Pairing 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:

Seasonings and complements 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.

Seasonings and complements 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.

Seasonings and complements for Pork

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

Seasonings and complements for Poultry

Most spices go well with chicken, but we heartily recommend cream, butter, garlic, tarragon, thyme, leeks, lemon, lime, lemongrass, olive oil, parsley, red peppers, wine, soy, tomato, pepper, and salt.  For duck, try orange, cherry, garlic, hoisin sauce, honey, pomegranate, red cabbage, soy, vinegar, pepper, and salt.  For turkey, use butter, bacon, onion, spring onions, sesame, olive oil, soy, mushrooms, wine, chicken stock, pepper, and salt.  If serving goose, try ginger, red cabbage, apple, lemon, plums, cider, onion, parsley, white pepper, and salt.

Seasonings and complements 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.