Ever looked in your cupboard full of random spices and think, "How/When will I ever use ____?" or read through a recipe and wonder what something tastes like before you dare use it?
The more you cook and the collection of recipes for dishes tried will definitely help familiarize with the numerous spices and herbs out there- practice makes perfect! Its also helpful to know some of the spice blends one can purchase, as making it yourself with the materials you may already have can save a trip to the store and hopefully some $$.
This list should definitely help navigate through their uses, as well as medicinal uses, i.e. ginger for nausea!
Dried Herbs & Spices
Fresh Herbs
Dried Herbs & Spices
- Achiote Paste and Powder - Red/brown paste or powder ground from annatto seeds. Uses: in Mexican dishes like mole sauce, cochinita pibil, and tamales.
- Allspice - Similar to cloves. Best used in spice mixes.
- Bay Leaf - Earthy back note to soups and sauces.
- Caraway Seed - Used in soda bread, sauerkraut, and potato salad.
- Cardamom - Warm, aromatic spice used in Indian cuisine. Also used in combination with spices like clove and cinnamon.
- Cayenne Pepper - Made from dried and ground red chili peppers. Adds a sweet heat. Love a dash in chili!
- Chia Seeds - Almost flavorless; nutty. Uses: ground into smoothies, cereals, and baked goods for extra nutrition, texture, and fiber. *I soak mine for a few hours in water and drink it or strain and add to my smoothies.
- Cinnamon - Spicy, warm, and bitter. Used in both sweet and savory dishes.
- Cloves - Sweet and warming spice. Used in baking and with braised meat.
- Coriander Seed - Citrus-y flavor. Used in a lot of Mexican and Indian dishes.
- Cumin - Smoky flavor. Used in Southwestern U.S. and Mexican cuisine, as well as N. African, Middle Eastern, and Indian.
- Fennel Seed - Lightly sweet and licorice flavored. It's excellent with meat dishes, or even chewed on its own as a breath freshener and digestion aid for nausea.
- Fenugreek - Bitter flavor, but smells like maple syrup. Used in Indian and Middle Eastern dishes. *Fun fact: Though many swear on it's ability to increase milk supply in a lactating woman, there isn't sufficient evidence that this "galactogogue" is anything less than a placebo.
- Garlic Powder - Made from dehydrated garlic cloves; spicy sweetness. I use it in almost ANYTHING savory.
- Ground Ginger - Ground ginger is made from dehydrated fresh ginger and has a spicy, zesty bite. Can help with nausea due to the magnesium content.
- Nutmeg - Sweet and pungent. Used in baked goods and savory dishes.
- Nutritional Yeast - Very different from bread yeast, this can be sprinkled onto or into sauces, pastas, and other dishes to add a nutty, cheesy, savory flavor.
- Paprika - Adds a sweet note and a red color. Used in stews and spice blends. There is also a spicy version labeled hot paprika.
- Peppercorns - used for mild heat.
- Rosemary - Strong and fragrant. Great with potatoes and meats.
- Saffron - Saffron has a subtle, floral flavor and aroma. Will add bright yellow color.
- Sage - Pine-like flavor, with more lemony and eucalyptus notes than rosemary. Primary flavor in poultry seasoning.
- Smoked Paprika - Adds sweet smokiness to dishes and red color.
- Turmeric - Sometimes used more for its yellow color than its flavor (i.e. mustard); very mild. Can be used in place of saffron for color (cheaper!!!!).
- Thyme - Pungent, woodsy flavor. All-purpose seasoning.
Fresh Herbs
- Basil - Highly aromatic. Excellent in pesto, as a finishing touch on pasta dishes, coupled with tomato or stuffed into sandwiches.
- Chives - Onion flavor, great as a garnish/topping.
- Cilantro - From the coriander plant, cilantro leaves and stems have a pungent, herbaceous flavor. Used in Latin, Caribbean, and Asian cuisine. *Fun Fact: some people have genetic disposition to not like the flavor, no matter how open to it or how many times they try it!
- Curry Leaves - not related to curry powder (see below in "spice blends") but similar flavor. Used in Indian cuisine. Used to flavor curries, soups, stews, and chutneys.
- Dill - Light and feathery herb with a pungent herb flavor. Use it for pickling, with fish, and over potatoes..
- Marjoram - Floral and woodsy. Try it in sauces, vinaigrettes, and marinades.
- Mint - Though very fragrant and strong, it can be used in both sweet and savory dishes, such as paired with lamb, peas, and potatoes.
- Oregano - Robust, somewhat lemony flavor. Used in a lot of Mexican and Mediterranean dishes.
- Parsley - Available in flat-leaf (Italian) or curly varieties, this very popular herb is light and grassy in flavor.
- Rosemary - Strong and piney. Great with eggs, beans, and potatoes, as well as grilled meats.
- Sage - Pine-like flavor, with more lemony and eucalyptus notes than rosemary. Found in a lot of northern Italian cooking.
- Savory - Peppery, similar to thyme. Used for roasted meat, beans, and soups.
- Tarragon - Strong anise flavor. Can be eaten raw in salads or used to flavor tomato dishes, chicken, seafood, or eggs.
- Thyme - Adds a pungent, woodsy flavor. Great as an all-purpose seasoning.
- Baharat - Black pepper, cumin, cinnamon, and cloves. Used to flavor soups, tomato sauces, lentils, rice pilafs, and couscous, and can be a rub for meats. (Middle Eastern)
- Bouquet Garni - Thyme, parsley, and bay leaf. Used to flavor broths and soups. (Classic French)
- Chili Powder - Ground chilis (Cayenne!), cumin, oregano, cayenne. Use for chili, stew, beans, grilled meat, and tacos. (Mexican/Southwestern U.S.)
- Curry Powder - Typically includes turmeric, coriander, cumin, fenugreek, and red pepper, but mixes can vary. Used primarily to quickly flavor curry sauces. (Indian)
- Herbes de Provence - Usually savory; contains rosemary, marjoram, thyme, and sometimes lavender. Use as a marinade or dry rub for roast chicken, fish, and vegetables. (French)
- Old Bay - Celery salt, mustard, red and black pepper, bay leaves, cloves, allspice, ginger, mace, cardamom, cinnamon, and paprika. Great with seafood!
- Pickling Spice - Most often includes bay leaf, yellow mustard seeds, black peppercorns, allspice, and coriander. Used for pickling vegetables in vinegar.
- Poultry Seasoning - Typically sage, rosemary, and thyme. Used in dressing/stuffing, chicken dishes, and soups.
- Pumpkin Pie Spice Mix - Cinnamon, nutmeg, ginger, and cloves.
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