Ingredient
Oil
Three views of what oil relates to — by recipe co-occurrence, blended, and aroma chemistry. Scores are cosine similarities in 300-D Metapath2Vec space.
Substitutes
Out of oil? 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.
- Chili pepper0.82
- Salt0.82
- Tofu0.81
- Msg0.80
- Oyster sauce0.79
- Chili sauce0.79
- Birds eye chili0.78
- Light soy sauce0.77
- Shaoxing wine0.77
- Five spice powder0.76
- Fish sauce0.75
- Sesame oil0.75
- Bean sprout0.75
- Sichuan peppercorn0.74
- Pickled mustard green0.74
- Rice noodle0.73
- Shacha sauce0.73
- Glass noodle0.73
- Tofu skin0.73
- Napa cabbage0.73
Tastes like
Aroma-chemistry profileShares aroma compounds — best for direct substitutions.
Flavor modes
Clusters of ingredients that group together in each embedding. Click through to see everything in a mode.
Cooks with
East Asian fats oils and spirits
65 ingredients
Cooks with
East and Southeast Asian stir-fry staples
143 ingredients
Cooks with
East Asian hot pot ingredients
160 ingredients
Cooks with
East Asian savory seafood and braising ingredients
91 ingredients
Cooks with
Southeast Asian wok aromatics
94 ingredients
Blended
East Asian oils fats and rich proteins
68 ingredients
Blended
East Asian seafood and umami aromatics
94 ingredients
Blended
Southeast and East Asian hot pot ingredients
142 ingredients
Tastes like
Calorie-dense nuts oils and fats
93 ingredients
Tastes like
Chinese traditional sweets and botanicals
83 ingredients
Tastes like
Freshwater fish and game proteins
68 ingredients
Tastes like
Lean whole-protein fish and game
93 ingredients
Tastes like
Savory proteins and cheeses
88 ingredients
Tastes like
East Asian stir-fry vegetables and freshwater proteins
62 ingredients
Slug oil