Most of our compatriots are accustomed to seeing a cold appetizer in lard, but hot dishes from it turn out to be tasty and tender. Those who have tried lard baked in the oven consider it one of meat delicacies who is not ashamed to put on and on festive table. You can bake it directly on a baking sheet, in a sleeve or foil, even in a jar, but whatever recipe you choose, you can be sure that the lard will come out appetizing, fragrant, literally melting in your mouth.
Cooking features
Cooking lard dishes in the oven is easy: a large number of fat allows you not to worry that the piece will turn out dry. However, you need to know a few things to get a delicious baked lard.
- Only fresh fat is suitable for baking. Experienced chefs do not recommend using a salted or frozen product for this.
- The dish will be tastier if the meat of a young pig is taken for it. Good fat has White color, sometimes even with a pinkish tinge, without the slightest hint of yellowness, as well as a soft thin skin.
- How large the streaks of meat should be in a piece of bacon intended for baking, one can argue endlessly. In fact, it only depends on the taste of those who will eat it. It is only important that there is still more fat in the piece than meat, otherwise the fat can be rendered almost completely, which is why instead of fat you will take out an unsightly piece of hard meat from the oven.
You can cook lard with a variety of seasonings and spices, with or without garlic. Many housewives have their own recipe for baked lard. However, before experimenting, it is better to master the basic recipes.
Salo baked in foil
- bacon - 0.8 kg;
- mustard "Russian" - 50 g;
- black peppercorns - 8 pcs.;
- cloves - 4 pcs.;
- garlic - 4 cloves;
- bay leaf - 2 pcs.
Cooking method:
- Wash and clean the fat thoroughly, scrape the skin with a knife. Dry with a kitchen towel.
- Peel the garlic, cut each clove into 3-4 parts.
- Cutting small holes in the fat with a narrow knife, stuff it with pieces of garlic.
- Press peppercorns, mustard umbrellas into the fat.
- Coat with mustard, leave for an hour in a cool place.
- Remove a piece from the refrigerator, put laurel leaves on it.
- Wrap in foil so that the glossy side is on the outside. It is advisable to wrap a piece in several layers of foil so that the fat cannot flow out of it onto a baking sheet.
- Place the lard in foil on a baking sheet. Turn on the oven.
- When the temperature in the oven rises to 180 degrees, put a baking sheet with bacon in it.
- Bake at the indicated temperature for 45 minutes.
New Year's video recipe:
Salo baked in the sleeve
- lard - 1 kg;
- garlic - 5 cloves;
- coriander - 5 g;
- paprika - 10 g;
- cumin - 5 g;
- ground black pepper - 5 g;
- salt - to taste.
Cooking method:
- Prepare the pieces of bacon for baking. To do this, you need to wash it in warm water, peel the skin.
- Mix salt with coriander, paprika, cumin and black pepper. Coriander and cumin can be used in seeds or ground - to your taste. Rub the resulting mixture into pieces of bacon on all sides.
- Cut the peeled garlic cloves into 2-3 parts and, making shallow holes in the fat with a knife, stuff a piece.
- Leave the bacon to marinate for half an hour.
- Tie a baking sleeve on one side, put lard in it, tie it on the other side. Make a few small holes in the sleeve to let the steam out with a toothpick.
- Preheat the oven to 180 degrees, put a baking sheet with lard in it. Bake bacon in the sleeve for 45 minutes. If you have more than what is indicated in the recipe, the baking time must be proportionally increased.
The mixture of seasonings with which the fat is rubbed can be changed, focusing on your taste.
Salo baked in a jar
- fat - 1 kg;
- complex seasoning for pork with salt - to taste.
Cooking method:
- Wash the lard, scrape, cut into pieces of such a size that they easily pass into the neck of the jar.
- Rub each piece with seasoning. Shake off excess.
- Put the pieces in a jar. It must be clean and completely dry.
- Place the jar on a baking sheet in a cold oven.
- Turn on the oven. Let it warm up to 160 degrees. Make sure that the temperature in the oven does not rise above the indicated mark. Bake lard in a jar for an hour.
- Turn off the oven and let the jar cool down gradually without removing it from oven until it gets warm.
Fat prepared in this way can be stored in the refrigerator in the same jar in which it was baked for 2-3 days. Before serving, it can be warmed up, then it will be a hot snack.
Roll of bacon baked in the oven
- a thin layer of fat with a skin - 0.5 kg;
- garlic - 4 cloves;
- fresh parsley - 50 g;
- salt, seasonings - to taste.
Cooking method:
- Thoroughly wash the piece of lard and dry it. Using a large sharp knife, separate the layer of fat from the skin, being careful not to damage it.
- Finely chop the peeled garlic cloves with a knife.
- Cut the parsley.
- Rub the lard on both sides with spices and salt.
- Put a layer of fat on the table, sprinkle it with garlic and parsley, roll it into a roll.
- Wrap the roll in the skin, wrap it with thread so that the skin does not unfold.
- Put the roll in the baking sleeve, tying it on both sides. Don't forget to poke a few small holes in the film to allow steam to escape.
- Bake the roll in the oven. The recommended temperature is 180 degrees, the baking time is 1 hour.
After the roll has cooled, it can be cut, removing the threads, into beautiful circles. If you arrange them on a plate, then such a dish will look festive. Your guests will certainly appreciate this unusual appetizer.
Salo baked with garlic and onions
- lard with layers of meat - 1 kg;
- onions - 0.4 kg;
- ground coriander - 5 g;
- ground black pepper - 5 g;
- garlic - 4 cloves;
- mustard grains - 10 g;
- bay leaf - 4 pcs.;
- sugar - 10 g;
- salt - to taste.
Cooking method:
- Wash and wipe off the fat with a paper towel.
- Cut the garlic cloves into thin plates.
- Peel the onion, cut in half, cut into half rings.
- Put the onion in a bowl, sprinkle with sugar and salt. Remember him well with your hands so that he starts up the juice. Add garlic, pepper, mustard and coriander to the onion, mix.
- Set aside half of the mixture. In the rest, put 2 leaves of bay, put lard on it.
- Cover the lard with the remaining mixture, place 2 more bay leaves on top.
- Put a plate on the fat, set oppression. Let the lard marinate in the refrigerator for 6-12 hours.
- Put the marinated bacon along with the onion, garlic and spices in a foil or baking sleeve. Bake at 200 degrees for 45 minutes.
Wait for the fat to cool, cut it into slices and serve. Before serving, the dish can be decorated with fresh herbs.
Salo baked with potatoes
- bacon (without interlayer) - 0.3 kg;
- potatoes - 0.6 kg;
- adjika - 50 g;
- salt - to taste.
Cooking method:
- Cut the fat thin slices marinate in adjika. Real caucasian adjika it is very salty, so salt can be omitted. If you have moderately salty seasoning, then you can add a little salt to it. Salo should marinate in adjika for about an hour.
- Peel and cut potatoes into thin slices.
- Arrange potatoes and bacon in layers in a baking dish so that potatoes are on the bottom and bacon on top. Layers should be 4 or 6.
- Place the mold in the oven. Cook at 200 degrees for 35 minutes.
Such a dish full lunch, very satisfying.
Salo baked in the oven is a dish suitable for a family dinner and for receiving guests.
The recipe for delicious, fragrant and tender bacon baked in foil is always obtained, even for beginners. Such a product is great for slicing, as a cold appetizer for any table. You can take a piece of bacon with you if you are going on a picnic or fishing.
When choosing "raw materials" for this dish, I recommend using pieces that have a meat layer, and the more the better. In this case, the baked product can be served warm with potatoes, rice or pasta. How will the fat I proposed differ from the one baked according to other recipes? The fact that in the process of its preparation we will add red wine. This noble alcoholic drink will make the dish more fragrant and give a beautiful color to the skin.
In the freezer, bacon baked in the oven is stored for a long time, 2-3 months. If you keep the product in the refrigerator, then no more than two weeks. When sending pieces of lard for storage, do not forget to wrap them in cling film.
Recipe Ingredients
- lard (with meat layer) 600 grams
- salt 2.5 tbsp. spoons
- sugar 1 tbsp. spoon
- spice mix for roasting meat 2 tbsp. spoons
- coriander 1 teaspoon
- juniper pinch
- Zirra pinch
- bay leaf 2 pieces
- garlic 1 head
- bell pepper 1 piece
- hot pepper to taste
- red wine 70 ml
How to cook salo in the oven
I recommend preparing the fat the day before, that is, salting it a little. Put a piece in a bag, sprinkle salt and sugar on top. Rub the salt thoroughly on both sides with your hands. Seal the bag, put it in the refrigerator (overnight).
If you don't have much time to marinate bacon, do it differently. Cut a piece of bacon into three strips, reaching with a knife to the peel. Now add salt and sprinkle with sugar, rub with your hands in all the holes. Leave the piece on for 20 minutes.
Cut the bell pepper into strips, remove the seeds. With a knife, make deep cuts, put pepper in them. Additionally, put slices of vegetable in the resulting folds of fat. The aroma of pepper will be very well felt in the finished product.
Sprinkle with all dry herbs and spices, massage the fat with your hands.
Disassemble the head of garlic into cloves, insert into the slots in the fat.
Pick up a deep baking sheet, cover it with foil. Put a piece of bacon on the foil. Lay the bay leaves on top of the slice. Pour red wine (dry or semi-sweet) into a pan with bacon.
Now tear off more foil and carefully cover our piece with it. Twist the edges of the cover so that all the juices are preserved inside.
Preheat the oven to 180-190 degrees, put the fat to bake for 1 hour.
Finished fragrant lard leave in the switched off oven for 20 minutes.
Cut the dish into pieces and wait until they are completely cool. Then pack each piece of fat in a bag, put it in the refrigerator.
If you want to serve the fat warm, cut it into thin slices. Add sauce and fresh herbs to taste.
Step by step cooking baked lard in the oven:
- Rinse the salo and pat dry with a paper towel. Make small cuts all over the surface.
- Peel the garlic and cut the cloves into 2-3 parts. Stuff them with fat.
- Mix salt with peppers and coat the fat on all sides with the resulting mixture.
- Tie a piece with a thread and refrigerate for 3 hours, but you can overnight.
- Put the lard in a baking sleeve, fasten the edges of the bag with clips.
- Put a piece on a baking sheet and send to bake in a preheated oven to 180 degrees for 45 minutes.
- After this time, cut the sleeve, turn the fat over and continue baking for another 10 minutes.
- Release the finished product from the threads and serve.
Salo baked in the oven with mustard and spices will not leave anyone indifferent. A feature of the recipe is the ease of preparation and the impeccable end result.
Ingredients:
- Fat - 0.8 kg
- Mustard "Russian" - 50 g
- Black peppercorns - 8 pcs.
- Carnation - 4 pcs.
- Garlic - 4 cloves
- Bay leaf - 2 pcs.
- Wash the lard, clean it, scrape the skin with a knife and dry it with a kitchen towel.
- Peel the garlic cloves and cut into 3-4 pieces.
- Make small holes in the bacon and stuff with garlic.
- Press the peppercorns and clove buds into the bacon.
- Coat a piece with mustard and leave in a cool place.
- After an hour, put laurel leaves on a piece and wrap in several layers of foil so that fat does not leak onto a baking sheet.
- Heat the oven to 180 degrees and put a baking sheet with bacon to bake for 45 minutes.
The combination of bacon with coriander, paprika and cumin cannot be considered a classic, but the finished dish has a harmonious and familiar taste for many. Having done simple manipulations with fat, you will get an incredibly tasty snack.
Ingredients:
- Fat - 1 kg
- Garlic - 5 cloves
- Coriander - 5 g
- Paprika - 10 g
- Cumin - 5 g
- Black ground pepper - 5 g
- Salt - to taste
- Peel the garlic and cut into pieces.
- Wash the bacon and clean the skin. Poke shallow holes with a knife and stuff with garlic.
- Mix salt, coriander, paprika, cumin, black pepper. With the resulting mixture, rub the pieces of bacon on all sides.
- Leave the bacon to marinate for an hour.
- Place the lard in the baking sleeve and tie it on both sides. Poke a few small holes in the sleeve with a toothpick to allow steam to escape.
- Preheat the oven to 180 degrees and place a baking sheet with lard.
- Bake the bacon for 45 minutes.
The recipe for baked lard jar is a real delicacy. Soft, with a slight aroma of garlic and golden crust. Such an appetizer will decorate any table. And the mixture of seasonings with which the lard is rubbed can be changed, focusing on your taste.
Ingredients:
- Salo - 1 kg
- Seasoning for pork with salt - 1.5 tbsp.
- Wash the lard, scrape the skin and cut into medium-sized pieces so that they pass into the neck of the jar.
- Rub the lard with seasoning and shake off the excess.
- Place the pieces in a clean and dry jar.
- Place the jar in a cold oven to avoid cracking.
- Turn on the oven at 160 degrees and bake the lard for one hour.
- Turn off the oven, but do not remove the jar. Hold it until it becomes warm.
- Store the fat in the refrigerator in the same jar.
Don't know how delicious to bake lard in the oven? A bacon roll will help to prepare a truly delicious snack.
Ingredients:
- Salo with skin (thin layer) - 0.5 kg
- Garlic - 4 cloves
- Fresh parsley - 50 g
- Salt - 0.5 tsp or to taste
- Any seasonings - to taste
- Wash the salo and pat dry.
- Carefully cut the fat off the skin with a knife.
- Peel the garlic and finely chop.
- Cut the parsley.
- Rub the salo on both sides with spices and salt.
- Sprinkle the layer with garlic and parsley and roll into a roll.
- Wrap the resulting roll in the skin and wrap it with thread.
- Place it in the baking sleeve, fixing it at both ends.
- Bake the roll in the oven at 180°C for 1 hour.
- Cool the finished roll, remove the threads and cut into beautiful circles.
Salo is traditionally considered cold snack. It is either cut in the usual version into plastics or planed from a piece frozen in the freezer. But at the same time, in the form of a hot dish - fried or baked - it is extremely tasty and exquisite. So, for example, lard in the oven is considered an excellent delicacy from the meat category, which will easily compete with other delights on the table.
How to cook
The advantage of this product is the fact that it is fatty. So, in the process of baking, the fat from it will melt, and the piece will not be dry. True, in order not to spoil the taste of the very dish that should melt in your mouth, you need to take into account a number of simple recommendations. This:
- The choice of fresh bacon - you need to take a freshly bought chilled bacon, no frozen or pickled options will give the desired effect.
- The product is best chosen from a young pig. An excellent indicator of its quality will be a snow-white shade, at most it can be pink (slightly, slightly). Also, such fat can have a thin skin, it is also called tender.
- Separate questions are caused by streaks of meat in such a product. They are found thin, but they are also a little thicker - here for an amateur and for the taste of the hostess. It is important to consider that there should be more fat in a piece than meat parts.
- It is necessary to choose different spices - with them the dish will be more saturated and original.
Various recipes
There are quite a few recipes for cooking lard in the oven - from basic ones to various complex dishes with their own zest. You can choose from different ones. But in the beginning it is worth mastering the basic recipes.
mustard foil recipe
This version of a delicious experiment is distinguished by its original spicy taste and a certain spiciness. To create something like this you will need:
- A piece of fat - half a kilogram
- Salt, preferably coarse - 2 tablespoons
- Black pepper - to taste
- Garlic - a couple of cloves
- Laurel - 2-3 pcs.
- Mustard - 2 tbsp.
- Black peppercorns - 4 pcs.
First you need to clean the skin from hairs and other contaminants, because. it will not be deleted. After the piece is washed and cut in half. It is recommended to chop the garlic or pass through a press, tear the parsley into pieces. Make small cuts in the fat and fill them with prepared garlic and parsley. Separately, mix salt and pepper in a container - this will be a mixture for rolling.
It remains only to rub it with mustard. then the bacon will marinate for about an hour. After each piece must be wrapped in foil. It is necessary to put the product to bake in the oven, heated to 200 degrees. Cooking time about an hour. Next, you need to put it to cool, and then send it to cool in a cold place for a couple of hours. Serve to the table in the form of thinly sliced \u200b\u200bslices.
The most delicate fat in the sleeve
Salo in the sleeve is one of the basic recipes. This option will require:
- Salo - 1 kg
- Garlic - 1 head
- Salt and pepper (black and red ground)
First you need to disassemble the garlic into cloves and crush them. Pepper and salt are mixed together. A piece of bacon is washed, dried (it is best to choose paper towels for this). On the entire surface of the shmatka, it is necessary to create incisions and stuff it with garlic. Then a piece of the workpiece must be rubbed with pepper and tied with a thread from different sides. For pickling, it should be put in a cold place. Stay there for a couple of hours.
After pickling, the piece must be placed in the sleeve and clamped on both sides. After the workpiece must be moved to a baking sheet and sent to a preheated oven (180 degrees is enough) for at least 40-60 minutes. The final time is directly determined by what layer of meat the shmatka has - the wider it is, the longer the process takes. After that, you need to open the sleeve and leave the dish in the oven for a little more - 10 minutes is enough. This will allow him to get a pleasant and appetizing golden color. You can serve this dish as an independent appetizer, or as a hot dish with various side dishes.
Potatoes with bacon in the oven, lick your fingers
An excellent option would be to supplement with vegetables. Usually for this purpose they take potatoes. To prepare such a dish you will need:
- Potato - 1 kg
- Onion - 1 pc. medium size
- Smoked or regular bacon - 200 g
- Vegetable oil - a couple of spoons
- Spices and spices - to taste
Potatoes should be peeled and cut into round thin slices. After it must be placed in a bowl, sprinkle with spices. Add vegetable oil to potatoes and mix well. Then the turn of fat. It must be cut into slices or straws. Peel the onion and cut into rings. Preheat the oven in advance (as usual, the temperature should be about 200 degrees).
On a baking sheet, greased vegetable oil, lay out the potatoes, then the bacon. It is allowed and vice versa. The dish is prepared in about 30 minutes. You need to navigate by readiness by the state of the potato - when it becomes soft, you can get it out and put it on plates.
Roll with potatoes
The original snack is obtained in this version. For cooking, you need to take:
- Salo with skin - 0.5 kg (skin is better thin)
- Garlic - 4 cloves
- Fresh parsley - 5 g
- Mashed potatoes - 200-300 g
- Salt and various seasonings to taste
The piece must be thoroughly washed and dried, the fatty part removed from the skin, and so that the shmat is not damaged. Garlic must be crushed under pressure, parsley cut. Shmatok is rubbed with spices and crushed garlic and parsley on both sides. Spread puree over it. It remains only to roll the workpiece into a roll and pack it in a skin. Then it must be secured with threads so that nothing moves out. The roll should be placed in the sleeve and tightly fastened on both sides - this will save the juice. It is advisable to make a series of holes in the film - this will allow steam to escape and not damage the structure.
The oven must be preheated to 180 degrees, the cooking time is an hour. By the way, you can not put potatoes. It is allowed to serve a roll in addition to boiled potatoes or all to the same puree. The roll is cut into thin slices. On the plate, this dish looks festive.
Original lard in a jar in the oven
An original recipe that came to us from our ancestors. After all, foil, sleeves, and ovens were not yet widely available. To prepare a snack you will need:
- Salo - 1 kg
- Seasonings different - 5 g
- Garlic - 5 cloves
- Salt pepper
To create this dish, the bacon must be cut into cubes and rubbed with seasonings and garlic pressed under pressure. You can simply stuff the fat by making incisions in it. The pieces must be laid out in jars and covered with foil lids. Put the jars in the oven not heated. You need to bake for about an hour, while the oven should be set to 150-160 degrees. After turning off the fire, you must wait for the oven to cool completely - then you can get the jars.
Salo with mayonnaise
Fat flavored with mayonnaise, many may call the death of the liver and pancreas. Moreover, if you indulge in such a delicacy infrequently, then you can get great pleasure from it. For cooking you will need:
- Salo with meat layer - 0.5 kg
- Salt - 1 tbsp.
- Paprika - 0.5 tbsp.
- Bay leaf
- Mayonnaise - 100 g
- Dill
- Garlic to taste
Shmatok should be washed and dried, and then stuffed with garlic and spices. It can be cut into pieces, or you can bake it whole. The garlic must be pressed through a press and mixed with the sauce, then you need to grate the lard with this mixture and marinate it for about an hour. At this time, preheat the oven (reference point - 200 degrees). The piece is wrapped in foil. It should be baked for 45 minutes. You can eat such a product both hot and chilled.
Salo baked with adjika
For such a sharp and original dish needed:
- Fat - 2 kg
- Adjika (you can choose the one you like best) - 300 g
Prepare a piece, as in many other recipes, coat it with adjika and leave it under oppression for a couple of days. Salt it before baking. Bake the product in an oven preheated to 220 degrees for about 20 minutes. After you take it out of the closet, grease it with rendered fat.
Potato accordion with bacon in the oven
A dish in the form of an accordion potato will be very interesting. For cooking, you need to take:
- Long oblong potatoes - 4 pcs.
- Fat - 100 g
- Salt, pepper, ground paprika - to taste
First you need to preheat the oven. Optimum temperature considered 200 degrees. Shmatok should be frozen beforehand - so it will be better to cut into even and not thick plastics. The potatoes must be washed well, because. you don't have to remove the skin. Each fruit must be cut across at the same distance. Fat should be placed in these incisions. Salt and pepper everything, sprinkle with spices. Potatoes should be put in the cupboard for 45 minutes. And here it is important to understand that the better the potatoes are baked, the tastier they are.
Salted lard in the oven
If you really want a tasty snack, but there is no fresh piece, you can deviate from the rules and take it. For such a dish you will need:
- Salted lard - 1 kg
- Salt - to taste
- Black pepper
- Garlic - about 8 cloves
- Bay leaf
- baking paper
It will take a couple of hours to prepare this dish. Lard should be cut into plastics about 3 cm, grate with salt and pepper. Place parsley and garlic halves on baking paper. Then the bacon must be placed on this structure, and then garlic and bay leaf again. So it is necessary to do with the existing slices. Wrap the whole structure and send it to the oven at 200 degrees.
Baked lard is easy to prepare, but at the same time the appetizer is very popular and loved. Of course, you can not eat such a dish often. But it is quite possible to cook from time to time.
Salo is a common product and beloved by many. It can be prepared in different ways: salt, fry, smoke, boil or bake in the oven. Just the last option is special, because the finished product is very, very tasty.
If you have never tried baked lard before, we recommend that you definitely use these recipes to cook baked lard in the oven.
How to bake lard in the oven
Note to the hostess: choose lard from the back, it is the most delicious and just right for these purposes. You can also take lard from the sides, the taste is neutral, many people like it. And in 3rd place - lard taken from the abdomen is also a good option, but true connoisseurs of this product do not like such lard.
As for the choice of offal: lard must be fresh, fragrant, with a thin skin. So that after baking in the oven, the peel could not be thrown away, but chewed.
In order to prepare this simple, but very tasty dish, you will need:
- a piece of fat - 0.5 kg;
- garlic - head;
- spices (mixture of peppers) - to taste;
- salt - to taste.
How to cook baked lard in the oven:
- Rinse the lard thoroughly, put it in a colander so that the water is glass. And if there is no time to wait, then immediately prepare paper towels, fold them in several layers, soak the excess water thoroughly.
- Disassemble the garlic into cloves - clean each clove. If large cloves of garlic are caught, then you can cut them in half.
- Have a sharp knife ready to make slits on the surface of the piece in order to put the garlic in the middle.
- When you cope with this task, you need to prepare a fragrant mixture of spices. To do this, take a pinch of salt, ground black, red and allspice, add other favorite spices. Mix the spices and then rub the whole piece of lard with a mixture of spices. You can work with or without gloves. Who likes it better. The main task: with spices, the fat must be rubbed thoroughly and from all sides.
- The lard must be tied with a strong thread, put in a saucepan, cover with a lid and refrigerate. Marinating time is approximately 3 hours. You can leave the bacon in the refrigerator overnight, nothing will happen, it will only be better to be salted and saturated with the aroma of a bouquet of cooked spices.
- After everything is done, you can proceed to the final part: put the lard carefully so that the spices do not crumble into a special baking bag, tighten with clamps, put in cast iron skillet or baking tray.
- Turn on the oven and heat up to 180 degrees, place the fat. Baking time - within 40 minutes - 1 hour.
- Readiness is recommended to control yourself. If the fat was taken with a thick layer of meat, then the baking time increases.
- As soon as the fat is thoroughly baked, it must be removed from the oven, freed from the sleeve, and then sent back to the preheated oven for 10 minutes. During this time, the lard will brown and take on a beautiful golden crust.
- The finished product must be cooled, cut off the thread, cut into portions and served as a snack dish. By the way, fat can also be eaten hot, only very, very carefully when it reaches a certain temperature so as not to burn yourself.
Tip: if you bought thin fat, then you can bake it like a roll. Put the pieces of garlic inside, coat well with spices, wrap, fix with a nylon thread. Everything can be baked in the oven. Additional spices besides salt and pepper: Bay leaf (crushed), dried or fresh herbs, as well as basil and coriander.
