Some housewives think that the taste of any dish can be improved by adding a lot of spices. This is a terrible misconception. Spices should not be added indiscriminately. White pepper will spoil stewed vegetables, black pepper is not recommended for fish dishes, ginger for meat, coriander for salads, thyme for beef, etc.
You can, of course, not bother and just buy sachets “for fish” or “for chicken”. However, such sets often contain flavor enhancers and other chemicals. It is better to buy spices separately. We will tell you which spices are suitable for what.
To make your dish tasty and flavorful, you need to know which spices are suitable for certain dishes.
What spices and herbs are suitable for the first courses
For meat soups, it is best to use the following seasonings: ground black pepper, nutmeg, basil, rosemary, saffron, dried mushrooms, parsley, onion, garlic, bay leaf, cardamom, thyme, and curry.
In vegetable soup, it is best to add garlic, marjoram, parsley, peppermint, yarrow, curry, ground black pepper, parsnips, fresh herbs, purslane, and rosemary.
Tarragon, cayenne pepper, red hot pepper, garlic, cumin, basil, rosemary, onion, lovage, and ground black pepper can be added to mushroom soup.
The following seasonings are best for onion soup: cumin, basil, thyme, garlic, marjoram, nutmeg,
In potato soups, it is best to add nutmeg, bay leaf, cumin, basil, yarrow, chervil, parsnip, allspice, black pepper, and garlic.
For pea soup, it is better to use cloves, nutmeg, savory, coriander, cumin, and garlic.
For fish soups, it is best to add hot red pepper, thyme, curry, garlic, nutmeg, marjoram, sage, bay leaf, savory, cayenne, lavender, and lovage.
The following seasonings are best suited for cabbage soup and borscht: ground black pepper, juniper, cumin, marjoram, rosemary, red bell pepper, basil, lovage, bay leaf, chervil, dried parsley, and cayenne pepper.
Add garlic, ground black pepper, basil, nutmeg, savory, red hot pepper, marjoram, cumin, coriander, and hyssop to bean soups.
What spices and herbs are suitable for garnishes
Basil, nutmeg, and savory are suitable for garnishing cauliflower.
It is best to add cumin, coriander, red hot and sweet peppers, cloves, garlic, marjoram, and onions to white cabbage garnishes.
Dried dill, basil, and garlic are the best choices for a spinach garnish.
The following spices can be added to dishes with fried or oven-baked potatoes: marjoram, nutmeg, basil, caraway seeds, bay leaf, thyme, savory, and ground black pepper.
For other potato dishes, add onion, marjoram, nutmeg, basil, cumin, dill, thyme, savory, parsley, bay leaf, chervil, calamus, and celery.
Ginger, lovage, chervil, garlic, curry, tarragon, parsley, marjoram, almonds, coriander, saffron, oregano, and purslane are the best garnishes for rice.
What spices and herbs are suitable for main courses
When cooking roast lamb, you can add the following seasonings: basil, garlic, cumin, bay leaf, marjoram, saffron, red hot pepper, cloves, ginger, rosemary, cardamom, capers, juniper, peppermint.
For pork dishes, it is best to use marjoram, black pepper, bay leaf, oregano, juniper, coriander, lemon balm, savory, cumin, thyme, sweet red pepper, garlic, and hyssop.
When preparing fried or baked poultry, use ground black pepper, sage, curry, cumin, marjoram, thyme, cinnamon, tarragon, ginger, and savory.
The following seasonings are best suited for cooking game in their own juice: cloves, curry, rosemary, cumin, juniper, basil, dry garlic, ground black pepper, thyme, sage, coriander, yarrow, nutmeg, bay leaf, and marjoram.
When preparing goulash, it is best to use garlic, cumin, yarrow, ginger, oregano, rosemary, marjoram, bay leaf, ground black pepper, and cayenne pepper.
If you decide to serve a meat stew on the festive table, it is best to use the following seasonings: red hot and sweet peppers, garlic, cloves, basil, capers, curry, tarragon, juniper, savory and, of course, ground black pepper.
When making homemade sausage, it is best to use bay leaf, ground black pepper, dry garlic, red hot pepper, thyme, basil, and cumin as seasonings.
When frying fish, the most suitable seasonings and spices are basil, cumin, dried garlic, savory, black pepper, cardamom, coriander, almonds, curry, fennel, nutmeg, dried dill, and sweet red pepper.
The following spices and seasonings are best for cooking fish: bay leaf, rosemary, lemon balm, curry, fennel, allspice, savory, savory, and basil.
For other fish dishes, you can also use parsley root, marjoram, ground black pepper, garlic, red bell pepper, coriander, curry, lemon balm, peppermint, bay leaf, thyme, white mustard, parsnips, sage, savory, allspice.
Spices are a good thing, they make our dishes diverse. However, it’s worth remembering that the saying “You can’t spoil porridge with butter” clearly doesn’t apply here. It’s impossible to say exactly how much seasoning should be added to a particular dish. This is a purely individual matter. So practice! And experiment!