/ MOLECULAR PAIRING
Cubanelle pepper + Crosne
Affinity score 100%Shared compounds 20Source: modal-canonical-v1
Cubanelle pepper
The Cubanelle, also known as "Cuban pepper" and "Italian frying pepper",is a variety of sweet pepper of the species Capsicum annuum. When unripe, it is light yellowish-green in color, but will turn bright red if allowed to ripen.
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Crosne
fig cultivar
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Shared flavor compounds
These compounds appear in both Cubanelle pepper and Crosne, giving them a molecular basis for flavor affinity, the pairing principle articulated by Francois Benzi and implemented in flavor-pairing research.
1-18:1-2-18:2-phosphatidylcholine1-18:1-2-18:3-phosphatidylcholine1-18:2-2-18:2-sn-glycerol-3-phosphocholine1-18:2-2-18:3-phosphatidylcholine1-18:3-2-18:3-phosphatidylcholine1-palmitoyl-2-linoleoyl-phosphatidylcholine1-palmitoylglycerol 3-phosphatecardiolipincdp-dg(16:0/16:0)cdp-dg(16:0/18:0)cdp-dg(16:0/18:1(11z))cdp-dg(16:0/18:1(9z))cdp-dg(16:0/18:2(9z,12z))cdp-dg(16:0/18:3(6z,9z,12z))cdp-dg(16:0/18:3(9z,12z,15z))cdp-dg(16:0/20:0)cdp-dg(16:0/20:1(11z))cdp-dg(16:0/20:1(13z))cdp-dg(16:0/22:0)cdp-dg(16:0/22:1(13z))
Why it works
The flavor-pairing hypothesis proposes that ingredients sharing significant aromatic compounds harmonize on the palate. Cubanelle pepper and Crosne overlap on 20 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