Fennel pairing:

Fruits and vegetables: eggplant, cherry, pomegranate, pear, green onions, zucchini, cabbage, potatoes, strawberries, leeks, carrots, cucumbers, olives, bell pepper, tomato, radish, arugula, beets, plum, asparagus, citrus, chive, apple.

Protein product: lamb, wild game (wild boar, venison), legumes (beans, peas, lentils, rice), yogurt, kefir, sausages, seafood (crabs, lobsters/crayfish, mussels, oysters, shrimps), nuts (almonds, walnuts), poultry (chicken, duck), fish, pork, sour cream, cheeses, veal, eggs.

Other foods: mushrooms, marinades and sauces, honey, beverages (perno, vermouth, sambuca, wine), vegetable oil (olive), sugar, butter, juice and zest (lemon, lime, orange), pickles, soups (especially vegetable), dough, vinegar, bread and bakery products.

Seasonings and spices: anise, basil, cloves, mustard, cumin, ginger, cardamom, cilantro, coriander, cinnamon, turmeric, bay leaf, onion, nutmeg, mint, oregano, fenugreek, paprika, Szechuan pepper, black and white pepper, chili, parsley, rosemary, celery, thyme, caraway, dill, garlic, saffron, tarragon.

Cuisines and dishes: curry dishes, bouillabaisse, Italian cuisine, Chinese cuisine, Scandinavian cuisine, Mediterranean cuisine.

FENUGREEK

Many people are not familiar with this spice but it is a major ingredient in such blends as curry, some variations of sambar masala, panch pharaun and berbere. It has a pleasant slightly maple aroma and if overdosed, it will effuse bitterness resembling burned sugar. But with the right dosage, it will effuse nutty-maple flavors. To reduce bitterness, fenugreek seeds are heated in a dry frying pan and then ground into powder.

Fenugreek pairing:

Fruits and vegetables: eggplant, green peas, green beans, greens and lettuce (especially spinach), cabbage (including cauliflower), potatoes, carrots, bell pepper, tomato, turnips, beets, pumpkin.

Protein product: lamb, beef, wild game (especially rabbit), legumes (pea, semolina, oats, pearl barley, rice, millet, beans, lentils), yoghurt, seafood (especially oysters, shrimps), nuts, poultry (chicken), fish, cheese (especially creamy).

Other foods: maple syrup, lemon juice, sauces (especially creamy), stews (especially on tomato basis).

Seasonings and spices: anise, star anise, cloves, mustard, cumin, ginger, cardamom, cilantro, coriander, cinnamon, sesame, turmeric, bay leaf, onion, nutmeg, mint, paprika, allspice, black pepper, chili, caraway, fennel, garlic.

Cuisines and dishes: curry dishes, Indian cuisine, Ethiopian cuisine.

GARLIC

Garlic is an important component of many dishes and we are all familiar with this powerful flavor. It pairs with almost all products, spices and seasonings. Fresh garlic is good for pastes, sauces and marinades. Granulated and ground – it is favorite in dry spice blends and this book is devoted to it.

Garlic pairing:

Fruits and vegetables: eggplant, zucchini, cabbage (including broccoli), potatoes, lemongrass, leek, carrots, bell pepper, tomato, beets, chives, spinach.

Protein product: lamb, beef, game, legumes (peas, rice, beans, lentils), sausages, chicken, seafood (oysters, shrimps), nuts (almonds), fish (especially anchovies), pork (including bacon), cheese Parmesan), eggs.

Other foods: mushrooms, honey, beverages (red wine), vegetable oil (olive), sugar, soy sauce, juice and zest (lemon, lime), vinegar, bread.

Seasonings and spices: