2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Different types of spices are ideal for combining with dishes, soups and desserts, which at first glance do not seem to need them. But with the help of aromatic spices their taste becomes even more saturated.
Everyone must decide which spice to choose to flavor their culinary masterpiece. For example, saffron, turmeric, curry, black pepper, bay leaf, parsnips, nutmeg, hot or sweet paprika, rosemary, savory and basil are suitable for meat soups.
The vegetable soup becomes even more fragrant with the addition of mint, parsley, celery, black pepper, marjoram, dried mushrooms, parsnips, rosemary, savory. For mushroom soup are suitable black and red pepper, basil, tarragon, celery, garlic, parsley, green onions.
The soup of ripe beans becomes ideal with the addition of cumin, marjoram, basil, nutmeg, coriander, black and red pepper. In the potato soup add onion or garlic, pepper, marjoram, cumin, nutmeg, yarrow, parsnips.
Put some cloves, coriander or savory in the pea soup. In the fish - black or red pepper, rosemary, curry, dill, cayenne pepper, lavender, bay leaf, marjoram.
Vegetable dishes become tastier with spices. Add basil, savory or tarragon to the cauliflower, and cumin, cloves, black or red pepper, garlic and onion to the stewed cabbage.
A little curry will enhance the taste of lentils, and celery and cumin are suitable for stewed or boiled potatoes. French fries become perfect with the addition of black pepper, basil, savory and a little onion.
When making stewed beef, pork or chicken, add a little red and black pepper, curry, capers, onion, garlic and cloves. A little horseradish will refresh the taste of the steak, and the roasted lamb will become even tastier with ginger, lavender, saffron and mint.
Marjoram and cumin go with roast pork, and roast game goes well with nutmeg, white pepper, bay leaf, savory, rosemary, cumin and black pepper. Roasted wild birds are tastier in combination with curry, rosemary, ginger.
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