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Spice Market, Algeria 1991
Spice Market, Algeria 1991
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Basic Guidelines for Seasoning with Herbs and Spices

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In response to a popular line of questioning we present this list of basic uses for herbs and spices. May it send you on your way to more creative, tasty cooking adventures.  

The cookbook is now available for purchase! To find out more about it as well as take advantage of special website pricing ($8 off--use discount code U9KGY74Z) visit the Spiced Right e-store at CreateSpace.

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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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Other articles you might enjoy:

1. Marinades: How to Create Your Own Signature Dishes

2. A Multi-Lingual Herb Index

3. Capers Uncovered

4. Season in Layers

5. Saffron Takes White Rice to Exquisite


Related Items: see all items...

Rodale's Encyclopedia of Herbs book

Illustrated Encyclopedia of Herbs  The old favorite from Rodale Press is redesigned and updated to be better than ever.


 Favorite Recipes with Herbs: Using Herbs in Everyday Cooking   This collection of recipes gathered from herb farmers and herb shop owners provides the inspiration to try something fresh and new.


 Jekka's Herb Cookbook  Jamie Oliver's favorite herb farmer presents her own 50 favorite herbs and recipes for using them.


Herbs & Spices: The Cook's Reference Fully illustrated and categorized by flavor this is indeed a reference book for any kitchen.


The United States of Arugula: The Sun Dried, Cold Pressed, Dark Roasted, Extra Virgin Story of the American Food Revolution
Follow along as the US learns to love real food. It's not just what we eat today but why.  See's review of this book.



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