel; 1 bottle of wine (port, orange, or Lisbon, according to taste)

Why it works: Cardamom and orange match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 228 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

STREWGTHENIlSrG Wine

Ingredients

1 teaspoon of Peruvian bark (powdered)
2 teaspoons of cardamom seeds
2 teaspoons of orange peel
1 bottle of wine (port, orange, or Lisbon, according to taste)

Directions

Bruise the cardamom seeds and orange peel.
Infuse the cardamom, orange peel, and Peruvian bark in the wine for 5 to 6 days.
Strain the mixture and bottle it.
Take ⅓ cup twice a day.

Recipe from a historical cookbook (Internet Archive).

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.

Cardamom + orangetop 2% of all pairs

Smell alikestrong

Cooked together228 recipes

Shared aroma: eucalyptol (eucalyptus, herbal).
Orange + winetop 14% of all pairs

Smell alikemoderate

Cooked together2,046 recipes

Shared aroma: beta-damascenone (apple, rose).
Cardamom + winetop 21% of all pairs

Smell alikelow

Cooked together104 recipes

Shared aroma: eucalyptol (eucalyptus, herbal).