Searing is one of the most popular cooking methods that not only presents the meat in a delicious way, but also enhances the flavor combinations and aromas. However, not all spices are suitable for searing.

Spices that should be avoided when searing

• Sugar and sweet spices: Sugar and sweet spices such as cinnamon or vanilla do not go well with searing. They can overpower the taste of the meat and affect the spicy aroma.
• Delicate spices: Spices such as thyme or basil have a delicate note that can be lost when fried. They are better suited to milder dishes.
• Fatty spices: Spices such as ginger or garlic have a strong fatty note that can overpower the spicy aroma of the seared meat.
• Chemical spices: Spices such as monosodium glutamate (MSG) or other flavor enhancers are not ideal for seared meat. They can overpower the natural flavors of the meat.
• Sugary spices: Spices such as agave syrup or honey can burn quickly when fried and cause a bitter taste.
• Strong spices: Spices like chili or pepper should be used in moderation. Their intense flavor can overwhelm the meat if added in excess.

The right choice of spices

If you want to maintain the spicy flavor of your seared meat, it is important to choose the spices carefully. Here are some recommendations:

• Herbs: Herbs such as rosemary and oregano are excellent for searing as they enhance the flavours of the meat.
• Pepper: Black pepper is a classic accompaniment to seared meat. It gives it a slight spiciness without overpowering the main flavor.
• Citrus fruits: Citrus fruits such as limes or oranges can round off the taste experience and add freshness.
• Cumin: Cumin has a warm, spicy note that goes well with seared foods.