To add a spicy aroma and piquant taste to dishes, various spices are used during their preparation. Each seasoning has its own flavor and is combined with certain food products.
Instructions
Step 1
For meat dishes they use: cloves, black pepper, nutmeg, cumin, oregano, red pepper, turmeric, allspice and marjoram. These varieties of spices are distinguished by the most intense and "aggressive" tastes, so their combination with meat is considered ideal.
Step 2
For poultry meat are used: thyme, rosemary, sage, basil and marjoram. These spice categories are milder in flavor and give the poultry a spicy flavor. Fried meat is also combined with nut powders, such as chopped nutmeg.
Step 3
Suitable for fish dishes: ginger, thyme, white pepper, mustard and coriander. These types of spices, in combination with fish meat, have both a spicy and rather mild taste. Fish spices are applicable to seafood too.
Step 4
For spicy baked goods: cardamom, sesame seeds, onis, citrus zest, poppy seeds, vanilla, thyme, cinnamon and ginger. With the help of such spices, you can make a savory dish even from ordinary sweet pastries. The spices have a sweet aroma but are quite pungent in taste.
