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Carrot Salad with Orange Flower WaterCarrot Salad with Orange Flower Water

By biggirlssmallkitchen · From Open Recipes · 7 ingredients
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Carrot Salad with Orange Flower WaterCarrot Salad with Orange Flower Water

Why it works: Lemon and orange match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 10,634 recipes mention both. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Carrot Salad with Orange Flower WaterCarrot Salad with Orange Flower Water

Ingredients

Directions

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By biggirlssmallkitchen. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Lemon + orangetop 1% of all pairs
    Aroma overlapstrong
    Mentioned together10,634 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Cinnamon + orangetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together3,437 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Carrot + orangetop 5% of all pairs
    Aroma overlapstrong
    Mentioned together737 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Carrot + cinnamontop 6% of all pairs
    Aroma overlapstrong
    Mentioned together981 recipes

    Shared aroma: methyl cinnamate (strawberry).

  5. Lemon + cinnamontop 7% of all pairs
    Aroma overlapstrong
    Mentioned together7,950 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

Flavor stand-ins for the lemon

How well each one fits the dish's main ingredients (carrot, sugar, cinnamon, orange, vinegar):

  1. Vanillaabout as good a flavor fit
  2. Lemonthe original
  3. Figabout as good a flavor fit
  4. Cherryabout as good a flavor fit

Fit is the average pairing score against carrot, sugar, cinnamon, orange, vinegar. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).