Sage pairing:

Fruits and vegetables: cherry, green beans, zucchini, cabbage, potatoes, corn, carrots, tomato, plum, asparagus, pumpkin, citrus, blueberries/blackberries, apple.

Protein product: lamb, beef and veal, wild game (including feathered game; boar), legumes (beans, chickpeas, rice, peas), goat meat, sausages, seafood (especially oysters, shrimps), nuts, poultry (chicken, turkey, duck), fish, pork (including pancetta, prosciutto), cheeses, eggs.

Other foods: broths, mushrooms, honey, pasta and noodle products, various kinds of minced meat, vegetable oil (olive), butter, juice (lemon, orange), vinegar, bread.

Seasonings and spices: ginger, bay leaf, onion, marjoram, nutmeg, mint, oregano, paprika, black pepper, parsley, rosemary, celery, thyme, caraway, fennel, savory, garlic.

Cuisines and dishes: fatty meats dishes, slow cooking dishes, Greek cuisine, Spanish cuisine, Italian cuisine, liver and giblets of different animals, Mediterranean cuisine, soups (especially beans), French cuisine.

SAVORY

This spice aroma resembles thyme, peppermint and marjoram, but with more intence peppery and bitter notes. It is very good for marinades, for fatty meats, stewed dishes and even grill. Savory perfectly complements fried fish. Unfortunately, many cooks underestimate savory value in spice blends. However, it is an integral part of the herbes de Provence. Savory is added at first stages of cooking process and is especially good in long-cooking dishes.

Savory pairing:

Fruits and vegetables: zucchini, cabbage (including Brussels sprouts, kale), potatoes, carrots, cucumbers, olives, bell pepper, tomato, beetroot, pumpkin, chives.

Protein product: lamb, beef and veal, wild game (rabbit, venison), legumes (peas, beans, rice, lentils), sausages, chicken (including chicken liver), seafood, poultry (especially fried), fish fried and baked), pork, cheese, eggs.

Other foods: mushrooms, beverages (especially red wine), olive oil, soups (especially on tomato basis), vinegar.

Seasonings and spices: basil, cumin, bay leaf, onion, marjoram, nutmeg, mint, oregano, paprika, parsley, rosemary, thyme, fennel, garlic, sage, tarragon.

Cuisines and dishes: polenta, sauces and marinades, Mediterranean cuisine, stews, minced meat (especially poultry).

SESAME

According to many sources, when ancient people learned to press oil, sesame was the first ingredient for this process. Sesame is not an aromatic spice and opens its true flavour (earthy-nutty) and aroma after it is roasted in a dry frying pan. Sesame is not anywhere near being most demanded component in spice blends, however it is very important in uncovering flavors of other spices that make up a particular seasoning mix. As a single spice, sesame is excellent for in vegetable dishes, bread, salads, rice and noodles. Sesame is popular as a simple sprinkling, especially for fast food dishes. The Japanese gomasio mix has proven itself in Japanese cuisine. White sesame seeds are widely used in Western cuisine, while black seeds are popular in Asian cuisine. Since this book is devoted to spice blends, you will probably appreciate sesame in such combinations as the shichimitogarashi and za’atar, where sesame seeds play a critical part. Before use, sesame seeds are roasted in a dry frying pan.

Sesame pairings:

Fruits and vegetables: eggplant, banana, broccoli, green onions, zucchini, cabbage, corn, lettuce (especially spinach), carrots, bell pepper, tomato, citrus, apple.

Protein product: lamb, beef, game, legumes (beans, peas, rice, chickpeas), seafood (especially scallops, shrimps, oysters), nuts, poultry (chicken, duck), fish, cheeses, eggs.