Paprica pairing:

Fruits and vegetables: paprika pairs with a very large number of vegetables, especially: green onions, cabbage (including cauliflower), potatoes, bell pepper, tomatoes.

Protein product: lamb, beef and veal, legumes (beans, rice), yogurt, sausages, chicken (especially baked), seafood (especially crabs, octopus, oysters), poultry (especially fried: duck, turkey), fish (especially baked), pork (especially bacon, ribs), cream, cheese, eggs.

Other foods: mushrooms, lemon juice, pasta, vegetable oil (olive oil), butter, cream and tomato sauces, stews (especially fish).

Seasonings and spices: basil, cloves, cumin, ginger, cardamom, turmeric, onion, marjoram, oregano, allspice, black and white pepper, chili, parsley, rosemary, celery, thyme, caraway, garlic, sage, saffron.

Cuisines and dishes: Middle Eastern cuisine, curry dishes, Hungarian cuisine, goulash, European cuisine, Indian cuisine, Spanish cuisine, Cajun cuisine, Moroccan cuisine, paprikash, paella, tajins, Turkish cuisine.

PARSLEY

Dried parsley very well preserves its spicy flavor with slight shades of anise and lemon. Thanks to its spicy, herbaceous, light peppery flavour it has proved itself in almost all the world cuisines. The most popular spice mix which includes parsley is the famous bouquet garni. But this is by no means the only mix supplemented by parsley.

Parsley pairing:

Fruits and vegetables: avocado, eggplant, green onions, zucchini, potatoes, lettuce, carrots, cucumbers, parsnip, tomato, cauliflower, citrus, chives, spinach, sorrel.

Protein product: lamb, beef and veal, wild game, legumes (rice, beans, peas, lentils, cereals), sausages, seafood (shellfish, mussels, oysters, shrimps, snails), poultry (chicken), fish, pork, cheeses (especially parmesan, ricotta, cream cheese), eggs.

Other foods: broths and soups, mushrooms, pasta, butter, vegetable oil (olive), juice and zest (lemon), tomato sauces, vinegar, minced meat and meatballs.

Seasonings and spices: basil, coriander, cinnamon, bay leaf, onion, marjoram, mint, oregano, paprika, black and white pepper, chili, rosemary, celery, sumac, thyme, caraway, dill, fennel, savory, garlic, sage, tarragon.

Cuisines and dishes: Middle Eastern cuisine, Spanish cuisine, Italian cuisine, Moroccan cuisine, pesto, pizza, salsa, Mediterranean cuisine, tabbouleh, stews, French cuisine.

ROSEMARY

Paired with garlic, rosemary is an excellent supplement to beef and lamb. A woody mouth-puckering pine aroma of this herb perfectly complements, improves and emphasizes these types of meat. Rosemary is resistant to heat treatment and therefore is it unreplaceable for grilled and roasted meat where this herb refines meat with its delicate smoky aroma. Rosemary is also very good for marinade. Venison, pâtés, various appetizers – these are just few dishes where you can use this wonderful herb. Being an integral part of herbes de Provence, rosemary plays a balance of aromas with such herbs as oregano, sage, savory and thyme. Because of its greatness, rosemary always dominates and oppresses other spices with its aroma, so it should be carefully dosed otherwise you risk of not only losing flavor and aroma of other spices used with it, but also of the whole dish. Young rosemary branches can be used to flavor oils, vinegar or beverages. Rosemary is usually added in the very beginning of cooking process.

Rosemary pairing:

Fruits and vegetables: apricot, eggplant, pear, green beans, cabbage (including Brussels, cauliflower), potatoes, strawberries, carrots, olives, parsnips, bell pepper, tomato, beets, asparagus, chicory, citrus, chives, spinach, apple.