Ever get coriander confused with cumin? Or wonder if saffron is really essential to the flavor of a dish? As much for our benefit as for yours, we've put together this quick reference guide to all the most common (and some uncommon) herbs and spices!
DRIED HERBS AND SPICES
• Allspice - Similar to cloves, but more pungent and deeply flavored. Best used in spice mixes.
• Bay Leaf - (also: Indian Bay Leaf) Adds a woodsy background note to soups and sauces.
• 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.
• 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 - Earthy, lemony flavor. Used in a lot of Mexican and Indian dishes.
• Cumin - Smoky and earthy. Used in a lot of Southwestern US 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.
• 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.
• 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.
• Oregano - Robust, somewhat lemony flavor. Used in a lot of Mexican and Mediterranean dishes.
• Paprika - (also: Smoked Paprika) Adds a sweet note and a red color. Used in stews and spice blends.
• Rosemary - Strong and piney. Great with eggs, beans, and potatoes, as well as grilled meats.
• Saffron - Subtle floral flavor. Used mostly as a coloring agent.
• Sage - Pine-like flavor, with more lemony and eucalyptus notes than rosemary. Found in a lot of northern Italian cooking.
• Smoked Paprika - (also: 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-y flavor sauces and soups.
• Sumac - Zingy and lemony, sumac is a Middle Eastern spice that's great in marinades and spice rubs.
• Turmeric - Used more for its yellow color than its flavor. Can be used in place of saffron.
• Thyme - Adds a pungent, woodsy flavor. Great as an all-purpose seasoning.
• Vietnamese Cassia Cinnamon - (also: Cinnamon) Sweet and spicy. Can be used in both sweet baked goods and to add depth to savory dishes.
FRESH HERBS
• Chervil - Delicate anise flavor. Great raw in salads or as a finishing garnish.
• 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.
• 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.
• 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.
• Tarragon - Strong anise flavor. Can be eaten raw in salads or used to flavor tomato dishes, seafood, or eggs.
• Thyme - Adds a pungent, woodsy flavor. Great as an all-purpose seasoning.
SPICE BLENDS, RUBS, AND MIXES
• 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)
• Chinese Five Spice Powder - Star anise, Szechuan peppercorns, fennel, cassia, and clove. Adds sweetness and depth to savory dishes, especially beef, duck, and pork. (Chinese)
• Curry Powder - Typically includes tumeric, coriander, cumin, fenugreek, and red pepper, but mixes can vary. Used primarily to quickly flavor curry sauces. (Indian)
• Dukkah - Includes nuts (most often hazelnuts), sesame seeds, coriander, and cumin. Great spice rub for lamb, chicken, and fish. (Egyptian)
• Garam Masala - Typcially includes cinnamon, cardamom, cloves, cumin, coriander, nutmeg, and pepper. Sweeter than curry powder. Also used to season curry sauces. (Indian)
• Herbes de Provence - Usually savory, rosemary, marjoram, thyme, and sometimes lavender. Use as a marinade or dry rub for roast chicken, fish, and vegetables.
• Pickling Spice - Most often, bay leaf, yellow mustard seeds, black peppercorns, allspice, coriander. Used for pickling vegetables in vinegar.
• Pumpkin Pie Spice Mix - Cinnamon, nutmeg, ginger, and cloves. Used for seasoning pumpkin pie, but also great in other spiced baked goods.
• Ras el Hanout - Cardamom, clove, cinnamon, paprika, coriander, cumin, mace, nutmeg, peppercorn, and turmeric. Use as a spice rub on meat or a simple condiment. (North African/Moroccan)
• Za'atar Seasoning Blend - Thyme, sumac, and sesame seeds. All-purpose seasoning for many Middle Eastern dishes like grilled meats, grilled vegetables, flatbread and hummus. (Middle Eastern)
For more detailed discriptions of these and many other spices use this link below for access:
