About
Broth, also known as bouillon, is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces.
Aroma profile
Derived from this ingredient’s flavor compounds
Taste profile
Derived from this ingredient's compounds · measured taste classes (FART / ChemTastes)
Flavor compounds
6 compounds identified — FoodAtlas / FooDB verified
Highlighted compounds are flavor-active · click to view molecular profile
Best pairings
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.
Commonly combined
Frequently used together in real recipes — ranked by how specifically these ingredients appear together
Research Evidence
The Geist can be wrong. Some flavor, taste, and pairing values are model-predicted, not lab-measured.