Herb and spice Pairing (Part 1)
Pairing the right spices with food can be tough for the home chef. There are so many combinations to choose from when trying to perfect a meal. As a beginner, it can be difficult to know what herbs ideally pair with what dish. Down below is a list of easily accessible herbs with their pairings to give you a kick start on your flavoursome journey.
Rosemary: Rosemary is a delicious, woody scented herb, can be paired with hearty food. It is often used with chicken, oily fish and steak as proteins. The citrus flavour in rosemary help cut through the fat flavouring in those meats. Garlic, oregano and thyme all pair well with rosemary as they all share a flavour profile. It is a wonderful complement to tomato-based sauces.
Thyme: Thyme has a sharper flavour, compared to black pepper in its taste. It works well with fish, eggs and legumes. It is a wonderful companion for rosemary, sage, oregano and parsley. It is a versatile herb and excellent for those who favour a plant-based diet.
Sage: Most people may be familiar with sage from sage and onion stuffing. It has an earthly peppery taste with lemon notes, meaning it can hold its own against other strong flavours. It goes well with chicken, fatty meats, oily fish, onions, and legumes. Hearty dishes with potatoes, pasta, soups and stews would benefit from adding sage to the dish. Other herbs sage pairs well with are parsley, thyme, rosemary and oregano.
Parsley: Parsley is a subtle, sweet flavour compared to the previously mentioned herbs. It can often be used as a garnish rather than a mainstage herb in a dish. Pair parsley with fish, eggs, vegetables, lemon, and rice dishes for a lighter flavour. It can also be used in salads or dressings. As it has a delicate flavour, parsley can be added to almost any savoury dish.
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