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Old 12-27-2008, 04:07 PM   #1
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Which herbs and spices?

I would like to have a small list of common herbs and spices for different foods. What are the most common herbs and spices for;


-red meat:


-stews, soups and sauces:

like this for example, anyone willing to help? Thanks in advance.


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Old 12-27-2008, 04:12 PM   #2
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my attempt :

vegetables - depends which vegies :S - mint ( mint peas are good )
red-meat - rosemary, thyme, lots of pepper ( pepper steak mmm )
fish - rosemary
soups - coriander

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Old 12-27-2008, 04:14 PM   #3
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for stews I like to throw in some thyme and a bay leaf
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Old 12-27-2008, 04:18 PM   #4
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I assume we are going to see lots of different answers...
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Old 12-27-2008, 04:52 PM   #5
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Unfortunately, this is going to be a very difficult answer for folks to comply with because, like most cooking, herb/spice use is very much due to personal taste preferences. For instance, I LOVE cilantro (the herb) & coriander (the seed of cilantro), yet many folks hate it with a passion. Plus, I do a LOT of ethnic cooking, which opens up an entirely different can of worms herb/spice wise. Basically:

I like marjoram with green beans & carrots; thyme, basil, &/or oregano with tomatoes/tomato dishes, roasted root vegetables, & green salads; fresh flat Italian parsley (the curly variety is worthless except for garnishing in my opinion) on/in nearly everything.

I don't cook red meat except for myself occasionally, & when I do I pretty much just use lots of garlic or curry spices depending on what I'm making.

For most poultry dishes I tend to use thyme, rosemary, & tarragon more than anything else, unless it's a tomato-based stew.

For fish - the sky is pretty much the limit (although I rarely, if ever, use rosemary with fish - see what I mean about personal taste?).

There is absolutely no way whatsoever to give you anything "basic" for "soups, stews, & sauces", because what one uses totally depends on the ingredients of the soup, stew, & sauce. For instance, a classic Bearnaise sauce has wonderful tarragon in it - terrific on steak, salmon, over asparagus, etc. A rustic chicken/artichoke stew most likely will have rosemary in it; a chicken cacciatore will likely have oregano & thyme. These particular herbs meld well with particular recipes. There really isn't any cut & dry "list".

If I were you, I'd simply start experimenting cold turkey & figure out what you like & with what.
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Old 12-27-2008, 05:29 PM   #6
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This should help: Use our spice primer to learn what spices go with which foods, and how to experiment. btw, they say spices, but the items listed are a mix of herbs and spices. Herbs are the leaves of plants; spices are seeds, berries, bark, roots, etc.
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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Old 12-27-2008, 05:44 PM   #7
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Thanks guys. I understand that I should experiment myself, which I'm doing.
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Old 12-28-2008, 10:12 AM   #8
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There is a great book which a few people on here praise as much I do.

Culinary artistry.

I dont know the author off hand but a quick search on BN.com should yeild it
Genius is sparked by other peoples ideas.
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Old 12-28-2008, 10:40 AM   #9
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Scroll down to seasonings for ideas
kitchen charts
"It's so beautifully arranged on the plate - you know someone's fingers have been all over it." - Julia Child
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Old 12-28-2008, 05:10 PM   #10
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I like to use the fresh stuff I can grow at home. I'm not a gardener but I do have Rosemary, basil, thyme.... I've even been known to use some apple wood cut from the trees in my back yard. I know it's not a spice or herb but it adds flavor when I BBQ.

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