Why it works: Harissa and parsley share more aroma than cooks usually use. They rank in the top 6% of all ingredient pairs, and 53 recipes mention both. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓
The recipe
Serves 4Ingredients
Directions
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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.
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Harissa + parsleytop 6% of all pairsAroma overlapstrongMentioned together53 recipes
Shared aroma: cuminaldehyde (Spicy, cumin).
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Mint + pomegranatetop 2% of all pairsAroma overlapstrongMentioned together118 recipes
Shared aroma: myrcene (balsamic, herbaceous).
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Quinoa + pomegranatetop 3% of all pairsAroma overlapstrongMentioned together19 recipes
Shared aroma: coumarin (sweet, hay).
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Mint + parsleytop 3% of all pairsAroma overlapstrongMentioned together1,198 recipes
Shared aroma: beta-phellandrene (minty, terpene).
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Harissa + minttop 3% of all pairsAroma overlapmoderateMentioned together64 recipes
Shared aroma: myrcene (balsamic, herbaceous).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
Flavor stand-ins for the onion
How well each one fits the dish's main ingredients (quinoa, chicken, harissa, olive, mint, parsley, pomegranate):
- Tomatobetter flavor fit
- Carrotbetter flavor fit
- Spinachbetter flavor fit
- Onionthe original
Fit is the average pairing score against quinoa, chicken, harissa, olive, mint, parsley, pomegranate. 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).
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