Why it works: Sesame and pepper match in chemistry and in kitchens. They rank in the top 10% of all ingredient pairs, and 1,343 recipes mention both. Both carry 4-ethyl-2-methoxyphenol, which smells smoky, clove. The science ↓
The recipe
Makes 8 servingsIngredients
Contains: sesame (auto-detected from the ingredients and method; we can miss things, so check labels)
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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Sesame + peppertop 10% of all pairsAroma overlapstrongMentioned together1,343 recipes
Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).
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Sesame + mung beantop 2% of all pairsAroma overlapstrongMentioned together26 recipes
Shared aroma: acetoin (butter, cream).
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Pepper + mung beantop 9% of all pairsAroma overlapmoderateMentioned together43 recipes
Shared aroma: methyleugenol (clove, spice).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
Flavor stand-ins for the mung bean
How well each one fits the dish's main ingredients (sesame, pepper):
- Peanutbetter flavor fit
- Soybeanbetter flavor fit
- Mung beanthe original
- Beansabout as good a flavor fit
Fit is the average pairing score against sesame, pepper. 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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