Garden Cress is a herb with 233 known flavor compounds. The most distinctive molecule is benzyl thiocyanate. It pairs most strongly with chervil, sharing 217 flavor compounds. Garden Cress appears in 61 recipes, most commonly in indian cuisine.
Compounds ranked by rarity — the higher the score, the more distinctive to this ingredient.
Of the ~226 molecules that drive perceived food aroma (Dunkel et al. 2014), Garden Cress's inventory contains 37. Most of the other 196 compounds are below detection threshold.
+ 25 more — showing top 12 by class and threshold.
Generalist = appears in >25% of foods (Maillard / fermentation products). Individualist = appears in <5% of foods (carries signature notes). Threshold values are in clean water — the actual perception threshold in a food matrix can differ substantially.
How Garden Cress's 233 known compounds break down by aroma category. Percentages are of compounds with a known label.
13 of 233 are distinctive to garden cress — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in garden cress — concentration against odour threshold where both are published, then by how distinctive the molecule is across the graph. Molecules measured here but not established as odorants sit below those that are.
Ranked by how often cooks actually use them together, across 453,403 recipes — the familiar answer first. Each pairing still carries its molecular score and shared-compound count; only the ORDER differs. Counts cover every characterised molecule the two ingredients have in common, not only the aroma-active ones, so they can exceed an ingredient’s aroma-compound count. For the chemistry-first view — where the surprising pairings live — see the molecular network below, the side-by-side comparison, or the Pairing Tool.
Garden Cress and its 10 closest compound-sharing relatives. Spoke thickness = shared compounds; circle size = that ingredient's own compound count. Drag to rearrange, scroll to zoom, click to open.
Compare Garden Cress side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
Fats and oils are pillars of human nutrition, with oilseeds being the primary source of oil and constituting more than 75% of the world's lipid consumption. The oil extraction meth... Read abstract →
This study aimed to improve the functional and nutritional properties of garden cress (Lepidium sativum) juice using ultrasound and optimize process parameters by modeling them wit... Read abstract →
In the process of identifying and quantifying its volatile organic compounds (VOCs), the GC-MS is commonly used in the study of the Apium graveolens otherwise known as celery. Lepi... Read abstract →
Methotrexate (MTX) has been used in high doses for cancer therapy and low doses for autoimmune diseases. It is proven that methotrexate-induced hepatotoxicity occurs even at relati... Read abstract →
This study presents a straightforward and efficient bioassay with garden cress (Lepidium sativum L.) for ecotoxicological analyses. Cress seedlings grow upright in hanging plastic... Read abstract →