Here’re most popular spices to cook most popular dishes and drinks. Of course, you should not add them alltogether. You need to consider originality of taste, correct dose, experimentation, learning existing and creating your own recipes and secrets.

So here you won’t find ready recipes, but only a list of spices, which you can use in these or that dishes. Becoming acquainted with them, you will assure that all “overseas” spices are quite replaceable by local herbs, including those we consider weeds.

First courses, soups

Meat soup:

Onion, garlic, parsley, carrot, kohlrabi, saffron, turmeric, leek, dried mushrooms, curry, black pepper, bay leaf, lovage, parsnip, thyme, nutmeg, fresh paprica, chilly pepper (feferon), Cayenne pepper, basil, savory, rosemary, common borage, cardamon.

Vegetable soup:

garlic, peppermint, carrot, parsley, celery, lovage, fresh spicy vegetables, black pepper, basil, savory, sage, marjoram, curry, burnet saxifrage, dried mushrooms, common borage, milfoil, parsnip, purslane, rosemary.

Mushroom soup:

mixture of fresh or dry mushrooms, onion, garlic, sweet bell red and hot pepper, Cayenne pepper, black pepper, caraway, basil, rosemary, tarragon, parsley, chive , celery, lovage.

Onion soup:

Onion, garlic, black pepper, lovage, caraway, basil, savory, thyme, nutmeg, marjoram.

Haricot soup:

Onion, garlic, black pepper, caraway, marjoram, nutmeg, basil, sweet bell red and hot pepper, coriander, hyssop, savory.

Potato soup:

Onion, garlic, black pepper, marjoram, caraway, basil, beaked parsley, nutmeg, sweet bell red pepper, burnet saxifrage, bay leaf, milfoil, parsnip, hyssop.

Pea soup:

Garlic, onion, black pepper, cloves, thyme, nutmeg, coriander, savory.

Fish soup:

Onion, garlic, black pepper, sweet bell red and hot pepper, pimento, rosemary, sage, marjoram, nutmeg, curry, dill, thyme, Cayenne pepper, lavender, lovage, savory, bay leaf, calamus.

Beetroot and cabbage soup:

Onion, garlic, parsley, beaked parsley, caraway, lovage, juniper, black pepper.

Cabbage soup:

Garlic, onion, black pepper, mushrooms, sweet bell red and hot pepper, Cayenne pepper, marjoram, lovage, bay leaf, basil, juniper, rosemary.

Potpourri:

Onion, mushrooms, olives, black pepper, dill, lemon juice, capers.

Broth:

Garlic, onion, basil, tarragon, bay leaf, nutmeg (mace), lovage, bergamot mint.

Second courses, garnishes

Savoy cabbage garnish:

anise, marjoram, caraway, basil, bow, garlic, juniper.

Cauliflower garnish:

basil, savory, tarragon, mace.

White cabbage garnish:

caraway, cloves, black pepper, sweet bell red or hot pepper, marjoram, coriander, garlic, onion, common borage, sweet flag.

Sauerkraut garnish:

Onion, garlic, black pepper, mushrooms, sweet bell red or hot pepper, marjoram, lovage, bay leaf, thyme, nutmeg, spices for soup, horseradish, basil, tarragon, fennel, pimento, juniper.

Spinach garnish:

Garlic, dill, pimento, basil.

Pea garnish:

thyme, rosemary, caraway, beaked parsley, coriander, nutmeg (mace), parsley, onion, garlic, basil, savory.

Lentil garnish:

savory, curry, coriander, black pepper, onion, garlic.

Dried haricot garnish:

black pepper, marjoram, savory, garlic, bow, beaked parsley, coriander, sweet bell red or hot pepper, black pepper, white or green pepper, celery, green sorrel, curry.

Legumes garnish:

savory, curry, ginger, nutmeg (mace), sweet bell red or hot pepper, black pepper, white or green pepper, marjoram, onion, garlic.

Potato dishes:

Onion, celery, black pepper, parsley, marjoram, nutmeg, caraway, basil, savory, thyme, dill, bay leaf, calamus.

Fried potato:

Onion, black pepper, caraway, marjoram, basil, thyme, savory.

Mashed potatoes:

Onion, black pepper, nutmeg (mace), parsley, fresh spicy green, beaked parsley.

Rice:

Curry, tarragon, ginger, cardamon, garlic, lovage, beaked parsley, nutmeg (mace), red pepper, parsley, saffron, purslane, marjoram, wild marjoram, bitter and sweet almond, coriander.

Meat, game, poultry

Meat dishes:

Onion, garlic, sweet bell red and hot pepper, Cayenne pepper, basil, savory, sage, thyme, rosemary, curry, wild marjoram, bay leaf, ginger, mushrooms, juniper.

Stewed meat:

Onion, garlic, black pepper, sweet bell red and hot pepper, basil, savory, curry, tarragon, juniper, capers, cloves, watercress.

Goulash:

Onion, garlic, sweet bell red and hot pepper, cayenne pepper, black pepper, marjoram, caraway, ginger, mace, lovage, coriander, bay leaf, rosemary, wild marjoram, milfoil, spices for soup.

Beefsteak:

savory, cardamon, horseradish, sage, basil, rosemary, watercress.

Fried mutton:

Basil, ginger, capers, cardamon, garlic, caraway, lavender, lovage, bay leaf, cloves, sweet bell red and hot pepper, pimento, rosemary, saffron, juniper, tarragon, peppermint, goose-tongue, marjoram, sweet flag.

Fried pork:

Garlic, onion, marjoram, black pepper, basil, sage, wild marjoram, sweet bell red and hot pepper, bay leaf, rosemary, thyme, caraway, savory, mace, juniper, cardamon, coriander, balm, sweet flag, hyssop.

Fried game:

Onion, garlic, black pepper, mace, pimento, marjoram, bay leaf, wild marjoram, rosemary, juniper, caraway, balm.

Game au jus:

basil, savory, onion, garlic, black pepper, Cayenne pepper, coriander, bay leaf, cloves, milfoil, mushrooms, sweet bell red and hot pepper, grated parsley, marjoram, mace, caraway, thyme, rosemary, juniper, tarragon, sage, curry, spices for soup.

Fried poultry:

marjoram, black pepper, sweet bell red and hot pepper, curry, sage, tarragon, thyme, rosemary, caraway, savory, cinnamon, ginger (if we don’t want lean poultry to dry too much during frying, then we can inject a mixture of hot wine - about 100 g – salt and fine-grained spices in wings, legs and brisket; if we fry a chicken on a spit – we can inject a mixture of butter, melted in wine).

Duck:

marjoram, black pepper, sweet bell red and hot pepper, curry, sage, tarragon, thyme, rosemary, caraway, savory, cinnamon, ginger.

Goose:

marjoram, sage, tarragon, rosemary, thyme, black pepper, curry, savory.

Turkey:

marjoram, sage, tarragon, rosemary, thyme, black pepper, curry, savory.

Chicken:

marjoram, curry, rosemary, thyme, ginger, cinnamon.

Chicken liver:

Sage, onion, some black pepper, rosemary.

By-products:

Dill, tarragon, bay leaf, marjoram, mace, cloves, parsley, black pepper, pimento, onion, garlic, chive, juniper, lemon juice.

Home-made sausage:

Garlic, black pepper, caraway, sweet bell red and hot pepper, marjoram (but not in sausage, meant for long storage), bay leaf, thyme, basil.

Jellied meat:

Pimento, garlic, onion, black pepper, sweet bell red and hot pepper, bay leaf, cloves.

Fish:

Fish dishes:

Parsley green and root, black pepper, marjoram, mace, curry, dill, savory, tarragon, onion, garlic, sweet bell red and hot pepper (dry or fresh), pimento, rosemary, sage, caraway, white mustard, thyme, parsnip, bay leaf, peppermint.

Fried fish:

basil, black pepper, leaf verdure, garlic, savory, saxifrage bumet, common borage, fennel, dill, caraway, mace, sweet bell red pepper, parsley, balm, curry, bitter and sweet almonds, cardamon, coriander, watercress.

Stewed and boiled fish:

Onion, garlic, mace, cloves, bay leaf, grated parsley, basil, savory, fennel, pimento, rosemary, balm, saxifrage bumet, curry.

Drinks:

Plum compote:

anise, nutmeg, pimento, sage.

Pear compote:

ginger, nutmeg, cloves.