Spices are usually divided into classic (exotic, “overseas”) and local. The first include star anise, vanilla, cloves, ginger, cardamom, cinnamon, nutmeg, saffron and various peppers – black, red, allspice. To the second – a lot of plants that are commonly used as spice additives in the area where they grow. In this case, local traditions and experience are the first advisers.
Spices are used both separately and in a wide variety of mixtures. Some have become so popular that they have acquired names of their own, such as the world famous curry mix. It contains up to 20 spices. True, in different countries, curries differ in composition and taste.
On the basis of mixtures of spices, various sauces are prepared, spices are added to drinks. The cuisines of many countries are inconceivable without spices. At home, mixtures can be made by yourself, strictly measuring each component, grinding everything in a mortar and thoroughly mixing the powder. It is recommended to store spices and mixtures of them in tightly closed jars, and dried herbs in dense, preferably canvas bags.
Of course, it is customary to flavor each dish with certain spices: what is good for meat is not at all suitable for pies, and what improves a fish dish can hopelessly spoil a wonderful combination of vegetables. We give approximate sets of spices that are recommended to be used with certain products.
For meat soups – onion, garlic, parsley, pepper, bay leaf, savory, borage.
To vegetable soups – mint, parsley, celery, lovage, black pepper, yarrow, purslane.
For fish soups – red and black pepper, onion, sage, marjoram, nutmeg, bay leaf, lovage.
To pea soup – onion, black and allspice pepper, bay leaf, nutmeg, coriander.
For bean soup – pepper, onion, garlic, cumin, basil, coriander, savory, garlic.
For mushroom soup – onion, garlic, red, black, allspice, cumin, parsley, basil.
Egg dishes, scrambled eggs, scrambled eggs – black and allspice, red hot and sweet, onion, garlic, dill, watercress, parsley, lemon balm.
To salted cottage cheese – watercress, dill, parsley, horseradish, pepper, borage, purslane, garlic, onion, mint.
To sweet cottage cheese – anise, vanilla, ginger, cinnamon.
To butter (green butter) – borage, dill, parsley, watercress, onion, pepper.
For fried, stewed meat – onion, parsley, celery, black pepper, red, allspice, mint, bay leaf, garlic, anise, cumin, wormwood, nutmeg, juniper, cloves.
For boiled meat – onion, parsley, bay leaf, pepper, oregano.
Liver (liver, lung, heart, kidneys) – onion, pepper, cardamom, ginger, sage, savory, marjoram.
For poultry (boiled, stewed, fried) – pepper, cloves, ginger, nutmeg, sage, thyme.
For boiled fish – onion, garlic, bay leaf, fennel, allspice and hot pepper, parsley, lemon balm.
For fried fish – pepper, basil, dill, cumin, parsley, coriander.
For pies – anise, ginger, cardamom, saffron, vanilla, sometimes mint.
To compotes – cinnamon, ginger, nutmeg, oregano, mint.
A very serious warning! Use all the spices very carefully: the slightest bust – and the dish is hopelessly spoiled, in addition, some spices should be added only before the end of the heat treatment of the food, as the taste may change from overheating and the dish will become bitter.
Very good advice – do not miss the slightest opportunity to purchase spices, they will help diversify food.