How to Use Spices Like a Pro | House of Knives Blog (2024)

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How to Use Spices Like a Pro | House of Knives Blog (1)The Spice Girls of the 90’s had it right when they told the people of the worldto “spice up your life.” But using spices can be a tricky business if you’re not confident in how they fit together. There’s nothing worse than putting the wrong spices together and ruining a good meal. However,spices don’t have to be scary! Most of it comes down to the aroma of the spice, and what key aromas it shares with other foods.

Extraordinarily, only 20% offlavour is experienced through taste, and 80% is experienced through smell. Because smell is so essential to taste, the way these pairings work is by matching up key aromas that are common betweeneach spice. So we’ve done the work for you here, so you can get confident with your spice rack.

How to Use Spices Like a Pro | House of Knives Blog (2)Anise Seed

Herbs and Spices:Pairs really well with basil, rosemary, thyme, oregano, nutmeg, cinnamon, and cumin.
Foods: Pairs pretty well with lemon zest, orange peel, mango, and blackcurrant, and carrot.

How to Use Spices Like a Pro | House of Knives Blog (3)Basil

Herbs and Spices:Pairs really well with thyme, cardamom, anise seed, rosemary, nutmeg, oregano, parsley, sage, corander, anise, ginger, cinnamon, and tarragon.
Foods:Pairs really well with citrus, zests, berries, tomato, carrot, beef, pork, and mozzarella.

How to Use Spices Like a Pro | House of Knives Blog (4)Bay leaves

Herbs and Spices: Pairs well with allspice, harlic, oregano, parsley, sage, and thyme.
Foods:Pairs well withartichoke, beans, beef, lentils, mushrooms, potatoes, poultry, and tomatoes.

How to Use Spices Like a Pro | House of Knives Blog (5)Cardamom

Herbs and Spices: Pairs really well with basil, thyme, nutmeg, oregano, parsley, and ginger.
Fruits: Pairs very well with citrus fruits, cranberry, carrot, tomato, duck, gruyère, and mozzarella.

How to Use Spices Like a Pro | House of Knives Blog (6)Chives

Herbs and Spices: Pairs extremely well with ginger and lemongrass.
Foods:Pairs extremely well with butter, coconut, sole, oyster, brie, cheddar, camembert, and curry.

How to Use Spices Like a Pro | House of Knives Blog (7)Cilantro

Herbs and Spices: Pairs extremely ginger, lemon, mint, dill, oregano, basil, and cardamom.
Foods:Pairs really well with carrot, citrus fruits, carnberry, guava, mango, and mozzarella.

How to Use Spices Like a Pro | House of Knives Blog (8)Cinnamon

Herbs and Spices: Pairs really well with basil, lemon zest, mint, and anise.
Foods:Pairs really well with guava, mango, berries, citrus fruits, and pork belly.

How to Use Spices Like a Pro | House of Knives Blog (9)Cloves

Herbs and Spices: Pairs extremely well with basil, cinnamon, nutmeg, mint, and sage.
Foods:Pairs extremely well with gorgonzola, berries, banana, dark chocolate, gruyère, brie, and apple.

How to Use Spices Like a Pro | House of Knives Blog (10)Coriander

Herbs andSpices: Pairs really well with basil, thyme, oregano, rosemary, sage, parsley, mint, and ginger.
Foods:Pairs really well with citrus fruits, carrot, cranberry, mango, and berries.

How to Use Spices Like a Pro | House of Knives Blog (11)Cumin

Herbs and Spices: Pairs really well with rosemary, nutmeg, thyme, oregano, lemon zest, star anise, basil, cilantro, sage, and mint.
Foods:Pairs well with citrus fruits, carrot, and mango.

How to Use Spices Like a Pro | House of Knives Blog (12)Dill weed

Herbs and Spices: Pairs extremely well with cilantro, tarragon, nutmeg, parsley, rosemary, basil, coriander, cardamom, mint, and thyme.
Foods:Pairs extremely well with guava, citrus fruits, carrot, peach, seafood, bacon, and chicken.

How to Use Spices Like a Pro | House of Knives Blog (13)Garlic

Herbs and Spices: Pairs really well with ginger, curry, and onion.
Foods:Pairs really well with gruyère, ham, guava, leek, brie, french fries, brussel spouts, egg, spinach, and ciabatta.

How to Use Spices Like a Pro | House of Knives Blog (14)Ginger

Herbs and Spices: Pairs extremely well with lemongrass, cilantro, basil, and thyme.
Foods: Pairs really well with lemon, citrus fruits, berries, tomato, carrot, pork belly, and oyster.

How to Use Spices Like a Pro | House of Knives Blog (15)Lemon

Herbs and Spices: Pairs really well with lemongrass, cardamom, thyme, basil, cilantro, ginger, coriander, nutmeg, and tarragon.
Foods:Pairs really well with other citrus flavours, carrot, cranberry, seafood, and bacon.

How to Use Spices Like a Pro | House of Knives Blog (16)Lemongrass

Herbs and Spices: Pairs really well with ginger, lemon, cardamom, oregano, basil, thyme, mint, and anise.
Foods:Pairs really well with citrus fruits, tomato, lychee, seafood, poultry, and curry.

How to Use Spices Like a Pro | House of Knives Blog (17)Mint

Herbs and Spices: Pairs well with peppermint, cilantro, basil, cinnamon, rosemary, sage, and thyme.
Foods:Pairs well with mango, citrus fruits, guava, carrot, mustard, berries, and beef.

How to Use Spices Like a Pro | House of Knives Blog (18)Nutmeg

Herbs and Spices: Pairs really well with parsley, basil, rosemary, oregano, carsamom, cumin, anise, thyme, and dill.
Foods:Pairs really well with carrot, citrus fruits, parsnip, and salami.

How to Use Spices Like a Pro | House of Knives Blog (19)Oregano

Herbs and Spices: Pairs really well with rosemary, thyme, basil, sage, nutmeg, cilantro, lemon zest, cumin, anise, coriander, cardamom, mint, and lemongrass.
Foods:Pairs well with mustard, citrus fruits, carrot, green bean, and seafood.

How to Use Spices Like a Pro | House of Knives Blog (20)Paprika

Herbs and Spices:Pairs well with tarragon, cilantro, rawgarlic, and mint.
Foods:Pairs well with berries, guava, lychee, apple, tomato, potato fries, beef, salami, lamb, fowl, lobster, cream cheese, emmental, and gruyère.

How to Use Spices Like a Pro | House of Knives Blog (21)Parsley

Herbs and Spices: Pairs really well with nutmeg, basil, rosemary, sage, thyme, coriander, cardamom, tarragon, dill, cumin, and oregano.
Foods:Pairs well with carrot, parsnip, tomato, citrus fruits, potato, duck, and seafood.

How to Use Spices Like a Pro | House of Knives Blog (22)Rosemary

Herbs and Spices: Pairs really well with oregano, basil, sage, parsley, nutmeg, thyme, cumin, star anise, and mint.
Foods:Pairs well with lamb, chicken, stuffing, stew, breads, and tomatoes.

How to Use Spices Like a Pro | House of Knives Blog (23)Sage

Herbs and Spices: Pairs really well with rosemary, oregano, basil, parsley, mint, and thyme.
Foods:Pairs well with wild rice, soups, pumpkin, squash, and pork.

How to Use Spices Like a Pro | House of Knives Blog (24)Thyme

Herbs and Spices: Pairs really well with basil, oregano, rosemary, cardamom, coriander, parsley, cumin, and ginger.
Foods:Pairs well with pork, crab, corn, bean, tomato sauces, and soups.

How to Use Spices Like a Pro | House of Knives Blog (25)Vanilla extract

Herbs and Spices: Pairs well with basil, mint, tarragon, cilantro, and thyme.
Foods:Pairs well with berries, pear, beef, crab, ciabatta, bacon, gruyère, and milk.

Get Cooking!

Wow, that’s a lot of information! And don’t worry if you don’t see your favourite foods pairing with your favourite spices. These pairings don’t mean that other foods won’t taste good with these spices—it just means they share some key aromas that make them better pairings than most.

So experiment! And let us know what worked for you, and what didn’t.

Source(s):VegKitchen.com and FoodPairing.com

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How to Use Spices Like a Pro | House of Knives Blog (2024)

FAQs

How to properly use spices? ›

Add most spices at the beginning of cooking so that they have a longer time to release their flavors. Always remember to reduce the salt quantity in your food while cooking with spices like curry and cinnamon so that it doesn't end up tasting too salty.

Do oregano and dill go together? ›

Dill. A refreshing and slightly sweet taste with a hint of cumin. Dill plays well with many of the other herbs popular in Eastern European and Scandinavian food: Basil, chives, oregano, mint, parsley and tarragon.

What spices go well with rosemary? ›

Rosemary offers an earthy, woodsy flavor with subtle notes of pepper, lemon and mint. With its distinct, powerful taste, rosemary benefits from the essence of other herbs such as thyme, marjoram and oregano, blending for a deep, yet complex flavor profile.

What herbs go with sage? ›

In Italy, sage makes an aromatic addition to rich Italian tomato sauces and creamy pasta dishes, while in France chefs use sage in sausage fillings and pair it with other aromatic herbs like flat-leaf parsley, summer savory, bay leaf, and sweet basil in herb bouquets, like bouquet garni.

What are 3 rules for seasoning? ›

How to Season Food
  • Rule #1: Taste as you go. It's a bummer when a finished dish is bland, and it's harder to correct at the end of cooking. ...
  • Rule #2: Stick to a theme. Certain flavours belong together. ...
  • Rule #3: Build layers of flavour. ...
  • Rule #4: Pair contrasting elements. ...
  • Rule #5: Salt, taste and repeat if necessary.

What are the top 20 spices every kitchen needs? ›

Top 20 spices you need in your kitchen.
  • Bay leaves. Perfect for soups, stews, and sauces.
  • Cardamom. A warming spice that's super versatile.
  • Cayenne pepper. To add a bit of heat and smokiness to your meals.
  • Chili powder. Another way to add a bit of a kick.
  • Cinnamon. ...
  • Cumin. ...
  • Crushed red pepper. ...
  • Curry Powder.

What not to mix with rosemary? ›

Antiplatelet and anticoagulant drugs (blood thinners)

Rosemary may affect the blood's ability to clot. It could interfere with any blood-thinning drugs you are taking, including: Warfarin (Coumadin) Clopidogrel (Plavix)

Which herbs do not go together? ›

Which herbs do not go together?
HerbNot compatible with
Dill (Anethum graveolens)Cress (Lepidium sativum), fennel (Foeniculum vulgare), caraway (Carum carvi), tarragon (Artemisia dracunculus)
Basil (Ocimum basilicum)Lemon balm (Melissa officinalis), mint (Mentha)
7 more rows

Which spices don't go together? ›

Spices that don't go well together: The most unpopular...
  • Cinnamon and Cumin. Cinnamon is sweet and warm, often used in sweet dishes or desserts, while cumin has an earthy and slightly bitter flavor commonly found in savory dishes. ...
  • Mint and Oregano. ...
  • Cloves and Fennel. ...
  • Nutmeg and Paprika.
May 13, 2024

What not to plant with sage? ›

SAGE: Use as a companion plant with broccoli, cauliflower, rosemary, cabbage, and carrots to deter cabbage moths, beetles, black flea beetles and carrot flies. Do not plant near cucumbers, onions or rue. Sage repels cabbage moths and black flea beetles.

What spices go well with cinnamon? ›

Since cinnamon is known for its place in baked goods, it's not surprising that cinnamon pairs excellently with other warming spices like cardamom, nutmeg, cloves, and ginger.

What spices go well with turmeric? ›

The earthy quality of turmeric means that this spice pairs well with a variety of other spices, herbs, and flavors. Bold spices like cumin, cloves, mustard seed, and pepper are all excellent pairings for turmeric. Often, turmeric will be found in combination with at least 4-5 other spices.

What is the basic rule of adding seasoning? ›

Don't Let the Flavor Disappear - It's best to add ground or cut spices and herbs around the midway point or towards the end of the cooking process, so that their flavors won't disappear. This allows the spices enough time to marry with the food.

What is the best way to use dry spices? ›

Getting the best form your herbs
  1. In a recipe, 1 tsp dried herbs equals 1 tbsp fresh. In general, use 1/4 - 1/2 of dried herbs per serving.
  2. To release flavour, dried herbs are best rehydrated. Add either at the beginning of cooking, or about 20 minutes before the end. ...
  3. Dried herbs are a useful way to cut down on salt.
Jan 6, 2021

What is an important rule when you cook with spices and herbs? ›

A general rule is to use just 1 part dried herbs for every 3 parts fresh herbs needed. When cooking with herbs and spices, taste and adjust the seasonings as you go. It's better to use less than to overdo it. And you can always add more flavor later.

How to properly use herbs and spices? ›

Herbs may be added near the end of cooking for more distinct flavor, or at the beginning for more blended flavors. Ground spices and herbs release their flavors readily. In long cooking dishes, such as stews, add these near the end of the cooking time to minimize the “cooking off” of its flavors.

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