The combination of spices

To your meals were prepared in a special and delicious aromantymi should explore some properties of spices.

For the stew: red pepper, ginger, turmeric, coriander,
mustard, cardamom, cumin, black pepper, allspice
pepper, nutmeg, cloves.

Fish: bay leaf, white pepper, ginger,
sweet pepper, onion, coriander, chili,
mustard, dill, thyme.

To grill: red pepper, allspice,
cardamom, thyme, marjoram, nutmeg and
mace, cumin, ginger, chili pepper.

For the game: thyme, oregano, allspice
pepper, red pepper, juniper.

For meat: red, black, allspice or
cloves, oregano, thyme, cumin, turmeric, onion,
oregano.

Poultry: thyme, marjoram, rosemary, sage,
thyme, basil.

For the cabbage: coriander, fennel, cumin,
black mustard seed.

For the potatoes: coriander, turmeric and asafoetida.

Pulse: cumin, asafoetida, ginger, pepper,
mint lavender and coriander.

For the marinade: bay leaves, juniper
(Berries added to marinades when cooking
game meat and fish), fennel branches with buds,
flowers or seeds.

Fruit, juices, compotes: cinnamon, cloves,
ginger, star anise, cardamom.

For pastes: white pepper, cinnamon, ginger,
bay leaf, cloves, cinnamon, star anise, ginger,
cardamom.

To bake: cloves, cinnamon, star anise, ginger,
cardamom, allspice, orange peel,
anise, sesame seeds, poppy seeds and vanilla.