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We select the spices correctly

Your dish will be tasty and fragrant if you know what spices are suitable:

We select the spices correctly

For meat: red, black, allspice or clove, marjoram, thyme, cumin, turmeric, onion, oregano.

For bird: thyme, marjoram, rosemary, sage, thyme, basil.

For the fish bay leaf, white pepper, ginger, allspice, onion, cilantro, chili pepper, mustard, dill, thyme.

For grill: Red pepper, allspice, cardamom, thyme, marjoram, nutmeg and nutmeg, cumin, ginger, chili.

To play: thyme, oregano, allspice, red pepper, juniper.

For stewRed pepper, ginger, turmeric, cilantro, mustard, cardamom, cumin, black pepper, allspice, nutmeg, cloves.

For cabbage : coriander, fennel, cumin, black mustard seed.

For the potatoes: Cilantro, turmeric and asafetida.

For legumesCumin, asafetida, ginger, pepper, lavender, mint and coriander.

For the marinates: bay leaf, juniper (berries are added to marinades when hunting meat and fish are cooked), branches of dill with buds, flowers or seeds.

For the fruit, withchains, compotes: cinnamon, cloves, ginger, star anise, cardamom.

For patesWhite pepper, cinnamon, ginger, bay leaf, cloves, cinnamon, star anise, ginger, cardamom.

To bake: cloves, cinnamon, star anise, ginger, cardamom, allspice, orange peel, anise, sesame, poppy, vanilla.

For hot milk: Cinnamon, Cardamom, Saffron.

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