chem · factor mode
Sichuan and East-Asian fermented aromatics
These ingredients cluster together by aroma-compound chemistry — they share volatiles. 86 ingredients fall into this mode.
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86 ingredientsSichuan peppercornSoybean sproutSour bamboo shootBirds eye chiliTofu skinDried tofuPickled radishKonjacFried tofu puffSoybean pasteSeasoning sauceGreen sichuan peppercornFermented tofuPickled gingerPickled mustard greenTsao koFermented black beanLitsea cubebaFried gluten ballFive spice powderSand gingerPickled vegetableEgg tofuSour brothStinky tofuVegetable extractRakkyoDried orchid flowerHunan chopped chiliSea lettuceMountain pepperQuail eggRice tofuTofu puddingMung bean jellyShichimi togarashiDried tangerine peelEdamameTempehSword beanRice paddy herbPuffer fishTaucoSweet preserved mustard greenKencurAnnatto seedLa giang leafEr caiWild gingerRapeseedSau fruitMudskipperTempura flourSomen noodleGulai seasoningScadBak kut teh spicePetai beanSnail rice noodleHot and sour sauceMustard rootAsam gelugurFermented glutinous riceChaozhou salted vegetableBalado seasoningAbalone mushroomBlack vinegarChar siu sauceSteamed bunFurikakeChinese toonMitsubaDragon whisker vegetableMac mat fruitTenkasuCalamansiGhost pepperSweet potato leafSushi vinegarYuzuMac khenTamarilloPeperomia pellucidaShochuSansho pepperFive willow vegetable