A short spice guide: Which dish is what it fits

Видове подправки за какво подхожда всеки

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,
thyme, basil.

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.


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