Basic Guidelines for Seasoning with Herbs and Spices

by Sandra Bowens

The most frequent request to this website's mailbox is for guidelines about what herbs and spices go best with what foods. Finally, the basics are here at your fingertips.

There are no rules to seasoning but the following list may introduce you to the common uses for herbs and spices you are not familiar with. Some seasonings are much stronger than others so try starting with small amounts, then taste and add more if desired.

Be sure to check out each "All About…" story on the Articles List for more detailed information about particular seasonings

Allspice: hearty meats, fruit desserts

Basil: tomatoes, pesto, salads

Bay Leaves: soups and stews, grilled meats

Caraway Seeds: breads, cabbage, carrots, potatoes

Celery Seeds: tomatoes, salads

Chives: salads, vegetables, potatoes, eggs

Cinnamon: baked goods, fruits, beverages

Cloves: baked goods, hearty meats

Coriander: Mexican dishes, soups

Cumin: Mexican dishes, meats, cheese, beans

Dill Weed and Seed: vegetables, salads and dressings, eggs

Fennel: sausage, fish

Ginger: baked goods, Asian dishes, vegetables

Marjoram: meats, Italian dishes, vegetables

Mint: beverages, meats, desserts

Mustard: fish, eggs, cheese, meats, sauces

Nutmeg: baked goods, spinach, dairy products

Oregano: Italian dishes, meats, tomatoes

Paprika: Spanish dishes, potatoes, meats

Parsley: salads, soups, meats, fish

Pepper: meats, soups and stews, nearly everything

Poppy Seeds: baked goods, noodles, salad dressings

Rosemary: chicken, potatoes

Saffron: rice, seafood

Sage: poultry, pork, stuffings

Savory: beans, cheese, eggs

Sesame Seeds: baked goods, Asian dishes, cheese

Tarragon: chicken, salads, seafood

Thyme: meats, soups and stews, vegetables

Vanilla: baked goods, beverages

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