Season This With That – A Great Little Guide of What Spices Go With Different Foods
Here’s a great little guide I found at http://www.thekitchn.com that gives an overview of what spices go with different types of foods. Enjoy.
Chicken
- Dried herbs and spices: thyme, rosemary, coriander, marjoram, sage, garam masala (spice blend), harissa (spice blend), jerk seasoning (spice blend), dukkah (spice blend), chilli powder (spice blend), herbs de provence (spice blend)
- Fresh herbs: thyme, rosemary, parsley, tarragon, marjoram, sage
- Other: lemon, garlic, soy sauce, white wine, ginger, pesto, miso paste
Fish
- Dried herbs and spices: coriander, chilli flakes, jerk seasoning (spice blend), dukkah (spice blend), za’atar (spice blend)
- Fresh herbs: chervil, tarragon, chives, dill, marjoram, cilantro
- Other: lemon, mustard, ginger, sherry, pesto, miso paste, soy sauce
Beef
- Dried herbs and spices: rosemary, thyme, Chinese five-spice (spice blend)
- Fresh herbs: rosemary, thyme
- Other: red wine, garlic
Lamb
- Dried herbs and spices: cinnamon, harissa (spice blend), dukkah (spice blend), za’atar (spice blend)
- Fresh herbs: rosemary, thyme, parsley, mint
- Other: garlic
Steamed / Roast Vegetables
- Dried herbs and spices: thyme, rosemary, oregano, marjoram, chili flakes, za’atar (spice blend)
- Fresh herbs: dill, thyme, rosemary, oregano, marjoram
- Other: lemon, good extra-virgin olive oil, butter, pesto
Potatoes
- Dried herbs and spices: rosemary, thyme, garam masala (spice blend), herbes de provence (spice blend)
- Fresh herbs: rosemary, thyme, parsley
- Other: good extra-virgin olive oil, butter, pesto
