Herbs and spices really are your best friend in the kitchen

The other day I was “surfing” around on the web and I found a fantastic blog about herbs and spices. As a former chef I love to cook and experiment with different herbs and spices to create fantastic flavours. I do understand that many of us get stuck in the kitchen and always use the same herbs and spices and find it boring to eat “the right way” therefore you easily fall for temptations and choose the wrong foods to satisfy the “thirst” for new flavours.
Let’s start to use herbs and spices so you can be impressive in the kitchen and also to make your food interesting and exciting.
Below are some combinations that work fantastically together. (thank you paleosecrets) for putting this helpful list together.
•    Basil:  tomato dishes, pesto, eggs, cheese, salads, Thai dishes
•    Caraway seeds: stir-fries
•    Cinnamon: Can be infused in tea, soups, stews and sauces
•    Coriander seeds: poultry, fish
•    Chili: spicy dishes
•    Chives: sauces, salads, eggs
•    Cilantro (coriander): Asian soups, salads, pesto, chicken, dips and sauces
•    Cloves: baked hams, fruit salads, Oriental chicken dish
•    Dried herbs: meat, poultry, fish
•    Dill: fish especially salmon and prawns
•    Garlic: sauces, most vegetable dishes, meat and poultry, spreads
•    Ginger: Chinese dishes, tea
•    Lemon Grass: tea
•    Mint: eggs, lamb, fruit salad, iced tea, and garnish on deserts
•    Mustard Seeds: meat and poultry
•    Oregano: fish, tomato sauce
•    Paprika: chicken
•    Parsley: cucumber salad, green salad, egg, garnish on fish dishes, broiled meats and vegetables, seafood, soup, stew
•    Rosemary: roast chicken, lamb, pork
•    Salt and Pepper: most savoury dishes
•    Saffron: stews and soups
•    Sage: sausage, turkey
•    Tarragon: lamb, chicken, fish
•    Thyme: poultry, soups, and stuffing
Remember that eating the right foods doesn’t need to be boring. Make spices and herbs your best friend.
Enjoy experimenting with new flavours.