Name: Chidien Panada
Ingredients: 1 quart water; white meat from boiled chicken; coarse sea salt; nutmeg; lemon peel

Why it works: Nutmeg and lemon match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 11,318 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Chidien Panada

Ingredients

Directions

Boil the water until nearly ready.
Remove the skin from the chicken and cut the white meat off when cold.
Pound the chicken in a mortar with a little of the boiling water until it forms a paste.
Season with salt, nutmeg, and a bit of lemon peel.
Boil gently for a few minutes until you reach your desired consistency.

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.

Nutmeg + lemontop 5% of all pairs

Smell alikestrong

Cooked together11,318 recipes

Shared aroma: beta-phellandrene (minty, terpene).
Meat + chickentop 13% of all pairs

Smell alikelow

Cooked together2,449 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).
Chicken + lemontop 16% of all pairs

Smell alikemoderate

Cooked together5,092 recipes

Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).
Meat + nutmegtop 19% of all pairs

Smell alikelow

Cooked together1,656 recipes

Shared aroma: linalool (floral, citrus).
Chicken + nutmegtop 24% of all pairs

Smell alikemoderate

Cooked together1,659 recipes

Shared aroma: myristicin (spice, warm).