Even the most basic food may become remarkable when prepared with spices and herbs. Knowing how to use spices and herbs will open up a world of delectable options, regardless of your level of culinary experience or desire to broaden your palate. With the correct spice and herb combinations, you can add excitement to your meals and get started with our beginner’s guide.
Understanding the Basics
Spices are typically dried and processed into powders and are made from the seeds, roots, bark, or fruits of plants. Cumin, cinnamon, turmeric, and paprika are typical examples. In contrast, herbs are made from plant leaves and are often consumed fresh, though they can also be dried. Parsley, thyme, oregano, and basil are a few examples.
Both herbs and spices have distinct tastes and health advantages, and knowing when to use each will improve the quality of your food. Here’s how to start experimenting in your kitchen with them.
Start with the Essentials
If you’re just starting out, it’s best to begin with a few key spices and herbs that are versatile and easy to use in a variety of dishes.
- Basil – This fragrant herb is commonly used in Italian cuisine. Fresh basil pairs wonderfully with tomatoes, and it’s a key ingredient in dishes like pasta sauce, pesto, and caprese salads. Dried basil is also useful, though it’s less potent than fresh.
- Oregano – A staple in Mediterranean and Mexican cooking, oregano adds a savory, earthy flavor. It’s great in tomato-based sauces, grilled meats, and roasted vegetables.
- Garlic Powder – While fresh garlic is excellent, garlic powder is a convenient and potent spice to have on hand. It adds a deep, savory flavor to almost anything—soups, stews, meats, and vegetables.
- Cumin – With its warm, nutty flavor, cumin is a must-have for Indian, Middle Eastern, and Mexican dishes. It’s a perfect complement to beans, curries, grilled meats, and even roasted vegetables.
- Paprika – Whether smoked or sweet, paprika is perfect for adding color and a mild flavor to your dishes. It’s commonly used in Spanish, Hungarian, and Mediterranean cuisines, especially in stews, roasted potatoes, and meats.
- Thyme – This herb is savory and slightly floral, perfect for hearty dishes like roasted chicken, stews, or in soups. Fresh thyme works wonders, but dried thyme can be used in a pinch.
Experiment with Flavor Combinations
One of the most fun aspects of cooking with spices and herbs is discovering which flavors pair well together. Here are a few classic combinations to try:
- Italian Seasoning – A blend of basil, oregano, thyme, and rosemary, perfect for pasta dishes, pizza, and salads.
- Curry Powder – A mix of cumin, coriander, turmeric, and other spices, ideal for curries, soups, and grilled vegetables.
- Mexican Spice Blend – Cumin, chili powder, paprika, and oregano work well in tacos, burritos, and grilled meats.
Depending on the meal you’re making, you can also try out other combinations. For instance, for a sweet-savory twist, consider combining cinnamon with apples or sweet potatoes or rosemary with roasted potatoes.
Fresh vs. Dried
As a general rule, when substituting dried herbs for fresh, use one-third of the amount. For example, if a recipe calls for 1 tablespoon of fresh basil, use about 1 teaspoon of dried basil instead.
Dried herbs tend to be more concentrated in flavor, whilst fresh herbs are brighter and lighter. To maintain their delicate flavors, fresh herbs can typically be added right before serving or at the conclusion of cooking. However, in order to give their flavors time to develop, dried herbs should be put earlier in the cooking process.
Generally speaking, use one-third the amount of dried herbs when using fresh ones. For instance, use roughly 1 teaspoon of dried basil for 1 tablespoon of fresh basil in a dish.
Storing Spices and Herbs
As a general rule, when substituting dried herbs for fresh, use one-third of the amount. For example, if a recipe calls for 1 tablespoon of fresh basil, use about 1 teaspoon of dried basil instead.
Maintaining the freshness of your herbs and spices requires proper storage. To maintain their efficacy, dried spices should be kept in airtight containers away from heat and light. Since most dried spices lose their flavor with time, it’s better to buy in little quantities and swap them out frequently. They should keep for one to three years.
Fresh herbs should be kept in a plastic bag in the refrigerator, covered with a damp paper towel. A plastic bag can be used to cover the tops of the stems after they have been placed in a jar of water, similar to a bouquet. Herbs like basil, parsley, and cilantro may keep longer as a result.
Final Tips for Cooking with Spices and Herbs
- Start small: When you’re first learning, it’s better to use a little bit of spice or herb and taste as you go. You can always add more, but you can’t take it away once it’s in.
- Toast spices: Toasting whole spices in a dry pan for a few minutes before grinding or adding them to your dish can release more intense flavors.
- Use fresh herbs when possible: Fresh herbs bring a burst of flavor, but dried herbs can still pack a punch, especially in slow-cooked dishes.
- Don’t be afraid to experiment: One of the best things about cooking is that it’s an art. Don’t be afraid to try new combinations and see what works for you.