Spices and Dressings

Spices and Dressings used for:

  • BEEF Oregano, Bay Leaf, Cumin, Curry, Dill, Marjoram, Rosemary, Thyme, Nutmeg
  • PORK Oregano, Cumin, Dill, Sage, Nutmeg
  • PASTA Oregano, Curry, Marjoram, Sage, Tarragon
  • VEGETABLES Oregano, Bay Leaf, Cumin, Dill, Rosemary, Thyme, Tarragon
  • CHICKEN Curry, Dill, Marjoram, Rosemary, Thyme, Sage, Cinnamon
  • FISH Curry, Dill, Thyme, Tarragon
  • FRUIT Nutmeg, Cinnamon, Cloves
  • OILS ground with aromatic herbs

Use vinegar or lemon to garnish, it helps to conserve vitamins in salads and fruit longer.

Herbs and spices are essential condiments in vegetarian cooking, they help to enhance the flavour of fresh foods:

  • Basil: with Cheeses and Tomatoes.
  • Garlic: with any savoury dish.
  • Cinnamon, Cardamom and Cloves: with dishes containing yoghurt, cream and milk.
  • Cloves: with Oranges and Grapefruit.
  • Chives: with Soups, Sauces, Salads, Sandwiches, Eggs, Cheese and Potatoes.
  • Dill: with Salads, Potatoes and Egg dishes.
  • Lemongrass: with Rice and Eastern Sauces.
  • Ginger: with Carrots.
  • Marjoram: with Cauliflower or Salads, Eggs, Marinades and Tomatoes.
  • Mint: with Rice and Potatoes.
  • Oregano: with Cauliflower, Salads, Eggs, Marinades and Tomatoes.
  • Parsley: with Salads and Tomatoes.
  • Sweet Peppers: with Eggs, Stews and Cheeses.
  • Potpourri of Chopped Herbs: with Rice and Pasta.
  • Rosemary: with Aubergines, Courgettes and Tomatoes.
  • Sage: with Beans, Salads, Eggs and Cheeses.
  • Thyme: with Salads and cooked Vegetables

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