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which spices and herbs should you never use together, if there are any. The only spice that turns me off is Thyme. Actually its a herb. Since I am new to using spices and herbs I hate to go through all the work of putting a recipe together and then find out that there is something that shouldn't have been added. What have your experienced taught you.
Thyme, basil, tarragon = overpowering in large doses
Five spice powder = very overpowering, use sparingly
Tumeric = Use sparingly
Anise, allspice = don't care for
Turkey and dressing loves sage and thyme, caraway and pepper
Saurkraut loves caraway and apple
Apples love nutmeg and cinnamon
Potatoes love chives and almost any herb, and salt and pepper
Chocolate loves cinnamon
Mexican food loves many herbs, incuding oregano, cumin, chili pepper
Tomatoes love basil
I am sure there are many more examples, and some will not agree, I suppose. But these are from my experience. I do recommend giving fresh thyme another try.
Dried basil tastes horrible in everything. Never, ever use anything but fresh.
Be very sparing with tarragon until you know whether you like it.
I make a childhood recipe of a pasta shells salad with bell peppers and a dried basil vinaigrette with Parmesan. It’s very good. I also use dried basil in my red pasta sauce - fresh basil doesn’t retain its flavor very long when cooked.
I agree that I would use fresh basil in any raw application nowadays, I just have a soft spot for that old pasta salad recipe my mom used to make me.
Tarragon and anise both have that black licorice flavor - most either like or hate it.
I’d also caution that caraway seeds have a strong flavor - if you like seeded rye bread, then you like caraway.
I make a childhood recipe of a pasta shells salad with bell peppers and a dried basil vinaigrette with Parmesan. It’s very good. I also use dried basil in my red pasta sauce - fresh basil doesn’t retain its flavor very long when cooked.
I agree that I would use fresh basil in any raw application nowadays, I just have a soft spot for that old pasta salad recipe my mom used to make me.
Tarragon and anise both have that black licorice flavor - most either like or hate it.
I’d also caution that caraway seeds have a strong flavor - if you like seeded rye bread, then you like caraway.
I don’t find caraway stronger than, say cumin. To my taste it is a distinctive, interesting flavor. These days, after a long bout with diverticulitis, I grind it before using it. I actually like it ground with kosher salt and peppercorns for a meat rub.
Now for a strong flavor, I present ground chili pepper. Those can have your taste buds standing at attention!
As for caraway, my advice is to add sparingly if you don’t know if you like it.
I don’t find caraway stronger than, say cumin. To my taste it is a distinctive, interesting flavor. These days, after a long bout with diverticulitis, I grind it before using it. I actually like it ground with kosher salt and peppercorns for a meat rub.
Now for a strong flavor, I present ground chili pepper. Those can have your taste buds standing at attention!
As for caraway, my advice is to add sparingly if you don’t know if you like it.
Cumin is strong too! I’m not a huge fan except for certain recipes I couldn’t imagine without it, such as chili.
Cumin is strong too! I’m not a huge fan except for certain recipes I couldn’t imagine without it, such as chili.
Quote:
Originally Posted by Angorlee
cumin has a strange taste to me. It is too earthy if that makes sense.
I like using a little of it, generally half of what a recipe call for. Also, I usually only use cumin in meat dishes: never in salsa or guacamole. I mainly buy it to use in making chili, either meat or vegetarian.
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