Five spice powder

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

• Sweet potato starch0.40
• Oyster sauce0.40
• Sichuan peppercorn0.39
• Light soy sauce0.39
• Shaoxing wine0.38
• Fermented tofu0.38
• Chu hou paste0.36
• Msg0.36
• Soy sauce0.36
• Doubanjiang0.36
• Dark soy sauce0.35
• Scallion0.35
• Zha cai0.35
• Sweet bean sauce0.35
• Glass noodle0.35
• Peanut oil0.34
• Sesame oil0.34
• Chili oil0.34
• Black bean paste0.34
• Starch0.34

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

• Oyster sauce0.87
• Light soy sauce0.85
• Sichuan peppercorn0.85
• Shaoxing wine0.84
• Dark soy sauce0.83
• Msg0.81
• Sesame oil0.81
• Glass noodle0.79
• Doubanjiang0.79
• Tofu skin0.79
• Chili pepper0.78
• Scallion0.78
• Spice mix0.78
• Soybean paste0.78
• Sweet potato starch0.77
• Chili oil0.77
• Baijiu0.76
• Mala sauce0.76
• Black bean paste0.76
• Dried shrimp0.76

Shares aroma compounds — best for direct substitutions.

• Oyster sauce0.56
• Sichuan peppercorn0.55
• Light soy sauce0.55
• Dark soy sauce0.51
• Shaoxing wine0.50
• Spice mix0.50
• Glass noodle0.48
• Sesame oil0.47
• Msg0.47
• Fermented tofu0.47
• Chili pepper0.46
• Shepherds purse0.45
• Tofu skin0.44
• Sweet potato starch0.44
• Chili oil0.43
• Doubanjiang0.42
• Sweet bean sauce0.41
• Rice wine0.41
• Soybean paste0.40
• Chicken broth0.40