Why it works: Chicory and watercress share more aroma than cooks usually use. They rank in the top 2% of all ingredient pairs, and 40 recipes mention both. Both carry coumarin, which smells sweet, hay. The science ↓
The recipe
Serves 8Ingredients
Directions
Step-by-step directions aren't available for this recipe. See the full recipe at the source →
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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Chicory + watercresstop 2% of all pairsAroma overlapstrongMentioned together40 recipes
Shared aroma: coumarin (sweet, hay).
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Orange + lemontop 1% of all pairsAroma overlapstrongMentioned together10,632 recipes
Shared aroma: 3-hexenal (apple, fruity).
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Ginger + orangetop 3% of all pairsAroma overlapstrongMentioned together1,833 recipes
Shared aroma: trans-2-decenal (waxy, orange).
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Ginger + lemontop 3% of all pairsAroma overlapstrongMentioned together5,154 recipes
Shared aroma: beta-phellandrene (minty, terpene).
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Mustard + watercresstop 3% of all pairsAroma overlapstrongMentioned together293 recipes
Shared aroma: coumarin (sweet, hay).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
Flavor stand-ins for the mustard
How well each one fits the dish's main ingredients (ginger, garlic, orange, lemon, honey, chicory, lamb):
- Tomatobetter flavor fit
- Carrotbetter flavor fit
- Spinachbetter flavor fit
- Mustardthe original
Fit is the average pairing score against ginger, garlic, orange, lemon, honey, chicory, lamb. 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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