Herbs and spices can enrich taste and add interesting flavors to foods, without adding any calories. Most herbs and spices can be found dried or fresh and can be used in either form with ease. Here are some suggestions which herb or spice to combine with which food.
Herbs and spices should generally be used with discretion. More is not always better! Start with a small amount, you can always add more according to your taste later.
For best results, crush the herbs and spices before adding to your dish. It is recommended to add dry spices earlier in the cooking process. Fresh spices and herbs should be added towards the end of cooking. For long-cooking dishes, such as soups and stews, it is recommended to add your herbs and spices an hour or less before serving.
Arugula: use with green salad, quail, duck, tomatoes, cheese, nuts, strawberries
Basil: use with tomatoes, green salads, mozzarella cheese, veal, chicken, beef
Bay leafs: use with pasta, in vegetable and meat soups and sauces
Black pepper: adds a sharp penetrating aroma and goes with almost any foods
Cardamom: use with eggs, sandwiches
Caraway seeds: stir fries, potatoes, cheese, bread
Celery seeds: use in potato salad, salad dressings, sauces, soups, seafood
Coriander seeds: use with fish, poultry
Chamomile: use as tea, use with salads
Chervil: use with green salads, cheese, veal, egg dishes, carrots
Chilli: use in spicy dishes, beans, stir fries
Chives: use with boiled potatoes, soup, fish, salad dressing, plain yoghurt, mayonnaise
Cilantro: use with lamb, lentils, beef, fish, stews, noodle dishes
Cinnamon: use in vegetable dishes, compotes, meats, stews, curries
Cloves: fruit salad, chicken, pork, East Indian dishes
Coriander: use with salads, meats, fish, Mexican and Indian dishes
Dill: chicken, lamb, fish, sea food, salad greens, salad dressings, plain yoghurt
Garlic: use with meats, fish, vegetables, salad dressings, stews, gravies, and more
Ginger: use with vegetables, soups, salad dressings, fried tofu
Juniper berries: use with meats, soups, marinades
Lemon grass: use as tea, use with fish, soups, stir-fries
Marjoram: tomatoes, onions, turkey, fish
Mint: use as tea, with lamb, fruits, fruit beverages, iced tea, carrots, peas, apples
Mustard seeds: use with pork, beef, chicken, salad dressings
Nutmeg: use with eggs, mashed potatoes, cauliflower, white asparagus
Oregano: use with tomatoes, potatoes, fish, beef, cheese
Paprika: brings background flavor in your dishes which seem a little bland
Parsley: use with fish, beef, lamb, chicken, carrots, white asparagus, kohlrabi (cabbage turnip), sandwiches, soups, gravies
Rosemary: use with fish, lamb, chicken, veal, beef, potatoes, bread, marinades
Sage: fish, beef, lamb, chicken, pasta, cheese
Savory: beef, veal, turkey
Sorrel: use as tea, as soup, green salads, salad dressings
Summer savory: used with meat, vegetable soups, horseradish
Tarragon: use with fish, beef, turkey
Thyme: use as tea, use with tomatoes, cheese, beef, chicken, fish
Winter savory: use with green beans, vegetable soups, beef
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