Herbs and spices are both used to add flavor and aroma to food, but they come from different parts of plants. Herbs are the green, leafy parts of plants. On the other hand, spices are derived from other parts of plants, such as seeds, bark, roots, and fruits. Seasonings refer to mixtures or blends of various herbs, spices, and other flavorings.
Also, check out our Complete List of Fruit and Vegetable Pairings.
This list is regularly updated! Last update: 05/01/2024, 1:15PM PST. Last added: Grains of Paradise.
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- Ajwain
- Anardana
- Aleppo Pepper
- Allspice
- Amchur (Dry Mango Powder)
- Asafoetida (Hing)
- Bay leaves
- Basil: Sweet
- Basil: Thai
- Black Pepper
- Cardamom
- Caraway Seeds
- Cayenne Pepper
- Chamomile
- Chervil
- Chives
- Cilantro
- Cinnamon
- Cloves
- Coriander Seeds
- Cumin
- Dill
- Epazote
- Fenugreek Leaves
- Fenugreek Seeds
- Fennel Fronds
- Fennel Seeds
- Galangal
- Garlic
- Ginger
- Grains of Paradise
- Grapefruit Peel
- Juniper Berries
- Kaffir Lime Leaves
- Kalonji
- Lavender
- Lemon Balm
- Lemon Peel
- Lemongrass
- Lime Peel
- Lovage
- Marjoram
- Mint
- Mustard Seed
- Nutmeg
- Oregano
- Orange Peel
- Pandan
- Paprika
- Parsley: Curly
- Parsley: Italian
- Perilla
- Pink Peppercorns
- Rosemary
- Saffron
- Sage
- Sichuan Peppercorns
- Star Anise
- Sorrel
- Sumac
- Tamarind
- Tarragon
- Thyme
- Turmeric
- Urfa Biber
- Vanilla
- White Pepper
Ajwain (Carom Seeds)
Ajwain, commonly known as carom seeds, are the seeds of the Trachyspermum ammi plant. Originating in India, these tiny, oval-shaped seeds are widely used in Indian, Middle Eastern, and North African cuisines. Ajwain seeds have a distinctive and strong aroma, somewhat resembling thyme due to the presence of thymol, an essential oil. Their flavor is sharp, with a slightly bitter and pungent taste, followed by a hint of anise and oregano. When cooked, ajwain releases a more subtle, warm, and aromatic flavor, often enhancing the taste of breads, lentils, and various vegetable dishes.Pairs with these Herbs:
Cilantro (Coriander leaves), Mint, Parsley, Basil, Thyme, Oregano.
Pairs with these Spices:
Cumin, Coriander, Turmeric, Fennel Seeds, Black Pepper, Ginger, Dried Chilis, Asafoetida (Hing), Fenugreek Seeds, Mustard Seeds, Kalonji (Nigella Seeds).
Recommended for use in these Seasonings:
Panch Phoron, Chat Masala, Tandoori Masala, Paratha Masala, Garam Masala, Biryani and Pulao Masala.
Anardana
Anardana refers to the dried seeds of the pomegranate fruit, widely used in Indian, Middle Eastern, and Iranian cuisines. When incorporated into dishes, anardana lends a unique flavor, balancing between sweet and tangy with a hint of fruitiness. Its mild tartness can be likened to a mild version of lemon or tamarind, while its sweet undertone draws comparisons to a light molasses or dried fruit taste. Besides its use as a culinary ingredient to enhance or balance out flavors, anardana also carries a subtle, earthy aroma that adds to the overall allure of the dishes it graces. Its versatility allows it to pair well with various ingredients, making it a cherished asset in many traditional recipes.Pairs with these Herbs:
Mint, Coriander, Cumin, Fennel, Basil.
Pairs with these Spices:
Cumin, Coriander, Turmeric, Black Pepper, Fennel Seeds.
Recommended for use in these Seasonings:
Chaat Masala, Garam Masala, Baharat, Advieh, Curry Powder, Tandoori Masala, Dukkah.
Aleppo Pepper
Aleppo pepper, named after the city of Aleppo in Syria, is a highly prized variety of chili pepper known for its unique and moderately spicy flavor profile. The pepper, when dried and ground, produces beautiful burgundy flakes that are often described as having a fruity, raisin-like sweetness, accompanied by a warm, cumin-like earthiness. The heat level of Aleppo pepper is moderate, falling well below that of hot chilies like cayenne, but providing a gentle, building warmth that is both inviting and nuanced. Unlike some other chilies, Aleppo pepper offers a well-rounded, almost sun-dried tomato-like flavor that contributes richly to the dishes it graces, making it a beloved and distinctive spice in Middle Eastern and Mediterranean cuisines. Its mild spiciness, sweet undertones, and saltiness make Aleppo pepper a versatile spice that adds depth and a gentle heat to a wide variety of dishes.Pairs with these Herbs:
Mint, Parsley, Cilantro, Oregan, Thyme, Rosemary, Basil.
Pairs with these Spices:
Cumin, Coriander, Paprika, Sumac, Black Pepper, Fennel Seeds, Turmeric.
Recommended for use in these Seasonings:
Baharat, Za'atar, Harissa Dry Spice Blend, Ras el Hanout, Shawarma Spice Blend, Turkish Kebab Seasoning.
Allspice
Allspice is a spice made from the dried berries of the Pimenta dioica plant. Despite its name, allspice is not a blend of spices, but a single spice. Its flavor is complex and has been described as a combination of cinnamon, nutmeg, and cloves, hence the name "allspice." It has a warm, slightly sweet, and peppery taste, making it versatile for both savory and sweet dishes.Pairs with these Herbs:
Thyme, Bay Leaves, Rosemary, Sage, Mint, Cilantro.
Pairs with these Spices:
Cinnamon, Cloves, Nutmeg, Ginger, Black Pepper, Vanilla, Cardamom, Star Anise.
Recommended for use in these Seasonings:
Jerk Seasoning, Pickling Spices, Quatre Epices, Pumpkin Pie Spice, Mulling Spices, Garam Masala, Baharat.
Amchur
Amchur, also known as mango powder, is made from dried, unripe green mangoes and is a quintessential ingredient in Indian cuisine. The primary taste of Amchur is tangy with a slightly sweet undertone, resembling the flavor of a tart, green apple. Its sourness is often likened to tamarind, bringing a bright acidity to dishes. Moreover, it carries a hint of citrus and fruity notes that can enliven a recipe. Amchur is commonly used to add a tart, tangy flavor to curries, chutneys, soups, and stews, and can also be a part of spice blends like Chaat Masala. Besides its unique flavor profile, it imparts a mild aroma and a refreshing aftertaste to dishes, making it a beloved choice for balancing and enhancing flavors within Indian culinary traditions.Pairs with these Herbs:
Cilantro (Coriander Leaves), Mint (Mentha), Basil, Fenugreek Leaves, Dill.
Pairs with these Spices:
Cumin, Coriander, Turmeric, Black Pepper, Fennel Seeds.
Recommended for use in these Seasonings:
Chaat Masala, Aamchur Masala, Garam Masala, Tandoori Masala, Curry Powder, Sambar Powder.
Asafoetida (Hing)
Asafoetida, commonly known as "hing," is a resin derived from the dried sap of plants belonging to the Ferula species. Originating from Afghanistan and Iran, this spice has carved a significant niche for itself in Indian cuisine. In its raw form, asafoetida has an overwhelmingly strong and pungent odor, earning it names like "devil's dung." However, when used in cooking, it undergoes a transformation. A minuscule amount of this resin, when heated, imparts a flavor reminiscent of sautéed onions and garlic, adding depth and aroma to a myriad of dishes. Often used in vegetarian recipes, especially lentil preparations, asafoetida is not only valued for its taste but also its purported digestive properties.Pairs with these Herbs:
Cilantro (Coriander leaves), Fenugreek Leaves (Methi), Mint, Curry Leaves, Basil, Dill, Parsley.
Pairs with these Spices:
Cumin, Mustard Seeds, Turmeric, Fenugreek Seeds, Coriander Seeds, Red Chili Powder, Ginger, Fennel Seeds, Black Pepper, Ajwain (Carom Seeds).
Recommended for use in these Seasonings:
Sambhar Masala, Rasam Powder, Garam Masala, Chat Masala, Godha Masala, Pickle Masala (Achar Masala), Chutney Powders, Tadka Masala.
Bay leaves
Bay leaves come from the bay laurel tree and are used as a culinary herb. When dried, they are often added to soups, stews, and braises. Bay leaves impart a subtle, herbal aroma with notes of eucalyptus and clove. Their flavor is slightly bitter and peppery with a hint of pine. Typically, they're removed from dishes before serving because they can be sharp and tough to eat.Pairs with these Herbs:
Thyme, Rosemary, Parsley, Oregano, Sage, Marjoram, Tarragon.
Pairs with these Spices:
Black Pepper, Juniper Berries, Allspice, Cloves, Coriander, Cumin, Nutmeg, Paprika.
Recommended for use in these Seasonings:
Bouquet Garni, Herbes de Provence, Garam Masala, Adobo Seasoning, Pickling Spices, Curry Powder.
Basil: Sweet
Sweet basil, often simply referred to as basil, is a fragrant herb derived from the plant Ocimum basilicum. It's a staple in Mediterranean and Southeast Asian cuisines. Basil leaves have a bright, aromatic profile with flavors reminiscent of anise and cloves. Its taste is peppery with hints of mint, and when freshly picked, it imparts a slightly sweet essence, making it versatile for both savory and sweet applications.Pairs with these Herbs:
Mint, Parsley, Cilantro, Oregano, Rosemary, Thyme, Chives.
Pairs with these Spices:
Garlic, Black Pepper, Red Pepper Flakes or Chili, Fennel Seeds, Coriander, Nutmeg, Paprika, Lemon Zest.
Recommended for use in these Seasonings:
Pesto Powder, Italian Seasoning, Herbes de Provence, Mediterranean Seasoning, Pizza Seasoning, Salad Seasoning.
Basil: Thai
Thai basil, originating from Southeast Asia, is a variety of basil with a stronger and spicier flavor profile than its sweet basil counterpart. Its leaves are sturdier, often with a purple hue. Thai basil imparts an anise-like flavor with hints of licorice and peppery spice, making it distinct and essential in many Thai and Vietnamese dishes.Pairs with these Herbs:
Mint, Cilantro (Coriander Leaves), Lemongrass, Kaffir Lime Leaves, Perilla (Shiso), Chives.
Pairs with these Spices:
Chilies, Garlic, Ginger, Star Anise, Turmeric, Coriander Seeds, Galangal, Black Pepper.
Recommended for use in these Seasonings:
Southeast Asian Herb Blend, Thai-Style Dry Marinade, Spicy Thai Seasoning, Larb Powder, Thai Salad Dressing Mix, Exotic Herb Blend.
Black Pepper
Black pepper, derived from the dried fruit of the Piper nigrum plant, is a ubiquitous spice with a sharp and slightly pungent flavor. When freshly ground, it imparts a warm, woody aroma with earthy undertones. Its spiciness, distinct from chili heat, stimulates the palate with a lingering warmth, making it a versatile seasoning in a myriad of cuisines.Pairs with these Herbs:
Basil, Rosemary, Thyme, Parsley, Sage, Oregano, Tarragon, Cilantro.
Pairs with these Spices:
Coriander, Cumin, Cardamom, Paprika, Turmeric, Garlic (powder), Allspice, Clove.
Recommended for use in these Seasonings:
Salt and Pepper, Herbes de Provence, Italian Seasoning, Grill Seasoning, Lemon Pepper, Five-Spice Powder, Garam Masala, Cajun Seasoning, Creole Seasoning, Bouquet Garni, Poultry Seasoning.
Cardamom
Cardamom is a spice derived from the seed pods of various plants in the ginger family. It comes in two main varieties: green (or true) cardamom and black cardamom. Green cardamom has a sweet, aromatic flavor with subtle hints of eucalyptus and lemon, while black cardamom is smokier and more robust. Its unique, fragrant taste is a staple in both savory and sweet dishes, especially in Indian and Middle Eastern cuisines.Pairs with these Herbs:
Mint, Cilantro (Coriander Leaves), Rosemary, Basil, Lemongrass, Sage, Parsley.
Pairs with these Spices:
Cinnamon, Cloves, Nutmeg, Ginger, Turmeric, Black Pepper, Star Anise, Saffron, Fennel Seeds.
Recommended for use in these Seasonings:
Garam Masala, Advieh, Baharat, Quatre Epices, Hawaij, Ras el Hanout, Tandoori Masala, Chai Masala, Biryani Masala.
Caraway Seeds
Caraway, scientifically known as Carum carvi, is a biennial plant in the Apiaceae family, native to Western Asia, Europe, and Northern Africa. Its seeds are commonly used as a spice in various cuisines. Caraway seeds have a distinct flavor that can be described as a mix of dill and anise, with a slight hint of citrus and pepper. It is warm, sweet, and slightly bitter, with a characteristic aroma often associated with rye bread.Pairs with these Herbs:
Dill, Coriander, Thyme, Bay Leaves, Parsley, Mint, Cumin, Sage.
Pairs with these Spices:
Coriander, Fennel Seeds, Juniper Berries, Mustard Seeds, Paprika, Cinnamon, Allspice, Nutmeg, Black Pepper, Ginger.
Recommended for use in these Seasonings:
Brotgewurz, Sauerkraut Seasoning, Goulash Seasoning, Pickling Spice Mix, Baharat, Tunisian Five Spice, Panch Phoron.
Cayenne Pepper
Cayenne pepper is a type of Capsicum annuum, known for its moderately hot chili pepper used to flavor dishes. It's named after the city of Cayenne in French Guiana. The fruits are generally dried and ground, or pulped and baked into cakes, which are then ground and sifted to make the powdered spice known as cayenne pepper. Cayenne is often rated at 30,000 to 50,000 Scoville Heat Units (SHU), which is a measure of spiciness, making it a medium-hot chili. The flavor of cayenne pepper is sharp, mildly sweet, and a bit earthy, with a fiery heat that lingers on the palate. The level of heat can vary depending on the specific variety or preparation, but its ability to add a spicy kick to dishes is consistent. Its flavor is straightforward and pungent with a subtle, biting heat, making it a favorite in many different types of cuisine for adding both heat and flavor without overwhelming complexity.Pairs with these Herbs:
Cilantro, Basil, Mint, Oregano, Thyme, Parsley, Rosemary, Sage.
Pairs with these Spices:
Paprika, Garlic Powder, Onion Powder, Cumin, Coriander, Black Pepper, Chili Powder, Turmeric.
Recommended for use in these Seasonings:
Chili Powder, Cajun Seasoning, Creole Seasoning, Hot Sauce Powder, Taco Seasoning, Jerk Seasoning, Berbere, Curry Powders.
Chamomile
Chamomile is a well-loved herb known for its delicate, daisy-like flowers and is revered for its gentle calming properties. It's commonly used to prepare a soothing tea known for aiding in sleep and relaxation. The flavor of chamomile is subtly sweet, earthy, and apple-like, with a hint of floral undertones. Its mild and comforting taste, combined with its relaxing aroma, makes chamomile a cherished herb among tea enthusiasts. While the flavor is soft and delicate, it's distinct enough to leave a lasting, pleasant impression on the palate. The calming nature of chamomile's taste reflects its soothing physiological effects, making it a cherished herb in many households.Pairs with these Herbs:
Mint, Lavender, Lemon Balm, Rosemary, Fennel, Lemon Verbena Sage, Rose Petals.
Pairs with these Spices:
Cinnamon, Ginger, Cardamom, Star Anise, Vanilla, Cloves, Lemon Peel, Fennel Seeds.
Recommended for use in these Seasonings:
Herbal Seasoning, Floral Sweet Spice Blend, Mediterranean Blend, Exotic Spice Blend.
Chervil
Chervil, often referred to as "gourmet's parsley," is a delicate annual herb related to parsley and anise. It boasts light, feathery leaves that are often used fresh in culinary applications, particularly in French cuisine. Chervil's flavor profile is subtle and slightly peppery, with hints of licorice or aniseed, and an undertone reminiscent of fresh parsley. Its nuanced taste elevates dishes without overpowering them, making it a cherished herb for adding a touch of elegance and sophistication to both cold and warm preparations.Pairs with these Herbs:
Parsley, Tarragon, Dill, Cilantro (Coriander leaves), Chives, Basil, Mint.
Pairs with these Spices:
Fennel Seeds, Coriander Seeds, White Pepper, Nutmeg, Cardamom, Star Anise, Lemon Zest, Cumin.
Recommended for use in these Seasonings:
Fines Herbes, Bouquet Garni, Herbes de Provence, Green Salad Seasoning.
Chives
Chives are a small, bulbous perennial herb from the allium family, characterized by their thin, green, hollow stems. In terms of flavor, chives offer a mild onion-like taste with a subtle hint of garlic, providing a fresh and delicate nuance to dishes they're added to.Pairs with these Herbs:
Parsley, Tarragon, Dill, Basil, Mint, Cilantro (Coriander leaves), Thyme.
Pairs with these Spices:
Black Pepper, Paprika, Cumin, Coriander, Mustard Seeds, Caraway, Fennel Seeds.
Recommended for use in these Seasonings:
Herbes de Provence, Fines Herbes, Garlic Chive Salt or Seasoning, Salad Seasoning Mixes, Dip Mixes, Potato Seasonings.
Cilantro (Coriander Leaves)
Cilantro is the leaves and stems of the Coriandrum sativum plant, widely utilized as a herb in many global cuisines. In terms of flavor, cilantro offers a zesty, citrusy note combined with a touch of peppery spice. However, it's worth noting that some individuals, due to genetic differences in their taste receptors, describe the flavor of cilantro as soapy or metallic.Pairs with these Herbs:
Mint, Basil, Parsley, Chives, Dill, Oregano.
Pairs with these Spices:
Cumin, Coriander, Dried Chilis, Paprika, Turmeric, Ginger, Garlic.
Recommended for use in these Seasonings:
Taco Seasoning, Fajita Seasoning, Chili Seasoning, Adobo Seasoning, Curry Powders, Garam Masala, Caribbean Jerk Seasoning.
Cinnamon
Cinnamon is a spice obtained from the inner bark of trees belonging to the genus Cinnamomum. When it comes to its flavor, cinnamon is characterized by a warm, sweet, and mildly spicy essence. This is complemented by aromatic undertones of woodiness and a subtle touch of clove. The combination creates a distinctive and easily recognizable taste, which has made cinnamon a cherished ingredient in numerous culinary traditions worldwide.Pairs with these Herbs:
Mint, Rosemary, Thyme, Basil, Sage.
Pairs with these Spices:
Nutmeg, Cardamom, Cloves, Allspice, Ginger, Star Anise, Vanilla.
Recommended for use in these Seasonings:
Apple Pie Spice, Pumpkin Pie Spice, Garam Masala, Chinese Five Spice, Ras el Hanout, Baharat, Advieh.
Cloves
Cloves are the dried flower buds of the Syzygium aromaticum tree, commonly used as a spice in various global cuisines. Possessing a distinctively pungent aroma and flavor, cloves exude a deep, sweet warmth with hints of bitterness. Their taste is robust and can easily dominate a dish, evoking hints of camphor and pepper with underlying notes of leather. Due to their intense flavor profile, they are often used sparingly, but when appropriately balanced, cloves can add a rich, aromatic depth to both savory dishes and desserts.Pairs with these Herbs:
Basil, Rosemary, Thyme, Mint, Bay Leaves, Sage.
Pairs with these Spices:
Cinnamon, Nutmeg, Cardamom, Allspice, Ginger, Star Anise, Black Pepper.
Recommended for use in these Seasonings:
Pumpkin Pie Spice, Apple Pie Spice, Garam Masala, Chinese Five Spice, Ras el Hanout, Baharat, Advieh, Quatre epices.
Coriander Seeds
The seeds from the plant Coriandrum, when dried, are used as a spice and are simply referred to as "coriander seeds." Coriander's flavor is quite distinctive; the fresh leaves impart a zesty, citrusy taste with a hint of peppery, slightly soapy undertones. In contrast, the seeds have a warm, spicy, and slightly nutty flavor with hints of citrus and sweetness. The versatility of coriander makes it an essential ingredient in many world dishes, from Mexican salsas to Indian curries.Pairs with these Herbs:
Cilantro, Mint, Parsley, Basil, Thyme, Rosemary, Oregano, Tarragon, Dill, Lemongrass, Bay Leaves.
Pairs with these Spices:
Cumin, Fennel Seeds, Turmeric, Cardamom, Black Pepper, Ginger, Paprika, Cinnamon, Allspice, Cloves, Star Anise, Fenugreek, Chili peppers (dried), Ajwain (Carom seeds).
Recommended for use in these Seasonings:
Garam Masala, Dhania Powder, Curry Powder, Ras el Hanout, Baharat, Advieh, Pickling Spice.
Cumin
Cumin is a spice derived from the dried seed of the Cuminum cyminum plant, a member of the parsley family. Widely used in culinary traditions around the world, particularly in Middle Eastern, Indian, Latin American, and North African cuisines, cumin is known for its distinctively warm, earthy flavor. Its taste is often described as slightly bitter, pungent, and with a hint of citrus. When roasted or cooked, cumin releases a richer, nutty aroma and flavor. Its unique profile lends depth and warmth to a wide array of dishes, making it a cornerstone spice in many kitchens.Pairs with these Herbs:
Cilantro (Coriander Leaves), Parsley, Mint, Oregano, Rosemary, Thyme, Basil, Sage, Dill, Bay Leaves.
Pairs with these Spices:
Coriander, Turmeric, Paprika, Dried Chilis, Black Pepper, Fennel Seeds, Ginger, Cardamom, Cinnamon, Allspice, Cloves, Anise, Fenugreek, Ajwain (Carom Seeds).
Recommended for use in these Seasonings:
Taco Seasoning, Chili Powder, Curry Powder, Garam Masala, Baharat, Za'atar, Berbere, Ras el Hanout, Dukkah, Jeera Powder, Adobo Seasoning, Shawarma Seasoning, Harissa Powder.
Dill
Dill is a fragrant herb with feathery green leaves, commonly used in culinary dishes. Native to the Mediterranean and southern Russia, it's frequently associated with pickles and Scandinavian cuisine. The flavor of dill is unique, offering a delicate, slightly sweet taste with hints of anise and celery. Its aroma is grassy and fresh, and it can provide a burst of flavor when added to dishes like soups, salads, and fish recipes.Pairs with these Herbs:
Parsley, Mint, Chives, Tarragon, Cilantro, Basil, Fennel (Fronds or Seeds).
Pairs with these Spices:
Coriander, Caraway, Mustard Seeds, Cumin, Lemon Zest, Black Pepper, Fennel Seeds, Juniper Berries.
Recommended for use in these Seasonings:
Lemon-Dill Seasoning, Pickling Spice, Ranch Seasoning, Herbes de Provence, Seafood Seasoning, Scandinavian Spice Blends.
Epazote
Epazote is a distinctive herb native to Central and South America, traditionally used in Mexican and Guatemalan cuisines. The flavor of epazote is quite unique and is often described as a combination of oregano, anise, citrus, and mint with a somewhat pungent, bitter undertone. Some people also find a hint of creosote or petroleum, which may sound unappetizing, yet contributes to its unique flavor profile. It's an acquired taste for many, but once accustomed, food enthusiasts find it irreplaceable in certain recipes. Epazote is typically used fresh in dishes like black beans, soups, and other traditional fare, as its potent flavor is believed to both enhance the taste of these dishes and reduce flatulence associated with bean consumption. The complex flavor of epazote adds a traditional and authentic touch to the dishes it graces, making it a prized herb in certain regional cuisines.Pairs with these Herbs:
Cilantro (Coriander Leaves), Oregano, Parsley, Thyme, Mint.
Pairs with these Spices:
Cumin, Coriander, Paprika, Black Pepper, Ancho Powder, Chiptole Powder.
Recommended for use in these Seasonings:
Recado Rojo, Mole Spice Mix, Mexican Bean Spice Blend.
Fenugreek Leaves
Fenugreek leaves, often referred to as "methi" in many Indian languages, are the green leaves of the fenugreek plant. They are used both fresh and dried in culinary dishes, primarily in Indian, Persian, and Middle Eastern cuisines. The flavor of fenugreek leaves is unique, with a slightly bitter and earthy taste, complemented by subtle notes of hay and sweetness. When dried, the flavor becomes more concentrated and is reminiscent of a combination of celery and fennel with a slightly nutty undertone. Their distinctive taste can elevate a variety of dishes, including curries, flatbreads, and stews.Pairs with these Herbs:
Coriander (Cilantro), Mint, Parsley, Dill, Basil, Curry Leaves, Chives.
Pairs with these Spices:
Cumin, Coriander Seeds, Turmeric, Mustard Seeds, Fennel Seeds, Cardamom, Asafoetida (Hing), Red Chili Powder, Nigella Seeds (Kalonji).
Recommended for use in these Seasonings:
Garam Masala, Chat Masala, Tandoori Masala, Curry Powders, Makhani Masala, Paneer Tikka Masala.
Fenugreek Seeds
Fenugreek seeds are the small, hard, yellowish-brown seeds of the fenugreek plant. Widely used in Indian, Middle Eastern, and North African cuisines, these seeds play a vital role in spice blends, pickles, and as standalone seasonings. They possess a unique flavor that's somewhat bitter with a hint of maple syrup sweetness. When roasted or fried, fenugreek seeds release a complex aroma that is nutty, warm, and slightly spicy. This dual nature of bitterness and sweetness makes them a distinctive and versatile spice in culinary dishes.Pairs with these Herbs:
Coriander (Cilantro), Mint, Curry Leaves, Parsley, Basil, Dill.
Pairs with these Spices:
Cumin, Coriander Seeds, Turmeric, Mustard Seeds, Cardamom, Fennel Seeds, Nigella Seeds (Kalonji), Asafoetida (Hing), Red Chili Powder or Green Chilies, Black Pepper.
Recommended for use in these Seasonings:
Panch Phoron, Berbere, Sambar Powder, Ras el Hanout, Curry Powders, Vindaloo Masala.
Fennel Fronds
Fennel fronds are the delicate, feathery green leaves that sprout from the fennel bulb, a vegetable known for its crisp texture and unique, licorice-like flavor. These fronds are not only aesthetically pleasing with their dill-like appearance but also carry a flavor profile that mirrors the bulb but is lighter and more herbaceous. The taste of fennel fronds can be described as mildly aniseed with a gentle sweetness, making them a suitable garnish or ingredient for dishes that can benefit from a subtle hint of licorice without overpowering other flavors.Pairs with these Herbs:
Dill, Mint, Parsley, Basil, Tarragon, Chervil, Cilantro (Coriander Leaves).
Pairs with these Spices:
Fennel Seeds, Coriander Seeds, Cumin, Anise Seeds, Lemon Zest, Sumac, Black Pepper, Red Chili Flakes, Nutmeg, Saffron, Caraway Seeds.
Recommended for use in these Seasonings:
Herbes de Provence, Italian Seasoning, Panch Phoron.
Fennel Seeds
Fennel seeds are the dried seeds of the fennel plant, often used as a spice in various cuisines worldwide. They are small, oval, and range from greenish-brown to yellowish-brown in color. Fennel seeds offer a distinct flavor that is reminiscent of licorice or anise, characterized by a sweet and slightly woody note. This aromatic spice is both sweet and slightly bitter, with a warm and lingering aftertaste. It's this unique flavor profile that makes fennel seeds a favorite in dishes ranging from Italian sausages to Indian curries.Pairs with these Herbs:
Dill, Basil, Tarragon, Mint, Parsley, Rosemary, Thyme, Sage.
Pairs with these Spices:
Coriander Seeds, Cumin, Anise Seeds, Cardamom, Caraway Seeds, Mustard Seeds, Nigella Seeds (Kalonji), Cinnamon, Black Pepper, Chili Flakes or Powder.
Recommended for use in these Seasonings:
Italian Seasoning, Herbes de Provence, Panch Phoron, Chinese Five Spice, Curry Powders, Vindaloo Masala.
Galangal
Galangal is a rhizome commonly used in Southeast Asian cuisines, closely related to ginger and turmeric. At first glance, it resembles ginger, but with a paler skin and a more cylindrical shape. Flavor-wise, galangal is distinctively sharp, spicy, and aromatic, with subtle citrusy notes. Unlike ginger's warm spiciness, galangal offers a cool, almost piney heat. Its unique taste is essential in many traditional dishes, particularly Thai and Indonesian soups and curries, where it imparts a depth of flavor that is both refreshing and invigorating.Pairs with these Herbs:
Lemongrass, Kaffir Lime leaves, Thai Basil, Cilantro (Coriander Leaves), Pandan, Mint, Turmeric Leaves.
Pairs with these Spices:
Turmeric, Coriander Seeds, Cumin, Cardamom, Star Anise, Cloves, Cinnamon, Fenugreek, White Pepper, Black Pepper, Tamarind.
Recommended for use in these Seasonings:
Thai Curry Powders, Rendang Spice Mix, Laksa Spice Blend, Bumbu Bali, Massaman Curry Powder, Bamboo Shoot Curry Powder.
Garlic
Garlic is a bulbous plant belonging to the Allium family, closely related to onions, shallots, and leeks. Comprising multiple cloves, garlic is a culinary cornerstone in many global cuisines. Fresh garlic has a pungent aroma and a taste that can be described as a robust blend of spicy, sharp, and slightly sweet flavors. When cooked, garlic mellows, offering a nutty, caramelized sweetness. Its potency can vary based on preparation methods, with raw garlic being the most intense. Widely revered for its health benefits and flavor-enhancing capabilities, garlic's unmistakable taste adds depth and richness to an array of dishes.Pairs with these Herbs:
Parsley, Basil, Rosemary, Oregano, Thyme, Cilantro (Coriander leaves), Dill, Sage, Tarragon, Mint, Chives.
Pairs with these Spices:
Black Pepper, Chili Flakes or Cayenne Pepper, Paprika, Cumin, Coriander Seeds, Turmeric, Ginger, Cardamom, Fennel Seeds, Mustard Seeds, Cloves, Allspice, Star Anise.
Recommended for use in these Seasonings:
Garlic Salt, Italian Seasoning, Herbs de Provence, Cajun Seasoning, Chili Powder, Adobo Seasoning, Za'atar, Jamaican Jerk Seasoning, Garam Masala, Curry Powder, Ras el Hanout, Grill Seasonings.
Ginger
Ginger is a knobby, rhizomatous root native to Southeast Asia, now cultivated worldwide for its culinary and medicinal properties. Its skin ranges from light brown to pale yellow, while the flesh can be yellow or slightly greenish. When fresh, ginger has a fragrant aroma and offers a distinctly spicy, slightly sweet taste with a hint of citrus and peppery warmth. Its unique flavor profile can be described as zesty and sharp, often leaving a lingering warmth in the mouth. Whether used fresh, dried, or powdered, ginger is a versatile ingredient that adds depth and zest to both savory dishes and sweet treats.Pairs with these Herbs:
Lemongrass, Mint, Basil, Cilantro (Coriander leaves), Parsley, Rosemary, Tarragon, Kaffir Lime Leaves.
Pairs with these Spices:
Cinnamon, Cardamom, Turmeric, Cloves, Nutmeg, Star Anise, Cariander Seeds, Black Pepper, White Pepper, Cumin, Fennel Seeds.
Recommended for use in these Seasonings:
Garam Masala, Chinese Five Spice, Curry Powders, Pumpkin Pie Spice, Jamaican Jerk Seasoning, Shichimi Togarashi, Ras el Hanout, Baharat, Advieh, Thai Curry Powders.
Grains of Paradise
Grains of Paradise, derived from the seeds of the Aframomum melegueta plant native to West Africa, is a distinctive spice known for its intriguing flavor profile. It offers a complex taste that combines the heat and pungency of black pepper with subtle hints of citrus and cardamom. This unique blend of flavors makes it a versatile spice, adding a warm, spicy kick with a slightly sweet, floral undertone to various dishes. Its peppery quality is less sharp than black pepper, lending a more nuanced and layered spiciness. This spice is a favorite in both African and Middle Eastern cuisines and is increasingly popular in gourmet cooking worldwide.Pairs with these Herbs:
Coriander, Thyme, Basil, Rosemary, Mint.
Pairs with these Spices:
Cardamom, Ginger, Cumin, Turmeric, Cinnamon.
Recommended for use in these Seasonings:
Ras el Hanout, Berbere, African Spice Blends, Gourmet Pepper Blends, Curry Powders.
Grapefruit Peel
Grapefruit peel is the outermost layer of the grapefruit fruit, encompassing both the zest (the colorful outer skin) and the white pith beneath. The zest is aromatic and packed with essential oils, delivering a bright, tangy, and slightly bitter citrus flavor characteristic of grapefruit. The underlying white pith, however, is notably more bitter and is often removed when the zest is used in culinary applications. Grapefruit peel, particularly the zest, is used to impart a refreshing and zesty note to dishes, drinks, and baked goods, capturing the essence of the fruit without the juicy sweetness.Pairs with these Herbs:
Mint, Basil, Rosemary, Thyme, Tarragon, Lemongrass, Coriander Leaves (Cilantro), Sage.
Pairs with these Spices:
Cardamom, Ginger, Cinnamon, Coriander Seeds, Vanilla, Black Pepper, Star Anise, Fennel Seeds, Pink Peppercorns, Sichuan Peppercorns.
Recommended for use in these Seasonings:
Citrus Salt, Citrus Sugar, Citrus Pepper, Herbed Citrus Seasoning, Spiced Citrus Rub, Citrus-Chili Blend.
Juniper Berries
Juniper berries, derived from the juniper shrub, are small, round, and usually have a dark blue or purple hue. They are not true berries but are actually the tiny cones of the juniper bush. Known for their sharp, clear flavor, juniper berries have a piney taste with a hint of citrus and a slightly peppery undertone. The unique flavor is often described as earthy and woodsy with a fresh, bittersweet aroma. Besides being the key flavoring agent in gin, juniper berries are used to season meats, especially game meats like venison, as well as in various traditional European cuisines to add a rustic, aromatic character to dishes. Their flavor helps cut through the richness of fatty meats, providing a refreshing, clean taste that enhances the overall flavor profile of the dish. The distinctive taste of juniper berries makes them a cherished spice in various culinary traditions, imparting a blend of wilderness and zest to the palate.Pairs with these Herbs:
Rosemary, Thyme, Sage, Bay Leaf, Lavender, Mint, Marjoram, Parsley.
Pairs with these Spices:
Black Pepper, Coriander, Allspice, Cinnamon, Nutmeg, Ginger, Clove, Star Anise.
Recommended for use in these Seasonings:
Dry Rub Seasonings, Mixed Peppercorn Blends, Sauerkraut Seasoning, Scandinavian Spice Blends, Herbs de Provence, Gin Botanicals Blend.
Kaffir Lime Leaves
Kaffir lime leaves, derived from the kaffir lime tree, are a staple in Southeast Asian cuisine. These dark green, glossy leaves are unique in shape, often appearing as two leaves joined together end to end. Flavor-wise, kaffir lime leaves impart a strong, aromatic citrus essence, which is more intense and vibrant than other citrus leaves or zests. Their taste can be described as a combination of lemon, lime, and mandarin, with a slightly floral undertone. While the leaves are not typically eaten due to their tough texture, they are used to infuse dishes, particularly soups, curries, and stir-fries, with their distinctive and fragrant citrus flavor.Pairs with these Herbs:
Lemongrass, Thai Basil, Cilantro (Coriander Leaves), Mint, Pandan, Galangal.
Pairs with these Spices:
Turmeric, Chili Flakes, Coriander Seeds, Cumin, Fenugreek, Cardamom, Star Anise, White Pepper.
Recommended for use in these Seasonings:
Citrus Herb Seasoning, Thai Spice Blend, Southeast Asian Curry Powder, Citrus Pepper Seasoning.
Kalonji
Kalonji, also known as nigella seeds, black cumin, or black caraway, are small, jet-black seeds derived from the Nigella sativa plant. Predominantly used in Middle Eastern, South Asian, and Mediterranean cuisines, kalonji seeds offer a complex flavor profile. At first bite, they exude a slightly bitter, peppery taste, which soon evolves into subtle notes of oregano and toasted onions. This multifaceted flavor makes kalonji a versatile ingredient, often sprinkled on breads, integrated into spice blends, or used to enhance the flavors of various dishes.Pairs with these Herbs:
Cilantro (Coriander leaves), Mint, Parsley, Dill, Thyme, Oregano, Rosemary.
Pairs with these Spices:
Cumin, Fennel Seeds, Mustard Seeds, Fenugreek Seeds, Turmeric, Coriander, Red Chili, Ginger, Garlic, Asafoetida, Carom Seeds.
Recommended for use in these Seasonings:
Panch Phoron (Five Spice Mix), Za'atar, Egyptian Dukkah, Pickling Spices.
Lavender
Lavender is a fragrant herb native to the Mediterranean region, recognized for its slender purplish-blue flowers. It's not only prized for its aromatic qualities in perfumes and home products but is also used culinarily, especially in desserts and beverages. When consumed, lavender imparts a unique flavor that is subtly sweet with hints of floral and mint. The intensity can be strong, and if overused, dishes can take on a soapy taste. The herb's essence evokes a sense of springtime, and its delicate nature pairs well with flavors like honey, lemon, and berries.Pairs with these Herbs:
Rosemary, Thyme, Mint, Lemon Balm, Sage, Tarragon, Chamomile.
Pairs with these Spices:
Fennel, Coriander, Cardamom, Ginger, Star Anise, Vanilla, Cinnamon.
Recommended for use in these Seasonings:
Herbes de Provence, Lavender Sugar, Lavender Salt.
Lemon Balm
Lemon balm is a perennial herb from the mint family, characterized by its bright green leaves and a pleasant lemony aroma. Native to southern Europe and the Mediterranean region, it's often used both culinarily and medicinally. When tasted, lemon balm offers a gentle lemon flavor with subtle mint undertones, making it refreshing and slightly sweet. Its light citrusy note is less intense than that of an actual lemon but is distinct enough to impart its character to teas, desserts, and various dishes.Pairs with these Herbs:
Mint, Basil, Rosemary, Thyme, Lavender, Chamomile, Parsley.
Pairs with these Spices:
Ginger, Coriander, Cinnamon, Nutmeg, Cardamom, Lemongrass, Vanilla.
Recommended for use in these Seasonings:
Lemon Herb Seasoning, Herbes de Tranquillité, Lemon Balm Sugar.
Lemon Peel
Lemon peel refers to the outer skin of a lemon fruit, which can be either the thin zest layer or the entire rind, including the white pith beneath the zest. Rich in essential oils, the lemon peel imparts a vibrant, tangy, and aromatic citrus flavor, more concentrated and slightly bitter compared to the fruit's juice. While the zest is bright and intensely lemony without much bitterness, the underlying white pith is notably bitter. Lemon peel, especially the zest, is used in cooking and baking to infuse dishes with a deep lemon flavor.Pairs with these Herbs:
Basil, Mint, Rosemary, Thyme, Parsley, Coriander (Cilantro), Dill, Tarragon.
Pairs with these Spices:
Ginger, Coriander Seeds, Cinnamon, Nutmeg, Cardamom, Fennel Seeds, Black Pepper, Turmeric.
Recommended for use in these Seasonings:
Lemon Pepper Seasoning, Herbes de Provence, Gremolata Powder, Mulling Spices, Citrus Herb Seasoning, Lemon Herb Seasoning, Lemon Salt.
Lemongrass
Lemongrass is a tall, perennial grass native to tropical regions, particularly in Asia. Recognized for its slender, green stalks, it's widely used in culinary and medicinal contexts. When consumed, lemongrass imparts a fresh, lemony flavor with subtle hints of ginger and mint. Its bright and citrusy taste is less tart than lemon but equally aromatic, making it a popular ingredient in many Southeast Asian dishes, particularly soups, curries, and teas.Pairs with these Herbs:
Basil, Mint, Coriander (Cilantro), Kaffir Lime Leaves, Ginger, Turmeric, Dill, Parsley.
Pairs with these Spices:
Ginger, Turmeric, Chili Flakes, Coriander Seeds, Cumin, Star Anise, Cardamom, Fennel Seeds.
Recommended for use in these Seasonings:
Thai Seasoning, Curry Powders, Lemongrass Ginger Seasoning, Southeast Asian Spice Blend, Lemongrass Chili Seasoning, Vietnamese Pho Spice Blend
Lime Peel
Lime peel refers to the outer skin of a lime fruit, which encapsulates the fruit's juicy interior. This protective layer is rich in essential oils and compounds that provide a distinct, vibrant flavor and aroma. The taste of lime peel is intensely citrusy, with a sharp, tangy, and slightly bitter profile that is more concentrated than the fruit's inner pulp. Additionally, it has a hint of sweetness which rounds off its zesty character. This unique flavor makes lime peel a prized ingredient in various culinary applications, from zesting to infusing flavor into baked goods, beverages, and savory dishes. Lime peel doesn't just add zest but also a bit of complexity to the overall taste of the dishes it's incorporated into, making it a cherished element among many cuisines around the globe.Pairs with these Herbs:
Mint, Cilantro, Basil, Lemongrass, Thyme, Parsley.
Pairs with these Spices:
Chili Powder, Coriander, Cumin, Black Pepper, Cardamom, Paprika, Turmeric, Ginger.
Recommended for use in these Seasonings:
Citrus Seasoning Blends, Mexican or Tex-Mex Seasonings, Thai Spice Blends, Jerk Seasoning, Chili-Lime Seasoning, Lemon-Pepper Seasoning, Tajin.
Lovage
Lovage is a perennial herb native to the Mediterranean region, known for its tall stature and vibrant green leaves. It holds a significant place in European cuisine, particularly in soups, stews, and broths. The flavor of lovage is often likened to a potent blend of celery and parsley, with a hint of anise. Its taste is warm and slightly bitter, with earthy and peppery undertones that can be quite bold. The aromatic profile of lovage is rich and complex, encapsulating a herbaceous, slightly musky aroma that enhances the savory essence of dishes. When used in moderation, lovage imparts a depth of flavor and a traditional touch to culinary creations, evoking the hearty, comforting essence of old-world cooking.Pairs with these Herbs:
Parsley, Thyme, Bay Leaf, Oregano, Mint, Tarragon.
Pairs with these Spices:
Black Pepper, Coriander, Cumin, Nutmeg, Paprika, Fennel Seeds.
Recommended for use in these Seasonings:
Herbes de Provence, Bouquet Garni Powder, Vegetable Broth Powder, Stew Seasoning.
Marjoram
Marjoram is a perennial herb native to the Mediterranean region, often recognized for its aromatic leaves that are used both fresh and dried in cooking. It's a member of the mint family and closely related to oregano, although they are distinct in flavor and usage. Marjoram boasts a sweet, mild flavor with subtle citrus and pine undertones, making it less pungent than its cousin oregano. Its gentle sweetness is often described as a blend of sweet basil and thyme with a slight spice note. The herb’s flavor is warm and slightly sharp, which can enhance the taste of a wide array of dishes without overpowering other ingredients. Marjoram is versatile and can be used to season soups, sauces, and salads, imparting a delicate, slightly floral aroma that elevates the overall culinary experience.Pairs with these Herbs:
Oregano, Thyme, Basil, Rosemary, Sage, Parsley, Tarragon.
Pairs with these Spices:
Black Pepper, Nutmeg, Paprika, Cumin, Coriander, Bay leaf, Fennel Seeds.
Recommended for use in these Seasonings:
Herbes de Provence, Italian Seasoning, Za'atar, Poultry Seasoning, Greek Seasoning.
Mint
Mint, belonging to the genus Mentha, is a widely cherished herb known for its aromatic presence and versatile culinary application. Its leaves are used fresh or dried to infuse dishes and drinks with its distinct flavor. The taste of mint is often described as a cool, refreshing, and slightly sweet flavor with a pungent and peppery bite when freshly picked. Its unique taste profile, which can be both invigorating and soothing, is characterized by a lingering coolness that revitalizes the palate. The vibrant and zesty nature of mint makes it a sought-after ingredient in various cuisines, lending its flavor to sweet desserts, savory dishes, and a myriad of beverages. The aromatic essence and delightful chill of mint not only enhance taste but also contribute a soothing aroma that enchants the senses.Pairs with these Herbs:
Basil, Cilantro, Parsley, Rosemary, Thyme, Tarragon, Dill.
Pairs with these Spices:
Cumin, Coriander, Fennel Seed, Black Pepper, Paprika, Cardamom, Cinnamon.
Recommended for use in these Seasonings:
Za'atar, Mint Sauce Mix, Herbs de Provence, Greek Seasoning, Baharat, Chat Masala
Mustard Seed
Mustard seeds are small, round seeds derived from various plants within the genus Brassica and Sinapis, known for their pungent and spicy characteristics. The seeds are typically tan to brown, black, or yellow in color, each variety having its own unique flavor profile. When whole, mustard seeds have a mild, slightly nutty taste, but upon grinding or cooking, they exhibit a sharp, acrid, and warming spice quality. The hotness and pungency of mustard seeds are often likened to that of wasabi or horseradish, providing a strong, aromatic zest that can momentarily clear the sinuses. They are a staple in many cuisines, especially Indian, where they're often tempered in hot oil to release their fiery, aromatic essence. The flavor of mustard seeds can elevate a variety of dishes, adding a spicy, zesty kick that invigorates the senses. They are used both as a whole seed and in ground form in numerous culinary applications including making mustard paste, seasoning blends, and as a crucial element in pickling.Pairs with these Herbs:
Dill, Tarragon, Thyme, Rosemary, Basil, Sage, Parsley.
Pairs with these Spices:
Turmeric, Cumin, Coriander, Black Pepper, Paprika, Fennel Seeds, Cardamom.
Recommended for use in these Seasonings:
Curry Powder, Panch Phoron, Pickling Spice, Dijon Mustard Powder, Dry Rubs, Garam Masala, English Mustard Powder.
Nutmeg
Nutmeg is the seed of the Myristica fragrans tree, native to Indonesia's Spice Islands. It's a unique and potent spice that's been cherished globally for centuries. Nutmeg has a complex flavor profile that is warm, sweet, and slightly spicy with a nutty undertone. The aroma is rich and aromatic with hints of clove and camphor. Its taste and fragrance can be incredibly enchanting and comforting, which is why it's often associated with fall and winter dishes. Nutmeg is also known for its psychoactive properties and is used with caution in culinary applications. It's a common ingredient in sweet preparations like pies, puddings, and custards, as well as in savory dishes like soups, stews, and sauces. Whether used in sweet or savory dishes, nutmeg imparts a depth of flavor that's both exotic and comforting.Pairs with these Herbs:
Cinnamon, Mint, Sage, Thyme, Rosemary, Bay Leaf.
Pairs with these Spices:
Cinnamon, Cloves, Allspice, Cardamom, Ginger, Black Pepper, Star Anise, Vanilla.
Recommended for use in these Seasonings:
Pumpkin Pie Spice, Apple Pie Spice, Garam Masala, Ras el Hanout, Baharat, Quatre epices, Advieh, Speculaas Spice, Bezar.
Oregano
Oregano is a popular herb native to Europe, particularly the Mediterranean region, and is a member of the mint family. Known for its aromatic, warm, and slightly bitter taste, it has become a staple in many cuisines around the world. The flavor of oregano is robust and earthy with a hint of peppery notes, making it a versatile herb in a variety of savory dishes. It’s often used in Italian, Greek, and Mexican cuisines, contributing a depth of flavor that complements a wide range of ingredients. The potency of oregano's flavor can enhance tomato-based sauces, grilled meats, and pizza, among other dishes. Its distinctive taste, often described as a more pungent and bolder version of marjoram, its sweeter and milder cousin, makes oregano a cherished herb in many kitchens.Pairs with these Herbs:
Basil, Thyme, Rosemary, Marjoram, Parsley, Sage, Bay Leaf, Mint.
Pairs with these Spices:
Garlic Powder, Black Pepper, Paprika, Cumin, Coriander, Red Pepper Flakes, Fennel Seeds, Rosemary.
Recommended for use in these Seasonings:
Italian Seasoning, Herbes de Provence, Greek Seasoning, Mexican Seasoning, Taco Seasoning, Za'atar, Mediterranean Seasoning, Poultry Seasoning, Fajita Seasoning.
Orange Peel
Orange peel is the outer, colored skin of the orange fruit, which contains many essential oils and a vibrant citrus flavor. The peel can be used fresh or dried, in either zested or candied form, in a wide array of culinary applications. The flavor of orange peel is bright, zesty, and slightly bitter, with a sweet undertone. The bitterness comes from the flavonoids and other phytonutrients packed in the peel, which are beneficial for health but present a distinct, sharp taste. The aroma of orange peel is intensely citrusy and can invigorate the senses. Its flavor is more concentrated and complex than the sweet, juicy flesh of the orange, offering a deeper citrus essence that can add a zesty kick to both sweet and savory dishes. Despite the bitterness, the sweet, fruity notes provide a balanced and refreshing taste that is quintessentially citrus, making orange peel a unique and flavorful ingredient.Pairs with these Herbs:
Mint, Rosemary, Thyme, Basil, Lavender, Tarragon, Sage.
Pairs with these Spices:
Cinnamon, Cardamom, Nutmeg, Ginger, Cloves, Cariander, Star Anise, Vanilla.
Recommended for use in these Seasonings:
Chinese Five Spice Powder, Mulling Seasoning, Quatre epices (French Four Spice), Gremolata Powder, Ras el Hanout, Baharat, Dukkah, Citrus Herb Seasoning.
Pandan
Pandan, also known as Pandanus amaryllifolius, is a tropical plant native to Southeast Asia, whose leaves are widely used in culinary applications within the region. The flavor of pandan is unique and complex, often described as sweet, floral, and a little grassy with hints of coconut. It imparts a pleasant, aromatic fragrance to dishes, which is why it's sometimes referred to as the "vanilla of the East." The taste is delicate and subtle, enhancing the flavors of the foods it's paired with rather than overpowering them. Pandan is often used to flavor rice, desserts, and beverages, and is highly valued in traditional cooking for its aromatic essence and gentle taste. Whether used fresh, dried, or in extract form, pandan remains a distinctive and cherished flavor enhancer in many Asian culinary traditions.Pairs with these Herbs:
Lemongrass, Kaffir Lime Leaves, Thai Basil, Mint, Coriander/Cilantro.
Pairs with these Spices:
Ginger, Cardamom, Cinnamon, Star Anise, Cloves, Nutmeg.
Recommended for use in these Seasonings:
Tropical Sweet Spice Blend, Southeast Asian Spice Blend, Exotic Dessert Spice Blend, Citrus Herb Blend, Sweet and Spicy Blend.
Paprika
Paprika is a ground spice made from certain varieties of Capsicum annuum, a type of sweet pepper. It is a vibrant red powder that is iconic in Hungarian cuisine but is also widely used across Europe and the Americas. The flavor of paprika can range from sweet and mild to pungent and fiery, depending on the peppers used and whether the seeds are included. Sweet paprika, the most common variety, has a rich, sweet pepper flavor with a slightly fruity undertone. It's known for its ability to add a radiant red color and a mild pepper taste to dishes without being overpowering. On the other hand, hot paprika adds a spicy kick, and smoked paprika (known as Pimentón in Spain) provides a deep, smoky aroma and flavor, thanks to a wood-smoking process. Overall, paprika is a versatile spice that can either be a subtle enhancer of other flavors or a standout feature depending on the variety used.Pairs with these Herbs:
Oregano, Thyme, Rosemary, Basil, Bay Leaf, Cilantro, Parsley.
Pairs with these Spices:
Cumin, Garlic Powder, Onion Powder, Chili Powder, Black Pepper, Coriander, Turmeric.
Recommended for use in these Seasonings:
Paprika Spice Blends (Hungarian Paprika Blend, Spanish Paprika Blend (Pimenton), BBQ Spice Rubs), Chili Powder, Curry Powder, Taco Seasoning, Cajun and Creole Seasoning, Goulash Seasoning, Old Bay Seasoning.
Parsley: Curly
Curly parsley, known for its ruffled, curled leaves, is a popular herb often used as a garnish or culinary ingredient. It's a variety of parsley distinct from its cousin, flat-leaf or Italian parsley, due to its aesthetic appeal. The flavor of curly parsley is somewhat milder and less herbaceous compared to flat-leaf parsley. It's often described as fresh and grassy with a slight peppery note. While it may lack the intense herbaceous kick, its crisp, clean taste can still enhance the flavors of various dishes. Its texture also adds a unique crispness which can be a pleasant addition to salads and other cold preparations. Due to its attractive appearance and delicate flavor, curly parsley remains a favorite choice for garnishing and subtle flavoring in many culinary traditions.Pairs with these Herbs:
Chives, Mint, Basil, Oregano, Thyme, Rosemary, Cilantro.
Pairs with these Spices:
Garlic, Black Pepper, Paprika, Cumin, Coriander, Red Pepper Flakes.
Recommended for use in these Seasonings:
Lemon Pepper, Italian Seasoning, Herbes de Province, Ranch Seasoning, Mediterranean Seasoning, Bouquet garni.
Parsley: Italian
Italian parsley is a variety of parsley native to the Mediterranean region, distinguished by its flat, dark green leaves as opposed to the curly leaves of common parsley. It's a favored ingredient in many Italian, Spanish, and Middle Eastern dishes. Its flavor is robust and more pronounced than that of curly parsley, offering a fresh and slightly peppery taste with a hint of earthiness. This bold flavor can elevate a dish, providing a bright contrast to other flavors. Italian parsley not only contributes a pleasing taste but also a splash of color, making it as visually appealing as it is palate-pleasing.Pairs with these Herbs:
Basil, Mint, Oregano, Thyme, Rosemary, Chives, Tarragon, Dill.
Pairs with these Spices:
Garlic, Black Pepper, Paprika, Red Pepper Flakes, Cumin, Coriander, Lemon Zest, Fennel Seeds.
Recommended for use in these Seasonings:
Italian Seasoning, Herbes de Provence, Fines Herbes, Bouquet Garni, Mediterranean Seasoning.
Perilla
Perilla, also known as Shiso, is an herb native to Asia, prominently used in Japanese, Korean, and other Asian cuisines. It bears a slight resemblance to stinging nettle with its jagged edges but is part of the mint family. The leaves of Perilla are either green or purplish-red, and the herb is recognized for its unique flavor profile. It's often described as having a complex taste that combines the pungent, sharp flavors of mint, anise, and basil with subtle undertones of cinnamon and citrus. The taste can be somewhat spicy yet cooling with a hint of earthiness, making it a bold and distinctive herb in culinary applications. It's a flavor that's hard to replace, and once tasted, it leaves a memorable impression. Whether used fresh or as a dry seasoning, Perilla adds an exotic, aromatic charm to a dish, enhancing both its taste and aesthetic appeal.Pairs with these Herbs:
Mint, Basil, Cilantro, Thai Basil, Lemongrass, Chives, Green Onions (Scallions), Kaffir Lime Leaves.
Pairs with these Spices:
Ginger, Garlic, Sesame Seeds, Red Pepper Flakes, Soy Sauce, Star Anise, White Pepper, Coriander.
Recommended for use in these Seasonings:
Shichimi Togarashi, Furikake, Korean Seasoning Blends, Solo as a Dry Seasoning.
Pink Peppercorns
Pink peppercorns, despite their name, are not true peppercorns but are the dried berries of the Brazilian Pepper Tree. They are prized for their delicate, slightly sweet flavor and vibrant color which makes them a visually appealing addition to dishes. When tasted, pink peppercorns have a unique, delicate flavor that combines a slight peppery kick with a sweet, fruity undertone, somewhat akin to berries. Unlike black or white peppercorns, they possess a lighter, more fragrant quality with a hint of citrus. Their mild, playful taste and aromatic quality make them a versatile ingredient in a variety of culinary applications, often used to add both flavor and aesthetic appeal. The slightly resinous, sweet note that pink peppercorns impart can provide a nuanced, intriguing taste profile to dishes.Pairs with these Herbs:
Tarragon, Basil, Mint, Rosemary, Thyme, Chervil, Lemon Balm, Sage.
Pairs with these Spices:
Coriander, Fennel Seeds, Cardamom, Juniper Berries, Nutmeg, Cinnamon, Star Anise, Vanilla.
Recommended for use in these Seasonings:
Mixed Peppercorn Blend, Herbes de Provence, Mediterranean Spice Blends, Tropical Spice Blends, Specialty Salt Blends, Exotic Pepper Blends, Custom Dry Rubs.
Rosemary
Rosemary is a perennial herb native to the Mediterranean region, known for its fragrant, needle-like leaves and woody stems. It's a member of the mint family, which also includes other herbs like oregano, thyme, basil, and lavender. The flavor of rosemary is unique and highly aromatic, with a piney, woodsy character that's accompanied by a subtle citrus and mint undertone. It's a robust herb with a flavor profile that can stand up to cooking, especially roasting, which makes it a popular choice for seasoning meats, potatoes, and root vegetables. Rosemary's distinct flavor is warm and savory with a refreshing bitterness, which can enhance the flavors of a wide variety of dishes, making it a staple herb in many culinary traditions.Pairs with these Herbs:
Thyme, Sage, Oregano, Parsley, Basil, Lavender, Morjoram, Mint.
Pairs with these Spices:
Garlic, Black Pepper, Nutmeg, Cayenne Pepper, Paprika, Coriander, Juniper Berries, Fennel Seeds.
Recommended for use in these Seasonings:
Italian Seasoning, Herbes de Provence, Poultry Seasoning, Mediterranean Spice Blends, Chop Seasoning, Lemon Pepper Seasoning, Garlic Rosemary Seasoning, Dry Rubs.
Saffron
Saffron is a precious and luxurious spice derived from the flower of Crocus sativus, commonly known as the "saffron crocus." The spice consists of the flower's dried stigmas, which need to be hand-harvested, contributing to saffron's status as the world's most expensive spice by weight. Saffron imparts a unique and sophisticated flavor that's complex and multi-dimensional. It has a slightly sweet, hay-like taste with earthy, grassy undertones and a hint of metallic bitterness. Besides, it boasts a subtle floral and honey aroma that can enhance a dish's fragrance and flavor significantly. The taste of saffron is often described as elusive and enigmatic, making it a cherished ingredient in various culinary traditions around the globe. It’s key in many Middle Eastern, Mediterranean, and South Asian dishes, adding not only flavor but a distinctive golden hue to recipes like paella, risotto alla Milanese, and numerous Indian sweets and Persian dishes.Pairs with these Herbs:
Parsley, Mint, Rosemary, Tarragon, Thyme, Basil, Cilantro.
Pairs with these Spices:
Cardamom, Cinnamon, Coriander, Cumin, Turmeric, Fennel Seeds, Black Pepper, Paprika.
Recommended for use in these Seasonings:
Paella Seasoning, Ras el Hanout, Advieh, Garam Masala, Baharat, Biryani Masala, Saffron Salt, Golden Milk Spice Blend.
Sage
Sage, known scientifically as Salvia officinalis, is a perennial herb with a long history of culinary and medicinal use. It is native to the Mediterranean region and is recognized by its grey-green, velvety leaves. The flavor of sage is complex, featuring a robust earthy taste with peppery undertones and a slight eucalyptus note, reminiscent of the pine family to which it belongs. Its aroma is equally strong, marked by a warm, savory character. When cooked, sage provides a hearty flavor that can stand up to other robust tastes, making it a popular choice in many meat dishes, particularly pork and poultry. The savory, almost minty nuances of sage blend well with other herbs and spices, creating a depth of flavor that enriches a multitude of dishes. Despite its bold flavor, sage should be used judiciously to ensure it complements rather than overwhelms the dish it's seasoning.Pairs with these Herbs:
Rosemary, Thyme, Parsley, Oregano, Marjoram, Basil, Bay Leaf, Mint.
Pairs with these Spices:
Black Pepper, Garlic, Onion Powder, Paprika, Cayenne Pepper, Nutmeg, Cinnamon, Coriander.
Recommended for use in these Seasonings:
Poultry Seasoning, Italian Seasoning, Herbes de Provence, Mixed Herbs, Scarborough Fair Blend.
Sichuan Peppercorns
Sichuan peppercorns, hailing from the Sichuan province of China, are not actually true peppercorns but the dried berries of a type of prickly ash tree. They are an integral ingredient in Chinese cuisine, especially famed for their role in Sichuan cooking. Sichuan peppercorns possess a unique flavor profile: they offer a mild, lemony tang and a distinctive numbing sensation rather than the sharp heat associated with black or white peppercorns. This tingling, almost electric sensation is often described as "ma" in Chinese, and it's paired with hot spices to create the characteristic "ma-la" (numbing-spicy) flavor that defines Sichuan cuisine. The aromatic fragrance and the unique numbing quality of Sichuan peppercorns make them an adventurous choice for those looking to explore bold and distinctive flavors in their culinary endeavors.Pairs with these Herbs:
Cilantro, Mint, Basil, Lemongrass, Scallions, Ginger.
Pairs with these Spices:
Star Anise, Chili Peppers, Cumin, Coriander, Black Pepper, Garlic, Ginger.
Recommended for use in these Seasonings:
Chinese Five Spice Powder, Sichuan Spice Blend, Mala Seasoning, Hua Jiao Yan (Sichuan Pepper Salt), Japanese Seven Spice (Shichimi Togarashi).
Star Anise
Star anise is a spice derived from the fruit of the Illicium verum plant, a type of evergreen native to southwestern China and northeastern Vietnam. It is named for its star-shaped pods, which usually contain six to eight points, each bearing a seed. The flavor of star anise is distinctively sweet and licorice-like, with subtle spicy, warm notes. It's often described as being more robust and having a slightly more bitter undertone than its culinary cousin, common anise. This aromatic spice plays a crucial role in Chinese and Vietnamese cuisines and is a key component in the Chinese five-spice powder. Besides its culinary applications, star anise also finds its use in traditional medicine and as a flavoring agent in liqueurs. The bold, fragrant nature of star anise can elevate dishes with a complex sweetness and a spicy depth.Pairs with these Herbs:
Basil, Cilantro, Mint, Tarragon, Fennel, Lemongrass, Parsley, Sage, Rosemary, Thyme.
Pairs with these Spices:
Cinnamon, Cloves, Fennel Seeds, Nutmeg, Ginger, Cardamom, Coriander, Peppercorns, Cumin, Chili Peppers.
Recommended for use in these Seasonings:
Chinese Five Spice Powder, Pho Spice Blend, Garam Masala, Baharat, Biryani Masala, Poudre de Colombo.
Sorrel
Sorrel is a perennial herb that belongs to the buckwheat family, widely known for its bright green, arrow-shaped leaves and tart, lemony flavor. The tanginess comes from its high oxalic acid content. In culinary terms, sorrel is prized for its citrus-like taste that can refresh and enliven a variety of dishes. Its flavor profile is often described as a mix between a tangy lemon and a slightly bitter, leafy green, providing a unique taste that can add a bright, sharp element to a dish. Sorrel is versatile and can be used fresh in salads, blended into soups, or mixed into sauces and stews where its tanginess acts as a natural tenderizer for meats and adds a vibrant, zesty kick. Whether used in small amounts or as a main ingredient, sorrel lends a unique, crisp tartness that can make a delightful difference in many culinary creations.Pairs with these Herbs:
Mint, Basil, Tarragon, Parsley, Chervil, Chives.
Pairs with these Spices:
Coriander, Black Pepper, Cumin, Nutmeg, Fennel Seeds, Ginger.
Recommended for use in these Seasonings:
Herbal Blend Seasoning, Lemon Pepper Seasoning, Caribbean Seasoning, Jamaican Seasoning, Stew Seasoning.
Sumac
Sumac is a tangy, lemony spice often used in Middle Eastern and Mediterranean cooking. Derived from the berries of the wild sumac shrub, the spice is typically ground into a deep red or purplish powder that is highly prized for its versatility and unique taste. The flavor of sumac is tart, reminiscent of vinegar or lemon, with a slightly fruity, complex undertone that enhances a wide variety of dishes. It is known for its ability to add a refreshing brightness to the recipes it graces, from salads and meat dishes to grains and vegetables. Sumac is not just about flavor; its bold, vibrant color also makes a visual impact, adding a beautiful hue and a burst of flavor wherever it's sprinkled.Pairs with these Herbs:
Mint, Parsley, Thyme, Oregano, Basil, Rosemary, Coriander.
Pairs with these Spices:
Sesame Seeds, Cumin, Paprika, Black Pepper, Coriander, Aleppo Pepper, Cinnamon.
Recommended for use in these Seasonings:
Za'atar, Dukkah, Baharat, Ras el Hanout.
Tamarind
Tamarind is a tropical fruit originating from Africa, now widely cultivated in Asia and the Caribbean. It grows in pods containing seeds encased in a sticky, tart pulp. Once mature, the pulp is typically used in cooking, either in its raw form or as a key ingredient in sauces, chutneys, and pastes. The flavor of tamarind is uniquely tangy, sweet, and sour, with a slightly citrusy and fruity undertone, often compared to a combination of lemons, apricots, and dates. The complex flavor profile of tamarind is incredibly versatile, making it a beloved ingredient in a multitude of culinary traditions. It can lend a refreshing sourness to savory dishes, marinades, and soups, or a delightful tartness to sweet dishes, beverages, and desserts. Beyond its flavor, tamarind is also valued for its health benefits and its ability to add a rich, appetizing color to food, making it a well-rounded and cherished addition to kitchens around the world.Pairs with these Herbs:
Cilantro, Mint, Basil, Lemongrass, Parsley, Thyme, Kaffir Lime Leaves.
Pairs with these Spices:
Cumin, Coriander, Chili flakes or powder, Ginger, Turmeric, Cardamom, Cinnamon.
Recommended for use in these Seasonings:
Chat Masala, Sambar Powder, Rasam Powder.
Tarragon
Tarragon is a perennial herb cherished for its aromatic leaves and is a staple in French cuisine. Its flavor is distinctive and somewhat similar to anise, with a delicate balance of sweet notes and a slight bitterness, accompanied by hints of vanilla and eucalyptus. The taste of tarragon is often described as being slightly peppery with a bittersweet undertone, which can bring a gentle warmth to dishes. Its nuanced flavor profile can enhance a variety of culinary creations, ranging from sauces like Béarnaise to chicken, fish, and vegetable dishes. Tarragon's aromatic, sweetly-spiced nature makes it a unique and valued herb in the culinary world, able to elevate dishes with a subtle complexity that is both invigorating and refined.Pairs with these Herbs:
Chervil, Parsley, Chives, Thyme, Basil, Dill, Mint.
Pairs with these Spices:
Mustard, Black Pepper, Coriander, Nutmeg, Fennel Seeds, Paprika, White Pepper.
Recommended for use in these Seasonings:
Fines Herbes, Herbes de Provence, Bearnaise Spice Blend, Montreal Steak Seasoning, Poultry Seasoning.
Thyme
Thyme is a perennial herb with small, aromatic leaves that are used extensively in cooking and herbal medicine. It's a member of the mint family and is native to the Mediterranean region. Thyme has a subtle, dry aroma with a hint of mint and lemon. The flavor is slightly minty, earthy, and a little sweet with a peppery undertone that grows stronger as it cooks. Its versatility makes it a popular ingredient in various culinary traditions, often used to season meats, soups, stews, and to flavor beans and potatoes. The herb’s aromatic nature adds a complex flavor to dishes without overpowering other ingredients, making it a staple in many kitchens. Thyme is not only appreciated for its taste and aroma but also for its ability to preserve food and its potential health benefits, including its antiseptic and antifungal properties.Pairs with these Herbs:
Rosemary, Sage, Oregano, Basil, Parsley, Marjoram, Bay Leaf.
Pairs with these Spices:
Garlic, Black Pepper, Paprika, Cumin, Coriander, Rosemary, Nutmeg.
Recommended for use in these Seasonings:
Herbes de Provence, Italian Seasoning, Za'atar, Bouquet Garni, Poultry Seasoning, Fines Herbes, Creole Seasoning, Cajun Seasoning.
Turmeric
Turmeric is a vibrant, golden-hued spice that is a central component in many Asian cuisines, especially Indian. It is derived from the root of the Curcuma longa plant, which is dried and ground into a fine powder. Turmeric is known for its warm, bitter, and peppery flavor with a mild fragrance slightly reminiscent of orange and ginger. Besides its culinary usage, it's highly regarded for its potential health benefits, largely due to its active ingredient, curcumin, which has powerful anti-inflammatory and antioxidant properties. The earthy, slightly bitter taste of turmeric can be an acquired taste for some, but when blended with other spices and herbs, it contributes to a complex flavor profile and enriches the dish with its bold color and potential health-promoting properties. Its unique flavor and color make it a staple in curry powders, mustard, and many other spice blends and dishes, encapsulating a taste that is as distinctive as its bright golden appearance.Pairs with these Herbs:
Cilantro, Parsley, Mint, Basil, Rosemary, Thyme, Oregano.
Pairs with these Spices:
Cumin, Coriander, Black Pepper, Ginger, Cardamom, Cinnamon, Cayenne Pepper, Paprika.
Recommended for use in these Seasonings:
Curry Powder, Garam Masala, Ras el Hanout, Baharat, Berbere, Adbeih, Thai Curry Powder, Jamacian Curry Powder.
Urfa Biber
Urfa Biber, also known as Urfa pepper, is a distinctive Turkish chili pepper celebrated for its unique flavor and aroma. It's cultivated in the Urfa region of Turkey, which lends the pepper its name. Urfa Biber is sun-dried during the day, then tightly wrapped at night to sweat, which lends it a rich, earthy, and smoky character. The flavor profile of Urfa Biber is complex; it offers a moderate heat level accompanied by sweet, raisin-like undertones with a lingering smokiness. The warmth is subtle and builds gradually, making it a more approachable chili for those sensitive to spiciness. Its deep burgundy color and flaky texture also contribute to its appeal. Urfa Biber adds a layer of sophistication and a hint of gentle heat to dishes, making it a prized spice in Turkish cuisine and beyond. This exotic pepper can elevate a variety of dishes by adding a delightful mingling of sweetness, smokiness, and mild spiciness.Pairs with these Herbs:
Mint, Thyme, Rosemary, Oregano, Parsley, Cilantro.
Pairs with these Spices:
Cumin, Coriander, Paprika, Sumac, Cinnamon, Cardamom.
Recommended for use in these Seasonings:
Baharat, Za'atar, Harissa Powder, Ras el Hanout, Chili Rub, BBQ Rub, Turkish Spice Blend.
Vanilla
Vanilla, derived from the pods of the orchid genus Vanilla, is a popular and cherished flavoring used globally. Its flavor profile is complex, sweet, and aromatic, with floral and creamy undertones that can be quite warm and inviting. The fragrance of vanilla is equally enchanting and often described as rich and comforting. It is incredibly versatile and acts as a wonderful base flavor, enhancing other ingredients in a dish without overpowering them. In its pure form, whether as a whole bean, extract, or paste, vanilla provides a depth of flavor that is unmatched by synthetic imitations. It's widely utilized in a plethora of culinary creations ranging from baked goods and confections to savory dishes and beverages. The unique and subtle complexity of vanilla makes it an essential ingredient in the culinary world, adding a gentle sweetness and aromatic allure to a myriad of dishes.Pairs with these Herbs:
Mint, Lavender, Basil, Rosemary, Thyme, Lemon Balm.
Pairs with these Spices:
Cinnamon, Cardamom, Nutmeg, Cloves, Ginger, Allspice, Star Anise.
Recommended for use in these Seasonings:
Sweet Spice Blends, Vanilla Sugar.
White Pepper
White pepper is derived from the same plant as black pepper, Piper nigrum, but undergoes a different process where the outer layer of the peppercorn is removed, usually after the berry is soaked. The result is a smoother, slightly less pungent spice compared to its black counterpart. White pepper offers a more delicate, yet complex, flavor profile with earthy and musty undertones. It provides a mild heat that lingers on the palate, accompanied by a subtle sweetness. This lighter and more nuanced taste makes white pepper a preferred choice in dishes where a softer pepper flavor is desired, or in white sauces and dishes where the dark specks of black pepper are not aesthetically pleasing. Its unique flavor profile complements a variety of culinary applications, especially in Chinese, Thai, and French cuisines, where it's often chosen for its ability to blend seamlessly with other flavors while adding a gentle heat and complex aroma.Pairs with these Herbs:
Parsley, Thyme, Rosemary, Basil, Mint, Cilantro, Sage.
Pairs with these Spices:
Ginger, Garlic, Coriander, Nutmeg, Cinnamon, Cumin, Cardamom, Fennel.
Recommended for use in these Seasonings:
Five-Spice Powder, Lemon Pepper Seasoning, White Pepper Seasoning Blend, Mirepoix Powder, French Four-Spice Blend (Quatre Epices), Cream Soup Base.
