Espelette pepper

Things this is cooked with in real recipes — strongest cue for partners on the plate.

• Ancho chile0.31
• Butternut squash0.29
• Ricotta salata0.28
• Chile de arbol0.28
• Pecorino cheese0.28
• Cava0.28
• Achiote paste0.28
• Red onion0.28
• Cayenne pepper0.27
• Sherry vinegar0.27
• Brioche0.27
• Pink pepper0.27
• Prosecco0.27
• Crouton0.26
• Duck fat0.26
• Calabrian chili0.26
• Turkey stock0.26
• Poblano pepper0.26
• Mustard0.26
• Escarole0.26

Similar in both chemistry and recipe use — the most versatile lens.

• Olive oil0.61
• Grapeseed oil0.59
• Ricotta salata0.57
• Frisee0.57
• Sherry vinegar0.56
• Red onion0.56
• Microgreen0.56
• Radicchio0.56
• Manchego cheese0.56
• Hazelnut oil0.55
• Butternut squash0.55
• Kale0.55
• Chervil0.54
• Cayenne pepper0.54
• Zucchini flower0.54
• Acorn0.54
• Watermelon radish0.54
• Fennel0.54
• Red wine vinegar0.54
• Salad greens0.54

Shares aroma compounds — best for direct substitutions.

• Hazelnut oil0.36
• Tapenade0.35
• Sherry vinegar0.34
• Pink pepper0.33
• Frisee0.33
• Olive oil0.32
• Ricotta salata0.32
• Flageolet bean0.32
• Creme fraiche0.32
• Blood orange0.32
• Grapeseed oil0.32
• Truffle oil0.32
• Burrata0.30
• Manchego cheese0.30
• Balsamic vinegar0.30
• Portobello mushroom0.30
• Fennel pollen0.30
• Romesco sauce0.29
• Champagne vinegar0.29
• Escarole0.29