Paring the Right Seasoning With Your Meat or Seafood

seasoning meat

The following spices, seasonings, fruits, and vegetables work best with each type of meat or seafood entree to give you a well-balanced flavor palate:

Seasoning for Beef

Anchovies, bacon, brandy, carrots, garlic, onion, chili, leeks, horseradish, thyme, rosemary, mushrooms, mustard, olive oil, red peppers, black pepper, soy, red wine, and salt.

Seasoning for Lamb

Coriander, cumin, cardamom, cinnamon, garlic, onion, lemon, marjoram, mint, olive oil, oregano, rosemary, thyme, red wine, tomato, spinach, yogurt, black pepper, and salt.

Seasoning for Pork

Ginger, apple, smoke, cider, onion, plums, sage, sauerkraut, star anise, sesame, soy, chili, cloves, white wine, honey, sweet and sour sauces, pepper, sugar, and salt.

Seasoning for Poultry

Most spices go well with Chicken as well as cream, butter, garlic, tarragon, thyme, leeks, lemon, lime, lemongrass, olive oil, parsley, red peppers, wine, soy, tomato, pepper, and salt.  For Duck choose; orange, cherry, garlic, hoisin sauce, honey, pomegranate, red cabbage, soy, vinegar, pepper, and salt.  With Turkey use butter, bacon, onion, spring onions, sesame, olive oil, soy, mushrooms, wine, chicken stock, pepper, and salt. For Goose try ginger, red cabbage, apple, lemon, plums, cider, onion, parsley, white pepper, and salt.

Seasoning for Seafood

Some favorites are basil, bay leaves caraway, chive, dill, fennel, lemon (juice and rind), lemon balm, lovage, marjoram, mint, parsley, savory tarragon, thyme, rosemary and sage, salt and pepper.