Acorn (Edible nuts and seeds) — Ingredient

About

The acorn is the nut of the oaks and their close relatives ; alternatively known as glans. It usually contains a seedling surrounded by two cotyledons, enclosed in a tough shell known as the pericarp, and borne in a cup-shaped cupule. Acorns are 1–6 cm long and 0.8–4 cm on the fat side. Acorns take between 5 and 24 months to mature; see the list of Quercus species for details of oak classification, in which acorn morphology and phenology are important factors.

Aroma profile

Derived from this ingredient’s flavor compounds

fresh×4

aromatic×4

mint×4

camphoraceous×4

cooling×3

menthol×3

mentholic×3

camphor×3

Taste profile

Derived from this ingredient's compounds · measured taste classes

bittersweet

Composition

60 compounds identified — cross-referenced scientific databases

(-)-jasmonoyl-l-isoleucine(-)-lactol (-)-lariciresinol (-)-maackiain (-)-maackiain-3-o-glucoside (-)-matairesinol (-)-medicarpin (-)-medicarpin-3-o-glucoside (-)-menthone (-)-phaseollidin (-)-pinoresinol (-)-sativan (-)-vestitol (+)-1(10),4-cadinadiene(+)-7-iso-jasmonate(+)-cis-abscisic aldehyde (+)-lariciresinol (+)-marmesin

Best pairings

Ranked across every axis at once: shared flavor chemistry, real-recipe co-use, novel-discovery, and nutrient synergy. Pairs agreeing on two or more axes lead.