Cook with Nuts, almonds, dry roasted, unblanched, salted
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Cultural history of salt — the mineral that shaped civilization and cuisine
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Salt by Mark Kurlansky
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Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
0×56
1×22
2×15
minty×4
3×3
mint×3
fresh×3
sweet×3
Flavor compounds
60 compounds identified — FoodAtlas / FooDB verified
(2e)-octenoyl-coa(24e)-3α,7α,12α-trihydroxy-5β-cholest-24-enoyl-coa(22α)-hydroxy-sitosterol(24r,25r)-3α,7α,12α,24-tetrahydroxy-5β-cholestanoyl coa(22α)-hydroxy-campest-4-en-3-one(9z)-12-oxo-dodec-9-enoate(+)-neomenthol(-)-vestitol(4s)-4-hydroxy-2,3,4,5-tetrahydro-(2s)-dipicolinate(5z)-(15s)-11-α-hydroxy-9,15-dioxoprosta-13-enoate(-)-maackiain(3z)-phytochromobilin
Molecular pairings
Pairs well with — computed from shared flavor compounds
Nuts, almonds, oil roasted, unblanched
20 shared
Nuts, filberts or hazelnuts, dry roasted, unblanched
20 shared
Nuts, coconut milk, canned (liquid expressed from grated meat and water)
20 shared
Nuts, coconut milk (liquid from grated meat and water), canned
20 shared
Nuts, pistachio nuts, raw
20 shared
Nuts, macadamia, dry roasted, unsalted
20 shared
Source & License
Source
CNF (Canada)
License
Open Government (Crown)
Imported
5/13/2026, 6:00:47 AM
Verification
Multi-layer verified