Use of sweet and savoury spices: When sweet meets salty
Sometimes you just can't get enough of spices: Learn all about how to elevate your dishes in our new knowledge base!
If you’ve grown up with Austrian cuisine, you could easily think that sweet spices have no place in savoury dishes. However, you can learn a lot about the creative use of cinnamon, vanilla and co. all over the world.
Life can be so sweet
Anyone who has ever tried salted caramel knows that the complex flavour arising from the combination of sweet and savoury elements is a real treat for the palate. Especially in Far Eastern country cuisines, this pairing can often be found on the menu. So why not experiment with it? Here are the most prominent spices that are an ideal fit.
Cinnamon: When warmth meets spice
At first glance, cinnamon is mainly associated with apple strudel, semolina porridge and Christmas cookies. Yet, cinnamon is an incredibly versatile spice that goes extremely well with other spices, creating a wide range of exciting flavours. Cinnamon likes to team up with ginger, nutmeg, coriander or chilli and plays an important role in these teams, especially in oriental cuisine.
In Morocco, cinnamon is a welcome guest in spicy stews, which are given a unique depth by its warm note. A hint of cinnamon in a lamb curry gives the dish a subtle touch of exoticism. And Turkish Köfte tend to only become a true highlight with the addition of cinnamon.
Have a go at adding cinnamon to side dishes such as rice or roast vegetables, and give it a chance to show its full effect in casseroles. As a general rule, you can add cinnamon to all meat dishes – either those with minced meat or those with a high amount of sauce – to create a completely new experience.
Vanilla: Delicately sweet accents
Cloves: Intense flavour
Just try it out
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