Usage
Herbs which are used in meat
Adds flavour to meats and helps digesting heavy meals.
The thyme of choice for seasoning steaks in England.
Use in beef stir-fry, and a variety of pork and poultry dishes.
Use in "five spice mix" for meat. Also used to flavour sausages, such as the sauerkraut an...
Garlic bulbs are widely used to flavour lamb, beef, pork and many other meat dishes.
Add to beef, pork and chicken stir-fry.
Has a strong, slightly bitter flavour that helps to balance rich fatty meat. Use only a sm...
Use to flavour vension, pork, lamb and other fatty meats.
Use moderately to flavour stuffings and sauces.
Add flavour to sausages and meats. Use only a small amount.
Combine well with lamb, pork, and chicken.
Sometimes used in very small quantity to balance fatty meat. The leaves are very bitter, h...
Add flavour to lamb, pork, and game meats.
Combines well with pork and beef. Use in baked and stir-fried dishes.
Flavours souvlaki, the Greek-style meat skewers.
Classic flavouring for chicken and lamb.
Cook with fatty meat dishes like goose, duck, and pork. Add to sausages.
Use in various meat dishes, especially in roast chicken and grilled meat.
Rub onto fatty meat. Add flavour to pates. Good with lamb, poultry, and rabbit.
Extracts used in commercial food products, such as salami.
