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Protein product: lamb, beef, game (especially game birds: quail, partridge), legumes (peas, rice, buckwheat, beans, lentils, tamarind), yoghurt, milk, nuts (especially walnuts), poultry (chicken, duck), pork, cream, eggs.
Other foods: pancakes/battercakes, broths, wafers, pastries and confectionery, custard creams, maple syrup, candies, butter, honey, ice cream, drinks (especially hot: tea, cocoa, coffee, mulled wine), biscuits, cakes, sugar, juice and peel (lemon, orange), dough, chocolate.
Seasonings and spices: anise, star anise, vanilla, cloves, mustard, cumin, ginger, cardamom, coriander, sesame, turmeric, bay leaf, onion, nutmeg, paprika, allspice, Szechuan pepper, black pepper, chili, celery, caraway, dill, fe
Cuisines and dishes: Middle Eastern cuisine, curry dishes, Indian cuisine, Indonesian cuisine, Spanish cuisine, Chinese cuisine, couscous, Moroccan cuisine, Mexican cuisine, mole sauces, Mediterranean cuisine, tajines, chutneys.
CHILI PEPPER
Chili is an essential part of most spice mixes. There is no other spice that has such an abundance of species and varieties. Whether it's a bird's eye or caye
Chili pepper pairing:
Fruits and vegetables: avocado, pineapple, banana, green peas, potatoes, corn, lemongrass, shallots, mangoes, carrots, cucumbers, olives, tomato, radish, beetroot, pumpkin, citrus, apple.
Protein product: lamb, beef, legumes (peas, buckwheat, beans, semolina, oats, wheat, rice, lentils), yogurt, coconut milk, seafood, nuts (including peanuts), poultry (chicken), fish, pork, cheeses (goat cheese, parmesan, mozzarella, fontina), eggs.
Other foods: mushrooms, pasta, vegetable oil (olive, sesame), fish sauce, soy sauce, juice (lemon, lime), tomato sauces, vinegar, chocolate.
Seasonings and spices: basil, mustard, cumin, ginger, cilantro, coriander, ci
Cuisines and dishes: curry dishes, Cajun cuisine, Caribbean cuisine, Chinese cuisine, Latin American cuisine, Pakistani cuisine, mole sauces, salsa sauces, Thai cuisine, Tex-Mex cuisine.
CLOVES
Cloves is not just a strong but a very powerful spice. Its flavour is warm, fruity and at the same time sharp and bitter. Only a few cloves are enough to raise a dish sky high and overdoing it will make the whole dish bitter. The whole cloves complement masterpieces of stews and sauces; ground cloves are good for baking. It emphasizes greatly other spices and pairs perfectly with ci
Cloves pairing:
Fruits and vegetables: pineapple, green peas, pears, zucchini, cabbage, potatoes, carrots, cucumbers, bell pepper, peach, tomato, radish, beetroot, pumpkin, citrus, apple.
Protein product: lamb, beef and veal, game, legumes (especially buckwheat, oats, pearl barley, millet, rice, beans, tamarind), sausages, milk, nuts (especially almonds, walnuts), poultry (especially chicken, duck), fish (stewed/boiled), pork, cheese, minced meat and meatballs, eggs.
Other foods: broths (especially beef), Worcester sauce, pastries, lemon juice, honey, beverages (especially tea, wine), biscuits, chocolate.
Seasonings and spices: star anise, basil, vanilla, mustard, cumin, ginger, cardamom, coriander, ci
Cuisines and dishes: English cuisine, curries, Indian cuisine, Chinese cuisine, Mexican cuisine, German cuisine.
CORIANDER
It is better to use coriander whole seeds rather than have them ground. Ripe coriander grains have a warm, nutty, slightly woody aroma and a sweet, slightly tart flavor, with a hint of citrus. The whole coriander seeds are usually slightly roasted in a dry frying pan before it is added to the dish. The only exception is when baking and making desserts. In this case they do not need a warm-up. Coriander is an excellent single spice that pairs with many spices and therefore it is one of the most popular ingredients for spicy blends. This spice is the main component of all kinds of curry powder. Virtuallym all the Middle Eastern and African blends are also based on this spice (dukkah, harissa, ras-el-hanout and others). The top picture displays European coriander, the one on the bottom is Indian one.
Coriander pairing:
Fruits and vegetables: artichoke, pear, potato, corn, carrot, parsnip, bell pepper, tomato, beet, plum, asparagus, pumpkin, citrus, spinach, apple.
Protein product: lamb, beef, game, legumes (peas, manga, lentils, beans, chickpeas), yogurt, kefir, coconut milk, sausages, seafood (especially crab, oysters), nuts, poultry (chicken, duck, turkey), fish (salmon), pork, sour cream, eggs.
Other foods: broths (especially fish and seafood), mushrooms, gingerbread, confectionery, various kinds of minced meat, vegetable oil (including olive oil), sugar, juice and zest (lemon, orange), dough.
Seasonings and spices: anise, basil, clove, mustard, cumin, ginger, cardamom, cilantro, ci
Cuisines and dishes: Middle Eastern cuisine, Indian cuisine, Latin American cuisine, Moroccan cuisine, Pan-Asian cuisine, North American cuisine, Mediterranean cuisine, chutney.
CUMIN
Cumin is popular in India, Middle East, Southeast Asia, North Africa and Mexico. It has a strong spicy-sweet aroma. Its flavour is slightly bitter, soft and earthy. Cumin is a significant ingredient in such spice blends as panch phoron, garam masala, baharat, berbere, cajun, curry and dukkah. It pairs well with coriander resulting in an amazing flavour and aroma of those spices combined. Cumin is added in the early stages of cooking process.
Cumin Pairing:
Fruits and vegetables: pineapple, eggplant, cherry, zucchini, cabbage (including sauerkraut), potatoes, strawberries, gooseberries, corn, raspberries, carrots, cucumbers, bell pepper, tomato, radish, beets, currants, pumpkin, citrus, apple.
Protein product: lamb (including roasted), beef, wild game (including venison), legumes (including peas, buckwheat, rice, beans, lentils, chickpeas, tamarind), yogurt, kefir, sausages, seafood, nuts, poultry (especially chicken, turkey), fish (especially salmon, tuna), pork, sour cream, cheeses (especially feta), eggs.