Herbs, Spices, and Other Flavorings

Nearly any spice or flavoring that can be used in cooking can be used in curing. Traditional recipes, of course, use traditional seasonings. Most of our most familiar cured sausages, for example, are of European origin and use such seasonings as garlic, pepper, coriander, caraway, nutmeg, and dry mustard. Many chefs today are experimenting with unusual ingredients to give a modern accent to cured meats, poultry, fish, and sausages.