Every self-respecting housewife in the kitchen has more than one jar of spices, and sometimes there are tens of them … how not to get confused and remember what goes best with what? this is exactly what our today's memo is intended for!
- FOR MEAT: red, black, allspice or cloves, marjoram, thyme, cumin, turmeric, onion, oregano.
- FOR BIRDS: thyme, marjoram, rosemary, sage, thyme, basil.
- FOR FISH: bay leaf, white pepper, ginger, allspice, onion, coriander, chili pepper, mustard, dill, thyme.
- FOR GRILL: red pepper, allspice, cardamom, thyme, marjoram, nutmeg and nutmeg, cumin, ginger, chili. FOR GAME: thyme, oregano, allspice, red pepper, juniper.
- FOR RAGU: red pepper, ginger, turmeric, coriander, mustard, cardamom, cumin, black pepper, allspice, nutmeg, cloves.
- FOR CABBAGE: coriander, fennel, cumin, black mustard seed.
- FOR POTATO: coriander, turmeric and asafoetida.
- FOR PULSES: cumin, asafoetida, ginger, pepper, lavender mint and coriander.
- FOR MARINADS: bay leaf, juniper (berries are added to marinades when cooking game and fish meat), dill branches with buds, flowers or seeds.
- FOR FRUITS, JUICES, COMPOTES: cinnamon, cloves, ginger, star anise, cardamom.
- FOR PATCHES: 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 seeds, poppy seeds, vanilla.
- FOR HOT MILK: cinnamon, cardamom, saffron.
