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Oregano pairing:
Fruits and vegetables: artichoke, eggplant, broccoli, zucchini, potatoes, lettuce and greens (especially arugula), carrots, cucumbers, olives, bell pepper, tomato, citrus, chives.
Protein product: lamb, beef and veal, wild game (especially rabbit, partridge, quail), legumes (especially beans), sausages, seafood (especially oysters, shrimp, squid), nuts, poultry (chicken, duck), fish (in including fatty, baked, fried), pork, cheese (especially feta, mozzarella, parmesan), eggs.
Other foods: mushrooms, lemon juice, pasta, vegetable oil (olive), soups and broths (especially fish, chicken and vegetable), dough, tomato sauces, stews and roasted foods, vinegar, minced meat and meatballs.
Seasonings and spices: basil, mustard, cumin, ci
Cuisines and dishes: Greek cuisine, Spanish cuisine, Italian cuisine, Mexican cuisine, mole sauces, pizza, Mediterranean cuisine.
PAPRIKA
Sweet paprika plays a tremendous role in the mixes balancing with its taste and aroma of sharp notes of peppers. Paprika gives a dish gustatory note and bright colour. It has a fairly modest delicate aroma, in some cases, resembling caramel and fruit notes. Its flavour varies from sweet to slightly pungent, with spicy hints. That depends primarily on kind of pepper used for powder making: it can be sweet and bitter or hot. Spanish paprika, for instance, is known for its mild smoky flavour with a slight pungency since it is customary in Spain to smoke it. Often, the paprika is added in the begi
Paprica pairing:
Fruits and vegetables: paprika pairs with a very large number of vegetables, especially: green onions, cabbage (including cauliflower), potatoes, bell pepper, tomatoes.
Protein product: lamb, beef and veal, legumes (beans, rice), yogurt, sausages, chicken (especially baked), seafood (especially crabs, octopus, oysters), poultry (especially fried: duck, turkey), fish (especially baked), pork (especially bacon, ribs), cream, cheese, eggs.
Other foods: mushrooms, lemon juice, pasta, vegetable oil (olive oil), butter, cream and tomato sauces, stews (especially fish).
Seasonings and spices: basil, cloves, cumin, ginger, cardamom, turmeric, onion, marjoram, oregano, allspice, black and white pepper, chili, parsley, rosemary, celery, thyme, caraway, garlic, sage, saffron.
Cuisines and dishes: Middle Eastern cuisine, curry dishes, Hungarian cuisine, goulash, European cuisine, Indian cuisine, Spanish cuisine, Cajun cuisine, Moroccan cuisine, paprikash, paella, tajins, Turkish cuisine.
PARSLEY
Dried parsley very well preserves its spicy flavor with slight shades of anise and lemon. Thanks to its spicy, herbaceous, light peppery flavour it has proved itself in almost all the world cuisines. The most popular spice mix which includes parsley is the famous bouquet garni. But this is by no means the only mix supplemented by parsley.
Parsley pairing:
Fruits and vegetables: avocado, eggplant, green onions, zucchini, potatoes, lettuce, carrots, cucumbers, parsnip, tomato, cauliflower, citrus, chives, spinach, sorrel.
Protein product: lamb, beef and veal, wild game, legumes (rice, beans, peas, lentils, cereals), sausages, seafood (shellfish, mussels, oysters, shrimps, snails), poultry (chicken), fish, pork, cheeses (especially parmesan, ricotta, cream cheese), eggs.
Other foods: broths and soups, mushrooms, pasta, butter, vegetable oil (olive), juice and zest (lemon), tomato sauces, vinegar, minced meat and meatballs.
Seasonings and spices: basil, coriander, ci
Cuisines and dishes: Middle Eastern cuisine, Spanish cuisine, Italian cuisine, Moroccan cuisine, pesto, pizza, salsa, Mediterranean cuisine, tabbouleh, stews, French cuisine.
ROSEMARY
Paired with garlic, rosemary is an excellent supplement to beef and lamb. A woody mouth-puckering pine aroma of this herb perfectly complements, improves and emphasizes these types of meat. Rosemary is resistant to heat treatment and therefore is it unreplaceable for grilled and roasted meat where this herb refines meat with its delicate smoky aroma. Rosemary is also very good for marinade. Venison, pâtés, various appetizers – these are just few dishes where you can use this wonderful herb. Being an integral part of herbes de Provence, rosemary plays a balance of aromas with such herbs as oregano, sage, savory and thyme. Because of its greatness, rosemary always dominates and oppresses other spices with its aroma, so it should be carefully dosed otherwise you risk of not only losing flavor and aroma of other spices used with it, but also of the whole dish. Young rosemary branches can be used to flavor oils, vinegar or beverages. Rosemary is usually added in the very begi
Rosemary pairing:
Fruits and vegetables: apricot, eggplant, pear, green beans, cabbage (including Brussels, cauliflower), potatoes, strawberries, carrots, olives, parsnips, bell pepper, tomato, beets, asparagus, chicory, citrus, chives, spinach, apple.
Protein product: lamb, beef and veal, wild game (rabbit, venison), legumes (beans, peas, rice, lentils), chicken (especially fried), milk, seafood (especially mussels, octopus, scallops, oysters, shrimp), nuts, poultry (duck), fish (salmon, tuna, anchovies, sardines, mackerel), pork (including bacon), cheeses (especially creamy), eggs.
Other foods: mushrooms, honey, various kinds of marinades and sauces, vegetable oil (olive), sugar, butter, juice and zest (especially lemon, grapefruit, lime, orange), dough and bakery products (bread, biscuits), vinegar.
Seasonings and spices: basil, bay leaf, onion, marjoram, mint, oregano, black pepper, parsley, celery, thyme, caraway, dill, fe
Cuisines and dishes: liver dishes, Italian cuisine, pizza, polenta, risotto, steamed and fried dishes (meat and vegetable), focaccia, French cuisine.
* Rosemary does not pair well with corn and, according to some chefs, with zucchini. Also, it is not customary to add rosemary to vegetable salads and Middle Eastern dishes.
SAFFRON
What can you tell about saffron? It is most expensive spice in the world, more valuable than gold. It is selfish towards other spices and seasonings and therefore harmonizes with just a few of them if you overdos it. It is a natural healer being a component of more than 300 medications and this number is growing each year. In case of an overdose, it can cause euphoria like narcotics, which can subsequently lead to death, however, it does not cause any addiction. With a proper usage you can truly create a real culinary masterpiece out of a simple dish. I am going to give a short list of products that can be paired with this king of spices. However saffron is absolutely suitable for ALL dishes, if you learn how to dose it properly. The most famous dishes where saffron is required are: paella, risotto milanese, bouillabaisse. It is customary to add saffron at the late stages of cooking process although there are exceptions.