No spices, even the most exquisite food - is fresh and featureless. It is a set of spices gives the dish a bright personality, and the ability to choose the right spices distinguishes a good hostess.
To understand can be very difficult in a variety of spices provided. And we are afraid to spoil the dish, prefer to use the familiar and often not very rich set of spices. Even the use of allspice, cloves or magical properties leafs(Which, incidentally, can be used not only in food) sometimes cause us difficulties.
It turns out to master this science is not so difficult. Record yourself in a notebook, which spices are suitable for various dishes, experiment and turn home cooking in the art.
For meat: red, black, allspice or cloves, marjoram, thyme, cumin, turmeric, onion, oregano.
For poultry:thyme, marjoram, rosemary, sage, thyme, basil.
For the fish:bay leaf, white pepper, ginger, allspice, onion, cilantro, chili pepper, mustard, fennel, thyme.
Grill:red pepper, allspice, cardamon, thyme, marjoram, nutmeg and mace, cumin, ginger, chilli. FOR GAME: thyme, oregano, allspice, red pepper, juniper.
For the stew: red pepper, ginger, turmeric, coriander, mustard, cardamom, cumin, black pepper, allspice, nutmeg, cloves.
For the cabbage: coriander, fennel, cumin, black mustard seed.
Potato:coriander, turmeric and asafoetida.
For legumes:cumin, asafoetida, ginger, pepper, lavender mint and coriander.
For the marinade:bay leaves, juniper (berries added in the preparation of pickles game meat and fish), dill threads with buds, flowers or seeds.
Fruit, juices,compotes: cinnamon, cloves, ginger, star anise, cardamom.
For pate:white pepper, cinnamon, ginger, bay leaf, clove, cinnamon, star anise, ginger, cardamom.
For baking:clove, cinnamon, star anise, ginger, cardamom, allspice, orange peel, anise, sesame seeds, poppy seeds and vanilla.
For pilaf: turmeric, cumin, coriander, saffron.
For hot milk: cinnamon, cardamom, saffron.
And do not forget to learn,some spices help in diseases.
