Unsalted foods can be made tastier if skillful use of herbs and spices is practiced. Here are some suggestions:
Allspice - soups, juices, fruits, spinach, peas, red and
yellow vegetables, meat and fish.
Almond extract - fruits.
Anise - sweet breads and rolls, fruit pies and fillings;
sparingly in fruit, stews, carrots or beets, cottage cheese.
Basil Sweet - eggs, soups, sauces, salads, tomato dishes,
most vegetables, fruit compotes, meats and fish.
Bay Leaf - soups, gravies, meats, poultry, stews, fish,
pickled meats and vegetables.
Cinnamon - fruits, breads, chicken, stews, sweet potatoes,
carrots.
Lemon Juice - vegetables, salad, meats, fish, poultry.
Marjoram - cottage cheese, omelets, soufflés, vegetables,
poultry, fish.
Mint - vegetables, fruits, soups, fish, lamb, veal.
Nutmeg - desserts of all kinds, vegetables, fruits, soups,
stews.
Oregano - tomato sauce, eggs, vegetables, poultry.
Paprika - vegetables, meats, fish.
Parsley - salads, vegetables.
Rosemary - vegetables, green salads, potatoes, chicken,
veal.
Sage - green beans, meats.
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