Cook with Nuts, pine nuts, pinyon, dried
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Dried Mexican Chilies Variety
Variety pack — ancho, guajillo, pasilla for moles and salsas
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Dried Shiitake Mushrooms
Concentrated umami — rehydrate for stir-fries, dashi, braises
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Dried Shiitake Mushrooms
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Dried Chile Habanero Powder
Ground habanero — extreme fruity heat, hot sauces, salsas
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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, almond paste, sweetened
20 shared
Nuts, hazelnuts or filberts, raw
20 shared
Nuts, hazelnuts or filberts
20 shared
Nuts, almond butter, plain, without salt added
20 shared
Nuts, acorn flour, full fat
20 shared
Nuts, almonds, dry roasted, with salt added
20 shared
Nuts, mixed nuts, oil roasted, with peanuts, with salt added
Source & License
Source
USDA FoodData Central
License
Public Domain
Imported
4/17/2026, 2:30:06 PM
Verification
Multi-layer verified