Ingredient
Curry
Three views of what curry relates to — by recipe co-occurrence, blended, and aroma chemistry. Scores are cosine similarities in 300-D Metapath2Vec space.
Substitutes
Out of curry? Try one of these.
Ranked by aroma-compound similarity from FlavorDB. See the full list →
Relations
Cooks with
Recipe co-occurrenceThings this is cooked with in real recipes — strongest cue for partners on the plate.
Blended
Chemistry + recipe contextSimilar in both chemistry and recipe use — the most versatile lens.
Tastes like
Aroma-chemistry profileShares aroma compounds — best for direct substitutions.
- Fenugreek seed0.53
- Mustard seed0.48
- Sunflower oil0.46
- Curry powder0.45
- Sambar powder0.45
- Raita0.44
- Chana dal0.43
- Toor dal0.43
- Masoor dal0.42
- Papad0.40
- Vegetable oil0.40
- Cayenne pepper0.40
- Kashmiri chili0.40
- Panch phoran0.39
- Red curry paste0.39
- Khmeli suneli0.38
- Biryani masala0.38
- Fennel seed0.38
- Chili powder0.38
- Broth0.37
Flavor modes
Clusters of ingredients that group together in each embedding. Click through to see everything in a mode.
Cooks with
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Cooks with
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Cooks with
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Cooks with
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Cooks with
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Blended
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Blended
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Blended
South Asian spice blends and seeds
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Blended
East Asian savory broth ingredients
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Blended
Southeast Asian savory pantry staples
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Blended
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Tastes like
Italian cured meats and hearty cheeses
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Tastes like
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Tastes like
South Asian whole and ground spices
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Tastes like
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Tastes like
Caucasian and Eastern Mediterranean pantry staples
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Tastes like
Southeast Asian curry pastes and stir-fry staples
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Slug curry