Coriander pairing:

Fruits and vegetables: artichoke, pear, potato, corn, carrot, parsnip, bell pepper, tomato, beet, plum, asparagus, pumpkin, citrus, spinach, apple.

Protein product: lamb, beef, game, legumes (peas, manga, lentils, beans, chickpeas), yogurt, kefir, coconut milk, sausages, seafood (especially crab, oysters), nuts, poultry (chicken, duck, turkey), fish (salmon), pork, sour cream, eggs.

Other foods: broths (especially fish and seafood), mushrooms, gingerbread, confectionery, various kinds of minced meat, vegetable oil (including olive oil), sugar, juice and zest (lemon, orange), dough.

Seasonings and spices: anise, basil, clove, mustard, cumin, ginger, cardamom, cilantro, cinnamon, sesame, turmeric, bay leaf, onion, nutmeg, mint, oregano, fenugreek, paprika, allspice, black pepper, chili, parsley, celery, caraway, dill, fennel, garlic, saffron.

Cuisines and dishes: Middle Eastern cuisine, Indian cuisine, Latin American cuisine, Moroccan cuisine, Pan-Asian cuisine, North American cuisine, Mediterranean cuisine, chutney.

CUMIN

Cumin is popular in India, Middle East, Southeast Asia, North Africa and Mexico. It has a strong spicy-sweet aroma. Its flavour is slightly bitter, soft and earthy. Cumin is a significant ingredient in such spice blends as panch phoron, garam masala, baharat, berbere, cajun, curry and dukkah. It pairs well with coriander resulting in an amazing flavour and aroma of those spices combined. Cumin is added in the early stages of cooking process.

Cumin Pairing:

Fruits and vegetables: pineapple, eggplant, cherry, zucchini, cabbage (including sauerkraut), potatoes, strawberries, gooseberries, corn, raspberries, carrots, cucumbers, bell pepper, tomato, radish, beets, currants, pumpkin, citrus, apple.

Protein product: lamb (including roasted), beef, wild game (including venison), legumes (including peas, buckwheat, rice, beans, lentils, chickpeas, tamarind), yogurt, kefir, sausages, seafood, nuts, poultry (especially chicken, turkey), fish (especially salmon, tuna), pork, sour cream, cheeses (especially feta), eggs.

Other foods: mushrooms, honey, beverages, sugar, juice (lemon), bread and pastries.

Seasonings and spices: anise, clove, mustard, ginger, cardamom, cilantro, coriander, cinnamon, sesame, turmeric, bay leaf, onion, nutmeg, mint, oregano, fenugreek, paprika, allspice, black pepper, chili, parsley, thyme, caraway, dill, fennel, garlic, saffron.

Cuisines and dishes: curry dishes, Vietnamese cuisine, Indian cuisine, Indonesian cuisine, Spanish cuisine, couscous, Moroccan cuisine, Mexican cuisine, Portuguese cuisine, Thai cuisine, hummus.

FENNEL

Fennel seeds have a fresh anise flavor and slightly bitter taste. After roasting frying in a dry frying pan, fennel seeds open up and reveal sweet flavor, regardless if used as single spice or as a part of a mix. Its main goal is to prevail over other flavours and to create flavor balances. It is generally thought that the best advantage of fennel is to improve gustatory components of fish and seafood. But in fact it is not the only its advantage. Fennel also presents itself well in sausages, pork dishes, cabbage and tomato dishes, marinades, including vegetable marinades (pickled cucumbers, sauerkraut and others). It is excellent in harmony with cloves, cinnamon, cumin, coriander, cardamom, fenugreek, mustard, ginger and chili. You will deservedly appreciate its importance in such blends as Kashmiri curry, panch phoron, chinese five-spice powder, some variations of garam masala and besar. Fennel is usually added at the last stages of the cooking process.

Fennel pairing:

Fruits and vegetables: eggplant, cherry, pomegranate, pear, green onions, zucchini, cabbage, potatoes, strawberries, leeks, carrots, cucumbers, olives, bell pepper, tomato, radish, arugula, beets, plum, asparagus, citrus, chive, apple.

Protein product: lamb, wild game (wild boar, venison), legumes (beans, peas, lentils, rice), yogurt, kefir, sausages, seafood (crabs, lobsters/crayfish, mussels, oysters, shrimps), nuts (almonds, walnuts), poultry (chicken, duck), fish, pork, sour cream, cheeses, veal, eggs.

Other foods: mushrooms, marinades and sauces, honey, beverages (perno, vermouth, sambuca, wine), vegetable oil (olive), sugar, butter, juice and zest (lemon, lime, orange), pickles, soups (especially vegetable), dough, vinegar, bread and bakery products.

Seasonings and spices: anise, basil, cloves, mustard, cumin, ginger, cardamom, cilantro, coriander, cinnamon, turmeric, bay leaf, onion, nutmeg, mint, oregano, fenugreek, paprika, Szechuan pepper, black and white pepper, chili, parsley, rosemary, celery, thyme, caraway, dill, garlic, saffron, tarragon.