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Home › Chart guides › Spice Pairings by Food
Start with what you are cooking and find the herbs and spices that suit it. This chart covers meat and fish, vegetables and grains, and fruit and sweets, each with a simple combination to try, plus what goes into classic blends such as garam masala.
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Start with the food you're cooking and find the seasonings that bring it to life.
| Food | Herbs and spices that suit it | Try it |
|---|---|---|
| Chicken | Thyme, rosemary, sage, tarragon, paprika, garlic, lemon zest | Paprika, garlic and thyme roast |
| Beef | Black pepper, rosemary, thyme, garlic, cumin, smoked paprika | Pepper and garlic crust on steak |
| Pork | Sage, fennel seed, garlic, paprika, mustard seed, apple-pie spices | Fennel and garlic on roast pork |
| Lamb | Rosemary, mint, cumin, garlic, oregano, coriander | Rosemary and garlic on a leg of lamb |
| White fish | Dill, parsley, tarragon, lemon zest, fennel, paprika | Dill and lemon on baked cod |
| Salmon | Dill, chives, black pepper, mustard seed, ginger | Dill and mustard glaze |
| Shrimp | Garlic, chilli flakes, paprika, parsley, cumin | Garlic and chilli sauté |
| Food | Herbs and spices that suit it | Try it |
|---|---|---|
| Potatoes | Rosemary, thyme, dill, chives, paprika, garlic | Rosemary roast potatoes |
| Tomatoes | Basil, oregano, garlic, thyme, black pepper | Basil and garlic sauce |
| Carrots | Cumin, ginger, dill, thyme, cinnamon | Cumin-roasted carrots |
| Squash and pumpkin | Sage, nutmeg, cinnamon, thyme, ginger | Brown butter and sage |
| Mushrooms | Thyme, garlic, parsley, tarragon, black pepper | Garlic and thyme sauté |
| Beans and lentils | Cumin, smoked paprika, bay leaf, coriander, turmeric | Cumin and bay in a pot of beans |
| Rice | Saffron, cardamom, turmeric, bay leaf, cumin seed | Turmeric and cardamom pilaf |
| Eggs | Chives, paprika, dill, tarragon, black pepper | Chives in scrambled eggs |
| Food | Herbs and spices that suit it | Try it |
|---|---|---|
| Apples and pears | Cinnamon, nutmeg, cardamom, ginger, allspice | Cinnamon baked apples |
| Chocolate | Cinnamon, chilli, cardamom, vanilla, sea salt | Cinnamon hot chocolate |
| Berries | Mint, basil, black pepper, vanilla | Strawberries with black pepper |
| Citrus | Ginger, cardamom, mint, star anise | Orange and cardamom cake |
| Blend | Usually contains | Use on |
|---|---|---|
| Garam masala | Cumin, coriander, cardamom, cinnamon, cloves, black pepper | Curries, lentils, roast vegetables |
| Herbes de Provence | Thyme, rosemary, savory, marjoram, oregano | Roast chicken, potatoes, grilled vegetables |
| Five-spice powder | Star anise, cloves, cinnamon, Sichuan pepper, fennel seed | Pork, duck, stir-fries |
| Za'atar | Thyme, sumac, toasted sesame seeds, salt | Flatbread, labneh, eggs, chicken |
| Italian seasoning | Basil, oregano, thyme, rosemary, marjoram | Pasta sauce, pizza, meatballs |
| Chili powder | Ground chillies, cumin, oregano, garlic | Chili, tacos, beans |
Blend recipes vary by family and region; these are the usual core ingredients.
Start with a little: a pinch of a new spice per serving, then taste and add more.
Bloom whole and ground spices in hot oil for a few seconds to release their flavour; add fresh herbs at the end.
Decorative kitchen reference.