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Which Spice to Use in Which Meal – Spices That Will Change Your Mind

Which Spice to Use in Which Meal

Which Spice to Use in Which Meal

What spices should be used with red meat dishes? What are the spices that will not overwhelm the taste of the meat, but rather reveal it? Should mixes be used, or is a single spice sufficient? Is curry the spice that goes best with chicken? What spices bring out the taste of chicken? What kind of mixtures can we use? Which spices are good for fish? With which plant leaves we can make a more delicious fish dish.

Dietitians say that you should not avoid using basil, tarragon, mint, thyme, chili peppers, cumin, turmeric, coriander, lemon and garlic in your meals.

Here is a guide that gives you information on which spices are appropriate to use in which foods:

Chicken: Ginger, thyme, sage, tarragon.

Zucchini: Allspice, cinnamon, cloves, ginger.

Mutton: Garlic, mint, thyme, rosemary.

Liver: Basil, onion.

Milk veal: Basil, curry powder, rosemary, sage, thyme.

Fish: Chives, thyme, tarragon.

Peas: Basil, mint, sage, tarragon, thyme.

Tomatoes: Basil, bay leaf, clove, thyme, nutmeg.

Mushroom: Tarragon, thyme.

Potatoes: Basil, caraway caraway, chives, dill, parsley, thyme.

Rice: Cumin, fennel, saffron, turmeric.

Pasta: Basil, Chives, Thyme, Saffron.

Vegetables: Thyme.

Onion: Basil, thyme.

Stuffed chicken: Basil, onion, thyme, parsley, sage.

Garden herbs: Basil, black pepper, chives, thyme, garlic, mint, onion, tarragon.

Stew: Basil, bay leaf, thyme, black pepper, celery, cinnamon, garlic.

Thyme, Nutmeg, Rosemary

Eggs: Thyme, tarragon.



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