Heart Healthy Tips on Cooking with Herbs and Spices – Penn Medicine

Type of Protein Complementary Herbs, Spices and Flavors Beef Bay leaf, green pepper, chive, pepper, onion, dry mustard, sage, thyme, marjoram, nutmeg, garlic Lamb Curry powder, rosemary, mint, mint jelly, garlic, parsley, oregano, basil Pork Garlic, sage, marjoram, nutmeg, spiced apple Veal Bay leaf, ginger, marjoram, curry, basil, oregano, currant jelly, summer savory Fish Dry mustard, paprika, curry, bay leaf, lemon, tomato, dill, green pepper, marjoram, parley, tarragon, thyme. Poultry Paprika, thyme, sage, parsley, basil, marjoram, summer savory, ginger, Eggs Green pepper, dry mustard, paprika, pepper, curry, chives, parsley, basil, oregano