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.
Black and cayenne pepper are perfect spices for chicken. Cayenne is suitable for chicken wings. Black pepper may be added the broth or sauce in which chicken is cooked.
For chicken, suitable are marjoram, rosemary, sage and basil. You may use only one condiment, and are able to mix them all. Chicken becomes more flavorful if you add ginger or curry.
Curry is suitable for all types of meat. It is also suitable for pork that becomes tastier with nutmeg and coriander.
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.
Veal becomes very tasty with coriander, cumin, turmeric, curry. White, black and red pepper, tarragon, basil and sage are also suitable for veal.
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.