Mixed herbs

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

• Fennel0.36
• Crouton0.35
• Brussels sprout0.33
• Saffron0.32
• Vermouth0.31
• Brie cheese0.31
• Red wine0.30
• Artichoke0.30
• Asiago cheese0.30
• Goat cheese0.30
• Onion0.30
• Gruyere cheese0.29
• Marjoram0.29
• Smoked paprika0.29
• Manchego cheese0.29
• Arugula0.29
• Alfalfa sprout0.29
• Butternut squash0.29
• Olive oil0.29
• White wine vinegar0.28

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

• Olive oil0.68
• Vegetable stock0.61
• Red onion0.60
• Paprika0.60
• Balsamic vinegar0.60
• Red wine vinegar0.59
• Sherry vinegar0.59
• Pesto0.59
• Veal0.59
• Portobello mushroom0.58
• Radicchio0.58
• Tapenade0.58
• Pancetta0.58
• Creme fraiche0.58
• White wine vinegar0.57
• Pasta0.57
• Salt0.57
• Chive0.57
• Shallot0.57
• Parsley0.56

Shares aroma compounds — best for direct substitutions.

• Olive oil0.46
• Red onion0.37
• Pesto0.37
• Pancetta0.36
• Bacon0.35
• Bread crumbs0.35
• Bechamel0.34
• Chutney0.34
• Radicchio0.34
• White wine vinegar0.34
• Muffin0.33
• Chorizo0.33
• Portobello mushroom0.32
• Sherry vinegar0.32
• Creme fraiche0.32
• Porcini mushroom0.32
• Red wine vinegar0.32
• Crouton0.32
• Balsamic vinegar0.31
• Calvados0.31