Correctly selected seasonings and spices make the taste of the dish richer and more expressive. A real culinary specialist cannot do without them. However, you need to consider the compatibility of spices and foods, otherwise a homemade meal can turn into a very unpleasant culinary experience.
Meat and fish dishes
Meat dishes require spicy expressive seasonings. Pepper and meat make up an irresistible duo. In addition to the traditional red and black peppers, experiment with mild white peppers or a platter of peppers. Beef acquires an unforgettable piquancy if you add a few clove inflorescences during stewing. The composition will be complemented by a smoky note of dried prunes. Also, meat dishes are seasoned with sprigs of thyme, marjoram, rosemary, sage, and basil leaves. When frying meat, you can season not the meat directly with spices, but the oil in which steaks, medallions, schnitzels, etc. will be fried. To do this, the fragrant twigs need to be immersed in heated oil for a few minutes, and then removed.
Game always has a rather pungent odor. Juniper berries and herbs such as basil, thyme, and sage can help break it down and emphasize the rich flavor of dense, nutritious meat. Any kind of pepper will also work.
Asian-style homemade dishes like chicken curry or sweet and sour pork may require additional spices such as turmeric and ginger. Chicken generally has a rather bland taste, but with the correct use of spices, it opens up, acquiring amazing notes. Marjoram, rosemary, basil, thyme, red and black pepper work well with the bird.
The fish loves condiments. First courses in fish broth are especially successful when using a bouquet of spices, including bay leaves, caraway seeds, coriander, peppercorns. Fried fish in mint sauce will decorate a dinner with your family, and a small amount of soy sauce and ginger will add extraordinary freshness to the usual fish dishes. You can also season the fish with dill, thyme, white and allspice and plenty of onions.
Vegetables and fruits
Vegetable side dishes, stews, sauces need an additional piquant component. Feel free to add garlic and bay leaf. If you add a pinch of turmeric when stewing or boiling potatoes, they will acquire a pleasant golden color. Bean dishes will open up in a new way if you use the following spices: dill, ginger, paprika, pepper, mint or coriander.
Fruit hot desserts, compotes, jelly can be seasoned with cinnamon, cloves, ginger, star anise or cardamom. However, do not overuse them, otherwise you can kill the natural sweetness and aroma of the fruit.
Bakery products
A baked homemaker will know the variety of spices used in homemade cakes, pies, muffins and more. Vanilla, cloves, cinnamon, ginger, cardamom, orange and lemon zest, anise, nutmeg, sesame and poppy seeds are added to sweet pastries, while homemade savory buns or bread are deliciously combined with fried onions or garlic, sun-dried tomatoes, herbs and spicy …
