Herbs and Spices Guide: What to Use With What
A practical herbs and spices guide: flavor profiles, which spices go with chicken, beef, fish and vegetables, blends by cuisine and how to store them.
By Ayoub Farid · · 2 min read
A good spice drawer turns basic ingredients into dinners from all over the world. This guide covers the essentials, what pairs with what, and how to use them for the most flavor.
A starter spice collection
Ground: cumin, coriander, smoked paprika, sweet paprika, chili powder or flakes, turmeric, cinnamon, ginger, black pepper. Dried herbs: oregano, thyme, rosemary, bay leaves. Blends: curry powder or garam masala, Italian seasoning, za'atar, Cajun seasoning. Fresh (buy as needed): parsley, cilantro, basil, mint, dill, chives.
Pairings by ingredient
| Ingredient | Herbs & spices that work |
|---|---|
| Chicken | Garlic, paprika, thyme, rosemary, oregano, cumin, lemon zest |
| Beef | Black pepper, garlic, rosemary, thyme, cumin, chili, smoked paprika |
| Pork | Fennel, sage, garlic, paprika, mustard, five-spice |
| Lamb | Rosemary, mint, cumin, coriander, garlic |
| Fish | Dill, parsley, lemon, chili, paprika, fennel |
| Eggs | Chives, paprika, chili, dill, za'atar |
| Potatoes | Rosemary, thyme, garlic, paprika |
| Tomatoes | Basil, oregano, chili, garlic |
| Beans & lentils | Cumin, coriander, smoked paprika, bay, turmeric |
| Carrots & squash | Cumin, cinnamon, ginger, thyme |
Flavor profiles by cuisine
- Italian: basil, oregano, garlic, chili flakes, rosemary, fennel.
- Mexican: cumin, chili, oregano, cilantro, lime, smoked chilies.
- Indian: cumin, coriander, turmeric, garam masala, cardamom, ginger.
- Middle Eastern: cumin, coriander, sumac, za'atar, cinnamon, mint, parsley.
- Thai: lemongrass, galangal, Thai basil, cilantro, chili, lime leaves.
- Japanese: ginger, sesame, shichimi togarashi, shiso, miso (see Japanese comfort food).
- French: thyme, bay, tarragon, parsley, chives.
Getting the most flavor
- Bloom spices in fat: fry ground spices in oil for 30–60 seconds before adding liquid.
- Toast whole spices in a dry pan until fragrant, then grind.
- Dried herbs early, fresh herbs late.
- Dried vs fresh: 1 tsp dried ≈ 1 tbsp fresh.
Storage
Keep spices in airtight jars away from heat, light and the stove. Ground spices lose aroma over time. If a spice smells faint, it will taste faint. Buy small amounts of spices you rarely use.
Learn by cooking
Import recipes from different cuisines into SmartChef AI and notice which spices repeat. Ask Cook AI: "What spices would make this chicken taste Moroccan?" See also how to season food.
Frequently asked questions
What are the most essential spices?
Cumin, paprika, chili, black pepper, cinnamon, oregano and a curry powder or garam masala cover a lot of dishes.
How long do spices last?
Ground spices are best within about a year or so; whole spices last longer. Smell them to check.
When should I add herbs?
Woody dried herbs early; delicate fresh herbs at the end.
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