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Drink

Chilli Vinegar

A vinegar infused with chopped red chillies, left to macerate for 8‑10 days.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Capsicum and vinegar are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 10,160 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Chilli Vinegar

Ingredients

Directions

Infuse

  1. Place the chopped chillies into a bottle containing the vinegar.

  2. Seal the bottle tightly and let the chillies macerate for 8 to 10 days.

Finish

  1. Strain off the clear infusion before using.

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.

  1. Capsicum + vinegartop 11% of all pairs
    Smell alikemoderate
    Cooked together10,160 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Red chillies
Supply the heat and pepper flavour that the vinegar slowly extracts.
Vinegar
Acts as the solvent that draws out the chilli's flavour and heat, and adds sharp acidity.

The step that matters

Letting the chillies macerate for the full time. Heat and flavour compounds leach into the vinegar gradually over days. Stopping early gives a weak, under-flavoured infusion, so the full 8 to 10 days matters.

“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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