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The combination of spices and meat

You're a big fan of spices. You like to spice up meals with some of the spices, but are you sure that these spices are actually designed to these dishes?

Spices can be used in cooking in two forms – fresh and dried. Some of spices exhibit a stronger flavor when they are in a dry state, while some spices have a milder taste when they are fresh, and vice versa.

The chicken is best combined with these dry spices:  - Thyme - Rosemary - Coriander - Marjoram - Sage - Chili


Did you know that by combining certain spices you can achieve the unique taste of dishes?

You just have to follow the following instructions and apply them exactly in the preparation of chicken, fish, risotto and the like.

• Chicken


The chicken is best combined with these dry spices:

- Thyme
- Rosemary
- Coriander
- Marjoram
- Sage
- Chili

From fresh spices, chicken well goes with:

- Thyme
- Rosemary
- Parsley
- Sage
- Marjoram

• Fish


Use these two dry spices when you preparing fish:

- Coriander
- Chili

From fresh spices, with fish would go perfectly:

- Rosemary
- Estragon
- Marjoram
- Dill

• Pork


If you are a fan of good and delicious bites, use any of the following spices:

- Sage, rosemary and thyme in dried form and fresh condition

- Mustard, garlic, onion

• Beef


From dry spices with beef well come rosemary and thyme in a dry and fresh condition. Garlic gives a special flavor to this type of meat.

• Lamb


Lamb meat is meat with specific aroma and with this type of meat well agrees rosemary, thyme, parsley, cinnamon and garlic.

• Wild game

Spices used for marinating meat of wild gane are: Paprika, allspice, mustard, red pepper, ginger, dill, cloves, bay leaves, rosemary, thyme, nutmeg, sage, onion, marjoram, cardamom, celery, parsley, coriander.

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