Tamarind is a fruit with 307 known flavor compounds. The most distinctive molecule is cis-vaccenic acid. It pairs most strongly with turmeric, sharing 216 flavor compounds. Tamarind appears in 840 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), Tamarind's inventory contains 55. Most of the other 252 compounds are below detection threshold.
+ 43 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 Tamarind's 307 known compounds break down by aroma category. Percentages are of compounds with a known label.
62 of 307 are distinctive to tamarind — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in tamarind — 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.
Tamarind 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 Tamarind side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
Tamarind seed polysaccharide (TSP) was successfully prepared as edible film without xyloglucan extraction. The protein and fat content in TSP positively affected the film's water b... Read abstract →
Fresh pork is difficult to preserve given its high water content and nutrient density. The controlled release of encapsulated essential oils may be an effective way to prevent spoi... Read abstract →
In this study, functional strains with strong fermentation characteristics were isolated from Strong-flavor Daqu and evaluated for their ability to enhance the quality and antioxid... Read abstract →
The exploration of advanced delivery systems for natural antioxidants is crucial for enhancing their bioavailability and therapeutic efficacy. Metal-organic frameworks, particularl... Read abstract →
Tamarindus indica, commonly known as tamarind, is a fruit tree belonging to the Leguminosae (Fabaceae) family, recognized for its traditional medicinal uses. Tamarind leaf extract... Read abstract →