Author Options:

Herbs and Spices use?? Answered

How do you use different herbs and spices in cooking and baking?  I think I need to word this differently, since what I am really looking for is the Taste from different Herbs and spices, since I do know the difference and some basics.  What I want to know is the Taste they may impart to the food I am preparing, such as Red Pepper tends to make things hot, Parsley tends to give things a sort of "lemony flavor", Cinnamon adds some sweetness and helps enhance the sweetness of some foods.  The particular spices and herbs I want to know about are Tarragon, Cumin, Thyme, Saffron, Marjoram,Corriander and Cardamon.  These are spices I want to try, but am not sure exactly what they do for the taste of food, and which foods they are best used in and how much!?!




7 years ago

my favorite "spice" that goes well with chicken but especially wonderful with fried/baked potatoes is actually a mixture of herbs,spices etc called "all-purpose seasoning" or "wedge sprinkle"
it is usually along these lines of ingredients

salt, rice flour, paprika,onion powder,pepper,garlic powder, vegetable oil, basil, celery seed and colors

i went to by a shaker of it recently but could only find "garlic all-purpose seasoning" which has more garlic powder..but tastes even better!

good luck!


7 years ago

Check your local library for something like

is an excellent resource.


7 years ago

First it may be helpful to understand where herbs and spices come from.

 • Herbs are collected from the leaves of plants ( usually a mild  seasoning ).

 Spices are made from the seeds of a plant ( usually a strong seasoning ).



7 years ago

There isn't really a right way or a wrong way to use herbs and spices. Most of the time, it comes from personal preferences and the style or cultural differences of cooking or baking that you are doing. 

The best way to learn is by trial and error. You should like the smell and taste of the ingredient before you use it. You can refer to some general guidelines which describe the spice/herb and how it may be used and then give them a try yourself. The only thing you may want to remember is that dried herbs are much stronger than fresh, so if you want to try some fresh herbs in your cooking, you'll need to use a little more.


7 years ago

It all depends on your taste and what kind of food you're cooking. As any chef will tell you "Taste everything, frequently."
Personally my most used spices are:
  • Garlic; powder and/or fresh
  • Onion flakes
  • Chile powder
  • Crushed red pepper
  • Italian seasoning
  • seasoning salt
  • And of course salt and pepper.
That being said I love playing with exotic spices and have spent far to much money at the local spice market making blends and trying new things.
Don't forget that herbs and spices aren't the only way to alter and enhance flavors. I use brown sugar like a spice a lot. It goes really well with heat.

7 years ago

There are some classic conventions such as:

Parsley and fish

Sage, onion and thyme and chicken

Coriander (cilantro) and pork

Rosemary and lamb

Horse radish and Beef

However never be afraid to use different combinations you may strike one you really like.

For example horse radish goes really well with Salmon - Best cut the heat back a little with some crème fresh or natural yoghurt

Thyme goes with almost any meat

Dill with fish is another classic.

Experiment you won't kill anyone. :-)

you can make excellent white sauces with 2 table spoons of crème fresh or natural Yoghurt , a vegetable stock cube, about 4 table spoons of milk to thin the crème.

Add your chosen herb, about 2 tea spoon full chopped if fresh half that if dried.

Heat stirring all the time until it thickens.

Spices are a bit different.

I tend to treat them with respect and follow recipes as it is easy to over do it.

I put Cinnamon and cloves in apple pie

Toasted coriander seeds in pork makes wonderful gravy with 1/2 water and 1/2 orange juice & fat free juice from the meat.

Fennel seeds go well with all fish.

Have fun


7 years ago

Try to match the taste of the spice to the flavor of the food in such a way that they compliment each other. That way the two or more of them together are much stronger (tastier) than the food alone.