Which spices to use?

To make your meal turned out delicious and fragrant, you need to know exactly which herbs are suitable for certain dishes:
For meat: red, black, allspice or cloves, oregano, thyme, cumin, turmeric, onion, oregano.

For the birds: thyme, marjoram, rosemary, sage, thyme and basil.

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

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

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

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

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

For the potatoes: coriander, turmeric and asafoetida.

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

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

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

For pastes: white pepper, cinnamon, ginger, bay leaf, cloves, cinnamon, star anise, ginger, baking kardamon.Dlya: cloves, cinnamon, star anise, ginger, cardamom, allspice, orange peel, anise, sesame seeds, poppy seeds and vanilla.

For hot milk: cinnamon, cardamom, saffron.


See also

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