SPICES: BEST PAIR­INGS

YOU Winning Recipes - - FLAVOUR GUIDE -

WHOLE SPICES

PEP­PER­CORNS Cur­ries Finely ground in stews and other dishes

CLOVES

Cur­ries Breya­nis Stews

CAR­DAMOM

Use the seeds in the pods in: Cur­ries Milky desserts such as boe­ber and milk pud­dings

GINGER

Cur­ries Sweet dishes Pick­led in Asian food Dried and finely ground in baked goods

CAS­SIA

Meat dishes

CUMIN

Green beans and cab­bage dishes Lamb Por­tuguese and Mid­dle East­ern dishes

STAR ANISE

Beef and duck In spicy sauces used for pre­serv­ing fruit

GROUND SPICES CUMIN

○ Roasted then finely ground in cur­ries and over oven-roasted veg­eta­bles (use two parts cumin with one part co­rian­der)

CO­RIAN­DER

○ Finely ground in minced meat, cur­ries and North African dishes ○ Whole seeds in bil­tong, sausage and pick­led fish

TURMERIC

○ To give any dish a yel­low colour such as rice or bobotie

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