Do you know which herbs and spices you can use in cooking and with what kind of dishes they can be used?
It is unquestionable that aromatic plants are very important in the kitchen. They heighten our dishes giving them a special touch in the form of herbs & spices. Honestly, I can’t believe that there are people out there who still just use salt and pepper to season their dishes. With such an array of herbs & spices, why anyone would stick to just two is beyond me.
If you find yourself limited in this area, don’t worry! I got you!
Cooking with Herbs & Spices
Cooking with herbs & spices not only enhances and refines the flavor, aroma and color of our dishes, but they’re also beneficial for health. Some of these beneficial aspects are related to the use of ingredients such as ginger, cumin and turmeric. However, it is necessary to know how to choose the aromatic plants and the quantities of each one to incorporate; remember that the objective is not to mask the flavor of the food. So in this blog post I’m going to talk about their profiles, benefits and in which dishes they work best.
Here is a quick guide to help you get the most out of them.
10 Herbs & Spices Every Kitchen Needs (aside from salt & pepper)
- Basil: It’s generally used fresh due to its delicacy, so when it comes to warm dishes it’s added right after serving so that it does not lose its texture and color. The essential oils in this herb can help to fight inflammation in the body.
- Pairings: tomato dishes & sauces, watermelon, cucumbers, peas, squash, salads, artichokes, pesto, strawberries, vegan mozzarella, potatoes, and pastas.
- Bay Leaves: This is a herb that’s commonly found in its entire form but dried, although it can also be found in powdered form. The essential oils of this plant provide digestive benefits, so it is widely used in the preparation of vegetables of all kinds. Here at home we use it in many of our daily recipes.
- Pairings: vegetable soups, stocks, tomato sauces, rice, bean stews, latinx and caribbean cuisine in general.
- Cinnamon: The fragrance of cinnamon is so particular that it’s always present in many recipes. Cinnamon flavors countless sweet and savory dishes around the world, but what many people often overlook is its benefits towards lowering blood sugar and pressure.
- Pairings: sweet potatoes, squash, pumpkin, oats, coconut,compotes, breads, cookies, tomatoes and pies.
- Cumin: This is a spice widely used in the Caribbean, typically consumed in both forms, seed and powder. It’s particularly known for its antioxidant properties and for fighting bacteria & parasites.
- Pairings: rice, veggie pasta, cauliflower, guacamole, vegan meats, carrot, eggplant, tacos, latinx and asian cuisine.
- Cilantro: A.K.A coriander. This herb has a very intense citruc-y aroma and flavor. Many people love it, some hate it, and in some cases people love to hate it. Yet it’s still one of the most popular herbs used in cuisine as it aromatizes dishes incredibly.
- Pairings: curries, pad thai, guacamole, tacos, salsas, chili, latinx and caribbean cuisine in general.
- Garlic Powder: I consider garlic to be a building block in the kitchen. When you’re short on time and need to add a kick to whatever you’re cooking, garlic powder is a great shortcut. While fresh is always best, it’s great to have garlic powder for rubs, spice blends, dressings, and vinaigrettes.
- Pairings: mushrooms, vegan meats, soups, stews, potatoes, roasts, carrots, pastas, and caribbean cuisine.
- Ginger: This is a root, considered a spice, used as a condiment in different recipes. You can find it fresh, dried, powdered, juice, or oil/essence, and it’s widely used in Asian cuisine. It is advisable to use it in small quantities, since ginger is quite potent and sometimes spicy.
- Pairings: nearly with any type of fruit, jams, pies, fruit salads, squash, sweet potatoes and pumpkin.
- Onion Powder: Onion powder makes the list for the same reason that garlic powder does, it’s a building block. You can never go wrong when using it in rubs, spice blends, dressings, and vinaigrettes.
- Pairings: bell peppers, pastas, potatoes, rice, stews, soups, sauces,
- Oregano: This herb has a very intense flavor and combines well with almost everything. Its most frequent use is as a flavoring for pasta and rice dishes. When combined with thyme, they’re two of the aromatic plants that make up the Provençal herb mixture.
- Pairings: tomato sauces, stocks, pizza, pastas, eggplant, salads, chili, artichokes, beans, bell peppers, cabbage, cauliflower, corn, eggplant, potatoes, sweet peppers, squash, tomatoes, and zucchini.
- Paprika: There are several types in cooking, but the most popular are ground sweet paprika, smoked paprika and hot paprika. They are widely used in Spanish, Latinx and Caribbean cuisine, and all of them have a very attractive flavor profile.
- Pairing: brown rice, garlic, mushrooms, black beans, tomato sauces, vegan meats & sausages, potatoes, pumpkin, squash, and soups
- Parsley: This is another of the most used aromatic plants in gastronomy, because it goes well with practically any dish. It is impossible to not find this herb in Latinx & Caribbean dishes, like guasacaca and chimichurri. It can also be prepared in infusion, since it has the properties of helping a good digestion.
- Pairings: vegan meats, cucumbers, rice, carrots, tacos, eggplants, stews, lemon, lentils, rice, tomatoes and soups.
- Rosemary: A regular in Mediterranean cuisine, ideal for the preparation of vegan meats, roasts, stews and sauces. This is due to the particular minty aroma with which it permeates these dishes, enhancing their flavor. Rosemary uses are varied, as it is also used as a medicinal plant and in the preparation of oils and infusions.
- Pairings: cauliflower, focaccia, parsnips, apricots, beans, bell peppers, cabbage, carrots, eggplant, lentils, peas, potatoes, soups, stews, tomatoes, and winter squash.
- Thyme: Mediterranean herb with dietary, medicinal, and ornamental uses. This sweet and bitter herb is highly aromatic with a hint of clove and mint fragrance. Its flavor fits well with vegan meats, vegetables, and stews.
- Pairings: beans, cabbage, carrots, corn, eggplant, onions, potatoes, tomatoes, stocks, veggie stuffing, leeks, squash, bean, stews and vegetable soups
- Turmeric: Another root, considered a spice, that we usually find in the form of powder and is used to color our recipes. Its flavor is sweet with a slightly spicy touch, and it’s widely used in Asian and Middle East cuisines. It can be used to prepare sauces, rice and legumes.
- Pairings: rice, potatoes, curries, beans, eggplant, lentils, rice, root vegetables, and spinach.
- Vanilla: This is one of the most used yet expensive spices in the world. It has an attractive flavor with balsamic notes that give hints of caramel and fine woods. You can find in pod form, dark brown powder and liquid extract. Of course, vanilla is present in almost all our desserts and also in some savory recipes.
- Pairings: toffee, cookies, oranges, mangoes, peas, beetroot, vinaigrettes, cherries, nuts, onions, carrots and coconut.
Endnote
When cooking with herbs & spices, try to always use mindful combinations and in small amounts, otherwise, you could overload your recipe. When it comes to herbs, add them towards the end of cooking so that they do not lose their flavor profile.
On the other hand, when a dish is bland, consider adding herbs & spices before adding more salt. Sometimes herbs and spices can make a world of a difference.
As a final note, I recommend storing spices and seasonings in an airtight container and in a cool, dark place. Never on top of the stove, where moisture is produced during cooking or in any humid area. If you store them correctly, they will surely last for 2 to 3 years in perfect conditions.
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