Spices around the head: the right combination of spices and products

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Once in a culinary books written that black pepper - the universal seasoning, but will tell you a secret: that black pepper can ruin the taste of the dish is thorough. Universal seasoning does not exist, each group of products are "own" seasoning.

Let's talk about the main?

With meat combines red, black, allspice, marjoram, thyme, cumin, turmeric, onion, oregano, juniper, barberry, rosemary and garlic. It is better to take into account the density and fat content of the meat: the higher it went, the more you can use seasoning.

To fish a list of the main spices in short: white pepper, ginger, allspice, coriander, chili, mustard, dill, thyme, lemon. All of them should be used with caution - the fish product is gentle.

To fit the same chicken garlic, parsley or cilantro, paprika, rosemary (but in homeopathic quantities), turmeric and curry, mustard, beans, fragrant and soft types of pepper.

Vegetables good friends with green herbs and onions, ginger and nutmeg, paprika and all kinds of pepper.

Seasonings for soups: eliminate a huge amount of bay leaves and you will see that the taste will sparkle with new colors. But the main seasoning is better to choose based on the product, from which the cooked soup.

Then I add: it is a basic seasoning that will improve the taste of food itself during preparation. But adding sauces, decorated, adding a side dish, you can try other ...

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