The Ultimate Guide to Herbs and Spices

The difference between a bland meal and an extraordinary one often comes down to herbs and spices. Understanding how to use them — when to add them, how much, and which ones pair together — is one of the most valuable skills a home cook can develop.

Herbs vs. Spices: What's the Difference?

Herbs come from the leafy green parts of plants — basil, cilantro, parsley, thyme, mint. They're often used fresh but can also be dried.

Spices come from other parts of plants — seeds (cumin), bark (cinnamon), roots (ginger, turmeric), flowers (saffron), or fruits (paprika). They're almost always used dried or ground.

The Starter Spice Rack

You don't need 50 different spices. Start with these 10 essentials and you'll be able to cook most global cuisines:

1. Salt — the foundation of all seasoning (kosher salt is best for cooking)
2. Black Pepper — freshly ground, a different universe from pre-ground
3. Garlic Powder — use when fresh garlic is too strong or for dry rubs
4. Onion Powder — adds depth without texture
5. Paprika — sweet, smoked, or hot — adds color and warmth
6. Cumin — earthy, warm, essential for Mexican, Indian, and Middle Eastern cooking
7. Chili Flakes — adjustable heat for any dish
8. Dried Oregano — the backbone of Italian and Mediterranean cooking
9. Ground Cinnamon — not just for desserts — amazing in savory dishes too
10. Ground Turmeric — earthy, golden color, anti-inflammatory benefits

Herb and Spice Pairing Guide

Here's a quick reference for what goes with what:

With Chicken

Thyme, rosemary, sage, lemon zest, paprika, garlic, oregano, tarragon. For Indian: cumin, turmeric, garam masala, coriander.

With Beef

Rosemary, thyme, black pepper, garlic, bay leaf, cumin, smoked paprika. For Asian: ginger, star anise, five-spice.

With Fish

Dill, parsley, lemon, white pepper, fennel, thyme, capers. Light and bright flavors work best — avoid heavy spices that overpower delicate fish.

With Vegetables

Almost anything works! Root vegetables love rosemary and thyme. Tomatoes love basil and oregano. Greens love garlic and chili flakes. Squash loves cinnamon and nutmeg.

With Rice and Grains

Bay leaf, saffron, turmeric, cumin, cardamom, cinnamon. A single bay leaf added while cooking transforms plain rice.

Fresh vs. Dried: When to Use Each

Use fresh herbs when they'll be added at the end of cooking or used raw — in salads, as garnish, in sauces. Fresh basil on pasta, fresh cilantro on tacos, fresh mint in drinks.

Use dried herbs when they'll be cooked for a long time — in soups, stews, braises, marinades. Dried herbs are more concentrated (use 1/3 the amount of fresh). They need time and heat to release flavor.

How to Store Herbs and Spices

Fresh Herbs

• Tender herbs (basil, cilantro, parsley, mint): Trim stems, place in a jar of water like flowers, cover loosely with a plastic bag, store in the fridge. Lasts 1-2 weeks.
• Hardy herbs (rosemary, thyme, sage): Wrap in a damp paper towel, place in a ziplock bag, store in the fridge. Lasts 2-3 weeks.
• Basil exception: Store at room temperature, not in the fridge — cold turns basil black.

Dried Spices

• Store in airtight containers away from heat, light, and moisture
• Never store spices above the stove — the heat degrades them
• Ground spices last 6-12 months; whole spices last 2-3 years
• Smell test: if a spice doesn't smell like anything, it won't taste like anything. Replace it.

Toasting Spices: The Secret Trick

Toasting whole spices in a dry pan before using them is one of the biggest flavor upgrades you can make. Heat a small pan over medium heat, add whole spices (cumin seeds, coriander seeds, mustard seeds, etc.), and toast for 1-2 minutes until fragrant and slightly darker. Then grind in a mortar or spice grinder. The difference is remarkable — toasted cumin has 3-4 times more flavor than raw.

Building Spice Blends

Once you're comfortable with individual spices, try making your own blends:

• Italian Seasoning: Oregano + basil + thyme + rosemary + marjoram
• Taco Seasoning: Cumin + chili powder + paprika + garlic powder + onion powder + oregano + cayenne
• Garam Masala: Cinnamon + cardamom + cumin + coriander + cloves + black pepper + nutmeg
• Za'atar: Thyme + sumac + sesame seeds + oregano

Homemade spice blends are fresher, cheaper, and free from anti-caking agents and fillers.