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Butternut — Ingredient · Foodgeist
Ingredient
Butternut
Juglans cinerea, commonly known as Butternut or White Walnut, is a species of walnut native to the eastern United States and southeast Canada.
About
Juglans cinerea, commonly known as Butternut or White Walnut, is a species of walnut native to the eastern United States and southeast Canada.
Aroma profile
Derived from this ingredient’s flavor compounds
0×45
1×20
2×14
minty×4
3×3
mint×3
sweet×3
woody×3
Taste profile
Derived from this ingredient's compounds · measured taste classes (FART / ChemTastes)
Ranked across every axis at once: shared flavor chemistry, real-recipe co-use, novel-discovery, and nutrient synergy. Pairs agreeing on two or more axes lead.
ricotta cheese2 axes agreeused together in recipesshares flavor compounds
Rosemary2 axes agreeused together in recipesshares flavor compounds
Chives2 axes agreeused together in recipesshares flavor compounds
Thyme2 axes agree
Molecular affinity
Pairs well with — ingredients that share aroma compounds
“Several plant extracts, notably those from Zingiber officinale (ginger) and Juglans cinerea (butternut), had pronounced antifungal activity against a wide variety of fungi, including strains that were highly resistant to amphotericin B and ketoconazole.”
“Both qualitative and quantitative differences were observed among samples in the acids present with gallic acid being predominant except in pine nut, almond and filbert.”
gallic acid→is predominant→in nutmeats and/or testae of pine nut, almond, filbert, American Chestnut, a hybrid American chestnut, Chinese chestnut, black walnut, butternut and shagbark hickory
“OFSP differed in color, was sweeter and displayed flavor characteristics of yellow vegetables (such as butternut and pumpkin) when compared with WFSP.”
OFSP→displays→flavor characteristics of yellow vegetables (such as butternut and pumpkin)
“The most commonly avoided foods were meat products, fish, potatoes, fruits, beans, eggs, butternut and pumpkin, which are rich in essential micronutrients, protein and carbohydrates.”