Spices — the basic rules of the combination

If you are going to buy spices, spices and seasonings, it is very important to know in advance how well they mix with the food product. Indeed, there are cases when the spice did not come to the dish.

In addition, it is necessary to keep in mind the following rule: if spices and herbs are combined with any product individually, they are combined with it all together, no matter how many of them are taken in a given case in two, three, five or ten.

For example, with chicken meat apart combines a variety of spices such as onion, dill, garlic, cinnamon, red pepper, savory, Bay leaf, star anise. This means that all of them together in any pairs and other combinations may also be used with chicken.


Or take another example: spices, onion, parsley, dill, black pepper, cardamom, nutmeg, saffron combined with fish alone, and this means that they will be combined with it in any combination. On the contrary, not cumin goes well with fish. Therefore, the addition of cumin to the whole of the above mixture or to each of its constituent spices will create incongruous with fish combination.

The combination of spices and herbs largely depends on the foundations with which spices are used. Enough for example, a framework like salt, replace sugar and the same spices, which was suitable for fish (e.g., cardamom, nutmeg, black pepper), it is suitable for cakes.

However, not all spices have the mobility and ability to approach different basis. But these "not all" are a minority. These are the vanilla, used only on a sweet basis, and on the other hand, red pepper and garlic, absolutely unthinkable in combination with sweet dishes, that is sugar based. On the contrary, black pepper blends well with salty and sour and sweet food, entering, for example, on the basis of sugar in the composition of carrots. That's why black pepper is considered to be the universal spice.

Spices are not only able depending on the foundations to change his character, but, on the contrary, a significant influence on the changing nature of meals if it is based on neutral product — rice, potatoes, cheese, dough. So, if boiled rice with oil, add onion, garlic and dill, you can get a hearty main dish, but if the same rice add cinnamon or vanilla, you get an easy third dish; if you add to the cream cheese garlic and red pepper, you get a spicy appetizer, and if you add to the cream cheese star anise, vanilla and nutmeg, you get a dessert dish.

The use of herbs and spices is not to indiscriminately pour food with different spices, but rather, knowing their properties, learning their range and methods of application, to use creatively to enrich the flavor and aromatic qualities write.

As spices make harmful beneficial

Proper use of spices reduces the negative effect of product features and reinforces the positive.

Gas-forming foods. All the spices in one way or another reduce flatulence.

With the best potatoes and delicious blend of coriander and turmeric.

Bean — cumin, ginger, pepper and coriander.

Cabbage — coriander, fennel, cumin.

Slime products.

Milk: hot milk add cinnamon, cardamom, saffron.

Dairy products: coriander, fennel, cinnamon, ginger, cumin.

Ice cream: cinnamon, cloves, cardamom.

Sweets: ginger, cardamom, cinnamon, nutmeg.

Fatty food requires saffron, ginger, mustard or turmeric.

Caffeinated products - add the cardamom.


FOR MEAT: red, black, allspice or cloves, oregano, thyme, cumin, turmeric, cumin, and onions.

FOR POULTRY: thyme, marjoram, rosemary, sage, thyme, and Basil.

FOR FISH: Bay leaf, white pepper, ginger, allspice, onion, coriander, chilli, mustard, dill, thyme.

GRILL: red pepper, allspice, cardamom, thyme, marjoram, nutmeg and Mace, cumin, ginger, chili pepper.

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

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

FOR FRUITS, JUICES, COMPOTES: cinnamon, cloves, ginger, star anise, cardamom.

FOR BAKING: cloves, cinnamon, star anise, ginger, cardamom, allspice, orange peel, anise.


The PEAS, ginger, cinnamon, chilli, pepper, turmeric, coriander, fenugreek, cumin, kalindi, nutmeg, dill (seed), curry, black pepper.

BUCKWHEAT - allspice, chilli, cumin, turmeric, cinnamon, cloves, black mustard, fennel(seeds), dill(greens), asafoetida, curry.

SEMOLINA - ginger, turmeric, cinnamon, chilli, Shambhala, asafoetida, curry, nutmeg.

OATS, turmeric, allspice, Shambhala, cloves, asafoetida, curry, chilli, dill green.

BARLEY - ginger, cloves, allspice, turmeric, fenugreek, asafoetida.

WHEAT - chilli, ginger, curry, nutmeg, cardamom.

WHEAT - ginger, turmeric, cloves, black mustard, black pepper, fenugreek, curry.

RICE - chili, ginger, cinnamon, cloves, turmeric, cumin, asafoetida, black mustard, cumin, kalindi.

BEANS - chili, allspice, ginger, cumin, cinnamon, cloves, fenugreek, kalindi, nutmeg.

ACCA - ginger, cloves, allspice, turmeric, fenugreek, asafoetida.

Vegetables and fruits

GREEN PEAS - fenugreek, chilli, ginger, cloves, allspice, curry.

CABBAGE - curry, turmeric, cinnamon, fennel(seeds, stem).

POTATOES - coriander, black pepper, chilli, fenugreek, kalindi, asafoetida, cinnamon, nutmeg, curry.

CARROTS - chilli, allspice, cumin, ginger, cloves, asafoetida, kalindi, turmeric.

CUCUMBER - nutmeg, ginger, fennel, black pepper.

Paprika - allspice, coriander, cinnamon, cloves, curry, cardamom, black pepper, cumin.

TOMATOES, asafoetida, fenugreek, chilli, turmeric, cloves, allspice, nutmeg.

RADISH - black pepper, cinnamon, nutmeg, mustard black, cumin, cardamom.

RADISH GREEN chilli, cloves, nutmeg, curry, fennel, cardamom.

BLACK RADISH - black pepper, nutmeg, allspice, cinnamon, cumin, ginger, curry.

BEETS - cinnamon, allspice, coriander, asafoetida, vanilla, cumin, turmeric, nutmeg, curry, fenugreek, dill seed, lemon juice, chilli.

PUMPKIN - cardamom, fenugreek, chilli, ginger, kalindi.

APPLES (spicy food) — chilli, ginger, cumin, cloves, cinnamon, kalindi, vanilla, nutmeg, mango, sugar.

3. Sweet dishes, salads, pastries, drinks

SUGAR, nutmeg, vanilla, cumin, fennel, cardamom, mango, mint.

PINEAPPLE - cardamom, cumin.

BANANA - vanilla.

HAWTHORN - ginger, cardamom, cumin, lemon, mint.

GRAPES (RAISINS) - cardamom, ginger, orange (peel).

CHERRY - cumin, cardamom, lemon, fennel.

POMEGRANATE - ginger, fennel.

PEAR - cardamom, fennel.

KALINA, cardamom, cumin.

STRAWBERRY - ginger, lemon peel, mango, cumin, kalindi, fennel.

GOOSEBERRY - cumin, fennel, ginger.

APRICOT - fennel.

LEMON - vanilla, fennel.

RASPBERRY - mint, cumin.

MANDARIN mint, cumin, cardamom.

Sea BUCKTHORN - cumin, fennel, mint, vanilla, mango.

ROWAN RED - turmeric, ginger, cardamom, kalindi, cumin.

ARONIA - cardamom, curry, fennel, kalindi.

BLUE PLUM - vanilla, fennel, cardamom.

WHITE PLUM - cardamom, fennel.

WHITE CURRANT - lemon, cumin, mint.

RED CURRANT - lemon, orange (peel), cumin.

BLACK CURRANT - cardamom, fennel, vanilla, lemon, kalindi.

TAMARIND - cardamom, fennel, vanilla.

BLACK CHERRY - cardamom, lemon, vanilla, fennel.

APPLES - fennel, vanilla.

STRAWBERRY - ginger, lemon peel, mango, nutmeg, kalindi.


MILK - nutmeg, cardamom, turmeric, ginger, cinnamon.

YOGURT - cumin, black pepper.

CHEESE - cardamom, cumin, turmeric, red and black pepper.

source: eco-lavka.ck.ua

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