/ COMPOUND
carnosol
Molecular ID 442009Formula C20H26O4MW 330.460 food sources
Molecular structure
Foods containing this compound
Chia Seed
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Clove
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Pepper, hot chili, red or green, canned, solids and liquid
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Pepper, sweet, green, canned, solids and liquid
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Pepper, sweet, green, freeze-dried
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Pepper, hot chili, red or green, raw
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Pepper, sweet, yellow, raw
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Pepper, hot chili, red, sun-dried
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Pepper, sweet, green, boiled, drained
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Pepper, sweet, green, frozen, chopped, unprepared
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Pepper, sweet, green, frozen, chopped, boiled, drained
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Pepper, jalapeno, canned, solids and liquid
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Pepper, sweet, red, raw
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Pepper, sweet, green, boiled, drained, with salt
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Pepper, sweet, red, boiled, drained, with salt
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Pepper, banana, raw
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Pepper, serrano, raw
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Pepper, ancho, dried
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Pepper, jalapeno, raw
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Pepper, chili, green, canned
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Pepper, Hungarian, raw
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Pepper, pasilla, dried
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Pepper, sweet, green, sauteed
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Pepper, sweet, red, sauteed
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Pepper, sweet, green, frozen, chopped, boiled, drained, with salt
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Pepper, sweet, red, canned, solids and liquid
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Pepper, sweet, red, freeze-dried
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Pepper, sweet, red, frozen, chopped, boiled, drained, with salt
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Pepper, sweet, red, frozen, chopped, boiled, drained
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Pepper, sweet, red, frozen, chopped, unprepared
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goat milk
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oregano (whole or pieces)
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chia seed (whole or pieces)
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oregano (ground)
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sage leaf
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sage food product
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thyme food product
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Common sage
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rosemary oil
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nutmeg
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rosemary leaf
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sage
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Holy Basil
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Nutmeg
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Pepper
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Rosemary
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Sage
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Star Anise
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Pepper, banana, raw
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Pepper, banana, raw
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cinnamon
spice obtained from the inner bark of several tree species from the genus Cinnamomum
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clove
spice made from dried flowers of clove (Syzygium aromaticum)
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nutmeg
spice from trees in the genus Myristica
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Rosemary
Species of plant
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Chia seed
Edible seeds of Salvia hispanica or related
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Cinnamon
Spice from Cinnamomum trees
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Clove
Spice made from flower buds
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Cumin
Species of plant with seeds used as a spice
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Ginger
Species of plant used as a spice
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Nutmeg
Spice from Myristica fragrans
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Verified Data
Compound identity and culinary context are continuously cross-referenced across open scientific databases and maintained by Foodgeist's enrichment pipeline.
The Geist can be wrong. Some flavor, taste, and pairing values are model-predicted, not lab-measured.