Basil is used in salads of raw vegetables and fruits, especially in the tomato salad and cucumber salad with crab, cottage cheese with herbs and mayonnaise mixture. Basil can aromatize vegetable oil.
Barberry (tart berries) is used in dishes of Caucasian cuisine: a pilaf, roasted meat and fish, shish kebab.
Cloves (spice), sold in whole or in powder form. Wholly she used to make pickles, fish broth. The powder is added to the spicy clove minced meat, for cooking pies.
Mustard stimulates digestion. She flavored with fatty meat, meat fillings, fish and salad dressings.
Coriander (cilantro) is used in cooking casseroles with meat or fish, it blends particularly well with garlic, chilli and cumin. The seeds of coriander are used in the preparation of vegetable pickles.
Cinnamon is used in the preparation of fruit salads, desserts, confectionery, bakery products. Bay leaf – is an important component in the preparation of marinades for meat, fish and fowl. They may also be a lunchtime meal, the vegetable marinades.
Curry – minced seasoning, applied to rice, meat dishes, especially lamb, veal, poultry and fish, as well as vegetables, especially legumes.
Juniper (berries) are added to marinades when cooking meat game and fish. Used in canning.
Melissa Lemon is perfect for appetizers such as raw carrots and tomato salad, and cream cheese, mayonnaise, yogurt and butter, cooked with herbs.
Nutmeg adds a unique flavor soups, vegetables, meat, fish and egg dishes and cheese.
Paprika is used for dishes of all kinds of meat, poultry, fish, as well as for soups, sauces.
Red hot peppers used in cooking meat, roast poultry, sausages, pates, vegetable dishes.
White pepper is used in the preparation of meat dishes (beef), fish and delicate vegetables are seasoned with white pepper. Black pepper peas used in the preparation of meat, fish, vegetable pickles.
Black pepper – the most common flavoring for soups, sauces, salads, marinades, vegetables, meat and fish dishes. Cayenne pepper, or chili, refers to chili peppers and applies to the piquant sauces, soups, meat, sausages. It gives dishes a sharp, burning taste.
Parsley is used in the preparation of lunch dishes – like greens and root.It is used for vegetable marinades, salad.
Dill – a favorite greens for salads, vegetable and fish dishes, seafood. In marinades used fennel branches with buds, flowers or seeds.
Horseradish – and the roots and leaves – used for acute vegetable marinades, as well as in canning. It is recommended to use in sauces, to flood, in soups.
Saffron – the most expensive spice in the world. Most small quantity of the product gives a golden yellow color, fine distinctive taste. Pinch of fibers filled with a small amount of hot water, and this liquid is added to the dish.
Estragon (tarragon), fresh or used for cooking spicy salad dressings and mayonnaise.Tarragon is also well suited for game meat and poultry, for pates. It is used to flavor vinegar in canning vegetables and mushrooms.