Christie C. It is always important to Season to Taste. This involves using salt as a flavor enhancer. However, if you desire your food to have a particular flavor profile, seek out an array of herbs and spices to add to your cabinet.
Some good old motherly wisdom my mom shared with me is to taste your spices and herbs by themselves so that you have an idea of how each one tastes on its own. As your cooking improves, you can experiment to see which herbs go well together. Some combinations might surprise you!
Here is a list of herbs and spices that can be used for cooking and baking:
- Allspice (Pimenta dioica)
- Description: Allspice is a berry with a flavor reminiscent of a blend of cinnamon, clove, and nutmeg.
- Origin: Jamaica.
- Flavor Profile: Warm, sweet, and slightly spicy.
- Basil (Ocimum basilicum)
- Description: Basil is a fragrant herb with bright green leaves and a sweet, slightly peppery flavor.
- Origin: Native to India and widely used in Mediterranean and Southeast Asian cuisines.
- Flavor Profile: Sweet, slightly spicy, with hints of clove and pepper.
- Bay Leaf (Laurus nobilis)
- Description: Bay leaves are aromatic with a savory, herbal flavor.
- Origin: Mediterranean region.
- Flavor Profile: Earthy, slightly bitter, and imparting a subtle sweetness.
- Caraway (Carum carvi)
- Description: Caraway seeds have a warm, anise-like flavor and are used in both sweet and savory dishes.
- Origin: Europe and Western Asia.
- Flavor Profile: Warm, anise-like, and slightly peppery.
- Cardamom (Elettaria cardamomum)
- Description: A fragrant spice with a warm, slightly sweet flavor.
- Origin: Native to India and popular in Indian and Middle Eastern cuisines.
- Flavor Profile: Warm, citrusy, and slightly peppery.
- Cayenne Pepper (Capsicum annuum)
- Description: Cayenne pepper is a hot chili powder made from dried and ground red chili peppers.
- Origin: South America.
- Flavor Profile: Hot, pungent, and slightly fruity.
- Chervil (Anthriscus cerefolium)
- Description: Chervil is a delicate herb with a mild, anise-like flavor.
- Origin: Europe and Western Asia.
- Flavor Profile: Mild, anise-like, and slightly sweet.
- Cilantro (Coriandrum sativum)
- Description: Cilantro has bright green, delicate leaves and a fresh, citrusy flavor.
- Origin: Native to Southern Europe, Western Asia, and North Africa.
- Flavor Profile: Fresh, citrusy, and slightly peppery.
- Cinnamon (Cinnamomum verum)
- Description: Cinnamon is a sweet and warm spice obtained from the inner bark of trees.
- Origin: Sri Lanka and other parts of Southeast Asia.
- Flavor Profile: Sweet, warm, and slightly spicy.
- Chives (Allium schoenoprasum)
- Description: Chives are slender, green herbs with a mild onion flavor.
- Origin: Europe, Asia, and North America.
- Flavor Profile: Mild, oniony, and slightly sweet.
- Coriander (Coriandrum sativum)
- Description: Both the leaves (cilantro) and seeds of this plant are used. The seeds have a warm, citrusy flavor.
- Origin: Native to Southern Europe, Western Asia, and North Africa.
- Flavor Profile: Citrusy, slightly sweet, and warm.
- Cumin (Cuminum cyminum)
- Description: Cumin seeds have a warm, earthy, and slightly nutty flavor.
- Origin: Mediterranean region and Middle East.
- Flavor Profile: Earthy, warm, and slightly nutty.
- Dill (Anethum graveolens)
- Description: Dill has feathery leaves and a mild, fresh flavor.
- Origin: Native to Southern Europe and Western Asia.
- Flavor Profile: Fresh, slightly tangy, and sweet.
- Epazote (Dysphania ambrosioides)
- Description: Epazote is a herb with a strong, pungent aroma and flavor. It is commonly used in Mexican and Central American cuisines, particularly in bean dishes.
- Origin: Native to Central and South America.
- Flavor Profile: Pungent, slightly citrusy.
- Fennel (Foeniculum vulgare)
- Description: Fennel has aromatic, licorice-flavored leaves and seeds.
- Origin: Mediterranean region.
- Flavor Profile: Sweet, anise-like, and slightly peppery.
- Garlic (Allium sativum)
- Description: Garlic is a pungent bulb used for its savory, umami-rich flavor.
- Origin: Central Asia.
- Flavor Profile: Pungent, savory, and slightly sweet when roasted.
- Ginger (Zingiber officinale)
- Description: Ginger is a knobby rhizome with a warm, spicy-sweet flavor.
- Origin: Southeast Asia.
- Flavor Profile: Warm, spicy, and slightly sweet.
- Grains of Paradise (Aframomum melegueta)
- Description: Grains of Paradise are small seeds with a peppery and slightly citrusy flavor. They are used as a spice in traditional African and medieval European cuisines.
- Origin: Native to West Africa.
- Flavor Profile: Peppery, citrusy.
- Juniper Berry (Juniperus communis)
- Description: Juniper berries are used as a spice, providing a piney, citrusy flavor.
- Origin: Europe, Asia, and North America.
- Flavor Profile: Piney, citrusy, and slightly sweet.
- Lemongrass (Cymbopogon citratus)
- Description: Lemongrass has a lemony fragrance and flavor, used in Southeast Asian cuisine.
- Origin: Southeast Asia.
- Flavor Profile: Citrusy, lemony, and slightly sweet.
- Lovage (Levisticum officinale)
- Description: Lovage has a flavor reminiscent of celery and is used as an herb in cooking.
- Origin: Mediterranean region.
- Flavor Profile: Celery-like, savory, and slightly peppery.
- Mace (Myristica fragrans)
- Description: Mace is a spice derived from the aril of the nutmeg seed, with a milder, warm flavor.
- Origin: Indonesia.
- Flavor Profile: Warm, sweet, and slightly nutty.
- Marjoram (Origanum majorana)
- Description: Marjoram is a fragrant herb with a mild, sweet flavor, often used in Mediterranean cuisine.
- Origin: Mediterranean region.
- Flavor Profile: Mild, sweet, and slightly floral.
- Mint (Mentha spp.)
- Description: Mint is a refreshing herb with a cool, menthol flavor.
- Origin: Native to Europe, Asia, and North America.
- Flavor Profile: Cool, refreshing, and slightly sweet.
- Mustard Seed (Sinapis alba, Brassica nigra)
- Description: Mustard seeds come in various colors and have a pungent, tangy flavor.
- Origin: Mediterranean region and Asia.
- Flavor Profile: Pungent, tangy, and slightly spicy.
- Nutmeg (Myristica fragrans)
- Description: Nutmeg is a warm, aromatic spice obtained from the seed of a tropical tree.
- Origin: Indonesia.
- Flavor Profile: Warm, sweet, and slightly nutty.
- Oregano (Origanum vulgare)
- Description: Oregano is a pungent herb with a strong, savory flavor.
- Origin: Mediterranean region.
- Flavor Profile: Pungent, savory, and slightly bitter.
- Paprika (Capsicum annuum)
- Description: Paprika is a spice made from dried and ground peppers, imparting a sweet and smoky flavor.
- Origin: Central America.
- Flavor Profile: Sweet, smoky, and slightly spicy.
- Parsley (Petroselinum crispum)
- Description: Parsley has bright green, curly or flat leaves with a mild, fresh flavor.
- Origin: Mediterranean region.
- Flavor Profile: Fresh, slightly peppery, and grassy.
- Peppercorn (Piper nigrum)
- Description: Peppercorns are dried berries used as black, white, or green pepper, each with a distinct flavor.
- Origin: India.
- Flavor Profile: Spicy, pungent, and slightly fruity.
- Rosemary (Rosmarinus officinalis)
- Description: Rosemary is an aromatic herb with needle-like leaves and a pine-like flavor.
- Origin: Mediterranean region.
- Flavor Profile: Piney, resinous, and slightly bitter.
- Rue (Ruta graveolens)
- Description: Rue is a perennial herb with bluish-green leaves and a bitter, aromatic flavor. It was historically used in Mediterranean and Middle Eastern cuisines and is now less common due to its strong taste.
- Origin: Native to Southern Europe.
- Flavor Profile: Bitter, aromatic.
- Saffron (Crocus sativus)
- Description: Saffron is a prized spice derived from the flower stigma, known for its earthy, floral flavor.
- Origin: Iran.
- Flavor Profile: Earthy, floral, and slightly bitter.
- Sage (Salvia officinalis)
- Description: Sage has velvety leaves with a savory, slightly peppery flavor.
- Origin: Mediterranean region.
- Flavor Profile: Savory, earthy, and slightly peppery.
- Sesame Seeds (Sesamum indicum)
- Description: Sesame seeds are tiny, nutty seeds used as a spice in various cuisines.
- Origin: Africa and India.
- Flavor Profile: Nutty, toasty, and slightly sweet.
- Sorrel (Rumex acetosa)
- Description: Sorrel is a leafy green herb with a tangy, lemony flavor. It is often used in salads, soups, and sauces.
- Origin: Native to Europe.
- Flavor Profile: Tangy, lemony.
- Star Anise (Illicium verum)
- Description: Star anise is a star-shaped spice with a licorice-like flavor.
- Origin: China and Vietnam.
- Flavor Profile: Sweet, warm, and licorice-like.
- Tarragon (Artemisia dracunculus)
- Description: Tarragon is an aromatic herb with narrow leaves and a bittersweet, anise-like flavor.
- Origin: Eurasia.
- Flavor Profile: Bittersweet, anise-like, and slightly peppery.
- Thyme (Thymus vulgaris)
- Description: Thyme is a fragrant herb with tiny leaves and a savory, earthy flavor.
- Origin: Mediterranean region.
- Flavor Profile: Savory, earthy, and slightly minty.
- Turmeric (Curcuma longa)
- Description: Turmeric is a golden-yellow spice with a warm, bitter flavor.
- Origin: South Asia.
- Flavor Profile: Warm, bitter, and slightly peppery.
- Vanilla (Vanilla planifolia)
- Description: Vanilla is a sweet and fragrant spice derived from the beans of an orchid.
- Origin: Mexico.
- Flavor Profile: Sweet, creamy, and slightly floral.
- Wasabi (Wasabia japonica)
- Description: Wasabi is a pungent green paste with a strong, spicy flavor.
- Origin: Japan.
- Flavor Profile: Pungent, spicy, and slightly sweet.
- White Pepper (Piper nigrum)
- Description: White pepper is made from ripe pepper seeds with a milder flavor than black pepper.
- Origin: India.
- Flavor Profile: Mild, earthy, and slightly floral.
