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Well-chosen spices will enhance the taste of your dish, highlight it expressively and create an incredible aroma
Each chef has his own special set of secret additives that give his dishes a unique flavor. The Odinfakt web portal spoke about the best combinations of spices.
Meat, fish and poultry require a thoughtful approach to the selection of spices for them. Of course, the stores are full of ready-made sets, but many of them contain excess salt and preservatives, so it is much better to create a mixture of spices to your own taste.
The right spices for meat
Whatever you cook from meat, be it steak, cutlets or chops, all meat dishes are in harmony with any type of pepper:
- black;
- red;
- white;
- green.
Also good with meat:
- paprika;
- dried garlic;
- caraway;
- coriander;
- thyme;
- rosemary;
- basil;
- oregano.
Traditional oriental spices – cumin, utskho-suneli, curry, turmeric and ginger – give the meat characteristic notes and make its taste even richer. Marjoram and aromatic nutmeg are also very good with meat.
Suitable spices for fish
If you are going to fry or bake fish, try adding to it:
- ginger;
- mustard;
- cilantro;
- dill;
- dried garlic or onion.
Thyme and bay leaf will be a good addition to a fish dish. Of course, do not forget about the classic combination – lemon juice and white pepper give the fish a wonderful aroma and emphasize its taste.
Ideal spices for poultry
Chicken, like turkey, goes well with rosemary and curry; dried vegetable additions are good for them:
- parsnip;
- carrots;
- paprika;
- Luke;
- garlic
Herbs add brightness to the flavor of the bird – these can be thyme, marjoram and oregano.
