That your dish turned out tasty and fragrant, it is necessary to know, which spices approach to certain dishes! We will consider!

For meat: red, black, allspice or carnation, marjoram, thyme, caraway seeds, turmeric, onions, oregano.

For a bird: thyme, marjoram, rosemary, sage, thyme, basil.

For fish: bay leaf, white pepper, ginger, allspice, onions, coriander, chili pepper, mustard, fennel, thyme.

For a grill: red pepper, allspice, cardamom, thyme, marjoram, nutmeg and muscat color, caraway seeds, ginger, chili pepper.

For a game: the thyme, is smothered ordinary, allspice, red pepper, a juniper.

For a ragout: red pepper, ginger, turmeric, coriander, mustard, cardamom, caraway seeds, black pepper, allspice, nutmeg, carnation.

For cabbage: coriander, fennel, seed of black mustard.

For potatoes: coriander, turmeric and assafetida.

For the bean: assafetida, ginger, pepper and coriander.

For marinades: bay leaf, juniper (berries add in marinades at preparation of meat of a game and fish), fennel branches with buds, flowers or seeds.

For fruit, juice, compotes: cinnamon, carnation, ginger, anisetree, cardamom.

For pastes: white pepper, cinnamon, ginger, bay leaf, carnation, cinnamon, anisetree, ginger, cardamom. For baking: carnation, cinnamon, anisetree, ginger, cardamom, allspice, orange dried peel, anise, sesame, poppy, vanilla.

For hot milk: cinnamon, cardamom, saffron.