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    Compatibility Guide: Herbs & Spices

    Source of Recipe

    Ladie's Home Journal

    List of Ingredients

    Basil: Sweet, mild. Compatible with cheese, pesto, vegetables, particularly green beans, corn, tomatoes and tomato sauces; poultry, meat, potato salads and sauces. Used in Italian cuisine.

    Bay Leaves: Sweet, mellow. Compatible with any foods requiring a bouquet garni, court bouillon, soups, stews, vegetables, pickling and other marinades, and spaghetti sauce.

    Chervil: Delicate, slight anise flavor. Compatible with poultry, veal, lamb, soups, stews, fish, and eggs.

    Chives: Mild, onion flavor. Compatible with sauces, salad dressing, mild fish, poultry and veal.

    Cilantro: Assertive, citrus flavor. Compatible with fish, salsa, chili and dishes inspired by the cuisines of Asia, India, or Latin America.

    Dill: Mild. Compatible with fish (particularly salmon), pork, cottage cheese, potatoes, sauerkraut and other cabbage dishes, cauliflower, beans, pickles and sauces.

    Fennel: Aromatic, sweet, anise flavor. Compatible with breads, eggs, fish, sauces, sausages, soups and sweet pickles. Used in Italian cuisine.

    Marjoram: Sweet, mild. Compatible with meat (particularly lamb), poultry, stuffing, cheese, vegetables, tomato-based sauces and soups.

    Mint: Strong, aromatic. Compatible with meats, vegetables, fruits, beverages, salads and desserts.

    Oregano: Spicy, pungent. Compatible with tomato dishes, fish (especially red snapper), vegetables, stews, chili, beef and pork. Used in Italian cuisine.

    Parsley: Mild. Compatible with bouillon, soups, stews, meats, poultry, fish, sauces, cheese, many vegetables, and eggs.

    Rosemary: Strong pine flavor. Compatible with duckling, poultry, meat (especially pork and lamb), fish, stuffing, and some vegetables, such as spinach, mushrooms, carrots, tomatoes, potatoes and beans.

    Sage: Strong. Compatible with stuffing, pork, poultry, tomatoes, rice dishes, and Brussels sprouts.

    Savory: Aromatic, slightly pungent. Compatible with poultry, meats, salads, sauces, soups, stuffings and vegetables.

    Tarragon: Mild, slight licorice flavor, and sweet. Essential for bearnaise sauce; compatible with fish, poultry, lamb, veal, salad dressings, vinegar, potato salad and some vegetables, such as beans, mushrooms, carrots and spinach.

    Thyme: Pungent, aromatic. Compatible with soups, stews, stuffing, rice dishes, Mediterranean vegetables, dishes with red wine or tomatoes, veal, lamb, fish and poultry.

    Compatibility Guide: Spices

    Allspice: Sweet. Compatible with fruits, desserts, breads, duckling, beef, pork, ham, yellow vegetables, tomato sauces and relishes.

    Anise: Sweet licorice flavor. Compatible with chicken, duck, shellfish, noodles and rice, fruit desserts, chutneys, marinades and sweet breads.

    Caraway: Nutty, delicate anise flavor. Compatible with cheese, breads, cakes, stews, vegetables, beef, pork, goose, noodles and stuffings.

    Cardamom: Pungent. Compatible with breads, coffee cakes, rice and meats.

    Cayenne: Piquant. Compatible with meats, chili, salsas and beans.

    Cinnamon: Sweet. Compatible with fruits, desserts, breads, tomato-meat sauces, yellow vegetables, beverages, pork, chicken, some beef and ground beef dishes.

    Cloves: Sweet, pungent. Compatible with pickled fruits, desserts, baked goods, beverages, lamb, pork, corned beef, tongue, yellow vegetables, tomato sauces and beets.

    Cumin: Earthy, pungent. Compatible with meat, chili, poultry, beans and rice dishes.

    Ginger: Sweet. Compatible with fruits, squash, poultry, sauces for fish, pork, some beef dishes, cheese and desserts.

    Mace: Pungent version of nutmeg. Compatible with chicken, duck, shellfish, many vegetables, beans, lentils, noodles, polenta, rice, almost any cheese dish, chocolate and fruit desserts, chutneys and marinades.

    Mustard: Earthy, pungent. Compatible with meats, poultry, vegetables, soups, beans and rice.

    Nutmeg: Sweet. Compatible with fruits, eggnog, cheese, desserts, ground beef, poultry, most vegetables and many sauces.

    Paprika: Usually mild, but hot versions are available. Compatible with beef, poultry, soups, salads, stews, eggs and goulash.

    Pepper Flakes: Hot, pungent. Compatible with barbecue and savory sauces, chili, cornbread, eggs, fish, meats and vegetables.

    Peppercorns: Pungent. Compatible with salads, soups, poultry, fish and shellfish, meats, vegetables, pasta, grains, beans, cheese dishes, egg dishes, sauces, marinades and stuffings.

    Saffron: Pungent, aromatic. Compatible with meat, fish, poultry, vegetables, sauces and rice.

    Turmeric: Earthy, slightly bitter. Compatible with soups, stews, relishes, rice, beef and pork.

    Vanilla: Compatible with cake mixes, chocolate, ice cream, pastry dough, sauces and many sweet dishes.

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