To flavor, enrich the flavor of ground meat for pies, cutlets, dumplings, sausages, stews and many other dishes, spicy herbs and condiments are introduced into the recipe. Each cook and hostess uses both classic spices and original additives common to one national cuisine or another.
Traditional spices and seasonings for ground pork
The best spices to reveal, complete the flavor of ground pork :
Pork and coriander seeds, flavored with citrus, tree bark and pepper, are a perfect combination. To make the hot and spicy notes more tangible, the seeds are crushed just before being added to the ground meat.
A spice with a sharp, pungent taste that speeds up digestion, metabolism and thins the blood. Freshly ground peas are more effective.
The spice gives ground meat a spicy and specific flavor. Garlic is used fresh, pressed, chopped or dried in the form of granules, powder or flakes. A useful additive with a bactericidal and antithrombotic effect, it not only makes cutlets taste more lively, but also protects against heart attacks and inhibits the growth of cancer cells.
A spice with a woody and lemony aroma enriches the taste of semi-cooked foods with the acidity of sage and a peppery bitterness. Antioxidant, the essential oils of the spice have an antibacterial, anti-inflammatory effect.
In order that the ground spice, with its pungent taste and smell, does not dominate and make the ground meat bitter, it is added in minimal quantities. Nutmeg stimulates the secretion of gastric juices and has choleretic and antispasmodic properties.
The sweet pepper Capsicum annuum, with its warm aroma and spicy aftertaste, goes well with pork. The red powder gives a bright color to the mince, contains a large number of biologically active substances and acts as an immunomodulator.
Oregano or oregano
The dried leaves of a herbaceous plant with a lemon-mustard aroma, when added to meat, take time to combine with other seasonings.
Oregano, which combines the freshness of mint, with the bitterness and pungency of horseradish, has a beneficial effect on the cardiovascular system, calms, relieves headaches and toothaches.
A spicy blend of perfectly selected fragrant herbs with a vibrant flavor radically changes the gastronomic perception of ground pork dishes. Humeli suneli leaves no one indifferent. The spice is either loved or rejected.
An economical analogue of saffron used as a natural coloring agent and spice. Turmeric, slightly spicy, is good for the liver, prevents senile dementia, purifies the blood and acts as an antibiotic without harming the gastrointestinal tract.
A refreshing spice that opens the appetite, gives ground meat dishes a spicy touch, a more interesting flavor. Green and purple basil stops inflammation, relieves swelling, protects the body from germs.
Schnitzel, stuffed cabbage rolls, stuffed peppers and other ground pork dishes will look and taste better if chopped parsley, dill and onion feathers are added to the mince.
What to add to ground beef
The beef itself has a bright flavor and doesn’t need much spice. Ground beef cutlets are packed with :
- black pepper, ground white pepper;
In stews of ground beef in a tomato sauce with vegetables, a wider variety of spices are added, including paprika, cloves, sage, oregano, rosemary and marjoram, in harmony with each other. For meatballs and hamburgers, the ground meat is flavored with oregano.
Spices for Turkey Cutlets
Likewise to the standard set of seasonings (garlic, pepper, salt), add to the shredded poultry meat :
It is necessary to respect the measure and understand for whom the minced meat is prepared. If it is intended to form cutlets for children, salt and pepper should be limited. For those who follow the figure, not to get an appetite, nutritionists advise replacing all spicy herbs with dried dill.
Spices for ground chicken
Spicy food lovers enter the recipe:
- ground black pepper, allspice;
- dried ginger;
The classic composition of chicken cutlets includes:
- green onions.
Chicken hash for children’s menu contains, in addition to poultry meat, semolina, eggs, onions, salt and oregano.
What to add to ground lamb
The ground lamb is flavored with pepper, garlic and herbs. The flavor of the meat is enhanced by allspice, zira and paprika. Mustard seeds, saffron, thyme and oregano are added to the ground lamb to fry the chops.
Lemon juice, mustard, garlic, the complex flavor of hopli-uneli and Asian spices are suitable for baked ground meat products.
Seasoning for Fish Cutlets
Chefs recommend adding seasonings to chopped freshwater fish cutlets:
- dill, basil, parsley;
- black coriander;
- lemon juice;
Minced sea fish is flavored with grated ginger root, ground pepper, nutmeg and oregano. The minced fish is flavored with tarragon, fennel, saffron and zira.
The nuances of using spices
Tips from the professionals, compatibility of spices in ground meat:
- Pour the juice of an onion or cream into ground beef to make it juicier.
- Add sumac and chili to the ground lamb meatballs.
- In the ground meat of wild animals, introduce thyme, sage, which bring out the flavor of the game.
- Chicken cutlets are good with oregano, turmeric, mustard.
- Spice up the pork by seasoning it with black pepper, rosemary, onion and a little dry white wine.
- Do not combine the coriander with the allspice and nutmeg.
- Mix marjoram with parsley, thyme, cumin.
- Add sugar to the sausage hash in an amount equal to that of all the spices.
- Enhances the flavor of meat products stewed in a cilantro basil sauce.
If you add appropriate spices to ground meat in small quantities, they will not overpower the taste of the main ingredient, but will open it up, enrich it with fresh, flavorful notes and increase the nutritional value of the dishes.
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