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Other foods: mushrooms, honey, beverages, sugar, juice (lemon), bread and pastries.
Seasonings and spices: anise, clove, mustard, ginger, cardamom, cilantro, coriander, ci
Cuisines and dishes: curry dishes, Vietnamese cuisine, Indian cuisine, Indonesian cuisine, Spanish cuisine, couscous, Moroccan cuisine, Mexican cuisine, Portuguese cuisine, Thai cuisine, hummus.
FENNEL
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Fruits and vegetables: eggplant, cherry, pomegranate, pear, green onions, zucchini, cabbage, potatoes, strawberries, leeks, carrots, cucumbers, olives, bell pepper, tomato, radish, arugula, beets, plum, asparagus, citrus, chive, apple.
Protein product: lamb, wild game (wild boar, venison), legumes (beans, peas, lentils, rice), yogurt, kefir, sausages, seafood (crabs, lobsters/crayfish, mussels, oysters, shrimps), nuts (almonds, walnuts), poultry (chicken, duck), fish, pork, sour cream, cheeses, veal, eggs.
Other foods: mushrooms, marinades and sauces, honey, beverages (perno, vermouth, sambuca, wine), vegetable oil (olive), sugar, butter, juice and zest (lemon, lime, orange), pickles, soups (especially vegetable), dough, vinegar, bread and bakery products.
Seasonings and spices: anise, basil, cloves, mustard, cumin, ginger, cardamom, cilantro, coriander, ci
Cuisines and dishes: curry dishes, bouillabaisse, Italian cuisine, Chinese cuisine, Scandinavian cuisine, Mediterranean cuisine.
FENUGREEK
Many people are not familiar with this spice but it is a major ingredient in such blends as curry, some variations of sambar masala, panch pharaun and berbere. It has a pleasant slightly maple aroma and if overdosed, it will effuse bitterness resembling burned sugar. But with the right dosage, it will effuse nutty-maple flavors. To reduce bitterness, fenugreek seeds are heated in a dry frying pan and then ground into powder.
Fenugreek pairing:
Fruits and vegetables: eggplant, green peas, green beans, greens and lettuce (especially spinach), cabbage (including cauliflower), potatoes, carrots, bell pepper, tomato, turnips, beets, pumpkin.
Protein product: lamb, beef, wild game (especially rabbit), legumes (pea, semolina, oats, pearl barley, rice, millet, beans, lentils), yoghurt, seafood (especially oysters, shrimps), nuts, poultry (chicken), fish, cheese (especially creamy).
Other foods: maple syrup, lemon juice, sauces (especially creamy), stews (especially on tomato basis).
Seasonings and spices: anise, star anise, cloves, mustard, cumin, ginger, cardamom, cilantro, coriander, ci
Cuisines and dishes: curry dishes, Indian cuisine, Ethiopian cuisine.
GARLIC
Garlic is an important component of many dishes and we are all familiar with this powerful flavor. It pairs with almost all products, spices and seasonings. Fresh garlic is good for pastes, sauces and marinades. Granulated and ground – it is favorite in dry spice blends and this book is devoted to it.
Garlic pairing:
Fruits and vegetables: eggplant, zucchini, cabbage (including broccoli), potatoes, lemongrass, leek, carrots, bell pepper, tomato, beets, chives, spinach.
Protein product: lamb, beef, game, legumes (peas, rice, beans, lentils), sausages, chicken, seafood (oysters, shrimps), nuts (almonds), fish (especially anchovies), pork (including bacon), cheese Parmesan), eggs.
Other foods: mushrooms, honey, beverages (red wine), vegetable oil (olive), sugar, soy sauce, juice and zest (lemon, lime), vinegar, bread.
Seasonings and spices: basil, mustard, cumin, ginger, cilantro, coriander, bay leaf, onion, oregano, paprika, black and white pepper, chili, parsley, rosemary, celery, thyme, caraway, fe
Cuisines and dishes: barbecue dishes (grill/shish kebab), Middle Eastern cuisine, curry dishes, Indian cuisine, Italian cuisine, Cajun and Creole cuisine, Chinese cuisine, Korean cuisine, Moroccan cuisine, Mexican cuisine, Pan-Asian cuisine, pesto, salad dressings, sauces (especially tomato), Mediterranean cuisine, soups and broths (especially chicken, vegetable), French cuisine.
GINGER
Fresh ginger is so rich with its saturation that, in most cases, it overlaps all other flavors. Therefore, ground ginger is very suitable for dry mixtures of spices presented in this book. Ground ginger is a warm spice that has a spicy hot, slightly fruity-lemon flavor and aroma. Ground ginger is widely used around the world, but it gained the most popularity in Europe and the Middle East. And Asian chefs use both fresh ginger and ground ginger. Ground ginger is perfectly combined with fresh pastries, beverages and fruits.
Ginger pairing:
Fruits and vegetables: pineapple, eggplant, banana, broccoli, grapes/raisins, green peas, pomegranate, pear, melon, green onions, cabbage, potatoes, strawberries, cranberries, gooseberries, lemongrass, kaffir lime leaves, leeks, shallots, raspberries, carrots, cucumbers, bell pepper, peach, tomato, rhubarb, beetroot, pumpkin, persimmon, citrus, apple.
Protein product: lamb, beef, legumes (peas, manga, pearl barley, wheat, millet, rice, beans, tamarind), yoghurt, kefir, coconut milk, sausages, milk, seafood (crab, lobster, mussels, scallops, shrimp); nuts (almonds, cashews, hazelnuts, peanuts, walnuts), poultry (especially chicken, duck), fish, pork, cream, sour cream, cheeses (especially ricotta, mascarpone), eggs.
Other foods: broths (especially beef, chicken), mushrooms, custard, maple syrup, sweets, pasta, vegetable oil (olive, sesame), butter, honey, ice cream, beverages (tea, wine, rum), biscuits, cakes, fish sauce, sugar, soy sauce, juice (lemon, lime), dough, vinegar, chocolate (dark chocolate, white chocolate).