Almond Paste

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. Almond + flourtop 5% of all pairs
   Smell alikemoderate
   Cooked together8,673 recipes

   Shared aroma: isobutyraldehyde (malty, green).

2. Almond + barleytop 5% of all pairs
   Smell alikestrong
   Cooked together78 recipes

   Shared aroma: acetylpyrazine (roast).

3. Almond + honeytop 13% of all pairs
   Smell alikemoderate
   Cooked together1,069 recipes

   Shared aroma: eucalyptol (eucalyptus, herbal).

4. Barley + flourtop 13% of all pairs
   Smell alikemoderate
   Cooked together582 recipes

   Shared aroma: isobutyraldehyde (malty, green).

5. Barley + honeytop 17% of all pairs
   Smell alikemoderate
   Cooked together78 recipes

   Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Bitter almonds

Provide the main flavour and the bulk of the paste once ground.

Barley flour

Adds body and helps the ground almonds hold together as a paste.

Honey

Adds sweetness and moisture, binding the mixture into a smooth paste.

The step that matters

Swap the almond

How well each one fits the dish's main ingredients (barley, flour, honey):

1. Milletfits about as well
2. Almondthe original
3. Flaxseedfits less well
4. Chestnutfits less well

Fit is the average pairing score against barley, flour, honey. Candidates are from the same food group and used in at least 100 recipes.