To give a spicy aroma and spicy taste to dishes, various spices are used during their preparation. Each seasoning has its own taste and is combined with certain foods.
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Instruction manual
1
For meat dishes use: cloves, black pepper, nutmeg, caraway seeds, oregano, red pepper, turmeric, allspice and marjoram. These varieties of spices have the most saturated and "aggressive" tastes, so their combination with meat is considered ideal.
2
For poultry meat use: thyme, rosemary, sage, basil and marjoram. Such categories of spices have a milder flavor and give poultry meat a spicy aroma. Fried meat also combines nut powders, such as chopped nutmeg.
3
Suitable for fish dishes: ginger, thyme, white pepper, mustard and coriander. These varieties of spices in combination with fish meat have both a sharp and rather mild taste. Fish spices are also applicable to seafood.
4
For spicy pastries: cardamom, sesame seeds, onis, citrus zest, poppy seeds, vanilla, thyme, cinnamon and ginger. With the help of such spices you can make a savory dish even from ordinary sweet pastries. Seasonings have a sweet aroma, but quite spicy in taste.