Sometimes it may seem that there is no difficulty in cooking meat.
However, there are spices that not only kill the taste of semi-finished meat products, but can also cause real harm to our body.
Let's figure out which seasonings are best avoided.
What spices are not suitable for meat
First on the list is cinnamon. Let's start with the fact that in large quantities this spice negatively affects the liver and heart, and its taste rarely goes well with meat products.
You should also be careful with chili, which irritates people with sensitive intestines and can cause other digestive problems. The same goes for cayenne pepper, which has an extremely hot taste.
You should also refrain from using bay leaf. Despite the fact that the spice is actively used in the preparation of red borscht, if you add it when frying or stewing meat, there is a risk that the dish will acquire a bitter taste.
It is better to refrain from using coriander, since this spice often causes an allergic reaction, including anaphylactic shock. Therefore, before adding it to a dish, you should find out whether the person suffers from allergies.
Author: Irina Tint
