Spiced Veal

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

1. Allspice + peppertop 5% of all pairs
   Smell alikestrong
   Cooked together6,395 recipes

   Shared aroma: estragole (anise, licorice).

2. Allspice + macetop 7% of all pairs
   Smell alikemoderate
   Cooked together3,189 recipes

   Shared aroma: methyleugenol (clove, spice).

3. Vinegar + allspicetop 13% of all pairs
   Smell alikemoderate
   Cooked together4,548 recipes

   Shared aroma: 2-methylbutyl acetate (fruit).

4. Vinegar + peppertop 14% of all pairs
   Smell alikemoderate
   Cooked together27,814 recipes

   Shared aroma: 4'-methylacetophenone (bitter almond).

5. Mace + peppertop 16% of all pairs
   Smell alikelow
   Cooked together12,257 recipes

   Shared aroma: myristicin (spice, warm).

Mace and pepper barely smell alike, yet cooks put them together in 12,257 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Loin of veal

Provides the meat that becomes tender and flavourful as it marinates in the vinegar.

Hot spiced vinegar

Acidity penetrates the meat and softens its texture while carrying the spices into it.

Allspice

Adds warm, aromatic flavour to the meat as it marinates.

Swap the mace

How well each one fits the dish's main ingredients (veal, vinegar, allspice, pepper):

1. Clovefits better
2. Tarragonfits better
3. Marjoramfits better
4. Macethe original

Fit is the average pairing score against veal, vinegar, allspice, pepper. Candidates are from the same food group and used in at least 100 recipes.