Meat dishes can be varied not only in different ways of preparing the meat, but also by changing the spices that are added to it.
The usual list of spices that every housewife uses is quite small: garlic, black and red pepper, dill and parsley. Different types of meat require different spices to be even more delicious and aromatic.
To make delicious pork, you need black and red pepper, preferably ground. Black and red pepper are added at the end of cooking, as if added at the beginning of cooking the meat, it will become bitter.
Mince combines perfectly with oregano, especially if you cook Italian dishes. Combined with thyme, basil and pepper, oregano will make mincemeat unique. Cumin is one of the best friends of minced meat.
Dishes with lamb become more fragrant, if you add saffron, coriander, ginger, cumin and cloves. We use a very small amount of spice, not to dominate the flavor of the meat. For lamb, adding anise, bay leaf, basil, rosemary, mint, tarragon, thyme and allspice is very suitable.
The taste and aroma of dishes from by-products would be amazing if you add bay leaf, anise, allspice, rosemary, tarragon, sage, marjoram, savory.