Caraway pairing:

Fruits and vegetables: cabbage (including sauerkraut), potatoes, carrots, cucumbers, tomato, turnips, beets, apple.

Protein product: beef, legumes (wheat, rice), yoghurt, kefir, sausages, seafood, poultry (chicken, duck), fish, pork (including bacon), sour cream, cheeses, cottage cheese, eggs.

Other foods: mushrooms, desserts, lemon juice, pasta (including spaghetti and noodles), honey, beverages, biscuits, various kinds of marinades, vegetable oil (olive), butter, soups and stews, dough, vinegar, bread.

Seasonings and spices: cloves, mustard, cumin, cardamom, coriander, cinnamon, turmeric, onion, nutmeg, oregano, paprika, black pepper, chili, parsley, celery, thyme, dill, fennel, garlic, juniper berries.

Cuisines and dishes: Austrian cuisine, British cuisine, Hungarian cuisine, Eastern European cuisine, goulash, Moroccan cuisine, German cuisine, cabbage salads.

CARDAMOM

Cardamom has a strong, but soft warm and sweet flavor and aroma with delicate citrus and floral notes complementing the refreshing hint of eucalyptus. Being one of the most popular spices in Indian cuisine, and in other world cuisines, cardamom provides aromatization of many dishes. And of course, it is widely used in various mixtures of spices. Cardamom is an important element in curry, garammasala, berbere, ras-el-hanout, baharat and many others. Cardamom is added in the early stages of cooking process. One pod of cardamom contains an average of 15-20 seeds. On the top photo there are pods with green cardamom, on the bottom photo there are cardamom seeds.

Cardamom pairing:

Fruits and vegetables: apricot, pineapple, banana, grapes/raisins, cherry, pear, zucchini, potatoes and other root vegetables, bell pepper, peach, tomato, radish, plum, currant, pumpkin, date, citrus, apple.

Protein product: all types of meat (beef, lamb, pork, chicken stew, roast duck), legumes (wheat, rice, peas, beans, lentils, chickpeas), yoghurt, milk, nuts (pistachios, walnuts), fish (especially grilled), cream, cheese, cottage cheese, eggs.

Other foods: custard, gingerbread, sweets, honey, ice cream, drinks (especially coffee, tea, wine), biscuits, cakes, sugar, juice and zest (lemon, lime, orange), dough, bread and pastries, chocolate.

Seasonings and spices: anise, star anise, vanilla, cloves, cumin, ginger, coriander, cinnamon, turmeric, bay leaf, nutmeg, mint, paprika, allspice, black pepper, chili, caraway, fennel, saffron.

Cuisines and dishes: Asian cuisine (Indian, Indonesian), North African cuisine (including Moroccan), Scandinavian cuisine.

CELERY

It is often used as supplement for soups and salads. In terms of its gustatory quality and nutrient level it is the most valuable vegetable crop. Its leaves contain ascorbic acid, carotene, vitamins and even antiulcer substances. As a spice, dried leaves and seeds are used. A stalk of celery is used while fresh. Dried celery retains its flavour and has a specific pleasant herbaceous aroma, reminding of parsley, and has a piquant warm, slightly bitter flavor. Celery seeds are often used in spicy combinations for barbecue and roasted meat.

Celery pairing:

Fruits and vegetables: green onions, cabbage, potatoes, carrots, cucumbers, tomato, turnips, beets, chives.

Protein product: beef, legumes (beans, rice, hummus/chickpeas), seafood (including oysters), nuts (especially peanuts), poultry (especially chicken, turkey), fish, pork, cheeses (especially blue, parmesan, feta, goat cheese, cream cheese), eggs.