The right spices for the meat: pork, beef and lamb

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To dish of meat could for him to properly select seasonings and spices. What is and what is suitable in this collection.

Once upon a time a pinch of spices valued its weight in gold, as a seasoning were rare and were brought from distant lands. Very few people could afford to try them delicate taste and aroma. Especially prized saffron and black pepper.

Spices to discuss each of the three types of popular meat.

Meat with spices does not lose its organoleptic characteristics.

On the contrary, it becomes a tasty and fragrant and acquires those notes, which he passed spices.
Let us understand that the approach to certain types of meat.

Let's start with the pork.

Pork - rewarding meat, it absorbs any spices, and it only gets better from them. To make the pork exquisite taste and delicate flavor, use:

hops-suneli
sage
coriander
thyme
rosemary
nutmeg
turmeric
cardamom
black pepper
ginger

Meat pigs need to marinate in a spicy brine for at least 1 hour to bake, and when extinguishing - spice is better to add at the end.

We have a secret beef - the meat better absorbs spices hot, that is, immediately after cooking.
It is difficult to prepare a really gentle and soft beef. The ideal solution for such meat will be correctly selected spices.

To him fit:

basil
turmeric
oregano
coriander
thyme
thyme
nutmeg
the mustard grain
chilli
rosemary
tarragon
cinnamon
paprika
marjoram
berries of barberry

Lamb - the meat with a specific odor, which needed spice with a particularly persistent aroma and taste, to improve the quality of the finished dish.
Many consider the meat a bold and rather "fragrant". But spices are saving lamb, also help to make it soft and fragrant.

For lamb recommend:

rosemary
supp or cumin
barabaris
marjoram
thyme
nutmeg
mint
saffron
ginger
tarragon
cardamom
cinnamon

Using spices properly and carefully, you can get incredibly tasty and fragrant meat.

And note:

Good luck to you!

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