Which spices / herbs to use with a particular dish?

Spices and herbs play an important role in cooking. They give classic dishes their characteristic flavor. Furthermore they are full of vitamins and secondary metabolites and can help to reduce the usage of salt.

But: which spices / herbs to use with a particular dish? The following table may give you a short overview.

  Soups Meat Poultry Venison Fish Sauces Vegetable Pastries Sweets
Allspice
x
x
 
x
 
x
 
x
x
Anis              
x
x
Basil  
x
     
x
x
   
Borage          
x
x
   
Capers  
x
x
 
x
x
     
Caraway
x
x
x
x
   
x
x
 
Cardamom  
x
         
x
 
Chervil
x
       
x
     
Cinnamon              
x
x
Cloves  
x
 
x
x
   
x
x
Common rue
x
x
 
x
 
x
     
Coriander      
x
 
x
x
x
 
Cress
x
         
x
   
Curry
x
x
x
 
x
x
     
Dill  
x
   
x
x
x
   
Garlic
x
x
x
x
x
x
x
   
Ginger  
x
x
 
x
x
 
x
x
Hyssop
x
x
     
x
     
Juniper berries  
x
x
x
x
 
x
   
Laurel  
x
x
x
x
 
x
   
Lovage
x
x
     
x
x
   
Marjoram
x
x
   
x
 
x
   
Mugwort  
x
x
     
x
   
Mustard seed  
x
 
x
x
       
Nutmeg
x
       
x
x
   
Oregano
x
x
   
x
x
x
   
Paprika
x
x
x
x
x
x
x
   
Parsley
x
x
x
 
x
x
x
   
Pepper
x
x
x
x
x
x
x
   
Rosemary  
x
x
 
x
 
x
   
Safran
x
     
x
x
x
x
 
Sage  
x
   
x
       
Savory  
x
       
x
   
Tarragon
x
x
     
x
     
Thyme  
x
x
   
x
     
Vanilla              
x
x

Of cource, this can only be a brief summary. Feel free to experiment with spices and herbs and you will see, the combinations are endless. But for beginners this overview should be a good way to start.

Books on Amazon

Interesting Links

Search

Custom Search