A quick and simple guide you can save to your bookmarks to keep you on track to that neverending spice rack in your cupboard!

What do herbs and spices actually do?

Herbs and spices take a “good dish” and transforms it in such a unique way to create something completely different from what it once was originally. 

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You can see this point stand so strongly across different cultures.

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A really simple and fun way to think about this is through the use of spices across chicken, which i believe to be the most versatile of all proteins and it can be used and adapted on so many different spectrums. 

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Now think about what difference cultures do to make their chicken “unique”. 

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A popular dish across Jamaica is Jerk Chicken, consisting of a spice mix and contains spices such as cumin, nutmeg, paprika, cayenne pepper, etc and with the common introduction of sugar to create a well rounded depth of flavour. This dish is traditionally cooked over coal and fresh green wood which will give it the addition of a really smooth smokey flavour. 

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Now if you were to compare something like jerk chicken to other cultures such as Indian, Asian, Spanish and so on, you can really start to develop an understanding of the different use of spices and herbs across the globe.

Types of herbs

Thyme - Adds a strong woodsy, pungent flavour - Thyme is a favourite of mine and is commonly used on red meat and fish but is becoming common to use in desserts such as blackberry and thyme crumble and so forth.

Thyme has a counter partner called Lemon Thyme. A hit of citrus works beautifully with the pungent, woodsy flavour. 

Basil - The most common herb to be used (I believe). Basil has a wide range of uses to complementing tomato dishes or in a more dominant role in pesto. Basil offers a sweet and earthy aroma that is not too overpowering. 

Rosemary - Strong and piney, very commonly seen used with dishes like lamb or steak. Must say it has to be the most visually appealing herb and therefore is very commonly used as a garnish.

Sage - A strong pine-like flavour that could be very similarly related to rosemary Sage is a woody herb with grey/green leaves and is commonly used to complement fish and poultry dishes. 

Parsley - Parsley can come in the form of flat-leaf (Italian) or curly. This very popular herb holds a beautiful fresh earthy flavour with the ability to lighten a dish up. 

Chives - An elegant and light onion flavour. Great with eggs or a french onion soup.

Coriander - Also known as cilantro. Seen in a variety of forms but my favourite has to be Mexican food. The light zesty herb is able to elevate a dish and is well paired with dishes like fish, soup or salads. 

Not so fun fact - Research has shown that your genes dictate the flavour that you perceive from coriander. Some may hate it, some love it. For those who got the short end of the stick, say that it tastes like metal. :( 

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Dill - A light herb that delivers a pungent earthy flavour that holds the ability to lift a dish. Dill is best paired with fish and is commonly used on potatoes and in pickling. 

Mint - A very unique herb with a very versatile flavour. Mint is very intense and is commonly paired with dishes such as lamb, salads and of course… ice cream! 

Oregano - Offers a very fresh flavour to a dish with its citrus flavour and its robust peppery overtone. Robust is commonly used within sauces, salads and poultry. 

Bay leaf - Adds a woodsy note - Very commonly used to add a unique flavour to stocks and soups.

Types of Spices

Saffron - A subtle earthy flavour complimented with a floral and sweet overtone. Saffron is one of the most expensive spices and its due to its extremely high labour-intensive harvest. 

Turmeric - A super bright orangey-yellow spice, well known for its use within Indian cuisine. Turmeric can be used in a variety of ways from soups, rice and potatoes.

Allspice - A deep and pungent flavour, could be compared to cloves. Allspice can be used in both sweet and savoury dishes. 

Cayenne pepper - Made from grounded dried red chilli peppers. Adds a sweet/spicy note when cooking. Can be overpowering if not used carefully. Commonly used in soups, braises and marinates. 

Cinnamon - Sweet and woody, cinnamon can be used in both sweet and savoury dishes.

Cloves - A sweet and warning aromatic spice that is used to enhance meats, curries and marinades. Also a very key ingredient in pumpkin pie! 

Ginger - Often debated if it’s a spice or herb, ginger is a great fresh ingredient and is packed with flavour. It can be slightly zesty but I believe it is very unique to its own. Often seen in Asian cuisine such as stir fry, wor tips and so on. 

Garlic - A loved taste across the world despite it’s overwhelming power. Garlic is used across the world and can be seen in almost every cuisine. It can deliver a sweet garlic flavour. Again I believe this is a taste unique to its own. 

Cardamom pod - A warm, aromatic pod filled with tiny seed widely used within Indian cuisine.