Spices and spices are the basic rules for combining
When you are going to use spices, spices, condiments, it is important to know how well they fit with your dish. After all, there are times when condiments do not fit the product at all.
In addition, one rule must be borne in mind: if spices, individually, are combined with a product, they are combined with it all together, no matter how many are added in each case-two, three, five or ten .
For example, a variety of spices are combined with chicken meat, such as: onion, dill, garlic, cinnamon, red pepper, savory, bay leaf, tubby. This means that all together and in any combination can be used with chicken or turkey.
Or take another example: onions, parsley, dill, black pepper, cardamom, nutmeg, saffron combine with the fish separately, which means that they will be combined with it in any combination. And vice versa, cumin is not combined with fish. Consequently, adding cumin to all of the above mixture or to each of its constituent spices will create an incompatible with the fish combination.
The combination of spices and spices, to a large extent, also depends on the basis with which the spices are used. It is enough to take such a base as salt, replace it with sugar - and the same spices that were suitable for fish (for example, cardamom, nutmeg, black pepper), are quite suitable for gingerbread.
However, not all spices have such mobility and the ability to approach a different basis. But these "not all" are a minority. These are vanilla, used only on a sweet basis, and on the other hand, red pepper and garlic, absolutely inconceivable in combination with sweet dishes, that is, with a sugar base. On the contrary, black pepper perfectly combines both with salted, and with sour and sweet dishes, entering, for example, on sugar basis in the composition of gingerbread. That's why black pepper is rightfully considered a universal spice.
Spices are able not only to change their character depending on the basis, but, on the contrary, it is essential to influence the change in the nature of the dish if it is based on a neutral product - rice, potatoes, cottage cheese, dough. So, if you add onion, garlic and dill to boiled rice with butter, you can get a satisfying second course, and if you add cinnamon or vanilla to the same rice, you will get a light third dish; if you add garlic and red pepper to the cottage cheese, you will get an acute snack, and if you add buckwheat, vanilla and nutmeg to the curd, you will get a dessert dish.
The use of spices and spices does not consist in pouring more spices apart into the food, but in knowing their properties, mastering their range and methods of use, use creatively to enrich the taste and aromatic qualities of food.
How do spices make harmful useful?
Competent use of spices reduces the effect of negative properties of foods and enhances the positive.
All spices in one way or another reduce gassing.
With potatoes, coriander and turmeric are best and tastier.
With beans - cumin, ginger, pepper and coriander.
With cabbage - coriander, fennel, cumin.
Milk: cinnamon, cardamom, saffron are added to hot milk.
Fermented milk products: coriander, fennel, cinnamon, ginger, cumin.
Ice cream: cinnamon, cloves, cardamom.
Sweets: ginger, cardamom, cinnamon, nutmeg.
Fatty foods require: saffron, ginger, mustard or turmeric.
Caffeinated products - add cardamom.
WHAT IS WHAT?
FOR MEAT: red, black, sweet pepper or cloves, marjoram, thyme, cumin, turmeric, cumin, onions.
FOR THE POULTRY: thyme, marjoram, rosemary, sage, thyme, basil.
FOR FISH: bay leaf, white pepper, ginger, sweet pepper, onion, coriander, chili, mustard, dill, thyme.
FOR GRILL: red pepper, sweet pepper, cardamom, thyme, marjoram, nutmeg and muscat color, cumin, ginger, chili.
FOR GIRL: thyme, common oregano, sweet pepper, red pepper, juniper.
FOR RAGU: red pepper, ginger, turmeric, coriander, mustard, cardamom, cumin, black pepper, sweet pepper, nutmeg, cloves.
FOR FRUITS, JUICES, COMPOTES: cinnamon, cloves, ginger, baden, cardamom.
FOR BAKING: cloves, cinnamon, buckwheat, ginger, cardamom, sweet pepper, orange peel, anise.
PEAS - ginger, cinnamon, chilli, sweet pepper, turmeric, coriander, fenugreek, cumin, calendzhi, nutmeg, dill (seed), curry, black pepper.
GRECHKA - sweet pepper, chilli, cumin, turmeric, cinnamon, cloves, black mustard, dill (seeds), dill (greens), asafoetida, curry.
MANKA - ginger, turmeric, cinnamon, chilli, shamballa, asafoetida, curry, nutmeg.
OVES - turmeric, sweet pepper, shamballa, clove, asafoetida, curry, chilli, dill green.
PERLOVKA - ginger, cloves, sweet pepper, turmeric, fenugreek, asafoetida.
WHEAT - chilli, ginger, curry, nutmeg, cardamom.
Psheno - ginger, turmeric, cloves, black mustard, black pepper, fenugreek, curry.
RICE - chilli, ginger, cinnamon, cloves, turmeric, cumin, asafoetida, black mustard, caraway seeds, kalinji.
BEAN - chilli, sweet pepper, ginger, cumin, cinnamon, cloves, fenugreek, calinjee, nutmeg.
BOX - ginger, cloves, sweet pepper, turmeric, fenugreek, asafoetida.
VEGETABLES AND FRUITS
GREEN GREEN - Fenugreek, chilli, ginger, cloves, sweet pepper, curry.
Cabbage - curry, turmeric, cinnamon, dill (seeds, stem).
POTATO - coriander, black pepper, chilli, fenugreek, calinjee, asafoetida, cinnamon, nutmeg, curry.
CARROT - chilli, sweet pepper, cumin, ginger, cloves, asafoetida, kalindzhi, turmeric.
CUCUMBERS - nutmeg, ginger, fennel, black pepper.
PEPPER BULGARIAN - sweet pepper, coriander, cinnamon, cloves, curry, cardamom, black pepper, cumin.
TOMATOES - asafoetida, fenugreek, chilli, turmeric, cloves, sweet pepper, nutmeg.
REDIS - black pepper, cinnamon, nutmeg, black mustard, cumin, cardamom.
GREEN GREEN - chilli, cloves, nutmeg, curry, fennel, cardamom.
RED BLACK - black pepper, nutmeg, sweet pepper, cinnamon, cumin, ginger, curry.
BEEKE - cinnamon, sweet pepper, coriander, asafoetida, vanillin, cumin, turmeric, nutmeg, curry, fenugreek, fennel seed, lemon juice, chilli.
TYKVA - cardamom, fenugreek, chilli, ginger, kalindzhi.
APPLES (in spicy dishes ) - chilli, ginger, cumin, cloves, cinnamon, calinjee, vanillin, nutmeg, mango, sugar.
SWEET DISHES, SALADS, BAKERIES, DRINKS
SUGAR - nutmeg, vanillin, cumin, fennel, cardamom, mango fruit, mint.
ANANAS - cardamom, cumin.
BANAN - Vanillin.
HAGER - ginger, cardamom, cumin, lemon, mint.
GRAPES (IZUM) - cardamom, ginger, orange (crust).
CHERRY - cumin, cardamom, lemon, fennel.
GARNET - ginger, fennel.
PEAR - cardamom, fennel.
KALINA - cardamom, cumin.
STRAWBERRY - ginger, lemon peel, mango, cumin, kalinji, fennel.
RIDER - cumin, fennel, ginger.
CORAGA - fennel.
LEMON - vanillin, fennel.
MALINA - mint, cumin.
MANDARIN - mint, cumin, cardamom.
OBLEPIKHA - cumin, fennel, mint, vanillin, mango fruits.
RYABINA RED - turmeric, ginger, cardamom, Kalindzhi, cumin.
RYABIN BLACK - cardamom, curry, fennel, calinci.
PLUM BLUE - vanillin, fennel, cardamom.
DRINK WHITE - cardamom, fennel.
CREAM WHITE BLOOD - lemon, zira, mint.
CURRANT RED - lemon, orange (crust), cumin.
CURRANT BLACK - cardamom, fennel, vanillin, lemon, calinci.
FINIC - cardamom, fennel, vanillin.
CHEREMOCHA BLACK - cardamom, lemon, vanillin, fennel.
APPLES - fennel, vanillin.
EARTH - ginger, lemon peel, mango, nutmeg, kalindzhi.
MILK - nutmeg, cardamom, turmeric, ginger, cinnamon.
Yogurt - cumin, black pepper.
CHEESE - cardamom, cumin, turmeric, red and black pepper.