Why it works: Pistachio and almond match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 693 recipes. Both carry alpha-pinene, which smells pine, turpentine. The science ↓
Pistachios and Almonds, to Peel
Ingredients
Directions
Cover the nuts with boiling water and let them sit for 6 to 7 minutes.
Strain the nuts and place them in a basin, then cover with cold water.
Once cool, drain well and remove the skins by pressing each nut between your thumb and forefinger.
Dry the nuts well on a sieve and use as needed.
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.
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Pistachio + almondtop 1% of all pairsSmell alikestrongCooked together693 recipes
Shared aroma: alpha-pinene (pine, turpentine).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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