Cook with Nuts, acorn flour, full fat
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Salt Fat Acid Heat by Samin Nosrat
Foundational understanding of the four elements of good cooking
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Kamut Flour
Buttery ancient grain — bread, pasta, pastry with rich flavor
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Fat Separator Pitcher
Bottom-pour pitcher separates fat from stock, pan juices, gravy
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Nut Milk Bag Strainer
Fine mesh bag — nut milks, cold brew coffee, ricotta, juice straining
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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, hazelnuts or filberts, raw
20 shared
Nuts, hazelnuts or filberts
20 shared
Nuts, almond butter, plain, without salt added
20 shared
Nuts, almonds, oil roasted, without salt added
20 shared
Nuts, almonds, honey roasted, unblanched
20 shared
Nuts, almond butter, plain, with salt added
20 shared
Nuts, walnuts, glazed
Source & License
Source
USDA FoodData Central
License
Public Domain
Imported
4/17/2026, 2:30:06 PM
Verification
Multi-layer verified