You love cooking, right? Well, then you definitely know that cooking is an art, and herbs and spices are its foundation. A well-seasoned dish can make all the difference in the world, and using the right herbs and spices is the key to creating something amazing.
In this blog post, we will discuss some of the best herbs and spices for use in the kitchen. Whether you’re a beginner or a seasoned cook, this list of herbs and spices will be sure to come in handy!
Herbs and Spices- Know About Them and Their Differences
Though both herbs and spices enhance the flavor of any dish, they have some differences.
And most people get confused between herbs and spices. Or, some even don’t know that they are two different things.
Wait! Are you also one of them? If yes, then no worries! You won’t be anymore.
Well, coming to the point…
The leaves of plants are called herbs, and anything else from the plant, including seeds, bark, roots, and berries, is referred to as a spice. Herbs are typically consumed fresh while spices are commonly dried.
When it comes to taste, herbs tend to be milder and more delicate than spices. Spices, on the other hand, have a lot of flavors and can really spice up a dish!
Types of Herbs and Spices
Herbs and spices are found from letters A to Z, except for the letter “X”. And all the herbs and spices are different from each other, but for your convenience, we have divided the list of our herbs into three different types.
And these three different types of herbs and spices are:
- Fresh herbs and spices
- Dried herbs and spices
- Blended herbs and spices
List of Some Best Herbs and Spices for Using in Kitchen- Know About Three Types of Herbs and Spices
By now you know that we’ve divided the herbs and spices into three categories to make you understand easily.
So, firstly, we’ll be talking about the fresh herbs and spices, then the dried ones, and then the blended ones.
23 Fresh Herbs and Spices
Before moving to the list of fresh herbs and spices, there is something important that you need to know about them:
When using fresh herbs, it’s important to note that their flavor is at its peak when the herb is used in its raw form.
For this reason, it’s best to add them towards the end of cooking or just before serving. Herbs can be added to dishes either whole or chopped, and they are a great way to brighten up flavors.
They are also more delicate than dried herbs, so handle them with care. When chopping fresh herbs, be sure to use a sharp knife to prevent crushing and bruising the leaves.
And lastly, store fresh herbs in the fridge wrapped in a damp paper towel inside a resealable baggie—this will help them stay fresh for up to a week.
Basil
Botanical name: Ocimum basilicum
About Basil: Basil is a common herb that is used in both Italian and Thai cuisine. It has a fragrant, spicy taste that goes well with tomatoes, pasta, vinaigrettes, pesto, chicken, salads, salad dressing, stir-fries, and fish.
How to use it with food: To bring out the flavor of basil, add it towards the end of cooking.
Fun fact: Did you know that there are over 60 varieties of basil?
Chervil
Botanical name: Anthriscus cerefolium
About Chervil: Chervil is a delicate herb with a licorice-like flavor. It’s a popular addition to French cuisine and goes well with fish, eggs, and cream sauces.
How to use it with food: Add chervil at the end of cooking, or just before serving, as it doesn’t hold up well to heat.
Fun fact: Chervil is sometimes referred to as “French parsley.”
Chives
Botanical name: Allium schoenoprasum
About Chives: Chives are a member of the onion family and have a mild, onion-like flavor. They are often used as a garnish or added to salads, soups, and potato dishes.
How to use it with food: To prevent chives from losing their color, add them just before serving.
Fun fact: Chives are one of the few herbs that can be eaten raw!
Cilantro
Botanical name: Coriandrum sativum
About Cilantro: Cilantro is a popular herb used in Mexican and Asian cuisines. It has a fresh, citrusy flavor that goes well with salads, salsas, curries, and rice dishes.
How to use it with food: To enhance the flavor of cilantro, add it towards the end of cooking.
And to prevent cilantro from going bad, store it in a glass of water in the fridge. And keep changing the water every few days to keep it fresh.
Fun fact: Cilantro is often referred to as “Chinese parsley.”
Curry Leaves
Botanical name: Murraya Koenigii
About Curry Leaves: Curry leaves are a herb that is used in Indian cuisine. They have a spicy, peppery taste and are often added to curries, lentils, and rice dishes.
Curry leaves are not only delicious, but they also offer a number of health benefits.
They are a good source of antioxidants and help to boost immunity. In addition, they also have anti-inflammatory properties and can help to reduce swelling and inflammation.
Curry leaves are also known to improve digestion and can be helpful in treating stomach disorders such as diarrhea and indigestion.
And you can store them in the fridge for up to two weeks.
How to use it with food: Add a few curry leaves to your next dish for an extra boost of flavor.
Fun fact: Curry leaves are thought to help control blood sugar levels.
Dill Weed
Botanical name: Anethum graveolens
About Dill Weed: Dill weed is a popular herb that is used in dishes such as salmon, chicken, potato salad, and pickles. It has a light, refreshing taste with a slightly sweet aftertaste.
How to use it with food: Dill weed goes well with sour flavors. Try adding it to your next batch of pickles!
Fun fact: Dill weed is actually the leaves of the dill plant, which are also used to make dill oil and dill seed extract.
Fenugreek
Botanical name: Trigonella foenum-graecum
About Fenugreek: Fenugreek is a popular herb that is used in many Indian dishes. It has a strong, pungent flavor and is often used to add depth to curries and other savory dishes. Fenugreek can be found fresh, dried, or ground into a powder.
How to use it with food: Soak fenugreek seeds in water overnight before cooking with them to help reduce their bitterness.
Fun fact: Fenugreek is also used as a natural remedy for treating diabetes and other health conditions.
Lemon Grass
Botanical name: Cymbopogon citratus
About lemon grass: Lemon grass is a fragrant herb that is popular in Asian cuisine. It has a citrusy flavor and aroma, and is often used to flavor soups, curries, and other dishes. Lemon grass can be found fresh, dried, or ground into a powder.
How to use it with food: To get the most flavor out of lemon grass, bruise it with the back of a knife before adding it to your dish.
Fun fact: Lemon grass oil is used in many cosmetics and household products because of its pleasant scent.
Lemon Thyme
Botanical name: Thymus citriodorus
About lemon thyme: Lemon thyme is a type of thyme that has a strong lemon flavor. It is often used to add flavor to fish, chicken, and vegetable dishes. And it can be found in both fresh and dried forms.
How to use it with food: Add lemon thyme to roasted vegetables for an extra zesty kick!
Fun fact: Lemon thyme essential oil is used in aromatherapy to help boost mood and energy levels.
Lovage
Botanical name: Levisticum officinale
About lovage: Lovage is a herb with a strong, celery-like flavor. It can be used in both cooked and raw dishes, and is especially popular in European cuisine. Lovage can be found fresh or dried.
How to use it with food: Add lovage to soups, stews, or salads for an extra dose of flavor.
Fun fact: The leaves of the lovage plant are also edible and taste similar to celery.
Marjoram
Botanical name: Origanum Majorana
About marjoram: Marjoram is a sweet, aromatic herb that is commonly used in Italian and French cuisine. It has a delicate flavor that pairs well with herbs like thyme, rosemary, and parsley. Marjoram can be found fresh or dried.
How to use it with food: Add marjoram to tomato-based dishes or sauces for a boost of flavor.
Fun fact: In Greece, marjoram is often added to ouzo, an anise-flavored liqueur.
Mint
Botanical name: Mentha spicata
About Mint: Mint is a refreshing herb that has a cooling effect on the body. It is often used in desserts and drinks, such as mojitos and mint chocolate chip ice cream. Mint can also be used to make savory dishes more exciting, such as lamb with mint sauce.
And to prevent the mint from taking over your garden, plant it in a pot.
How to use it with food: Add fresh or dried mint to desserts, drinks, and savory dishes.
Fun fact: There are over 60 varieties of mint!
Oregano
Botanical name: Origanum vulgare
About Oregano: Oregano is a popular herb that is used in many Mediterranean dishes. It has a strong, peppery flavor and is often used to add depth to sauces and soups. Oregano can be found fresh, dried, or ground into a powder.
How to use it with food: Add oregano to dishes near the end of cooking so that its flavor is not overpowering.
And to get the most flavor, crush whole oregano leaves between your fingers before adding them to your dish.
Fun fact: Oregano is also high in antioxidants and has anti-inflammatory properties. There is also the fact that it can be used as a natural way to treat colds and other respiratory infections.
Parsley
Botanical name: Petroselinum crispum
About parsley: Parsley is a common herb that is used in many cuisines around the world. It has a fresh, grassy flavor and is often used as a garnish or to add flavor to dishes. Parsley can be found fresh or dried.
How to use it with food: Add parsley to dishes near the end of cooking or use it as a garnish.
Fun fact: Parsley is also a good source of vitamins A and C. And it is also known for its anti-inflammatory properties.
Rosemary
Botanical name: Rosmarinus officinalis
About rosemary: Rosemary is a fragrant herb that is often used in Mediterranean cuisine. It has a woody, earthy flavor and can be found fresh or dried. Rosemary is commonly used to flavor meats, soups, and stews.
How to use it with food: Add rosemary to roasted vegetables or potatoes for an extra boost of flavor.
Fun fact: Rosemary is known for its memory-boosting properties and has been used as a natural remedy for Alzheimer’s disease and other forms of dementia. It is also known to improve circulation and relieve muscle pain.
Sage
Botanical name: Salvia officinalis
About Sage: Sage is a popular herb that has a slightly bitter, earthy flavor. It is often used in savory dishes such as stuffing, sausage, and soup. Sage can be found fresh, dried, or ground into a powder.
How to use it with food: Use sage to make a flavorful sage butter or compound butter.
Fun fact: In addition to being delicious, sage is also known for its medicinal properties. It has been traditionally used to help with digestion, respiratory problems, and menstrual cramps.
Summer Savory
Botanical name: Satureja hortensis
About summer savory: Summer savory is a fragrant herb that has a peppery, herby flavor. It is often used to add flavor to beans, peas, and other legumes. Summer savory can be found fresh or dried.
How to use it with food: Add summer savory to dishes at the beginning of cooking so that its flavor has time to develop.
Fun fact: Summer savory is known for its healing properties and has been used as a natural remedy for stomach problems and other digestive issues.
Shiso
Botanical name: Perilla frutescens
About shiso: Shiso is a mint relative, and has a similar appearance to basil. It is used as both an herb and spice in Asian cuisine.
The leaves have a distinctive flavor that is often described as being spicy, minty, or citrusy. Shiso is used to flavor dishes such as sushi, sashimi, and tempura.
How to use it with food: Add shiso leaves to salads or use them as a natural food dye.
Fun fact: Shiso is also known as “beefsteak plant” due to the color of its leaves, which resemble beefsteak. The plant is also known for its anti-inflammatory properties.
Stevia
Botanical name: Stevia rebaudiana
About stevia: Stevia is an herb that is native to South America. It is a sweetener that comes from the leaves of the stevia plant. And it is many times sweeter than sugar, and it has a very intense flavor.
Because of this, stevia is often used in small amounts to sweeten food and beverages. Well, stevia is also known for its medicinal properties and is used to treat various health conditions like diabetes.
How to use it with food: Add stevia leaves to tea or coffee for a naturally sweetened beverage.
Fun fact: The stevia plant can also be used as a decoration due to its beautiful leaves!
Tarragon
Botanical name: Artemisia dracunculus
About tarragon: Tarragon is an herb that has a mild, anise-like flavor. It is commonly used in French cooking and can be found fresh or dried. Tarragon goes well with poultry, fish, and egg dishes.
How to use it with food: Add tarragon to your dish towards the end of cooking so that its flavor is not too overpowering.
Fun fact: Did you know that tarragon is also known as “dragon herb”? This is because the shape of its leaves resembles that of a dragon’s head!
Thai Basil
Botanical name: Ocimum basilicum
About Thai basil: Thai basil is a type of basil that is native to Southeast Asia. It has a sweet, anise-like flavor and is often used in Thai cuisine. Thai basil can be found fresh or dried.
How to use it with food: Add Thai basil to stir-fries or curries for a delicious flavor boost.
Fun fact: There are over 150 different varieties of basil!
Thyme
Botanical name: Thymus vulgaris
About thyme: Thyme is a versatile herb that can be used in both sweet and savory dishes. It has a strong, herby flavor and is often used to season meats, soups, stews, and sauces. Thyme can be found fresh or dried.
How to use it with food: Fresh thyme is best when added near the end of cooking to preserve its flavor.
Fun fact: Thyme is also said to have anti-inflammatory properties.
Wasabi
Botanical name: Eutrema wasabi
About wasabi: Wasabi is a spicy, green Japanese condiment that is made from the root of the wasabi plant. It has a strong, peppery flavor and can be used to add heat to dishes.
How to use it with food: Add freshly grated wasabi to sushi, sashimi, or other seafood dishes.
Fun fact: The rhizome (root) of the wasabi plant can be eaten and is a popular ingredient in Japanese cuisine.
45 Healthy Dried Herbs and Spices
Unlike fresh herbs, dried herbs need to be cooked for a longer period of time in order to release their flavor. This means that they should be added during the beginning stages of cooking so that they have enough time to infuse the dish with their flavor.
Moreover, dried herbs and spices are a great way to keep your pantry stocked with flavor. They last for months (or even years) when stored in a cool, dark place, so they’re perfect for keeping on hand for spur-of-the-moment dishes.
When substituting fresh herbs for dried herbs in a recipe, use about ¾ the amount called for, as fresh herbs are more potent than their dried counterparts.
Achiote
Botanical name: Bixa Orellana
About Achiote: Achiote is a spice that is made from the seeds of the achiote plant. It has a peppery, slightly nutty flavor and is often used in Latin American cuisine.
How to use it with food: Achiote can be added to dishes during cooking, or it can be ground into a powder and sprinkled on top.
Fun fact: Achiote is also sometimes used as a natural dye for food and textiles.
Allspice
Botanical name: Pimenta officinalis
About Allspice: Allspice is a spice that gets its name from its unique flavor, which tastes like a combination of cloves, cinnamon, and nutmeg.
It is commonly used in baking and as a flavor enhancer in savory dishes. Allspice can be found fresh, dried, or ground into a powder.
How to use it with food: Allspice pairs well with meats such as chicken and pork. It can also be used to add flavor to soups and stews.
Fun fact: Allspice is the only spice that comes from a single plant!
Anise
Botanical name: Pimpinella anisum
About Anise: Anise is a popular herb that has a sweet, licorice-like flavor. It is used in many Italian and French dishes, as well as in some Chinese and Indian dishes. Anise can be found fresh or dried.
How to use it with food: Add anise seeds to soups, stews, or other savory dishes for a flavorful boost.
Fun fact: Anise is also used to make the popular Italian liqueur, Sambuca.
Asafetida
Botanical name: Ferula assa-foetida
About asafetida: Asafetida is a spice that is made from the dried sap of the giant fennel plant. It has a pungent, garlic-like flavor and is often used in Indian cuisine.
How to use it with food: Add a small amount of asafetida to dishes during the final stages of cooking to help bring out its strong flavor.
Fun fact: Asafetida is also sometimes used as a natural remedy for treating coughs and respiratory problems.
Bay Leaves
Botanical name: Laurus nobilis
About bay leaves: Bay leaves are a common ingredient in Mediterranean and Indian cuisine. They have a strong, bitter flavor and should be used sparingly. Fresh or dried bay leaves can be added to soups, stews, and sauces.
How to use it with food: You need to add the bay leaves to the dish while cooking. But it is best to remove bay leaves from a dish before serving, as they can be quite tough and difficult to chew.
Fun fact: Bay leaves were once used as currency! In ancient Greece, bay leaves were often strung together and used to pay for goods and services.
California Bay Leaf
Botanical name: Umbellularia californica
About the California bay leaf: The California bay leaf is a type of evergreen tree that is native to the western United States. Bay leaves have a strong, pungent flavor and are often used to flavor soups, stews, and braised dishes. California bay leaves are usually sold dried.
How to use it with food: Add whole bay leaves to your dish at the beginning of cooking and remove them before serving.
Fun fact: The California bay leaf is also known as the “myrtle leaf” or “pepperwood leaf.”
Cardamom
Botanical name: Elettaria cardamomum
About cardamom: Cardamom is a popular spice that is often used in Indian, Thai, and Middle Eastern cuisines.
It has a sweet, spicy flavor and can be added to curries, rice dishes, or baked goods. Cardamom is available fresh or dried, but the fresh pods are the most flavorful.
How to use it with food: Add whole cardamom pods to dishes while they are cooking for a subtle flavor boost. You can also grind the seeds into a powder for use in baking recipes.
Fun fact: Cardamom is known as the “Queen of Spices” because it has a unique flavor that pairs well with many different cuisines.
Celery Seeds
Botanical name: Apium graveolens
About celery seeds: Celery seeds are the dried fruit of the celery plant. They have a pungent, earthy flavor and are often used in pickles, relishes, and sauces.
How to use it with food: Add celery seeds to dishes near the end of cooking to help bring out their flavor.
Fun fact: Celery seed oil is sometimes used as a natural remedy for high blood pressure.
Caraway Seeds
Botanical name: Carum carvi
About caraway seeds: Caraway seeds are a popular spice that is used in many German and Scandinavian dishes.
They have a warm, slightly sweet flavor and are often used to add flavor to bread, cheeses, and meats. Caraway seeds can be found whole or ground into a powder.
How to use it with food: Try adding caraway seeds to your next batch of rye bread for a uniquely flavorful twist!
Fun fact: Caraway seeds are also said to help improve digestion.
Cayenne Pepper
Botanical name: Capsicum annuum
About cayenne pepper: Cayenne pepper is a hot, spicy pepper that is often used in Mexican and Indian cuisines. It has a strong, pungent flavor and can be pretty spicy!
How to use it with food: Add cayenne pepper to dishes sparingly, as it can be quite potent. Start with a small amount and add more if needed.
Fun fact: Cayenne pepper is also known for its medicinal properties and has been used for centuries to treat everything from pain to heart disease.
Chia Seeds
Botanical name: Salvia hispanica
About chia seeds: Chia seeds are small, black seeds that come from a desert plant. They are high in fiber and omega- fatty acids, and have a mild flavor that is slightly nutty.
How to use it with food: Add chia seeds to smoothies, yogurt, or cereal for an added boost of nutrients.
Fun fact: Chia seeds can be used as an egg replacer in recipes. Simply mix one tablespoon of chia seeds with three tablespoons of water and let it sit for five minutes to form a thick gel.
Coriander Seeds
Botanical name: Coriandrum sativum
About coriander seeds: Coriander seeds are the dried fruits of the cilantro plant. They have a lemony, citrusy flavor and are commonly used in Indian and Middle Eastern cuisine. Coriander seeds can be found whole or ground into a powder.
How to use it with food: To bring out the flavor of coriander seeds, toast them in a dry pan before using them in your dish.
Fun fact: Coriander seeds are sometimes used as a natural remedy for digestive issues.
Chili Flakes
Botanical name: Capsicum Annuum L.
About chili flakes: Chili flakes are made from dried and crushed red chili peppers. They add a spicy, hot flavor to dishes and can be used to add a bit of heat to anything from pasta to pizza. Chili flakes can be found in the spice aisle of most supermarkets.
How to use it with food: Use sparingly at first, as a little goes a long way! Add more chili flakes if you want your dish to be spicier.
Fun fact: Chili flakes are also known as red pepper flakes or cayenne pepper flakes.
Cumin
Botanical name: Cuminum cyminum
About cumin: Cumin is a spice that is commonly used in Indian and Middle Eastern cuisines. It has a strong, earthy flavor and can be used to add depth to curries, stews, and other savory dishes. Cumin can be found fresh, dried, or ground into a powder.
How to use it with food: To bring out the flavor of cumin, toast the seeds in a dry pan before using them in your dish.
Fun fact: Cumin is also known as “jeera” in Hindi.
Cinnamon
Botanical name: Cinnamomum verum
About cinnamon: Cinnamon is a spice that is made from the inner bark of trees in the genus Cinnamomum. It has a sweet, woody flavor and is commonly used in baking and other sweet dishes. Cinnamon can be found fresh, whole, or ground into a powder.
How to use it with food: Sprinkle cinnamon on top of oatmeal, yogurt, or coffee for an added touch of sweetness. You can also add it to savory dishes like curries or stews to help balance out the flavors.
Fun fact: Cinnamon has many health benefits and is known to help improve digestion and lower blood sugar levels.
Cloves
Botanical name: Syzygium aromaticum
About cloves: Cloves are the unopened flower buds of a tree in the family Myrtaceae. They have a strong, pungent flavor and are used to add depth and spice to dishes from all over the world. Cloves can be found fresh, dried, or ground into a powder.
How to use it with food: To bring out their flavor, cloves are often added at the beginning of cooking. However, they can also be used as a garnish or added towards the end of cooking.
Fun fact: Cloves are incredibly fragrant and can be used to make a room smell nice!
Dill Seeds
Botanical name: Anethum graveolens
About dill seeds: The dried fruit of the dill plant is known as a dill seed. It has a milder flavor than fresh dill and is often used to make pickles and other preserved foods. Dill seeds can also be used in spice blends, such as curry powder.
How to use it with food: To bring out the flavor of dill seed, toast it in a dry pan before using it in your dish.
Fun fact: Dill seeds are sometimes used as a natural remedy for upset stomachs.
Fennel Seed
Botanical name: Foeniculum vulgare
About fennel seed: Fennel has a licorice-like flavor, which is why it’s sometimes referred to as “licorice plant”. It is often used in Italian dishes, and can be found fresh or dried.
How to use it with food: Add fennel seeds to soups, stews, and other dishes for a flavorful boost.
Fun fact: Fennel is also a great source of fiber!
Ginger Powder
Botanical name: Zingiber officinale
About ginger powder: Ginger is a popular spice that is used in both sweet and savory dishes. It has a warm, spicy flavor and is often used to add flavor to curries, stir-fries, and desserts. Ginger can be found fresh or ground into a powder.
How to use it with food: Add fresh ginger to your dish during the last few minutes of cooking for the best flavor. Ground ginger can also be added to recipes when called for.
Fun fact: Ginger is thought to help relieve nausea and motion sickness.
Garlic Powder
Botanical name: Allium sativum
About garlic powder: Garlic powder is made from ground garlic cloves. It has a strong, pungent flavor and is often used in dishes that call for roasted garlic or garlic sauce.
How to use it with food: Add garlic powder to your dish during the cooking process or as a finishing touch.
Fun fact: Roasting garlic transforms its taste and makes it sweet and nutty.
Grains of Paradise
Botanical name: Aframomum melegueta
About grains of paradise: Grains of paradise is a spice that originates from Africa. It has a pungent, peppery flavor and is often used to add heat to dishes. Grains of paradise can be found fresh, dried, or ground into a powder.
How to use it with food: To bring out the flavor of grains of paradise, toast the seeds before using them in your dish.
Fun fact: Grains of paradise is also known as alligator pepper and Guinea pepper.
Gochugaru
Botanical name: Capsicum annuum
About gochugaru: Gochugaru is a type of chili pepper powder that is commonly used in Korean cuisine. It has a moderate amount of heat and a slightly sweet flavor. Gochugaru can be found in most Asian markets or online.
How to use it with food: Firstly, to make gochujang, a popular Korean condiment, mix together gochugaru, glutinous rice powder, meju (fermented soybean paste), and salt.
And then use it to your dish to enhance the flavor.
Fun fact: The word “gochu” means “pepper” in Korean.
Kaffir Lime Leaves
Botanical name: Citrus hystrix
About kaffir lime leaves: Kaffir lime leaves are a popular herb that is used in Thai cuisine. They have a strong, citrusy flavor and are often used to add flavor to curries and soups. Kaffir lime leaves can be found fresh or dried.
How to use it with food: Leaves can be added whole to dishes, or ground into a powder.
Fun fact: In Thailand, the kaffir lime tree is considered sacred and is often planted near Buddhist temples.
Loomi
Botanical name: Terminalia chebula
About loomi: Loomi is an Indian herb that has a slightly sour and astringent taste. It is used to add flavor to curries, chutneys, and other savory dishes. Loomi can be found fresh or dried.
How to use it with food: Soak loomi in water overnight before cooking with them to help reduce their bitterness.
Fun fact: Loomi is also known as chebulic myrobalan, and it is one of the most widely used medicinal plants in India.
Makrut Lime Leaves
Botanical name: Citrus hystrix
About makrut lime leaves: Makrut lime leaves are a common ingredient in Thai cuisine.
They have a strong citrus flavor and aroma, and are often used to add a zesty kick to curries, soups, and stir-fries. Fresh makrut lime leaves can be found at most Asian grocery stores.
How to use it with food: To use fresh makrut lime leaves, simply remove the stem and chop the leaves into thin strips. If you cannot find fresh makrut lime leaves, dried ones can be used as well.
Fun fact: Makrut lime leaves are also known as kaffir lime leaves.
Mace
Botanical name: Myristica fragrans
About Mace: Mace is the dried, reddish-brown outer covering of nutmeg. It has a sweet, nutty flavor and is often used in baking or added to savory dishes.
How to use it with food: Grind mace into a powder and use it as you would other spices.
Fun fact: In medieval times, mace was used as an aphrodisiac!
Mustard Seeds
Botanical name: Brassica juncea
About mustard seeds: Mustard seeds are tiny, round seeds that have a pungent flavor. They come in three different colors – black, brown, and yellow – and can be used either whole or ground into a powder.
How to use it with food: Add whole mustard seeds to dishes like curries or lentil soup for a crunchy texture and spicy flavor. Or, grind the seeds into a powder and use as a seasoning in dressings, marinades, or dips.
Fun fact: Mustard seeds are high in antioxidants and can help improve heart health.
Mahlab
Botanical name: Prunus mahaleb
About mahlab: Mahlab is a spice that is made from the pits of cherries. It has a sweet, nutty flavor and is often used in Middle Eastern cuisine.
How to use it with food: Add mahlab to baked goods like pies, tarts, and cookies for a unique flavor profile. You can also mix it with other spices like cinnamon and allspice to create your own custom blend.
Fun fact: Mahlab is high in antioxidants and may help protect against cancer.
Nutritional Yeast
Botanical name: Saccharomyces cerevisiae
About nutritional yeast: Nutritional yeast is a type of fungi that is grown on molasses and then dried. It has a nutty, cheesy flavor and is often used as a vegan cheese substitute.
How to use it with food: Nutritional yeast can be sprinkled over dishes like pasta or salads for added flavor. It can also be mixed into dips, sauces, or spreads.
Fun fact: Nutritional yeast is high in B vitamins and minerals like zinc and magnesium.
Nutmeg
Botanical name: Myristica fragrans
About nutmeg: Nutmeg is a spice that comes from the seed of an evergreen tree. It has a warm, sweet flavor and is often used in baking or to add depth to savory dishes. Nutmeg can be found fresh or ground into a powder.
How to use it with food: Add nutmeg to pumpkin pie, eggnog, or gingerbread recipes for a touch of sweetness. You can also sprinkle it on top of roasted vegetables or add it to savory dishes like lamb curry.
Fun fact: Nutmeg is sometimes used as a natural remedy for nausea and indigestion.
Oregano
Botanical name: Origanum vulgare
About oregano: Oregano is a popular herb that is used in many Italian and Mediterranean dishes. It has a strong, pungent flavor and is often used to add depth to savory dishes. Oregano can be found fresh, dried, or ground into a powder.
How to use it with food: Add oregano to pasta sauces, pizza toppings, or soups for a boost of flavor. You can also mix it with other spices like thyme, basil, and parsley to create your own custom blend.
Fun fact: Oregano is high in antioxidants and may help protect against disease.
Pink Peppercorns
Botanical name: Schinus terebinthifolius
About pink peppercorns: Pink peppercorns are the fruit of a shrub that is native to South America. They have a sweet, fruity flavor and are often used in desserts and cocktails.
How to use it with food: Add pink peppercorns to curries, rice dishes, or salad dressings for a burst of flavor. You can also grind them up into a powder and use as a seasoning agent.
Fun fact: Pink peppercorns are not actually pepper at all! They are related to the cashew plant and are technically classified as berries.
Paprika
Botanical name: Capsicum annuum
About paprika: Paprika is a red powder made from grinding dried peppers. It has a mild, sweet flavor and is commonly used to add color and flavor to dishes. Paprika can be found in most supermarkets, but it’s also easy to make at home.
How to use it with food: Add paprika to roasted vegetables, grilled chicken, or fish for a pop of flavor and color. You can also use it to make your own curry powder or chili powder blend.
Fun fact: Paprika is rich in antioxidants and has been linked to several health benefits, such as reduced inflammation and improved heart health.
Peppercorns
Botanical name: Piper nigrum
About peppercorns: Peppercorns are the berries of the pepper plant. There are many different types of peppercorns, but black, white, and green are the most common. Peppercorns can be found whole or ground into a powder.
How to use it with food: Add peppercorns to dishes at the beginning of cooking.
Fun fact: Peppercorns are actually berries that turn black when they are dried.
And peppercorns are not just spice, but they are also used as a medicine in traditional Chinese and Indian medicine. They are often used to treat respiratory problems, digestive issues, and skin conditions.
Rosemary
Botanical name: Rosmarinus officinalis
About rosemary: Rosemary is a popular herb that has a strong, savory flavor. It’s often used in Mediterranean and Italian cuisines. The leaves can be fresh or dried, and the essential oil is also commonly used in aromatherapy.
How to use it with food: Add rosemary to roasted vegetables or meat dishes for extra flavor. You can also make a simple rosemary sauce by mixing olive oil, lemon juice, and salt together and using it as a dipping sauce.
Fun fact: In addition to being flavorful, rosemary is also high in antioxidants!
Smoked Paprika
Botanical name: Capsicum annuum
About smoked paprika: Smoked paprika is made from dried, smoked red peppers. It has a rich, smoky flavor and a slightly sweet taste.
How to use it with food: Add smoked paprika to stews, soups, or chili recipes for a deep, smokey flavor. It can also be used as a seasoning for meat or poultry.
Fun fact: Smoked paprika is a great way to add flavor to dishes without adding extra salt.
Saffron
Botanical name: Crocus sativus
About saffron: Saffron is the most expensive spice in the world, and for good reason! It takes over 75,000 crocus flowers to yield just one pound of saffron threads. Saffron has a delicate, floral flavor and aroma that can add a touch of luxury to any dish.
How to use it with food: Add saffron threads directly to dishes while cooking, or steep them in hot water before adding them to recipes.
Fun fact: Saffron is also sometimes used as a natural treatment for depression.
Salt
Botanical name: Sodium chloride
About salt: Salt is a mineral that is used to add flavor to food and also as a preservative. It comes in many different forms, including table salt, sea salt, and kosher salt.
How to use it with food: Add salt to dishes during the cooking process or at the end of cooking for best results. Be careful not to add too much, as it can quickly overwhelm the other flavors in a dish.
Fun fact: The word “salary” actually comes from the Latin word “salarium,” which means “salt allowance.” This was because Roman soldiers were given a salary in order to buy salt.
Savory
Botanical name: Satureja hortensis
About savory: Savory is a strong, pungent herb that is often used to flavor meats and stews. It has a slightly bitter taste and can be found fresh or dried.
How to use it with food: Add savory to dishes towards the end of cooking so that its flavor is not too overwhelming.
Fun fact: Savory was once used as a moth repellent!
Star Anise
Botanical name: Illicium verum
About Star anise: Star anise is a type of spice that comes from the fruit of an evergreen tree. It has a sweet, licorice-like flavor and is often used in Chinese and Vietnamese cuisine. Star anise can be found fresh, dried, or ground into a powder.
How to use with food: To release the flavor of star anise, cook it in oil before adding other ingredients to your dish.
Fun fact: The Chinese believe that star anise has many medicinal properties and often use it to make tea.
Sumac
Botanical name: Rhus coriaria
About Sumac: Sumac is a popular spice that is used in Middle Eastern cuisine. It has a tart, lemony flavor and is often used to add brightness and zing to dishes. Sumac can be found fresh or dried.
How to use it with food: Dry-roast sumac berries until they are fragrant, then grind them into a powder using a mortar and pestle or coffee grinder.
Fun fact: Sumac is also used as a natural dye and as an ingredient in traditional medicine.
Szechuan Peppercorns
Botanical name: Zanthoxylum piperitum
About Szechuan peppercorns: Szechuan peppercorns are the berries of a prickly ash tree. They have a sharp, citrusy flavor and are often used in Chinese cuisine. Szechuan peppercorns can be found whole or ground into a powder.
How to use it with food: To bring out the flavor of Szechuan peppercorns, toast them in a dry pan over low heat before using them in a dish.
Fun fact: Szechuan peppercorns are also used in traditional Chinese medicine to treat a variety of health conditions.
Turmeric
Botanical name: Curcuma longa
About Turmeric: Turmeric is a spice that is commonly used in Indian cuisine. It has a warm, earthy flavor and can be used to add color and flavor to curries and other dishes. Well, turmeric can be found fresh, dried, or ground into a powder.
How to use it with food: When using turmeric powder, be sure to start with a small amount and gradually add more to taste.
Fun fact: Turmeric is a natural anti-inflammatory agent and can be used to help treat arthritis and other joint pain.
Thyme
Botanical name: Thymus vulgaris
About Thyme: Thyme is a popular herb that is used in many dishes, both savory and sweet. It has a strong, peppery flavor and a slightly sweet taste. Thyme can be found fresh or dried, and it is also available as an essential oil.
How to use it with food: Fresh thyme can be added to recipes during the cooking process or used as a garnish.
Fun fact: Thyme is said to be one of the herbs that helps ward off vampires!
Vanilla
Botanical name: Vanilla planifolia
About Vanilla: Vanilla is a popular spice that is derived from the fruit of an orchid. It has a sweet, rich flavor and is often used in desserts and baked goods. And it can be found either in its natural form or as an extract.
Well, vanilla is mostly famous among all the people as a vanilla extract.
How to use it with food: Add vanilla to dishes near the end of cooking or add it to whipped cream or frosting.
Fun fact: Vanilla is the second most expensive spice in the world, after saffron.
21 Classic Blended Herbs and Spices
When different types of herbs and spices are combined, they create a blended spice. There are many pre-made blends available at the store, or you can make your own!
To blend your own herbs and spices, simply combine equal parts of each herb or spice in a bowl or jar.
Then, use a spoon or fork to mash the herbs and spices together until they are evenly combined. Store your blended herbs and spices in an airtight container in a cool, and dark place.
On the other hand, mixes and rubs are similar to blended spices, but they usually contain salt as well. These mixtures are great for seasoning meats before cooking.
Baharat
Origin: Aleppo, Syria.
About Baharat: A Middle Eastern spice blend, Baharat is traditionally made with a combination of black peppercorns, cardamom seeds, cloves, cumin seeds, nutmeg, and paprika.
It’s perfect for flavoring lamb or chicken dishes. Try it on the Moroccan-Style Braised Lamb Shanks!
How does it taste: Savory, earthy, & slightly spicy.
Berbere
Origin: Ethiopia
About Berbere: Berbere is a spice blend that typically contains chili peppers, ginger, cloves, fenugreek, and paprika. It’s used extensively in Ethiopian cuisine, and can be added to stews, soups, and vegetables dishes. Give it a try in this Vegan Red Lentil Stew!
How does it taste: Fiery, complex, & earthy
Bouquet Garni
Origin: The exact origin is unknown. But the cooks of France and England started using this spice first.
About Bouquet garni: A bouquet garni is a bundle of herbs that is used to flavor soups, stews, beans, bourguignonne, and other dishes. It typically contains thyme, parsley, bay leaves, and sometimes rosemary or basil.
They’re usually attached together with a cheese cloth sachet or string while cooking.
There are other variations like- burnet, chervil, savory, peppercorns and more.
How does it taste: Herby, woodsy, & slightly floral
Blackening Seasoning
Inventor: Chef Paul Prudhomme
About Blackening Seasoning: Blackening seasoning is traditionally made with paprika, garlic powder, onion powder, cayenne pepper, black pepper, and thyme. It’s perfect for giving fish or chicken a crispy exterior when pan-seared. Try it in our Blackened Salmon!
How does it taste: Savory and spicy.
Curry Powder
Origin: India
About Curry powder: A blend of different spices, curry powder can vary in flavor and heat depending on the ingredients used. It’s typically made with coriander, cumin, turmeric, ginger, and chili pepper. Curry powder is perfect for adding a flavorful kick to chicken or fish dishes.
How does it taste: Spicy, earthy, & slightly sweet
Chili Powder
Origin: Texas, America
About Chili powder: Chili powder is a blend of ground chili peppers, herbs, and spices. It’s perfect for adding heat and flavor to dishes like tacos, burritos, or enchiladas.
How does it taste: Spicy, smoky, and slightly sweet
Chinese Five Spice Powder
Origin: China
About Chinese five spice powder: Chinese five spice powder is a popular blend of spices that consists of star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds. It’s perfect for adding flavor to chicken, pork, or beef dishes. Try it in our Easy Slow Cooker Asian Pork Loin recipe!
How does it taste: Sweet, spicy, & savory
Dukkah
Origin: Egypt
About Dukkah: Dukkah is a traditional Egyptian spice blend made with a combination of herbs, spices, and nuts. It’s typically made with roasted hazelnuts or almonds, sesame seeds, cumin seeds, and coriander seeds.
It’s delicious when used as a bread dip or sprinkled over roasted vegetables. Try it in our Roasted Cauliflower with Dukkah Spice Blend!
How does it taste: Nutty, earthy, and slightly sweet
Everything Bagel Seasoning
Origin: United States
About Everything bagel seasoning: A blend of herbs and spices typically used on everything bagels, this seasoning can be used on pretty much anything! It’s perfect for adding a little extra flavor to roasted vegetables, eggs, avocado toast, or even popcorn.
How does it taste: Savory, salty, and slightly onion-y
Fines Herbes
Origin: France
About Fines Herbes: A classic French herb blend, Fines Herbes is made with a combination of parsley, thyme, chives, and tarragon. It’s perfect for flavoring poultry dishes or omelets.
How does it taste: Fresh, grassy, and slightly minty
Garam Masala
Origin: India
About Garam masala: Garam Masala is a popular Indian spice blend that typically includes cinnamon, cardamom, cloves, cumin, and black pepper. It’s perfect for adding flavor to chicken, beef, lamb, or seafood dishes. Give our Grilled Tandoori Chicken Skewers a try!
How does it taste: Warm and spicy with a sweet undertone
Herbes de Provence
Origin: Provence, France
About Herbes de Provence: Herbes de Provence is a classic French spice blend that typically contains basil, fennel seed, lavender, marjoram, rosemary, sage, thyme, and sometimes oregano.
It’s perfect for flavoring grilled meats and vegetables. Try it in our Grilled Chicken with Herbes de Provence!
How does it taste: Aromatic, floral, and slightly minty
Jerk Seasoning
Origin: Jamaica
About Jerk Seasoning: Jerk seasoning is a blend of herbs and spices that originates from Jamaica. It typically includes allspice, cloves, ginger, nutmeg, onion, pepper, thyme, and scotch bonnet peppers.
Jerk seasoning is used to flavor meats such as chicken or pork. You can use it either as a dry rub or a wet marinade.
How does it taste: spicy, peppery, and with a hint of sweetness
Old Bay
Origin: United States
About Old bay: This iconic Chesapeake Bay spice mix is a must-have for seafood lovers. It’s made with a blend of herbs, spices, and salt, and it’s perfect for seasoning crab, shrimp, and other shellfish. Give our Crab Cakes Recipe a try!
How does it taste: Savory, slightly spicy, with a touch of sweetness
Pumpkin Pie Spice Mix
Origin: Unknown
About Pumpkin pie spice mix: This classic spice mix is perfect for flavoring all sorts of pumpkin dishes during the fall months.
It’s made with cinnamon, ginger, nutmeg, and allspice, and tastes like a delicious cross between autumn and Christmas. Try it in our Easy Pumpkin Pie recipe!
How does it taste: Warm, spicy, sweet, and fragrant.
Pickling Spice
Origin: Ancient Mesopotamia
About Pickling spice: Pickling spice is a blend of herbs and spices that is typically used to flavor pickled vegetables. It usually contains mustard seeds, dill seeds, coriander seeds, bay leaves, allspice berries, and peppercorns.
This blend is perfect for giving your homemade pickles a flavorful kick!
How does it taste: Tangy, slightly sweet, and savory
Poultry Seasoning
Inventor: Cook William G. Bell
About Poultry seasoning: Poultry seasoning is a blend of herbs and spices that’s traditionally used to flavor chicken, turkey, and other poultry dishes.
It typically contains thyme, sage, marjoram, rosemary, black pepper, and nutmeg. This spice blend is also great for adding flavor to stuffing and gravy.
Well, it was previously named as bell’s seasoning after the inventor William G. Bell.
How does it taste: Savory, earthy, slightly sweet, and with a hint of citrus
Quatre Epices
Origin: France
About Quatre Epices: A classic French spice blend, Quatre Epices is made with ground black pepper, white pepper, cloves, and cinnamon. It’s perfect for adding a flavorful kick to meats, poultry, and root vegetables. Try it in our Roasted Pork Loin with Apples!
How does it taste: Warming, aromatic, and slightly sweet and spicy
Ras el Hanout
Origin: Morocco
About Ras el Hanout: Ras el Hanout is a Moroccan spice blend that literally means “head of the shop.” It’s a complex mix of spices, typically including cardamom, cumin, cloves, cinnamon, nutmeg, and peppercorns.
Ras el Hanout is used to flavor both savory and sweet dishes. Try it in our Chicken Tagine with Apricots and Almonds!
How does it taste: Earthy, warm, and slightly sweet
Shichimi Togarashi
Origin: Japan
About Shichimi togarashi: This Japanese spice blend is made with a combination of chili peppers, orange peel, Sansho pepper, ground ginger, and roasted seaweed. It’s perfect for adding a touch of heat to dishes like ramen or soba noodles. Try it in our Sesame Noodle Salad!
How does it taste: Spicy, tangy, and slightly sweet
Za’atar Seasoning
Origin: Middle East
About Za’atar seasoning: Za’atar is a dried herb mixture that is popular in the Middle East. It typically contains thyme, oregano, sumac, and sesame seeds.
Za’atar makes a delicious seasoning for chicken or fish dishes. You can also add this seasoning to yogurt, salad, pasta sauces, and pizza.
Well, you can also try it in Grilled Lemon-Garlic Shrimp Skewers!
How does it taste: Herby, lemony, and slightly smoky.
Which Herb and Spice Is Best for My Kitchen?
There is no one definitive answer to this question, as the best herbs and spices for use in the kitchen will vary depending on your personal taste preferences. And the herbs and spices you use will depend on the dish or dishes you’re preparing.
If you’re not sure which herbs and spices to use, a good rule of thumb is to start with a classic combination like salt and pepper, or herbs de Provence. You can also try using a spice blend like curry powder or chili powder to add flavor to your dish.
However, some of our favorite herbs and spices include Old Bay seasoning, pumpkin pie spice mix, pickling spice, poultry seasoning, quatre épices, Ras el Hanout seasoning, shichimi togarashi, and Za’atar seasoning.
So be sure to experiment with a variety of different herbs and spices to see which ones you like best!
How Much Herbs and Spices to Use in My Dish?
A dish’s success or failure is often determined by the amount of herbs and spices used. They can add depth of flavor, or brighten it up.
They can be used to mask the taste of something that’s not so great, or enhance the flavors that are already there. Herbs and spices are truly versatile, and knowing how much to use is half the battle.
When it comes to herbs and spices, a little bit can go a long way. In general, you’ll want to use about ¼ teaspoon of dried herbs or spices for every one cup of food. If you’re using fresh herbs, that number will be more like ½ teaspoon per cup.
When in doubt, start with less and add more as needed. You can always taste your dish before serving to see if it needs any extra seasoning.
Final Thoughts
In conclusion, herbs and spices are an important part of cooking, and using the right ones can make all the difference in the world.
And the only purpose of this article was to help you choose the right herbs and spices for your kitchen and help you amaze everyone with the taste of your dish. And now you don’t only know the names of herbs and spices, but also their taste, uses, origin and many more.
In addition, you also know how much herbs and spices you need to use in your dish/dishes to enhance the taste.
Lastly, as now you have the list of herbs and spices, be sure to experiment with different herbs and spices to find what works best for you, and always keep a well-stocked spice rack.
Happy cooking!
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