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Spice list for meats

Discussion in 'Sauces, Rubs & Marinades' started by photofinishron, Oct 30, 2010.

  1. Not sure where I found this but I thought it was worthy os sharing here;

    Beef: Tarragon Rosemary Dill Weed Thyme Bay Leaf
    Basil Oregano Marjoram Garlic

    Poultry: Tarragon Parsley Sage Thyme Rosemary
    Caraway Oregano Basil Paprika Bay Leaf

    Pork: Rosemary Cumin Seed Caraway Parsley
    Mustard Fennel Seed Thyme Basil

    Lamb: Thyme Dill Weed Fennel Seed Basil
    Sage Marjoram Tarragon Rosemary

    Soups: Rosemary Dill Weed Caraway Anise
    Parsley Sage Basil Bay Leaf
    Oregano Chives Tarragon

    Fish: Marjoram Tarragon Rosemary Bay Leaf
    Basil Thyme Dill Seed Sage

  2. richoso1

    richoso1 Legendary Pitmaster OTBS Member SMF Premier Member

    Those are good reference points, Thanks for sharing. Sometimes as you go through a certain spice mix, you'll end up tweaking/changing/eliminating things until you get it to where you enjoy the taste. But, you do need a base to start from. It's all good my friend.