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How should I pair foods with herbs and spices?

The following is a list of flavor combinations:
  • Beef: Bay leaf, green pepper, chive, pepper, onion, dry mustard, sage, thyme, marjoram, nutmeg
  • Pork: Garlic, sage, marjoram, nutmeg, spiced apple
  • Veal: Bay leaf, ginger, marjoram, curry, basil, oregano, currant jelly, summer savory, lemon
  • Fish: Dry mustard, paprika, curry, bay leaf, lemon, tomato, dill, green pepper, marjoram, parsley, tarragon
  • Poultry: Paprika, thyme, sage, parsley, basil, marjoram, summer savory, ginger, cranberry sauce
  • Egg: Green pepper, dry mustard, paprika, pepper, curry, chive, parsley, basil, oregano
Vegetables:
  • Asparagus – lemon juice, rosemary
  • Broccoli – lemon juice, tarragon, thyme, oregano
  • Cabbage – mustard, dill seed, caraway seed
  • Cauliflower – nutmeg, parsley, chives, basil, dill
  • Corn – green pepper, tomatoes
  • Green Beans – dill, oregano, marjoram, nutmeg
  • Potatoes – parsley, chives, lemon
  • Squash – ginger, nutmeg
  • Tomatoes – basil, oregano, dill

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Important: This content reflects information from various individuals and organizations and may offer alternative or opposing points of view. It should not be used for medical advice, diagnosis or treatment. As always, you should consult with your healthcare provider about your specific health needs.