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Herbs & Spices: Compatibility Guide - Spices

Source of Recipe

Ladies' Home Journal
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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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