Green sichuan peppercorn

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

• Qingjiang fish0.40
• Frog leg0.40
• Sand ginger0.39
• Mala sauce0.36
• Celtuce0.36
• Pickled mustard green0.35
• Sour broth0.35
• Soybean sprout0.35
• Blood tofu0.35
• Wood ear mushroom0.35
• Yard long bean0.34
• Chicken fat0.33
• Pickled ginger0.33
• Fish tofu0.33
• Dry pot sauce0.33
• Snakehead fish0.32
• Yu choy0.32
• Green fish0.32
• Sour bamboo shoot0.32
• Liangpi0.31

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

• Doubanjiang0.81
• Sichuan peppercorn0.81
• Hot pot base0.80
• Celtuce0.80
• Shaoxing wine0.79
• Mala sauce0.78
• Light soy sauce0.77
• Soybean sprout0.77
• Pickled ginger0.77
• Carp0.77
• Chili pepper0.77
• Snakehead fish0.76
• Oyster sauce0.76
• Birds eye chili0.76
• Tsao ko0.75
• Sand ginger0.75
• Konjac0.75
• Lotus root0.75
• Dry pot sauce0.75
• Qingjiang fish0.75

Shares aroma compounds — best for direct substitutions.

• Hot pot base0.47
• Dry pot sauce0.46
• Doubanjiang0.46
• Pickled ginger0.46
• Celtuce0.45
• Sichuan peppercorn0.45
• Sand ginger0.45
• Fermented black bean0.43
• Qingjiang fish0.42
• Snakehead fish0.41
• Mala sauce0.41
• Oyster sauce0.41
• Shaoxing wine0.41
• Tsao ko0.41
• Soybean sprout0.41
• Litsea cubeba0.40
• Konjac0.40
• Birds eye chili0.39
• Mountain pepper0.38
• Chili pepper0.37