Cook with Pepper, Hungarian, raw
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Mildly fruity Basque chili — French finishing pepper
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Grow Hungarian wax — pickle, stuff, medium heat, Eastern European
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Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
0×52
1×20
2×14
minty×4
sweet×4
woody×4
3×3
mint×3
Flavor compounds
60 compounds identified — FoodAtlas / FooDB verified
(+)-cis-abscisic aldehyde(+)-neomenthol(+)-taxifolin(-)-jasmonoyl-l-isoleucine(+)-7-iso-jasmonate(+)-1(10),4-cadinadiene(+)-lariciresinol(+)-secoisolariciresinol(+)-pinoresinol(+)-pulegone(2e)-octenoyl-coa(9z,9'z)-7,7',8,8'-tetrahydrolycopene(24e)-3α,7α,12α-trihydroxy-5β-cholest-24-enoyl-coa
Molecular pairings
Pairs well with — computed from shared flavor compounds
Pepper, sweet, green, freeze-dried
20 shared
Pepper, sweet, red, frozen, chopped, boiled, drained
20 shared
Pepper, sweet, red, frozen, chopped, unprepared
20 shared
Pepper, pasilla, dried
20 shared
Pepper, sweet, red, boiled, drained, with salt
20 shared
Pepper, sweet, green, sauteed
20 shared
Pepper, sweet, green, boiled, drained, with salt
Source & License
Source
CNF (Canada)
License
Open Government (Crown)
Imported
5/13/2026, 6:00:49 AM
Verification
Multi-layer verified