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Home › Chart guides › Herbs and Spices Chart
What does each herb or spice taste like and what should you cook with it? This chart covers fresh and dried herbs, warm spices, and seeds, roots and peppers, with the flavour of each, the foods it pairs with and the cuisines it is classic in.
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What each one tastes like and the foods it makes better.
| Herb or spice | Flavour | Pairs well with | Classic in |
|---|---|---|---|
| Basil | Sweet, peppery, hint of anise | Tomatoes, mozzarella, pasta, pesto | Italian, Thai |
| Bay leaf | Herbal, faintly floral | Soups, stocks, braises, rice | French, Indian |
| Chives | Mild onion | Eggs, potatoes, sour cream, fish | French, British |
| Cilantro (coriander leaf) | Bright, citrusy | Salsa, tacos, curries, avocado | Mexican, Thai, Indian |
| Dill | Grassy, light anise | Salmon, potatoes, cucumber, yogurt | Scandinavian, Greek |
| Mint | Cool, sweet | Lamb, peas, yogurt, fruit, tea | Middle Eastern, British |
| Oregano | Earthy, robust, slightly bitter | Tomato sauce, pizza, lamb, grilled meat | Greek, Italian, Mexican |
| Parsley | Fresh, green, clean | Fish, potatoes, grains, garlic butter | Mediterranean |
| Rosemary | Piney, resinous | Lamb, roast potatoes, chicken, focaccia | Italian, French |
| Sage | Earthy, musky | Pork, poultry stuffing, squash, brown butter | Italian, British |
| Tarragon | Sweet anise | Chicken, eggs, fish, béarnaise sauce | French |
| Thyme | Earthy, lemony | Chicken, mushrooms, stews, roast vegetables | French, Mediterranean |
| Herb or spice | Flavour | Pairs well with | Classic in |
|---|---|---|---|
| Allspice | Clove, cinnamon, nutmeg in one | Jerk chicken, baking, pickles | Caribbean |
| Cardamom | Floral, citrusy, warm | Rice, chai, buns and pastries | Indian, Scandinavian |
| Cinnamon | Sweet, woody | Apples, baking, lamb tagine, oatmeal | Moroccan, Mexican |
| Cloves | Intense, sweet, numbing | Ham, mulled wine, baking, pickles | Indian, European |
| Ginger | Zesty, warm heat | Stir-fries, curries, fish, gingerbread | Chinese, Indian |
| Nutmeg | Warm, nutty, sweet | Cream sauces, spinach, eggnog, baking | European |
| Star anise | Strong licorice | Braised pork, pho broth, poached fruit | Chinese, Vietnamese |
| Herb or spice | Flavour | Pairs well with | Classic in |
|---|---|---|---|
| Black pepper | Pungent, woody heat | Almost everything savoury | Worldwide |
| Cayenne / chilli | Hot, sharp | Chili, sauces, marinades, eggs | Mexican, Indian, Cajun |
| Coriander seed | Citrusy, warm, nutty | Curries, sausages, pickles, roast carrots | Indian, Middle Eastern |
| Cumin | Earthy, warm, smoky | Beans, chili, curries, lamb | Mexican, Indian |
| Fennel seed | Sweet anise | Pork, Italian sausage, fish | Italian, Indian |
| Paprika | Sweet to smoky, mild | Chicken, goulash, potatoes, eggs | Hungarian, Spanish |
| Saffron | Floral, honeyed, earthy | Paella, risotto, fish stew, rice | Spanish, Persian |
| Turmeric | Earthy, slightly bitter | Curries, rice, lentils, cauliflower | Indian |
1 tbsp fresh herbs = 1 tsp dried. Add dried herbs early, fresh herbs at the end, and toast whole spices to wake them up.
Ground spices keep their flavour for about a year and whole spices for two or more; store them cool, dry and away from light.