Herbs: Usually the leafy part of a plant (fresh or dried).
Spices: Usually the seeds, bark, roots, or fruits (typically dried)
🌿 Common Herbs:
| Herb | Flavor Profile | Best With |
|---|
| Basil | Sweet, peppery | Tomatoes, pasta, pesto |
| Thyme | Earthy, subtle | Chicken, potatoes, stews |
| Rosemary | Pine-like, strong | Lamb, roast potatoes, breads |
| Parsley | Fresh, mild | Salads, soups, garnishes |
| Coriander (Cilantro) | Fresh, citrus | Mexican, Asian dishes |
| Dill | Light, grassy | Fish, pickles, eggs |
| Oregano | Warm, slightly bitter | Pizza, Italian sauces |
Section 2: How to Use Them
1️⃣ Fresh Herbs
- Add at the end of cooking for bright flavor.
- Can be used as garnish.
- Store in fridge, wrapped loosely in damp paper towel.
2️⃣ Dried Herbs
- Add earlier in cooking to allow flavors to release.
- Use 1/3 the amount of fresh herbs (dried are more concentrated).
3️⃣ Spices
- Bloom spices: heat them briefly in oil to release flavors.
- Toast whole spices for extra depth.
- Grind whole spices for maximum freshness.
Section 3: Flavor Pairings
Here are some easy combinations to start with:
- Italian: Basil + Oregano + Garlic
- Indian: Cumin + Coriander + Turmeric + Garam Masala
- Mexican: Cumin + Chili Powder + Oregano
- Middle Eastern: Sumac + Za’atar + Cinnamon
- Asian: Ginger + Garlic + Star Anise + Five Spice
Section 5: Tips and Tricks
- Taste as you go. Herbs and spices are powerful; start small and build up.
- Fresh vs dried: Fresh herbs give brightness, dried add depth.
- Storage: Keep spices in a cool, dark place — not above the stove.
- Experiment: Try a small amount of a new spice in a familiar dish.
Section 6: Mistakes to Avoid
- Overpowering with too much spice
- Adding delicate herbs too early
- Using old, stale spices (replace after ~1 year)
- Not balancing flavors (sweet, salty, sour, bitter, umami)
