How do you know what herbs blend well w/certain types of food? For e.g, what herbs blend well with fish? etc.

Answer 1

The correct spice or herb for any food is the one that tastes right for you. When experimenting with a new spice or herb, crush some of it and let it warm in your hand; then sniff and taste it. If it is delicate, you can be bold and adventurous. If it is very strong and pungent, use a light hand the first time that you use it. When you're at a loss about what to add to a dish, try something from the list below.

Beans - avocado leaves, cumin, cayenne, chili, epazote, mexican oregano, oregano, parsley, pepper, sage, savory, thyme


Beef - Aleppo pepper, basil, bay, black pepper, chili, cilantro, curry, cumin, garlic, kebsa spices, marjoram, mustard, oregano, parsley, pepper, rosemary, sage, savory, tarragon, thyme

Breads - anise, basil, caraway, cardamom, cinnamon, coriander, cumin, dill, garlic, lemon peel, orange peel, oregano, poppy seeds, rosemary, saffron, sage, thyme, zatar

Cheese - basil, caraway, celery seed, chervil, chili, chives, coriander, cumin, dill, garlic, horseradish, lemon peel, marjoram, mint, mustard, nutmeg, paprika, parsley, pepper, sage, tarragon, thyme

Chicken - Aleppo pepper, allspice, basil, bay, cinnamon, chili, curry, dill, fennel, garlic, ginger, lemongrass, mustard, paprika, pepper, ras el hanout, rosemary, saffron, sage, savory, star anise, sumac, tarragon, thyme

Eggs - basil, chervil, chili, chives, curry, dill, fennel, ginger, lemon peel, marjoram, oregano, paprika, parsley, pepper, sage, tarragon, thyme

Fish - anise, basil, bay, cayenne, celery seed, chives, curry, dill fennel, garlic, ginger, lemon peel, mustard, oregano, parsley, rosemary, thyme, saffron, sage, savory, star anise, tarragon, marjoram, zatar

Fruits - allspice, anise, cardamom, Chinese 5-spice, cinnamon, cloves, coriander, ginger, mint

Lamb - Aleppo pepper, basil, bay, cinnamon, coriander, cumin, curry, dill, garlic, kebsa spice, marjoram, mint, mustard, oregano, parsley, ras el hanout, rosemary, savory, tarragon, thyme

Potatoes - basil, caraway, celery seed, chervil, chives, coriander, dill, marjoram, oregano, paprika, parsley, poppy seed, rosemary, tarragon, thyme

Salads and Salad Dressings - basil, caraway, celery seed, chives, dill, fennel, garlic, horseradish, lemon peel, lovage, marjoram, mint, mustard, oregano, parsley, rosemary, sumac, tarragon, thyme


Soups - Aleppo pepper, basil, bay, chervil, chili, chives, cumin, dill, fennel, garlic, marjoram, parsley, pepper, rosemary, sage, savory, star anise, thyme


Sweets - allspice, angelica, anise, cardamom, cinnamon, cloves, fennel, ginger, lemon peel, mace, nutmeg, mint, orange peel, rosemary, star anise


Tomatoes - basil, bay , celery seed, cinnamon, chili, curry, dill, fennel, garlic, ginger, gumbo filé, lemongrass, marjoram, oregano, parsley, rosemary, savory, tarragon, thyme


Vegetables - chili, chives, curry, dill, marjoram, parsley, savory, thyme

Answer 2

Here's a chart-
http://homecooking.about.com/library/archive/blmisc2.htm

But don't be shy about trying things that aren't typical. That makes your food unique. If you have a bulk food store or a farmer's market- go on a smelling field trip. Take a cheap notebook along and go smell herbs and write down what they smell like. They'll be soft, green, peppery, sour, sharp, woodsey or whatever. That way, when you see a recipe, you can pull out your notebook and remember what that smells like. If you're lucky enought to live in a town with a spice store, go spend a few hours learning from them.

There are many spice shops online and some of their websites have terrific learning areas.

Spices are first- about the region of the world where they came from originally. Finding out the ethnicity of a recipe will send you i in a specific direction when looking for appropriate spices.

Curries, hot chilis, mustards, green herbs, vanilla beans, etc. started somewhere and were used to flavor local meats, pastas, rice, couscous, dumplings etc.

Fish-it depends on what kind of fish. Salmon is a natural for pepper (black, white). Personally, I don't like green flavors with Salmon unless they are in a white sauce- then it would be dill, tarragon or (weirdly--) mint. . I like Salmon kind of sweet and sour-tart cherry and maple syrup...hickory smoke flavor and brownsugar pecan etc.

White fish is different- you can use dill, savory, tarragon, scallion, parsley etc.

Swordfish, talapia, Mahi Mahi, Cod, etc. all those fish are pretty darn good even if you grilled them plain. The ticket with white fish is to use herbs sparsley. Otherwise you have abig mouth full of herbs and no fish to experience.

Answer 3

It depends on the type of fish that you are having. For mild, white fish, you generally want to go with mild herbs, such as parsley or dill, and then add a little salt and pepper and perhaps some garlic. For heavier, meatier fishes, such as tuna or swordfish, season it like you would a steak. Simple--salt, pepper and garlic--can be good, or you can try them with barbecue sauce, teryaki sauce, or a marinade of olive oil, lemon juice, garlic and Italian spices (basil, oregano, thyme, etc.).

Answer 4

Garlic goes well with fish.
Ginger goes well with salmon.
Lemon pepper goes well with any white fish: halibut, mahi mahi
Rosemary goes well with white fish.
Actually, any herb/spice goes well with white fish.

If you have never cooked fish before, start with garlic salt and lemon pepper. Later on, experiment with sage and rosemary.

Answer 5

By smelling the herb, you can tell what it is going to taste like. That way, you can tell if if is a good match. When in doubt, put just a little on in one spot to experiment.

Answer 6

it is distinctive for each guy or woman. it is not probable logical. I used to eat bananas and parmesan cheese (sprinkled on lettuce) and those ingredients are often on a lot of human beings's risky checklist. nevertheless, i'd desire to in no way eat yogurt or almonds (as quickly as I found out they have been seven energy each and every and a pair of energy from fat, I felt extra betrayed than Jon Snow) yet lots of anorexics might completely eat those. oftentimes an anorexic will detect some ingredients that they sense they'd eat and factor right, and function weird and wonderful obsessions with them. i might down packets of aspartame and binge on frozen corn (your physique can't technique the food in that kind). lots of anorexics will eat rice tarts, nevertheless I in no way would desire to because of the fact carbs. weight loss application Coke is an entire food group. heavily, notwithstanding it hurts like a ***** to swallow, you purely consistently down it. for sure green tea, lettuce, celery is a ordinary one.

Answer 7

I don't know too much about spices, but I do know basil, oregano, rosemary and garlic powder are great Italian spices.

Answer 8

Go to: www.spiceadvice.com for a spice encyclopedia and usage tips. You'll love it!

Happy cooking!

Answer 9

Tarragon, fennel, salt and pepper, basil, rosemary. Are all good with fish.

Answer 10

Dill is my favorite for fish along w/a lemon butter dressing.....