Spices — that to what is suitable

Spicesthat to what is suitable

Make your dish turned out tasty and fragrant, you need to know exactly what spices are suitable to certain dishes:



For meat: red, black, allspice or cloves, oregano, thyme, cumin, turmeric, onion, oregano. For poultry: thyme, marjoram, rosemary, sage, thyme, 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, chilli.

For poultry: thyme, oregano, allspice, red pepper, juniper.

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

For the cabbage : coriander, fennel, cumin, black mustard seed. For potatoes: coriander, turmeric and asafoetida.

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

For marinades: Bay leaf, juniper (berries add to marinades when cooking meat and fish), branches of dill 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, cardamom.

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

For hot milk:cinnamon, cardamom, saffron.

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