Without spices, no dishes are produced. To serve the most delicious, tasty recipes, you need to know what’s going on.
For meat: red, black, sweet pepper or
cloves, marjoram, thyme, cumin, turmeric, onion, oregano.
For birds: thyme, major, rosemary, sage,
For fish: bay leaf, white pepper, ginger,
sweet peppers, onion, coriander, chili peppers,
mustard, dill, thyme.
For grills: red pepper, sweet pepper,
cardamom, thyme, mayor, nutmeg, cumin, ginger, chili.
For wild game: thyme, regular oregano, aromatic pepper, juniper.
For ragout: red pepper, ginger, turmeric, coriander,
mustard, cardamom, cumin, pepper, aromatic
pepper, nutmeg, cloves.
For cabbage: coriander, fennel, cumin,
black mustard seed.
For potatoes: coriander, turmeric and asteroid.
For legumes: cumin, asteroid, ginger, pepper,
mint and coriander.
For marinades: bay leaf, juniper
(fruits are added to the marinade for game cooking and fish) cluster branches with buds, flowers or seeds.
For fruits, juices, compotes: cinnamon, cloves,
ginger, anise, cardamom.
For pates: white pepper, cinnamon, ginger,
bay leaves, cloves, cinnamon, buckwheat, ginger,
For baking: cloves, cinnamon, buckwheat, ginger,
cardamom, sweet pepper, orange peel,
anise, sesame, poppy, vanilla.
For hot milk: cinnamon, cardamom, saffron.