HOW TO ADD HERBS AND SPICES TO FOOD

With a few exceptions, use herbs and spices sparingly, to enhance and accent other flavours rather than dominate them. For starters, try ½ teaspoon of spice for a dish that serves four to six. (For herbs, use ½ teaspoon powdered, 1½ teaspoon dried, chopped, or 15 ml fresh chopped.) Because oils are concentrated in the drying process, it takes about half the quantity of dried herbs as fresh. To release the flavour of dried herbs, crumble them in your hand before adding them to your dish.

Add whole spices during cooking to allow their flavours to permeate the food. When you use whole, dried spices in cooking, tie them in a cheesecloth or metal tea strainer for easy removal. Add ground or cut herbs and spices midway or towards the end of your cooking time, so their flavours won’t dissipate. For uncooked foods, such as salad dressings, fruits or juices, add spices and herbs several hours before serving to allow flavours to blend. For salad dressings, add the spices to the vinegar and allow to stand before adding the oil. Allow for the buildup of intensity with red pepper or spice blends containing red pepper. First taste tests often seem mild.
Which Spice to Use.

The correct spice or herb for any food is the one that tastes right for you. When experimenting with a new spice or herb, crush some of it and let it warm in your hand; then sniff and taste it. If it is delicate, you can be bold and adventurous. If it is very strong and pungent, use a light hand the first time that you use it. When you’re at a loss about what to add to a dish, try something from the list below.

Beans
Avocado leaves, cumin, cayenne, chilli, epazote, mexican oregano, oregano, parsley, pepper, sage, savory, thyme
Beef
Aleppo pepper, basil, bay, black pepper, chilli, dhania, curry, cumin, garlic, kebsa spices, marjoram, mustard, oregano, parsley, pepper, rosemary, sage, savory, tarragon, thyme
Breads
Anise, basil, caraway, cardamom, cinnamon, coriander, cumin, dill, garlic, lemon peel, orange peel, oregano, poppy seeds, rosemary, saffron, sage, thyme, zatar
Cheese
Basil, caraway, celery seed, chervil, chilli, chives, coriander, cumin, dill, garlic, horseradish, lemon peel, marjoram, mint, mustard, nutmeg, paprika, parsley, pepper, sage, tarragon, thyme
Chicken
Aleppo pepper, allspice, basil, bay, cinnamon, chilli, curry, dill, fennel, garlic, ginger, lemongrass, mustard, paprika, pepper, ras el hanout, rosemary, saffron, sage, savory, star anise, sumac, tarragon, thyme
Eggs
Basil, chervil, chilli, chives, curry, dill, fennel, ginger, lemon peel, marjoram, oregano, paprika, parsley, pepper, sage, tarragon, thyme
Fish
Anise, basil, bay, cayenne, celery seed, chives, curry, dill fennel, garlic, ginger, lemon peel, mustard, oregano, parsley, rosemary, thyme, saffron, sage, savory, star anise, tarragon, marjoram, zatar
Fruits
Allspice, anise, cardamom, Chinese 5-spice, cinnamon, cloves, coriander, ginger, mint
Lamb
Aleppo pepper, basil, bay, cinnamon, coriander, cumin, curry, dill, garlic, kebsa spice, marjoram, mint, mustard, oregano, parsley, ras el hanout, rosemary, savory, tarragon, thyme
Potatoes
Basil, caraway, celery seed, chervil, chives, coriander, dill, marjoram, oregano, paprika, parsley, poppy seed, rosemary, tarragon, thyme
Salads and Salad Dressings
Basil, caraway, celery seed, chives, dill, fennel, garlic, horseradish, lemon peel, lovage, marjoram, mint, mustard, oregano, parsley, rosemary, sumac, tarragon, thyme
Soups
Aleppo pepper, basil, bay, chervil, chilli, chives, cumin, dill, fennel, garlic, marjoram, parsley, pepper, rosemary, sage, savory, star anise, thyme
Sweets
Allspice, angelica, anise, cardamom, cinnamon, cloves, fennel, ginger, lemon peel, mace, nutmeg, mint, orange peel, rosemary, star anise
Tomatoes
Basil, bay leaf, celery seed, cinnamon, chilli, curry, dill, fennel, garlic, ginger, gumbo filé, lemongrass, marjoram, oregano, parsley, rosemary, savory, tarragon, thyme
Vegetables
Chilli, chives, curry, dill, marjoram, parsley, savory, thyme