When to Use them
When to Use them
This section is devoted to explaining which herbs and spices can be used with particular cuts of meat, soups, and seasonings for a variety of foods. You will need to experiment to see which appeal to you and your family.
Things to know about herbs and spices:
1. Can't decide whether to use dried herbs or fresh? First off, know that 1 tsp of dried herbs is equal to 1 tblsp fresh.
2. Dried herbs are added early in the preparation to reconstitute and develop their flavor and fresh herbs are added in the last 10-15 minutes of cooking to preserve their taste.
3. Never store your bottled or tins of herbs and spices in that convenient little cabinet over the stove .. the heat will diminish their effectiveness. Store them away from cooking surfaces.
4. To get the most of your powdered spices, ex. cumin, cayenne, briefly roast them in a dry sauté pan over low heat to toast and bloom the flavors. This can add a bit of smokiness to the flavor. Be sure to keep them in motion in the pan to prevent burning.
Beef
Bay leaf, cayenne, chili, curry, dill, ginger, mustard, paprika, marjoram, oregano, parsley, rosemary, thyme.
Pork
Allspice, basil, cardamom, cloves, curry, ginger, marjoram, mustard, oregano, paprika, parsley, rosemary, sage, savory, thyme.
Lamb
Basil, cardamom, curry, dill, mace, marjoram, mint, oregano, paprika, rosemary, turmeric.
Poultry
Allspice, anise, bay leaf, cayenne, curry, dill, ginger, marjoram, mustard, nutmeg, paprika, parsley, pepper, sage, savory, tarragon, thyme.
Fish
Allspice, anise, basil, bay leaf, cayenne, chives, curry, dill, fennel, ginger, marjoram, nutmeg, oregano, paprika, parsley, tarragon, thyme.
Fruits
Allspice, anise, cinnamon, cloves, curry, ginger, mace, mint, nutmeg, pepper.
Green Beans
Dill, marjoram, nutmeg, oregano.
Beets
Allspice, nutmeg.
Broccoli
Mustard, nutmeg, sage.
Carrots
Dill, nutmeg, parsley, rosemary, thyme.
Cucumbers
Basil, dill, parsley.
Eggplant
Oregano, parsley.
Mushrooms
garlic, sage.
Peas
Marjoram, mint.
Potatoes
Chives, cumin, dill, fennel, garlic, mace, rosemary, tarragon.
Squash
Cardamom, ginger, nutmeg.
Tomato
Allspice, basil, cloves, cumin, fennel, marjoram, oregano.
Commonly Used Spices
Allspice – Similar to cloves, but more pungent and deeply flavored. Best used in spice mixes.
Bay Leaf – Adds a woodsy background note to soups and sauces.
Caraway Seed – These anise-tasting seeds are essential for soda bread, sauerkraut, and potato salad.
Cardamom – This warm, aromatic spice is widely used in Indian cuisine. It’s also great in baked goods when used in combination with spices like clove and cinnamon.
Cayenne Pepper – Made from dried and ground red chili peppers. Adds a sweet heat to soups, braises, and spice mixes.
Chia Seeds – No, these seeds aren’t just for growing crazy terracotta sculptures! Nearly flavorless, they can be ground into smoothies, cereals, and baked goods for extra nutrition and texture, or even used as a vegan egg substitute.
Cinnamon (also: Vietnamese Cassia Cinnamon) – Found in almost every world cuisine, cinnamon serves double duty as spice in both sweet and savory dishes.
Cloves – Sweet and warming spice. Used most often in baking, but also good with braised meat.
Coriander Seed – Earthy, lemony flavor. Used in a lot of Mexican and Indian dishes.
Cumin – Smoky and earthy. Used in a lot of Southwestern U.S. and Mexican cuisine, as well as North 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!
Fenugreek – Although this herb smells like maple syrup while cooking, it has a rather bitter, burnt sugar flavor. Found in a lot of Indian and Middle Eastern dishes.
Garlic Powder – Garlic powder is made from dehydrated garlic cloves and can be used to give dishes a sweeter, softer garlic flavor.
Ginger – Ground ginger is made from dehydrated fresh ginger and has a spicy, zesty bite.
Kaffir Lime Leaves – Used to flavor curries and many Thai dishes. Can be sold fresh, dry, or frozen.
Mace – From the same plant as nutmeg, but tastes more subtle and delicate. Great in savory dishes, especially stews and homemade sausages.
Nutmeg – Sweet and pungent. Great in baked goods, but also adds a warm note to savory dishes.
Oregano – Robust, somewhat lemony flavor. Used in a lot of Mexican and Mediterranean dishes.
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 – Peppercorns come in a variety of colors (black, white, pink, and green being the most popular). These are pungent and pack a mild heat.
Rosemary – Strong and piney. Great with eggs, beans, and potatoes, as well as grilled meats.
Saffron – Saffron has a subtle but distinct floral flavor and aroma, and it also gives foods a bright yellow color.
Sage – Pine-like flavor, with more lemony and eucalyptus notes than rosemary. Found in a lot of northern Italian cooking.
Smoked Paprika – Adds sweet smokiness to dishes, as well as a red color.
Star Anise – Whole star anise can be used to add a sweet licorice flavor to sauces and soups.
Turmeric – Sometimes used more for its yellow color than its flavor, turmeric has a mild woodsy flavor. Can be used in place of saffron in a pinch or for those of us on a budget.
Thyme – Adds a pungent, woodsy flavor. Great as an all-purpose seasoning.
Fresh Herbs
Basil (also: Thai Basil) – Highly aromatic with a robust licorice flavor. Excellent in pestos, as a finishing touch on pasta dishes, or stuffed into sandwiches.
Chervil – Delicate anise flavor. Great raw in salads or as a finishing garnish.
Chives – Delicate onion flavor, great as a garnish.
Cilantro –Leaves and stems have a pungent, herbaceous flavor.
Curry Leaves – These pungent leaves are not related to curry powder but impart a similar flavor.
Dill – Light and feathery herb with a pungent herb flavor. Use it for pickling, with fish, and over potatoes.
Fenugreek – Although this herb smells like maple syrup while cooking, it has a rather bitter, burnt sugar flavor. Found in a lot of Indian and Middle Eastern dishes.
Lemon Thyme (also: Thyme) – Sweet lemon aroma and a fresh lemony-herbal flavor. This is excellent with poultry and in vinaigrettes.
Lovage – Tastes like a cross between celery and parsley. Great with seafood or to flavor stocks and soups.
Marjoram – Floral and woodsy. Try it in sauces, vinaigrettes, and marinades.
Mint – Surprisingly versatile for such an intensely flavored herb. Try it paired with lamb, peas, potatoes, and of course, with chocolate!
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.
Summer Savory – Peppery green flavor similar to thyme. Mostly used in roasted meat dishes and stuffing, but also goes well with beans, chicken, seafood, or eggs.
Thai Basil – A spicy, edgier cousin to sweet Italian basil. A must-have for Thai stir-fries, Vietnamese pho, spring rolls, and other South Asian dishes.
Thyme – Adds a pungent, woodsy flavor. Great as an all-purpose seasoning.