Discovering Delicious Spice Pairings, by La Belle Cuoca
Here's a list of 20 common spices and what they pair well with:
Cumin: Goes well with meats, vegetables, and rice dishes, particularly in Mexican and Middle Eastern cuisine.
Paprika: Adds depth to stews, soups, and meat dishes. Used frequently in Spanish, Hungarian, and Indian cuisine.
Turmeric: Commonly used in Indian, Middle Eastern, and Southeast Asian cuisine. Adds a bright yellow color and earthy flavor to curries, rice dishes, and soups.
Cinnamon: Adds warmth to sweet dishes like apple pie, oatmeal, and cinnamon rolls, but also used in savory dishes like tagines and stews.
Ginger: Used extensively in Asian cuisine, particularly in stir-fries and curries. Also commonly used in baking.
Rosemary: A fragrant herb that pairs well with meats, particularly lamb and chicken, as well as roasted vegetables.
Thyme: Adds a woody flavor to soups, stews, and roasted meats and vegetables.
Oregano: Commonly used in Italian and Mediterranean cuisine. Pairs well with tomato-based sauces, grilled meats, and roasted vegetables.
Sage: Used frequently in stuffing, sausages, and pork dishes.
Nutmeg: Used in both sweet and savory dishes. Pairs well with cream-based sauces, spinach, and root vegetables.
Black Pepper: Adds heat and flavor to almost any dish, from eggs to steak.
Coriander: Used in Indian, Middle Eastern, and Mediterranean cuisine. Goes well with meats, vegetables, and soups.
Cloves: A strong and fragrant spice used in both sweet and savory dishes. Pairs well with ham, baked goods, and spiced drinks.
Fennel Seeds: Adds an anise-like flavor to meat dishes, especially pork, and pairs well with vegetables like carrots and beets.
Mustard Seeds: Used in pickling, sauerkraut, and curry dishes. Pairs well with meats and root vegetables.
Bay Leaves: Adds a subtle and earthy flavor to soups, stews, and braised meats.
Cardamom: Used in both sweet and savory dishes, especially in Indian and Middle Eastern cuisine. Goes well with rice, lentils, and meat dishes.
Allspice: A warm and fragrant spice used in Caribbean and Middle Eastern cuisine. Goes well with jerk seasoning, meat dishes, and baked goods.
Chili Powder: A blend of spices used in Mexican and Tex-Mex cuisine. Adds heat and flavor to meat, bean, and vegetable dishes.
Smoked Paprika: Adds a smoky flavor to stews, soups, and meat dishes. Used frequently in Spanish and Portuguese cuisine.
These are just a few examples, but there are many more spices and herbs to explore and experiment with!
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