HERBS & SPICES
Adding herbs and spices to food is a great way to add flavor without extra fat or salt. Here are some pairings to try for spices and foods.
Basil: tomaotes, pasta, chicken, fish, shellfish
Caraway: cooked potatoes, beets, carrots, cabbage, turnips, winter squash
Cardamon: winter squash, sweet potatoes
Chervil: salads, fish, shellfish, chicken, peas, green beans, tomatoes
Cinnamon: carrots, winter squash, sweet potatoes, oatmeal
Fennel: fish, vegetables
Garlic: meat, fish, poultry
Marjoram: fish, meat, poultry, vegetables, tomato sauces
Nutmeg: broccoli, carrots, cauliflower, spinach, brussels sprouts, onions
Oregano: meat, fish, poultry, tomatoes, mushrooms, peppers, summer squash, eggplant
Paprika: fish, shellfish, poultry
Rosemary: poultry, meats, potatotes, mushrooms
Saffron: cous cous, tomato soups
Sage: chicken
Tarragon: chicken, fish, shellfish, tomatoes, mushrooms, carrots
Thyme: fish, shellfish, poultry, tomatoes, eggplant, mushrooms