Why it works: Ginger and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 6,380 recipes mention both. Both carry estragole, which smells anise, licorice. The science ↓
The recipe
2 small bowlsIngredients
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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Ginger + cinnamontop 1% of all pairsAroma overlapstrongMentioned together6,380 recipes
Shared aroma: estragole (anise, licorice).
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Raisin + cinnamontop 2% of all pairsAroma overlapmoderateMentioned together5,390 recipes
Shared aroma: 1-octen-3-ol (mushroom, earthy).
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Orange + cinnamontop 2% of all pairsAroma overlapstrongMentioned together3,437 recipes
Shared aroma: guaiacol (smoky, sweet).
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Orange + gingertop 3% of all pairsAroma overlapstrongMentioned together1,833 recipes
Shared aroma: trans-2-decenal (waxy, orange).
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Agave + cinnamontop 3% of all pairsAroma overlapmoderateMentioned together130 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 raisin
How well each one fits the dish's main ingredients (orange, agave, ginger, cinnamon):
- Limebetter flavor fit
- Blueberrybetter flavor fit
- Lemonbetter flavor fit
- Raisinthe original
Fit is the average pairing score against orange, agave, ginger, cinnamon. 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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