FOR MEAT: red, black, allspice or cloves, marjoram, thyme, cumin, turmeric, onion, oregano

. FOR THE BIRDS: thyme, marjoram, rosemary, sage, thyme, basil

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

. FOR GRILL: red pepper, allspice, cardamom, thyme, marjoram, nutmeg and mace, cumin, ginger, chilli

. FOR GAME: thyme, oregano, allspice, red pepper, juniper

. FOR THE CHOP: red pepper, ginger, turmeric, coriander, mustard, cardamom, cumin, black pepper, allspice, nutmeg, cloves

. FOR CABBAGE: coriander, fennel, cumin, mustard seed black

. Potato: coriander, turmeric and asafoetida

. For legumes: cumin, asafoetida, ginger, pepper, mint and lavender coriander

. For the marinade: bay leaf, juniper (berries added to marinades in the preparation of game meat and fish), branches of fennel with buds, flowers or seeds

. For fruit juices, compotes: cinnamon, cloves, ginger, star anise, cardamom

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

. BAKING: cloves, cinnamon, star anise, ginger, cardamom, allspice, orange peel, anise, sesame, poppy, vanilla

. Hot milk: cinnamon, cardamom, saffron.


See also

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