Bay leaf pairing:
Fruits and vegetables: artichoke, cabbage (including cauliflower), potatoes, strawberries, corn, carrots, cucumbers, tomato, beets, pumpkin, citrus, apple.
Protein product: lamb, beef and veal, wild game (including venison, feathered game: quail, partridge), legumes (peas, beans, rice, lentils), sausages, seafood (especially crab, oysters, shrimp), poultry (chicken, duck, turkey), fish (especially salmon, tuna), pork, cheese.
Other foods: mushrooms, desserts, custard, juice (lemon), soups and broths, tomato sauces, stews, vinegar.
Seasonings and spices: basil, vanilla, cloves, onion, marjoram, oregano, paprika, allspice, black pepper, chili, parsley, rosemary, celery, thyme, fennel, savory, garlic, sage.
Cuisines and dishes: Moroccan cuisine, mole sauces, polenta, Mediterranean cuisine, Turkish cuisine, French cuisine.
BLACK PEPPER
We think we know all about this spice as it can be found in every kitchen in various corners of our planet. Unfortunately, this spice is faked up quite often. The real and quality black pepper is really expensive. Black pepper has a warm tart aroma and flavour. Without the slightest doubt, you should buy only whole peppercorns and grind it before seasoning the dish.This spice is universal and it is easier to list those spice mixes that do not contain this pepper rather that list those that this spice supplements. Freshly ground black pepper is added in the very last minutes of cooking process.
White pepper. This kind of pepper is derived by removing its outer shell. In simple phrase, white pepper is a black pepper that was removed from its shell. Its flavor is less spicy while its aroma is stronger that of black pepper. It well harmonizes with meat, fish (especially white), cloves, ginger, nutmeg, potatoes, various pastas and sauces.
Green pepper. These green peppercorns are unripe berries of black pepper. It has a piquant fresh aroma and pleasant pungency. It goes well when added in sauces, marinades, pickles and sausages. It harmonizes well with various kinds of vegetables, bay leaf, avocado, beef and veal, butter, poultry (chicken, duck, turkey), wild game (especially venison), garlic, mustard, parsley, pork, sage, various kinds of salads (as dressing seasoning ), fish (especially salmon), seafood (especially prawns).
Pink pepper. Unlike black, white and green peppers, pink pepper in fact is not even a pepper. However, it is worth mentioning. Its unique feature is the balance of spicy and sweet. The aroma is fruity, with pine notes, remotely resembling juniper berries. Having a piquant taste, pink pepper has proven itself with delicate products such as fish, seafood, poultry, pork, venison and other wild game. Crushed pink pepper goes as a powder for desserts, for example, ice cream.
Black pepper pairing:
Black pepper pairs and harmonizes with virtually all vegetables, fruits and protein products.
Seasonings and spices: basil, cloves, cumin, ginger, cardamom, coriander, cinnamon, turmeric, marjoram, nutmeg, oregano, fenugreek, paprika, allspice, chili, parsley, rosemary, thyme, caraway, fennel, savory, garlic, sage.
CARAWAY
Caraway is one of the oldest spices in the world and it plays a significant part in many mixes. It is the caraway that easily binds all the other spices to each other. It has a bitter but warm spicy taste that combines the aromas of dill and anise with piquant nutty note.
There is a common confusion between caraway and cumin, and therefore in many foreign culinary books caraway is often called cumin. That’s it, both of the spices are called cumin. You can avoid this misunderstanding by comparing the taste of both spices. You need to buy caraway seeds and cumin seeds and scrunch first the caraway seed, and then cumin seed. You will then realize that caraway seeds are spicier than cumin seeds. Cumin, on the other hand, is more delicate with much brighter aroma.
Caraway helps to ease an immoderate intension of particular spice. Caraway is one of the main components in such mixtures as ras-el-hanout and harissa. This spice is usually added in the later stages of cooking process.
Caraway pairing:
Fruits and vegetables: cabbage (including sauerkraut), potatoes, carrots, cucumbers, tomato, turnips, beets, apple.
Protein product: beef, legumes (wheat, rice), yoghurt, kefir, sausages, seafood, poultry (chicken, duck), fish, pork (including bacon), sour cream, cheeses, cottage cheese, eggs.
Other foods: mushrooms, desserts, lemon juice, pasta (including spaghetti and noodles), honey, beverages, biscuits, various kinds of marinades, vegetable oil (olive), butter, soups and stews, dough, vinegar, bread.
Seasonings and spices: cloves, mustard, cumin, cardamom, coriander, cinnamon, turmeric, onion, nutmeg, oregano, paprika, black pepper, chili, parsley, celery, thyme, dill, fennel, garlic, juniper berries.
Cuisines and dishes: Austrian cuisine, British cuisine, Hungarian cuisine, Eastern European cuisine, goulash, Moroccan cuisine, German cuisine, cabbage salads.
CARDAMOM
Cardamom has a strong, but soft warm and sweet flavor and aroma with delicate citrus and floral notes complementing the refreshing hint of eucalyptus. Being one of the most popular spices in Indian cuisine, and in other world cuisines, cardamom provides aromatization of many dishes. And of course, it is widely used in various mixtures of spices. Cardamom is an important element in curry, garam masala, berbere, ras-el-hanout, baharat and many others. Cardamom is added in the early stages of cooking process. One pod of cardamom contains an average of 15-20 seeds. On the top photo there are pods with green cardamom, on the bottom photo there are cardamom seeds.
Cardamom pairing:
Fruits and vegetables: apricot, pineapple, banana, grapes/raisins, cherry, pear, zucchini, potatoes and other root vegetables, bell pepper, peach, tomato, radish, plum, currant, pumpkin, date, citrus, apple.
Protein product: all types of meat (beef, lamb, pork, chicken stew, roast duck), legumes (wheat, rice, peas, beans, lentils, chickpeas), yoghurt, milk, nuts (pistachios, walnuts), fish (especially grilled), cream, cheese, cottage cheese, eggs.
Other foods: custard, gingerbread, sweets, honey, ice cream, drinks (especially coffee, tea, wine), biscuits, cakes, sugar, juice and zest (lemon, lime, orange), dough, bread and pastries, chocolate.
Seasonings and spices: anise, star anise, vanilla, cloves, cumin, ginger, coriander, cinnamon, turmeric, bay leaf, nutmeg, mint, paprika, allspice, black pepper, chili, caraway, fennel, saffron.
Cuisines and dishes: Asian cuisine (Indian, Indonesian), North African cuisine (including Moroccan), Scandinavian cuisine.
CELERY
It is often used as supplement for soups and salads. In terms of its gustatory quality and nutrient level it is the most valuable vegetable crop. Its leaves contain ascorbic acid, carotene, vitamins and even antiulcer substances. As a spice, dried leaves and seeds are used. A stalk of celery is used while fresh. Dried celery retains its flavour and has a specific pleasant herbaceous aroma, reminding of parsley, and has a piquant warm, slightly bitter flavor. Celery seeds are often used in spicy combinations for barbecue and roasted meat.
Celery pairing:
Fruits