Spices are fresh, dried or otherwise processed certain parts of plants that have a particular taste and aroma and are used in food. Each spice is more suitable for a certain dish than another.
Anise
It is used in the preparation of beef, boiled fish, baked potatoes, boiled carrots, yogurt salads, coleslaw, fruit salads, bread, sponge cake, pastries and drinks.
Basil
Suitable for pork seasoning, marinades, roast or stewed chicken, fish stew, tomato soup, vegetable soups, stewed vegetables, stuffed vegetables, tomato dishes, salad dressings, cream, vegetable salads and vegetable pies.
Cloves
In addition to mulled wine, this spice is also used for roasted vegetables, vinegar marinades, fruit salads, desserts with bananas and apples, gingerbread.
Ginger
Especially suitable for roast pork, meatballs, roast pig, Chinese dishes and soups, fruit salads, pear, apple and banana desserts, sponge cakes and soufflés.
Curry
Pork and beef dishes, Chinese rolls, white sauce, chicken dishes, paella, fish, risotto, salad dressings, vegetable salads, chicken salad and meat pie.
Bay leaf
It is used in the preparation of roast meat, broth, tongue, boiled hen or chicken, boiled fish, meat and fish soups, in marinades and canned food, stewed vegetable dishes, kale.
Marjoram
This seasoning wonderfully flavors pork and mutton and is especially suitable for game, homemade liver pate or meat, roast chicken, pea soup, onion soup or mushroom soup.
It is also used in the preparation of cabbage or beetroot dishes, tomato dishes, vegetable salads and vegetable pies.
