Herbs and spices: classic pairings and how to use them
Basil and tomato, cumin and legumes: the classic herb and spice pairings, and how to use them correctly.
Fresh herbs: classic pairings
| Herb | Pairs well with |
|---|---|
| Basil | Tomato, mozzarella, olive oil |
| Parsley | Almost everything, especially garlic and lemon |
| Cilantro/coriander | Asian and Mexican cuisine, citrus |
| Thyme, rosemary | Roasted meats, potatoes |
| Dill | Fish, cucumber, dairy |
Spices: classic pairings
| Spice | Pairs well with |
|---|---|
| Cumin | Legumes, red meat, Middle Eastern cuisine |
| Turmeric | Rice, legumes, Indian cuisine |
| Paprika | Meats, potatoes, Eastern European cuisine |
| Cinnamon | Desserts, but also tagines and savoury dishes |
| Ginger | Asian cuisine, marinades, desserts |
A ground spice releases its aroma faster than a whole one, but also loses it faster: whole spices (peppercorns, cinnamon sticks) keep better over time.
When to add herbs and spices
- Spices: often added early in cooking (bloomed in fat) to release their fat-soluble aromas.
- Delicate fresh herbs (basil, parsley, cilantro): added at the end or raw, since heat quickly destroys their volatile aromas.
- Sturdy herbs (thyme, rosemary, bay leaf): can handle long cooking without losing their point.
Bouquet garni and classic blends
Bouquet garni: thyme + bay leaf + parsley, tied together Herbes de Provence: thyme, rosemary, oregano, savory, marjoram Garam masala: an Indian blend (cumin, coriander, cardamom, cinnamon, cloves...)
Thanks for the feedback!