Tips from Mistress of Spices

We don’t know if any of the friends of Masale are familiar with the movie Mistress of Spices, but today we will get to know several options for using spices and try to approach their selection responsibly in order to properly “marry” spices and our culinary masterpieces.

So, our special offers 😉

FOR MEAT: red, black, allspice or cloves, marjoram, thyme, cumin, turmeric, onion, oregano.
FOR POULTRY: thyme, marjoram, rosemary, sage, thyme, basil.
FOR FISH: bay leaf, white pepper, ginger, allspice, onion, coriander, chili pepper, mustard, dill, thyme.
FOR GRILL: red pepper, allspice, cardamom, thyme, marjoram, nutmeg and mace, cumin, ginger, chili pepper.
FOR GAME: thyme, oregano, allspice, red pepper, juniper.
FOR STEW: red pepper, ginger, turmeric, coriander, mustard, cardamom, cumin, black pepper, nutmeg, cloves.
FOR CABBAGE: coriander, fennel, cumin, black mustard seeds.
FOR POTATOES: coriander, turmeric and asafetida.
FOR BEANS: cumin, asafetida, ginger, pepper, mint lavender and coriander.
FOR MARINADES: bay leaf, juniper (berries are added to marinades when cooking game meat and fish), dill branches with buds, flowers or seeds.
FOR F ROOTS, JUICES, COMPOTES: cinnamon, cloves, ginger, star anise, cardamom.
FOR PATES: white pepper, cinnamon, ginger, bay leaf, cloves, cinnamon, star anise, ginger, cardamom.
FOR BAKING: cloves, cinnamon, star anise, ginger, cardamom, allspice, orange peel, anise, sesame, poppy seeds, vanilla.
FOR HOT MILK: cinnamon, cardamom, saffron.

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