Which spices go well with pork

Rosemary and chicken are an iconic couple. They've been everywhere from fancy restaurants to your grandmas dinner table. Rosemary is cooling, woody, and somewhat balsamic, acting as the star in this classic pair.

Dill Weed gives a bit of a grassiness to chicken, but the flavor also reminds some people of pickles. Try it on chicken for sandwiches, especially. Savory works well on chicken because it has a very multi-dimensional flavor, tasting simultaneously like mint, thyme, and marjoram. This herb is perfect for cooks looking to try a versatile flavor profile on a plain piece of chicken. The sweet warmth of Cinnamon on chicken might feel like too foreign an idea for you, but put some on baked chicken for a guaranteed delight.

The sweetness is a welcome flavor, especially when combined with other spices like cumin for warmth. Mace is a perfect spice to add to chicken that you are planning to eat with barbecue sauce. This spice is savory and overpowering when used in excess. Just a small amount will greatly improve the flavor of both your chicken and the barbecue sauce you're dipping into.

Mysteriously, adding a Bay Leaf to a chicken marinade brings together the flavors in a way that one can't really describe. It's like when you make rice with bay leaves. Something about it is better, though you don't really know how to put your finger on it.

Either way, using bay leaves in chicken marinade is like having real life magical powers. Tarragon is sweet yet bitter with cooling notes, making it well-suited for chicken, as chicken has such a neutral flavor it can play well with just about any herb. What Spices Go with Venison? Savory is used in venison dishes with a lot of herbs because it helps blend the flavors of other herbs together so nicely. It works well in marinades for the venison. When used as the only herb, it is best added 30 minutes before the cooking is done, and then again at 5 minutes before the venison has finished cooking for more dimension.

Juniper Berries make venison taste slightly acidic and citrusy. Plenty of venison recipes call for juniper berries for this exact reason. The acidity is a welcome flavor that very much tames the meat. Sage is a stronger herb that tends to take on a more robust flavor when paired with venison.

Use only a small amount when working with sage and venison. Bay Leaves don't really add much flavor to venison, instead acting to quiet or mute the flavor of the meat. This is an herb to use if you are dealing with a particularly flavorful cut of venison. Green Peppercorns have a milder pepper flavor than black pepper but give a full-bodied taste to venison.

Regular black pepper, especially fresh, can create too much overwhelming sensation for the palette when used on venison. Green Pepper is more suitable for such a strong-tasting meat. What Spices Go with Mutton? Garlic is savory and an all around delicious, easily recognizable flavor.

Turmeric is earthy, vibrant and adds a warm flavor element to mutton. Coriander is citrusy, nutty, and warm. It pairs well with rich meats because of the contrast it gives. Earthy, nutty, and spicy, Cumin and mutton work because they are both so strong in flavor. Cumin is especially well-suited for mutton-based curries. For an herb with a bit of a spiciness and a hint of lemony flavor, Thyme is your strongest contender. It is perfect for rubs and marinades made especially for mutton. Dill Weed is a refreshing herb.

Added to mutton dishes, it gives a bit of brightness to the otherwise heavy, strong tasting meat. Mint acts similarly to dill in the way that it gives mutton a brightness. Uniquely, mint also adds a chilling effect.

This is interesting with mutton because this meat is often described as warming and heavily flavored. The chill provides a good juxtaposition of flavors. For a woody, balsamic taste that's got a natural pine flavor to it, add Rosemary to this meat. Rosemary is a very "outdoorsy" type spice, so it lends to the natural, fresh taste of the mutton. For a bright, fruity flavor on your fish, try lemongrass. It pairs well with shellfish especially, but any fish that has a little sweetness to it goes really well with lemongrass.

This is something you may find you like to use in Asian or Asian inspired dishes, as lemongrass is a common ingredient across a variety of Asian cuisines. Sage is often thought of as a poultry only herb, but the earthy flavor goes well with fish like trout, flounder, and swordfish.

For salty fish like cod, Anise is a weird but satisfying pairing. Don't knock it until you try it! The licorice flavor is nice on this white fish that doesn't have a strong taste either way. Halibut is often thought of as difficult to season because its quite a sweet fish, but pair it with Cinnamon for a hint of smoky flavor that is sure to surprise and please you. Tarragon is an interesting herb with some real dimensions to it.

Try it with lobster, crab, prawns, and crawfish. If you have a recipe that uses crab for example that calls for oregano, replace that with tarragon for a fresh twist and a flavor that you may not have expected. Basil is perfect for fish like mahi-mahi or sole, or fish with firm flesh. Mint works nicely with any sturdy fish that can hold up to a marinade with some acid in it.

Fish like arctic char and orange roughy are great with mint! Freshwater fish like catfish or bass taste excellent with Mediterranean Oregano.

This herb is strong, with hints of sweetness and anise in it. Salmon is a commonly eaten fish in America, and while we are fond of just a dash of Black Pepper on it, it also tastes incredible with the warm, nutty, and slightly citrusy flavor of Coriander. What Spices Go with Turkey? Then rub the mixture over each pork chop and grill, fry, or roast it. You can store the remaining mixture in an airtight container to preserve shelf life and for easy access.

Pork is such a versatile food and can be paired with so many dishes. Here are some dishes that go well with Pork:. In general, Pork is referred to as fatty meat.

Pork is a special type of meat and tastes different from every other kind. To enjoy the most flavor out of Pork, you should select the parts that are rich in fat, rather than the shoulder parts, the butts, etc. Pork should, however, be adequately cooked to taste better. You should also use herbs to season your pork dish. Despite being mistaken for white meat, Pork is actually a type of red meat.

Pork has a peculiar and distinct taste than every other type of meat. This is why it is so challenging to actually describe the taste of Pork. However, according to some persons, Pork, in a way, tastes like veal. It is slightly sweet and definitely meaty. What herbs go with Pork?

The answer is that they are several. Pork is a type of red meat entirely in a league of its own. To improve the taste of your Pork meal and upgrade it, you should add herbs to the mixture. Some of the herbs you can use to prepare Pork include; dill, parsley, thyme, garlic, rosemary, coriander, caraway seeds, etc.

Is Pork Healthy? What Herbs Go With Pork? Some herbs that go with pork include: 1. Parsley Parsley has a mild grassy smell and taste attached to it. You are looking to match herbs with the different cuts of meat as each one will have a different cooking requirement. So a shoulder of pork will be treated differently than a gammon for example. As ever this is down to personal taste but from research and trial and error these are our recommendations for real family pleasers! Roast pork goes well with sage, parsley, mustard, garlic, thyme, oregano, rosemary, lemon thyme, and dried basil.

Mostly used as a rub prior to roasting or as a herb crust. Pork chops can be a quick and easy weeknight meal or a slow marinated weekend special event. Herbs will help to lift these dishes! Pork chops work very well with fresh flavors from fennel, dill, chives, chervil, rosemary, garlic, marjoram and sage.

Used as rubs or butters melted as you serve. Fresh herbs can then be used in the side dishes to pull the flavors through. A casserole is slightly different, your usual herb combinations for pork will be great, but you can also add a few extras as a garnish, or a bouquet garni. Choose sage, parsley, rosemary, thyme, oregano, garlic, Bay leaves, sorrel, lovage and mustard plus many more you may want to try. With these pork stews and casseroles do not forget to remove the bay leaves before serving as it is a bit yuck to bit into a sharp leaf.

Count them in and count them out again! Add some chopped sorrel before serving for a citrus y spinach type of taste and texture. Overcooked sorrel can be a bit unpleasantly slimy so just add before serving.

Gammon goes well with cloves, peppercorns and mustard coating. Please read my disclosure. Pork chop seasoning is easy to make and the flavor it gives to otherwise bland pork is amazing! Make this spice blend recipe with 6 pantry staples! This dry rub is a definite crowd-pleaser. It transforms pork and chicken recipes into mouth-watering meals.

The meat takes on a gorgeous deep red color, and you know, we eat with our eyes first! When you buy it in ready-to-use packets at the grocery store, pork chop seasoning can be expensive! So, save yourself some money and make it yourself at home. It only takes 5 minutes to whip up a batch.