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Fabulous Flavour Combinations

Fabulous Flavour Combinations

Fabulous Flavour Combinations

A Foodies Guide to with and

by Di-Di Hoffman. This publication is licensed under the Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.

To view a copy of this license, visit http://creativecommons.org/licenses/by-nc-nd/3.0/.

First Edition: January 2007 Second Edition: January 2011 Third Edition: December 2012

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www.herbclass.com Contents Benefits of Seasoning with Herbs and Spices 1 Herbs and Spices Defined 2 3 Handy Flavour Building Cheat Sheets 3 Cheat Sheet 1: Basic Tastes 3 Cheat Sheet 2: Basic Aromatic Groups 3 Cheat Sheet 3: Loudness Groups 4 Soft to Moderate Volume 4 Loud Volume 5 Preparing Herbs for Maximum Flavour 5 Preparing Spices for Maximum Flavour 7 21 Flavour Combinations to Avoid 9 1 356+ Fabulous Flavour Combinations 9 33 Holy Grail Pairings 10 1 159 Duets Made in Heaven 10 197+ Fresh Herb Combinations 14 Please Speak Your Mind and Share the Love 15

Feast on Flavour Bites Follow @bgherbs on Twitter for a bite sized menu of herb tips, flavour combinations, flavour poetry and great recipes from around the blogosphere. Fabulous Flavour Combinations

Fabulous Flavour Combinations A Foodies Guide to Seasoning with Herbs and Spices

“Cooking is for capturing the taste of the food and then enhancing it, as a composer may take a theme and then delight us with his variations.” – Fernand Point

If you’ve ever wondered what goes with what this guide is especially for you. Words of caution though, view it only as a guide. One of the things that make seasoning with herbs and spices so dynamic is the constant evolution of our palates.

What do you prefer? Familiar, friendly flavours or bold, unexpected flavours? It doesn’t really matter; you’ll have a feast with the two tables at the end of this guide.

And yes, it’s perfectly fine to jump ahead to the fabulous flavour combination tables. 

But be sure to come back and read through the remainder of the guide. It will help you make the most of the flavours and aromas of your herbs and spices.

Benefits of Seasoning with Herbs and Spices “Good cooking is an art, as well as a form of intense pleasure… A recipe is only a theme, which an intelligent cook can play each time with a variation.” – Madame Jehane Benoit, chef

The first and most obvious reason for cooking with herbs and spices is that they can transform your ordinary recipes into exciting culinary experiences. But there are even more good reasons to master the magic of cooking with herbs and spices:

 They will stretch your budget. By using herbs and spices in your everyday cooking, you can turn cheap staple ingredients into tasty dishes.

 They offer you variety and gastronomic delight for every individual in the family.

 You can easily make your own connoisseur pantry products like herb oils, vinegars, and mustards, which make great gifts. You can even turn this hobby into a part-time or full-time business venture.

 It is always a pleasure to receive compliments for our culinary creations. Herbs and spices will certainly earn you compliments when entertaining friends and family. Used skilfully they really are the ‘cherry on the cake’ for all your dishes.

Then for the more health conscious amongst us, there are many more advantages:

 Fresh herbs especially are wonderful sources of concentrated micro-nutrients, like antioxidants, vitamins and minerals. All of these are in an unadulterated natural form.

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 In these times of ‘instant’ vegetables – in tins and frozen packs – it is clear that herbs and spices can do much to improve the taste and nutritional value of our veggies.

 Certain herbs and spices will stimulate your appetite and improve your digestion and general health and well-being.

 They are vital in low and low fat diets.

One can truly say that herbs and spices give your cooking that ‘something special’!

Herbs and Spices Defined

“Spices and herbs for the culinary world are harvested from the entire spectrum of . Most commonly the and of these botanical treasures are used to impart flavour, but bark, roots, nuts, and also have much to offer, depending on which plant you have before you. What just about all these species, in their many forms, have in common is a unique compared with other crops. A or herb destined for the kitchen is likely to have a strong signature not duplicated elsewhere.” - Tony Hill, author of The Spice Lovers Guide to Herbs and Spices (2004)

There are many interpretations of the difference between herbs, spices and flavourings. From a culinary viewpoint they can be described as follows:

Herbs Herbs constitute the aromatic leaves and flowers that are used, either fresh or dried, to liven up culinary dishes. Some good examples are sweet , and . The shelf life of most dried herbs is much shorter than that of spices. With a few exceptions, herbs should be used fresh for the best effect.

Spices Spices are the seeds, bark and roots of that are used, mainly in a dried form. For this reason, spices have a longer shelf life than most herbs. Examples of spices are pepper (seeds), (root) and (bark)

Flavourings Flavourings are products that are often used just like herbs, but are also seen as food sources in their own right, for example bulbs, , nuts, citrus and onions.

A Stew of Words!

Sometimes the ability to distinguish between herbs, spices and flavourings becomes quite confusing. Take for example. Some might say it is a spice, while others believe it can also be a food source. The same can be said of and onions.

Visit the Bouquet Garni Flavour Academy at www.herb.co.za for more flavour building ideas. P a g e | 2 Fabulous Flavour Combinations

There are also a number of plants that confusingly fall into the category of both a herb and a spice because we use their leaves fresh or dried and also their seeds. Just think about fennel, and . Or is the latter cilantro?

My advice to you...

Make the distinction between herbs and spices if you must. But don’t let that limit your possibilities. When you cook, it doesn’t really matter whether fennel is a herb or a spice. That is really just semantics, and after all, if you know how to get the best out of fennel, the effect and taste stays the same.

3 Handy Flavour Building Cheat Sheets Aroma is responsible for as much as 80 per cent of the flavour of a dish. This helps to explain the popularity of cooking with herbs and spices. Incorporating them in a dish enhances the aroma of the dish and, in turn, its flavour.

Remember that most herbs and spices do not like to be categorized into rigid boxes. Some will fit into more than one box. And then there will be those that don’t seem to fit in anywhere.

Use these cheat sheets as a guide to create new flavour combinations or to enhance your favourites. Follow your own palate. If for example you can’t distinguish between spicy and pungent, group them together.

Cheat Sheet 1: Basic Tastes This cheat sheet is handy when you’d like to balance the basic taste of a dish.

Bitter Most herbs and spices are essentially bitter.

Salty Capers, , , hyssop, .

Sweet .

Sour or Tangy , lime, .

Cheat Sheet 2: Basic Aromatic Groups Use this cheat sheet to compliment the flavours of the main ingredients in your dish.

Aniseed or , , dill, fennel, liquorice, star anise, .

Citrus Citrus, , lemon grass, lemon thyme, lemon .

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Fresh (or cool) , , burnet.

Minty Apple mint, mint, eau de cologne mint, ginger mint, mint, pineapple mint, , .

Nutty , .

Onion-flavoured , garlic, garlic chives, shallot, Welsh onion (spring onion).

Pungent , arugula (rocket), chilli, , ginger, horseradish, , nasturtium, pepper, watercress.

Spicy Cilantro, curry bush, , , rosemary, sage, savory, thyme.

Sweet Bay leaves, cassia, cinnamon, coriander, juniper, , pineapple sage, rose geranium, stevia, sweet basil.

Warm and Earthy , , , curry leaves, mace, , , .

Cheat Sheet 3: Loudness Groups You can also group herbs and spices according to their volume or loudness.

This cheat sheet is handy when you want to determine:

 How overpowering a herb or spice is. The louder the more overpowering.

 How much of the herb or spice to add to a dish. The louder the less you’ll use.

 When to add it to a dish. The louder the longer they can withstand long cooking periods.

 Which flavours will complement each other. A loud herb will silence a soft one. To balance their marriage you’ll need to use more of the soft one than the loud one.

There are two basic loudness groupings: soft to moderate (the mild herbs and spices), and loud (the robust or strong herbs and spices).

Soft to Moderate Volume The soft to moderate volume herbs have the following characteristics:

 Predominantly annual herbs.

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 They combine well with most other low volume herbs and spices.

 They combine well with louder flavours; and most can be paired with a loud herb, if the two complement each other.

 Their flavours become more moderate when used in cooked dishes.

 They are mostly used in larger quantities and with greater variation, than their loud cousins.

 They work very well in raw dishes or recipes that have very short cooking periods.

 Examples are sweet basil, bay , chervil, chives, dill, marjoram and parsley.

Loud Volume The loud herbs (and most spices) have the following characteristics:

 Predominantly spices and a few perennial herbs.

 With the exception of garlic, most pair well with other loud herbs and spices in duets.

 They are often used in stews and casseroles and recipes that use long cooking periods. They are well suited to the ‘slow cooker’ used by many of today’s busy cooks.

 Their aromas change subtly during the cooking process. Some aromas will fade slightly while others may intensify.

 They retain their flavour profiles well when dried.

 Examples are garlic, oregano, rosemary, sage, tarragon, thyme, and the spices.

Preparing Herbs for Maximum Flavour If you’ve just harvested the herbs from your own organic food garden, simply give them a quick inspection for bugs or dirt. If they have neither, there’s no need to wash them. (I’m assuming you are not using any harmful pesticides in your food garden.) The leaves of fresh herbs are much easier to handle and chop if they are completely dry. If you plan on storing the excess in the refrigerator, know that wet leaves promote decay.

If you’ve bought the herbs from a supermarket or you can see dirt on the herbs from the food garden, you’ll have to wash them. When you only have a few sprigs to wash simply hold them under the tap for a rinse, then shake off the excess water and tap them dry between paper towels. With large bunches it is more efficient to wash them like salad greens. Submerge them in water to rinse them and then dry them in a salad spinner.

Some herbs – parsley, chervil, coriander – have soft stalks that can also be used in cooking, but in most cases leaves must be stripped from the stalks before being used. Small and tender leaves and

Visit the Bouquet Garni Flavour Academy at www.herb.co.za for more flavour building ideas. P a g e | 5 Fabulous Flavour Combinations sprigs are used whole in or as a garnish, but most leaves are chopped, sliced, or pounded depending on the dish being prepared.

Keep leaves whole until just before you need them or their flavours will dissipate.

Stripping leaves When stripping herbs you may find that you are not able to go right to the top of the stalk because it is too tender and will break. Such upper stalks are likely to be soft enough to chop with the leaves. Some herbs are easier to strip from the top down, particularly those with large leaves such as sage.

To strip tough stalks - hold the bottom of the stalk firmly in one hand, place the thumb and first finger of the other hand on either side of the stalk, and using the thumb to guide, pull upwards, stripping the leaves onto a board.

To strip tender stalks - strip fennel and dill from the bottom of the stalk, pulling the leaf sprays upwards with one hand. Take out any thick stalks that remain and strip off the leaves.

Chopping leaves Herbs are chopped according to the dish for which they are needed.

Finely chopped herbs integrate well with other ingredients. They provide immediate flavour because so much of their surface is exposed, allowing the essential oils to blend into the food quickly, but they may lose their flavour in cooking.

Coarsely chopped herbs keep their identity, flavour, and texture longer and survive cooking better than finely chopped herbs, but are less attractive in a smooth-textured dish.

Some cooks prefer to use the curved mezzaluna for large amounts of herbs. This handy tool is rocked backwards and forwards to great effect.

Herbs may also be chopped in the small bowl of a food processor; use the pulse button and chop briefly. Make sure the herbs are completely dry or they will turn out unattractively paste-like. It is more difficult to obtain uniformly chopped leaves in a processor.

Choose a large, sharp knife for herbs or you will bruise rather than cut them. Lay the herbs on a board, hold the point of the blade on the board with the flat fingers of your non-cutting hand, and chop up and down briskly in a rocking motion.

Scoop the herbs back into a pile from time to time with the flat of the blade. Continue the chopping action until the herbs are cut as finely as you need.

Making a Shredded herb leaves make an attractive garnish and also keep their texture well in a .

If using leaves such as sorrel, remove the thick vein from each leaf beforehand. Stack a few similar- sized leaves one on top of the other and roll them up tightly. Using a sharp knife, cut the roll of leaves into very fine slices.

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Pounding herbs Herbs can be pounded to a paste using a pestle and mortar, and garlic is easily pureed in a mortar with a little salt. A smoother (but less flavoursome) result is achieved more quickly in a food processor. is the classic pounded herb sauce.

Preparing Spices for Maximum Flavour Many spices need some preparation before being added to a dish or used in a spice blend or paste. Bruising, cutting, and grinding serve to release the volatile oils and of a spice. Large, bruised pieces of a spice are intended only for flavouring and should be removed before a dish is served. Mild spices are sometimes cut into bite-sized pieces and eaten as part of the dish; otherwise, spices should be grated, finely sliced, or shredded.

Bruising spices Soft-textured fresh spices such as lemon grass, ginger, and turmeric are often bruised before cooking to release their flavours, then added whole for later removal.

Simply bruise using the back of a heavy knife or a wooden kitchen mallet.

Slicing and shredding spices Some dishes require discs of fresh spices, while others call for spices to be shredded or chopped. Lemon grass is cut into fine rings from the base, stopping when the texture becomes fibrous. Makrut lime leaves should be shredded as fine as a needle if they are to be eaten.

The procedure for spices such as ginger or turmeric is as follows: Peel as much fresh root as you need, cutting off any woody or dry bits. Using a sharp knife, slice the root thinly across the grain into a series of fine discs. Stack the discs, press down firmly, and shred them into fine slivers. Line up the slivers and cut them across to chop. To chop more finely, mound up the pieces and chop as herbs.

Grating fresh spices Fresh roots such as horseradish and ginger are best grated.

Many Asian dishes call for the pure flavour of ginger juice, which can be quickly extracted from a fresh root. Grate the ginger or chop finely in a food processor. Wrap the shavings in a piece of muslin or a tea towel and squeeze the juice into a bowl.

Grating dry spices Although most spices are ground, some of the larger ones are more easily grated. For nutmeg use a nutmeg grater or the finest side of a normal grater.

Dried ginger and turmeric are very hard and therefore best grated on a fine citrus grater or rasp.

Grinding spices Freshly ground or crushed spices are always more aromatic than spices bought ready-ground.

You will soon appreciate the difference if you take the trouble to grind, say, a teaspoon of coriander seeds and put them to one side for an hour or two. Then

Visit the Bouquet Garni Flavour Academy at www.herb.co.za for more flavour building ideas. P a g e | 7 Fabulous Flavour Combinations grind another spoonful. Smell the older batch and then the freshly ground seeds – you will find that some of the aroma of the first batch has already dissipated

Some whole spices – allspice, cinnamon, and cloves for example – are aromatic, but most need to be crushed or ground to release their aroma. A blender can be used for a large quantity, but most spices are too hard to grind evenly in a food processor.

Use a pestle and mortar that is deep, sturdy, and roughly textured, for many spices are very hard and it needs considerable force to grind them by hand.

Most spices can be ground in an electric coffee grinder kept especially for the purpose.

Crushing spices Some spices need only to be crushed, rather than pulverized to powder. A pestle and mortar works well because you can easily see and control how much the spice is broken up – and you can enjoy its fragrance at the same time.

Use a rolling pin – put the spice in a plastic bag, spread out the seeds on a hard surface, then crush firmly with a rolling pin.

Making spice pastes Spice pastes are made by crushing fresh spices (such as garlic and ginger) together with dry spices or herbs and sometimes a little liquid. The technique is widely used in India and Southeast Asia, and in . Use a pestle and mortar or the small bowl of a food processor.

1. If dry spices are to be added, grind them first, either in the mortar or in a coffee grinder.

2. Crush the fresh garlic or ginger, and then work in the ground spices, and finally the liquid if needed.

Dry Roasting and Frying Spices Roasting whole spices in a dry frying pan is especially common in Indian cooking. The process concentrates the flavours and makes the spices easier to grind. Other dishes call for spices to be fried before other ingredients are added. Frying brings out the flavour, which is imparted to the oil. The aroma of fried spices permeates a dish more fully than that of raw spices but once a liquid is added the amount of fragrance they release is reduced.

Dry roasting spices Some seed spices, notably mustard seeds, tend to jump about as they roast, so have a lid available to cover the pan. A tablespoon of spices will be ready in 2-3 minutes, whereas a large quantity can take up to 8-10 minutes to brown evenly. With large quantities, roast each spice separately.

1. Heat a heavy pan until it feels hot when you hold your hand above the base. With the pan over a medium heat, toss in the spices. Stir them or shake the pan constantly.

2. Let the spices darken and smoke a little and they will soon give off a heady aroma. If they are changing colour too quickly, lower the heat and make sure they do not burn.

3. Turn the spices into a bowl to cool before grinding them.

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Dry roasting in an oven or microwave

In an oven

Dry roasting a large quantity of spices may be easier in an oven preheated to 250˚C. Spread the spices on a tray and leave in the oven until they darken and are aromatic, shaking and stirring from time to time. Cool before grinding.

In a microwave

Spread the spices in one layer on a plate or dish and cook uncovered at full power. Roasting 2-4 tbsp will take 4-5 minutes. Stir the spices once during cooking. Cool before grinding.

Frying spices

Prepare all the ingredients of a dish before frying its spices. Some spices are fried for only a few seconds, others for up to a minute. All will darken, and some, such as cardamom pods, will puff up. Remove the pan from the heat to add more ingredients, and stir quickly to prevent them burning in the oil.

1. Pour a thin film of sunflower oil into a heavy frying pan and heat until you can see a faint haze (mist) rising over the pan.

2. Fry whole spices before ground ones, adding them in the order they appear in the recipe. Spices should sizzle when they hit the hot oil and brown almost instantly. Watch them closely to prevent burning.

21 Flavour Combinations to Avoid Before we get to the successful flavour combinations, let’s look at a few combinations that most agree don’t work. This does not however prevent chefs – and especially food bloggers – from using them. Remember, this is just a guide. basil + tarragon cayenne + caviar cayenne + delicate flavours cayenne + truffles chestnuts + berries cilantro + Japanese cuisine cilantro + oregano coffee + lavender pistachios + strawberries rosemary + corn rosemary + salads rosemary + zucchini smoked salmon + mayonnaise smoked salmon + yoghurt sorrel + salads strawberries + salt tarragon + desserts tarragon + oregano tarragon + rosemary tarragon + sage tarragon + sweet dishes

1 356+ Fabulous Flavour Combinations Counting only the duets in the tables below adds up to 1 356. When you start using three, four or more aromatics the possibilities become literally endless. And that’s what we enjoy most about cooking – having an unlimited palette of flavour combinations at our disposal.

Visit the Bouquet Garni Flavour Academy at www.herb.co.za for more flavour building ideas. P a g e | 9 Fabulous Flavour Combinations

“Good cooking does not depend on whether the dish is large or small, expensive or economical. If one has the art then a piece of celery or salted cabbage can be made into a marvellous delicacy; whereas if one has not the art, all the greatest delicacies and rarities of land, sea or sky are of no avail.” – Yaun Mei, 18th Century Chines poet

33 Holy Grail Pairings When I say “basil”, you say “tomatoes”. When I say “lamb”, you say “rosemary”. When I say “crab” you say “avocado”. These are “holy grail “pairings. You can never go wrong when you use them as almost everybody loves them.

But there’s more… cherries + Kirsch chillies + chillies + Thai cuisine chocolate + coffee chocolate + espresso chocolate + raspberries fennel seeds + + Japanese cuisine lamb + garlic lamb + mint + garlic oregano + lemon oregano + tomatoes peaches + cream peaches + pork + prosciutto + melon quince + pears rhubarb + angelica rhubarb + strawberries saffron + rice sage + pork savory + beans shrimps + garlic + unsalted butter strawberries + cream strawberries + ice cream tarragon + chicken turmeric + curry leaves + ice cream

1 159 Duets Made in Heaven An at-a-glance-guide to 83 ingredients and fabulous flavour combinations to go with them.

Those in bold – and there are 527 listed below - are considered classic combinations and are especially widely practiced.

Apples brown sugar, caramel, celery, cheese, cinnamon, cloves, coriander, cream, custard, ginger, lemon, nutmeg, black pepper, raisins, rosemary, rum, vanilla, walnuts Asparagus butter, chervil, chives, cream, garlic, ginger, horseradish, lemon, mustard, nutmeg, olive oil, parmesan cheese, parsley, pepper, rosemary, shallots, vinaigrette Avocados basil, chillies, chives, cilantro, garlic, grapefruit, lemon, lemongrass, lime, mint, onions especially red, parsley, tomatoes, vinaigrette Bananas cardamom, chocolate, cinnamon, , coriander, cream, ginger, rum, vanilla Beans, green almonds, bacon, basil, butter, chives, dill, garlic, mint, mustard, nutmeg, oregano, parsley, paprika, rosemary, savoury Beef basil, chillies, chives, horseradish, marjoram, mushrooms, mustard, oregano, parsley, black pepper Beets allspice, chives, cloves, curry, dill, fennel, ginger, horseradish, lemon, mustard, nutmeg, paprika, parsley, sour cream, tarragon, balsamic vinegar, watercress Broccoli cumin, garlic, lemon, watercress Cabbage caraway, garlic, horseradish, mustard, nutmeg, onions, paprika, parsley, pepper, poppy seeds, sorrel Cabbage, Raw celery, chervil, chives Carrots basil, butter, cayenne, celery, chervil, chives, cilantro, cinnamon, cloves, cream, cumin, dill, fennel, garlic, ginger, lemon, mint, mustard, nutmeg, oranges, paprika, parsley, rosemary, sage, tarragon, thyme

Visit the Bouquet Garni Flavour Academy at www.herb.co.za for more flavour building ideas. P a g e | 10 Fabulous Flavour Combinations

Cauliflower almonds, bread crumbs, butter, cheese, chervil, chives, garlic, lemon, nutmeg, parsley Chick peas cilantro, coriander, cumin, garlic, mint, olive oil, onions, parsley, rosemary Chicken bacon, basil, chervil, chives, coriander, cream, curry, dill, fennel, five-spice powder, garlic, ginger, horseradish, lemon, marjoram, mint, mushrooms, mustard, nutmeg, oregano, paprika, parsley, pepper, rosemary, savoury, tarragon, thyme, wine Cod bay, capers, caraway seed, chervil, cilantro, fennel, garlic, ginger, horseradish, juniper berries, mustard, onions, parsley, potatoes, rosemary, thyme, tomatoes Corn basil, butter, cayenne, chillies, chives, cilantro, cream, garlic, lovage, marjoram, parsley, black pepper Cucumbers basil, celery seed, chervil, chillies, chives, cilantro, cream, dill, fennel, garlic, ginger, horseradish, mint, nutmeg, onions, parsley, white wine vinegar Custards bay, caramel, cinnamon, coffee, ginger, lemon balm, lemon verbena, rose geranium Duck apples, basil, black currants, cherries, chillies, cloves, figs, garlic, ginger, honey, mint, mushrooms, mustard, oranges, paprika, parsley, black pepper, rosemary, sage, soy sauce, star anise, tarragon, thyme Eggplant anchovies, basil, cheese, chervil, cumin, garlic, lemon, mint, mushrooms, olive oil, olives, onions, oregano, paprika, parsley, green peppers, rosemary, tarragon, thyme, tomatoes, balsamic vinegar Eggs cheese, chives, , lemon thyme, mushrooms, parsley, pepper, sorrel Figs anise, caramel, cinnamon, , cream, ginger, honey, lavender, mint, oranges, port wine, prosciutto, raspberries, rosemary, thyme, vanilla, walnuts Fish basil, cilantro, coriander, curry, fennel, horseradish, , lemon, mace, marjoram, mint, mustard, nutmeg, rosemary, tarragon, thyme, white wine allspice, cloves, cherries, chillies, nutmeg, onions, oregano, thyme, rosemary Greens bacon, garlic, mint, mustard, onions, variety of herbs Ham basil, bay, brown sugar, cloves, garlic, horseradish, juniper berries, mustard, oregano, paprika, parsley, rosemary, thyme, white wine Lamb anchovies, aniseed, basil, bay, beans, bread crumbs, capers, cardamom, cayenne, chillies, chives, cilantro, cinnamon, cloves, cream, cumin, curry, dill, eggplant, fennel, garlic, ginger, gremolata, juniper berries, lemon, mint, mustard, onions, oregano, parsley, black pepper, paprika, , rosemary, sage, star anise, tarragon, thyme, tomatoes, red wine, yoghurt Lentils bay, garlic, mint, olive oil, onions, parsley, sorrel, thyme Lettuces garlic, mustard, olive oil, a variety of salad herbs Lobster basil, brandy, butter, caviar, chervil, chillies, chives, cilantro, Cognac, coriander, corn, cream, curry, fennel, garlic, ginger, horseradish, lemon, , lemongrass, mayonnaise, mushrooms, mustard, oranges, paprika, parsley, shallots, star anise, tarragon, thyme, tomatoes, vanilla, white wine Mangoes cilantro, chillies, cloves, ginger, Kirsch, lime, raspberries, rum, star anise Melon basil, Champagne, chillies, ginger, lemon, lime, mint, pepper, port, prosciutto, raspberries, strawberries, vanilla Mushrooms basil, caraway seeds, cayenne, chervil, chives, coriander, cream, dill, garlic, gremolata, lemon, marjoram, mint, mustard, nutmeg, onions, oregano, paprika, parsley, rosemary, shallots, sorrel, tarragon, thyme, tomatoes, wine red or white Mussels aioli, aniseed, basil, bay, cayenne, chervil, chives, cilantro, cream, curry, fennel, garlic, lemon, mushrooms, parsley, black pepper, saffron, thyme, tomatoes, wine Onions cinnamon, cloves, nutmeg, paprika, parsley, pepper, sorrel, thyme Oranges basil, cardamom, chillies, cinnamon, ginger

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Oysters allspice, bacon, bay, caviar, cayenne, chillies, chives, cilantro, curry, fennel, garlic, ginger, horseradish, leeks, lemon, marjoram, mint, mustard, nutmeg, paprika, parsley, black pepper, saffron, shallots, Tabasco sauce, thyme, vinegar Papayas cayenne, chillies, coriander, cumin, ginger, lemon, lime, vanilla Pasta basil, chillies, garlic, just about any herb, tomatoes Peaches almonds, basil, cinnamon, cinnamon basil, cloves, cream, ginger, Kirsch, oranges, raspberries, sherry, strawberries, vanilla Pears anise, brandy, caramel, cheese especially Gorgonzola and Roquefort, chocolate, cinnamon, cinnamon basil, cloves, ginger, honey, lemon, mace, nutmeg, oranges, black pepper, quinces, sherry, star anise, vanilla, walnuts, wine especially red Peas bacon, butter, chervil, chives, cream, fennel, garlic, ham, lettuce, mint, mushrooms, nutmeg, spring onions, parsley, rosemary, sage, savoury Peppers, bell anchovies, basil, chillies, coriander, garlic, olive oil,, tomatoes Pineapple coconut, Cointreau, Kirsch, mint, raspberries, rum, strawberries, vanilla Plums cinnamon, ginger, lemon, oranges, vanilla, walnuts Polenta cheese, garlic, mushrooms, pepper Pork apples, bay, coriander, cumin, fennel, , garlic, ginger, honey, juniper berries, marsala, mustard, orange, parsley, black pepper, rosemary, sage, star anise, tarragon, thyme, vinegar Potatoes basil, butter, caviar, cayenne, celery root, cheese, chervil, chives, cream, dill, fennel, fenugreek, garlic, horseradish, juniper berries, leeks, lemon thyme, lovage, mint, mustard, nutmeg, paprika, parsley, pepper, rosemary, salt, savoury, sorrel, thyme Prunes cinnamon, lemon, walnuts, wine Pumpkin brown sugar, cinnamon, cloves, cream, garlic, ginger, Gruyere cheese, mace, mint, molasses, nutmeg, onions, black pepper, sage, thyme, vanilla Radishes chives, parsley, salt Raspberries almonds, Champagne, chocolate, cream, currants especially red, Kirsch, lemon, black pepper, vanilla Rhubarb cinnamon, ginger, black pepper, strawberries Rice, white basil, cardamom, cinnamon, curry, garlic, ginger, nuts, parsley, saffron, tomatoes Risotto mushrooms, Parmesan cheese, peas, saffron, shellfish Salmon aioli, anchovies, bacon, basil, bread crumbs, capers, caviar, chervil, chives, coriander, cream, cucumber, cumin, curry, dill, fennel, five-spice powder, garlic, ginger, hollandaise sauce, horseradish, juniper berries, leeks, lemon, lime, mayonnaise, mint, mushrooms, mustard, parsley, black pepper, shallots, sorrel, spinach, tarragon, tomato, vinegar, watercress, wine Sardines arugula, garlic, lemon, mint, mustard, paprika, parsley, pepper, savoury, thyme, Sauerkraut apples, caraway seeds, dill, juniper berries, sausages Scallops anise, bacon, basil, bay, bread crumbs, butter, capers, caviar, cayenne, celery, chervil, chives, cilantro, coriander, curry, dill, fennel, garlic, ginger, lemon, lemongrass, lemon thyme, lime, marjoram, mint, mushrooms, mustard, onions, paprika, parsley, black pepper, rosemary, saffron, salsa, sorrel, tarragon, thyme, tomatoes, vanilla, white wine Seafood aioli, lemon, parsley, black pepper Shrimp allspice, bacon, basil, bay, chervil, chillies, chives, curry, dill, garlic, ginger, lemon, lemongrass, lime, mint, mustard, onions, oranges, parsley, rosemary, shallots, tarragon, thyme, white wine Snails anise, basil, bay, butter, chervil, fennel, garlic, mushrooms, nutmeg, parsley, black pepper, rosemary, shallots, thyme, white wine

Visit the Bouquet Garni Flavour Academy at www.herb.co.za for more flavour building ideas. P a g e | 12 Fabulous Flavour Combinations

Sole butter, capers, cayenne, chives, cilantro, cream, garlic, lemon, mint, mushrooms, mustard, nutmeg, onions, paprika, parsley, shallots, thyme, white wine Spareribs garlic, ginger, pepper, rosemary Spinach anchovies, bacon, butter, cardamom, cheese, chillies, chives, cream, cumin, curry, garlic, ginger, horseradish, lemon, lemongrass, mint, mustard, nutmeg, olive oil, black pepper, sorrel, sugar, tarragon, vinegar especially red wine Squash celery root, cinnamon, curry, rosemary, sage Squid basil, bay, cilantro, garlic, ginger, lemon, mint, olive oil, parsley, rosemary, salsa Steak basil, béarnaise sauce, cayenne, chives, coriander, garlic, ginger, horseradish, juniper berries, mushrooms, mustard, parsley, black pepper, rosemary, shallots, red wine Strawberries almonds, bananas, basil, Champagne, cinnamon, cream, Kirsch, lemon, mascarpone, oranges, pepper, pineapple, rhubarb, sour cream, sugar, vanilla, balsamic vinegar Stuffing’s seasoned bread crumbs, celery, garlic, nutmeg, parsley, rosemary, sage, savoury, tarragon, thyme Sweet apples, brown sugar, butter, cilantro, cinnamon, cloves, cream, garlic, ginger, maple Potatoes syrup, nutmeg, oranges, paprika, pecans, thyme, vanilla Swiss chillies, garlic, tarragon Tomatoes arugula, basil, chillies, chives, garlic, lovage, marjoram, mint, olive oil, onions, oregano, parsley, black pepper, salt, tarragon, thyme, vinegar Tongue chervil, chives, garlic, horseradish, mustard, parsley, black pepper, rosemary, tarragon, thyme Trout almonds, butter, capers, chervil, chillies, chives, cream, garlic, horseradish, lemon, parsley, sorrel, vinegar, white wine Tuna aioli, bay, beans especially black and white, chives, cilantro, dill, garlic, ginger, lemon, lemongrass, lime, mint, olive oil, onions, parsley, black pepper, saffron, sesame, soy sauce, thyme, tomatoes, Turkey celery, celery root, parsley, sage, sherry, tarragon, thyme Turnips chives, cinnamon, cream, garlic, lemon thyme, mustard, paprika, parsley, potatoes, sugar, tarragon, thyme Veal arugula, basil, bay, capers, cheese especially Parmesan, chervil, cloves, cream, dill, garlic, ginger, lemon, mushrooms, mustard, onions, paprika, parsley, black pepper, rosemary, sage, sorrel, tarragon, thyme, tomatoes, white wine Venison apples, bay, cherries, chillies, coriander, currants red, garlic, horseradish, juniper berries, marjoram, mushrooms, mustard, black pepper, rosemary, tarragon, thyme, vinegar especially red wine, red wine Watercress mustard, parsley, thyme, vinaigrette Yoghurt dill, mint, watercress Zucchini basil, butter, Parmesan cheese, cilantro, cinnamon, cloves, dill, garlic, marjoram, mint, onions, oregano, parsley, rosemary, sage, tarragon, thyme, tomatoes

Visit the Bouquet Garni Flavour Academy at www.herb.co.za for more flavour building ideas. P a g e | 13 Fabulous Flavour Combinations

197+ Fresh Herb Combinations An at-a-glance-guide to using and pairing 25 popular culinary herbs.

Fresh Herb Parts Used Flavour Strength Per serving Flavour Pals Basil leaves, cloves, mint, mild 1 heaped chives, cilantro, fennel, garlic, dried stems anise, tablespoon lemon verbena, marjoram, for cinnamon mint, oregano, parsley, rosemary Bay leaves, nutmeg, fusion 1/2 leaf parsley, rosemary, sage, stems for cardamom, thyme skewers vanilla Chervil leaves, mild anise fusion 1 heaped chives, parsley, tarragon flowers tablespoon Chilli Pepper hot, pungent strong to taste bay, cilantro, lemon verbena, mint, parsley Chives leaves, mild onion fusion 1 heaped chervil, dill, marjoram, flowers tablespoon parsley, sorrel, tarragon Cilantro leaves, green spicy mild 1 heaped basil, chives, lemon verbena, seeds tablespoon mint, parsley Dill leaves, caraway, mild 2 teaspoons chives, lemon balm, lemon flowers, parsley thyme, lovage seeds Fennel leaves, anise mild 2 teaspoons lavender, mint, parsley, flowers, rosemary, thyme seeds Garlic bulb garlic strong 1 compatible with all but use sparingly with chervil, chives, lemon balm, mint Garlic Chives leaves, mild garlic strong 2 teaspoons chervil, dill, marjoram, flowers oniony parsley, sorrel, tarragon Lemon Balm leaves lemon mild 2 teaspoons basil, chives, dill, mint, parsley

Lemon leaves, pungent strong 2 teaspoons bay, basil, chives, dill, fennel, Thyme flowers lemon lavender, lemon verbena, lovage, marjoram, mint, oregano, parsley, rosemary, sage, savoury Lemon leaves, intense strong 1 ½ basil, cilantro, lavender, mint, Verbena stems for lemon teaspoons rose geranium smoking Lovage leaves, intense strong ½ teaspoon chives, dill, lemon balm, mint, stems celery parsley, sorrel Marjoram leaves, mint, spice fusion 1 level basil, chives, mint, parsley, tablespoon rosemary, sage, savoury, heads thyme Mint leaves menthol, mild 2 teaspoons compatible with all fruit Oregano leaves pepper and strong 1 teaspoon basil, chives, mint, parsley, spice rosemary, sage, savoury, thyme Parsley leaves pungent fusion 1 heaped compatible with all green tablespoon

Visit the Bouquet Garni Flavour Academy at www.herb.co.za for more flavour building ideas. P a g e | 14 Fabulous Flavour Combinations

Rose leaves, strong rose strong 1 large leaf lavender, lemon verbena, mint Geranium flowers Rosemary leaves, pine, strong 1 teaspoon basil, chives, fennel, lavender, flowers, pungent lemon verbena, marjoram, stems for spice mint, oregano, parsley, sage, skewers savoury, thyme Sage leaves, spice, strong 1 teaspoon fennel, lavender, lemon balm. flowers astringent Lemon thyme, lemon verbena, lovage, mint, oregano, parsley, rosemary, savoury, thyme Sorrel leaves sour, green mild 1 heaped chives, dill, lemon thyme, tablespoon lemon verbena, lovage, mint, parsley, tarragon Tarragon leaves peppery strong 1 teaspoon chervil, chives, lemon balm, anise lemon thyme, mint, parsley, sorrel Thyme leaves, spice, fruit, strong 1 teaspoon bay, basil, chives, dill, fennel, flowers pear lavender, lemon verbena, lovage, marjoram, mint, oregano, parsley, rosemary, sage, savoury Winter leaves pepper and strong 1 teaspoon chives, fennel, mint, parsley, Savoury spice rosemary, sage, thyme

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