/ MOLECULAR PAIRING
Crisp bread + Lima bean, not soaked, boiled* (without salt), with cooking liquid
Affinity score 10%Shared compounds 17Source: modal-canonical-v1
Crisp bread
View ingredient →
Lima bean, not soaked, boiled* (without salt), with cooking liquid
View ingredient →
Shared flavor compounds
These compounds appear in both Crisp bread and Lima bean, not soaked, boiled* (without salt), with cooking liquid, giving them a molecular basis for flavor affinity, the pairing principle articulated by Francois Benzi and implemented in flavor-pairing research.
(z,z)-9,12-octadecadienoic acidalpha-tocopherolargininebeta-carotenecalciumchromiumcopperdaidzeingenisteinglycineironmanganesenickelphosphoruspotassiumsodiumzinc
Why it works
The flavor-pairing hypothesis proposes that ingredients sharing significant aromatic compounds harmonize on the palate. Crisp bread and Lima bean, not soaked, boiled* (without salt), with cooking liquid overlap on 17 key compound(s), which is why classic culinary traditions, and our deterministic matching algorithm, place them together.
Verification
- Pairing computed by: pairing-compute
- Methodology: deterministic compound-overlap matching (no LLM)
- Compound data: Wikidata + Wikidata
- Part of: Living Gastronomic Intelligence graph