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Spices and spices - the basic rules of combination

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Spices and spices - the basic rules of combination

When you are going to use spices, spices, seasonings, it is important to know how well they fit in with your dish. After all, there are cases when the seasonings are completely unsuitable for the product.

In addition, one rule should be borne in mind: if spices, each separately, are combined with any product, then they are combined with it all together, no matter how many are added in each case - two, three, five or ten. .

For example, various spices are combined with chicken meat, such as: onions, dill, garlic, cinnamon, red pepper, savory, bay leaf, star anise. This means that all together and in any combination can be used with chicken meat or turkey.

Or take another example: onion, parsley, dill, black pepper, cardamom, nutmeg, saffron and fish are combined separately, which means that they will be combined with it in any combination. Conversely, cumin is not combined with fish. Therefore, adding cumin to the whole mixture above or to each of the spices that make it up will create a combination incompatible with the fish.

The compatibility 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 with sugar — and the same spices that were suitable for fish (for example, cardamom, nutmeg, black pepper) are also suitable for gingerbread.

However, not all spices have such mobility and 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, completely unthinkable in combination with sweet dishes, that is, with a sugar base. On the contrary, black pepper is excellently combined with both salty, and sour and sweet dishes, entering, for example, on a sugar basis into composition of gingerbreads. That is why black pepper is considered to be a universal spice.

Spices are capable not only depending on the basis of changing their character, but, conversely, significantly affect 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 hearty main course, and if you add cinnamon or vanilla to the same rice, you get a light third course; if you add garlic and red pepper to the curd cheese, you get a spicy snack, and if you add to the curd cheese, vanilla and nutmeg, you get a dessert dish.

The use of spices and spices is not to indulge in food more different spices, but in knowing their properties, mastering their assortment and methods of application, use creatively to enrich the taste and aromatic qualities of food.

How do spices make harmful useful?

Proper use of spices reduces the effect of negative properties of products and enhances the positive.

GAS FORMULATING PRODUCTS

All spices reduce gas formation to some extent.

With potatoes, coriander and turmeric combine best and tastier.

With legumes - cumin, ginger, pepper and coriander.

With cabbage - coriander, fennel, cumin.

FRAGRANT PRODUCTS

Milk: cinnamon, cardamom, saffron are added to hot milk.

Dairy products: coriander, fennel, cinnamon, ginger, cumin.

Ice cream: cinnamon, cloves, cardamom.

Sweets: ginger, cardamom, cinnamon, nutmeg.

Greasy food requires: saffron, ginger, mustard or turmeric.

Caffeine-containing foods - add cardamom.

WHAT IS WHAT?

FOR MEAT: red, black, fragrant pepper or cloves, marjoram, thyme, cumin, turmeric, cumin, onions.

FOR THE BIRD: thyme, marjoram, rosemary, sage, thyme, basil.

FOR FISH: bay leaf, white pepper, ginger, allspice, onion, coriander, chili pepper, mustard, dill, thyme.

FOR GRILL: red pepper, allspice, cardamom, thyme, marjoram, nutmeg and nutmeg, cumin, ginger, chili pepper.

FOR GAME: thyme, oregano, allspice, red pepper, juniper.

FOR RAGU: red pepper, ginger, turmeric, coriander, mustard, cardamom, cumin, black pepper, allspice, nutmeg, cloves.

FOR FRUITS, JUICES, COMPOTES: cinnamon, cloves, ginger, star anise , cardamom.

FOR BAKING: cloves, cinnamon, star anise , ginger, cardamom, allspice, orange peel, anise.

GRAIN

PEA - ginger, cinnamon, chilli, allspice, turmeric, coriander, fenugreek, cumin, kalindzhi, nutmeg, dill (seed), curry, black pepper.

HUNGER - allspice, chilli, cumin, turmeric, cinnamon, cloves, black mustard, dill (seeds), dill (greens), asafoetida, curry.

MANKA - ginger, turmeric, cinnamon, chilli, shambala, asafoetida, curry, nutmeg.

OATS - turmeric, allspice, shambala, cloves, asafoetida, curry, chilli, dill green.

CORNER - ginger, cloves, allspice, turmeric, fenugreek, asafoetida.

WHEAT - chilli, ginger, curry, nutmeg, cardamom.

WHEAT - ginger, turmeric, cloves, black mustard, black pepper, fenugreek, curry.

RICE - chilli, ginger, cinnamon, cloves, turmeric, cumin, asafoetida, black mustard, cumin, kalindzhi.

BEAN - chilli, allspice, ginger, cumin, cinnamon, cloves, fenugreek, kalindzhi, nutmeg.

YACHKA - ginger, cloves, allspice, turmeric, fenugreek, asafoetida.

VEGETABLES AND FRUITS

PEAS OF GREEN - fenugreek, chilli, ginger, cloves, allspice, curry.

Cabbage - curry, turmeric, cinnamon, dill (seeds, stalk).

POTATO - coriander, black pepper, chilli, fenugreek, kalindzhi, asafoetida, cinnamon, nutmeg, curry.

Carrot - chilli, allspice, cumin, ginger, cloves, asafoetida, kalindzhi, turmeric.

CUCUMBERS - nutmeg, ginger, fennel, black pepper.

PEPPER BULGARIAN - allspice, coriander, cinnamon, cloves, curry, cardamom, black pepper, cumin.

TOMATOES - asafoetida, fenugreek, chilli, turmeric, cloves, allspice, nutmeg.

REDIS - black pepper, cinnamon, nutmeg, black mustard, cumin, cardamom.

REDE GREEN - chilli, cloves, nutmeg, curry, fennel, cardamom.

REDKA BLACK - black pepper, nutmeg, allspice, cinnamon, cumin, ginger, curry.

BEET - cinnamon, allspice, coriander, asafoetida, vanillin, cumin, turmeric, nutmeg, curry, fenugreek, dill seed, lemon juice, chilli.

Tykva - cardamom, fenugreek, chilli, ginger, kalindzhi.

APPLES (in spicy dishes ) - chilli, ginger, cumin, cloves, cinnamon, kalindzhi, vanilla, nutmeg, mango, sugar.

SWEETS, SALADS, BAKERY, BEVERAGES

SUGAR - nutmeg, vanilla, cumin, fennel, cardamom, mango, mint.

ANANAS - cardamom, cumin.

BANAN - vanillin.

HAWTER - ginger, cardamom, cumin, lemon, mint.

GRAPE (IZUM) - cardamom, ginger, orange (peel).

CHERRY - cumin, cardamom, lemon, fennel.

GRANATE - ginger, fennel.

PEAR - cardamom, fennel.

Kalina - cardamom, cumin.

STRAWBERRY - ginger, lemon peel, mango, cumin, kalindzhi, fennel.

Kryzhevnik - cumin, fennel, ginger.

APPLE - fennel.

LEMON - vanillin, fennel.

MALINA - mint, cumin.

MANDARIN - mint, cumin, cardamom.

Sea buckthorn - cumin, fennel, mint, vanillin, mango fruits.

ROWN ROWN - turmeric, ginger, cardamom, kalindzhi, cumin.

ROW OF BLACK-FERRY - cardamom, curry, fennel, kalindzhi.

BLUE PLUM - vanillin, fennel, cardamom.

PLUM WHITE - cardamom, fennel.

CURRANT WHITE - lemon, cumin, mint.

CURRANT RED - lemon, orange (peel), cumin.

CURRANT BLACK - cardamom, fennel, vanillin, lemon, kalindzhi.

Date - cardamom, fennel, vanillin.

CHERUMUHA BLACK - cardamom, lemon, vanillin, fennel.

APPLES - fennel, vanillin.

STRAWBERRY - ginger, lemon peel, mango, nutmeg, kalindzhi.

MILK

MILK - nutmeg, cardamom, turmeric, ginger, cinnamon.

YOGURT - cumin, black pepper.

CHEESE - cardamom, cumin, turmeric, red and black pepper.

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