Sichuan peppercorn

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

• Light soy sauce0.59
• Star anise0.51
• Doubanjiang0.48
• Dark soy sauce0.46
• Ginger0.45
• Birds eye chili0.45
• Shaoxing wine0.44
• Fermented black bean0.44
• Msg0.43
• Oyster sauce0.42
• Soy sauce0.42
• Chili pepper0.41
• Soybean paste0.41
• Chili oil0.41
• Sweet bean sauce0.41
• Baijiu0.41
• Garlic scape0.40
• Lotus root0.39
• Five spice powder0.39
• Chive0.38

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

• Light soy sauce0.92
• Doubanjiang0.90
• Shaoxing wine0.90
• Dark soy sauce0.89
• Oyster sauce0.87
• Hot pot base0.86
• Chili pepper0.85
• Soybean paste0.85
• Mala sauce0.85
• Birds eye chili0.85
• Five spice powder0.85
• Tsao ko0.84
• Garlic scape0.84
• Celtuce0.83
• Chili oil0.83
• Fermented black bean0.83
• Msg0.83
• Tofu skin0.82
• Scallion0.82
• Baijiu0.81

Shares aroma compounds — best for direct substitutions.

• Light soy sauce0.67
• Dark soy sauce0.67
• Doubanjiang0.67
• Shaoxing wine0.66
• Soybean paste0.58
• Chili pepper0.57
• Five spice powder0.55
• Oyster sauce0.55
• Tsao ko0.54
• Garlic scape0.54
• Birds eye chili0.53
• Fermented black bean0.53
• Chili oil0.52
• Celtuce0.52
• Msg0.51
• Mala sauce0.51
• Sweet bean sauce0.51
• Spice mix0.50
• Hot pot base0.49
• Baijiu0.49