The difference between a forgettable meal and an unforgettable one often comes down to seasoning. Herbs and spices are the secret vocabulary of great cooking - once you learn to speak the language, you can transform the simplest ingredients into something extraordinary. This guide covers the essential herbs and spices every home cook should know, including how they taste, how much to use, and when to add them.
Fresh Herbs
Fresh herbs bring brightness, color, and aromatic complexity to dishes. They're generally more delicate than dried herbs and are best added toward the end of cooking or used as a finishing touch.
Basil
Flavor: Sweet, slightly peppery, with hints of anise and clove. Italian sweet basil is the most common variety, while Thai basil has a stronger licorice note.
How much to use: 2-4 fresh leaves per serving, or about 2 tablespoons chopped per dish.
When to use it:
- Add fresh basil at the very end of cooking or as a garnish - heat destroys its delicate flavor
- Tear leaves by hand rather than cutting to prevent bruising and blackening
- Essential in Thai curries , pesto, Caprese salad, and Vietnamese pho
Best pairings: Tomatoes, mozzarella, garlic, lemon, olive oil, chicken, shrimp
Pro tip: Store fresh basil at room temperature in a glass of water, like a bouquet. Refrigeration causes the leaves to turn black.
Parsley
Flavor: Clean, slightly peppery, and herbaceous. Flat-leaf (Italian) parsley has a stronger, more complex flavor than curly parsley, which is milder and works well as a garnish.
How much to use: 2-4 tablespoons chopped per dish. Parsley is mild enough to use generously.
When to use it:
- Stir into dishes at the end of cooking, or use as a finishing herb
- Add to salads as a green, not just a garnish - Middle Eastern tabbouleh uses it as the main ingredient
- Excellent in compound butters, chimichurri, gremolata, and green sauces
Best pairings: Lemon, garlic, butter, fish, chicken, potatoes, grains
Cilantro (Coriander Leaf)
Cilantro and coriander are the same plant ( Coriandrum sativum ), but the names refer to different parts depending on where you live.
In the United States, "cilantro" (from Spanish) refers to the fresh leaves and stems, while "coriander" refers to the dried seeds. In the UK, Australia, and most other English-speaking countries, the entire plant - leaves, stems, and seeds - is simply called "coriander." If a British recipe calls for "fresh coriander," it means the leafy herb Americans call cilantro. The seeds are distinguished as "coriander seeds" when necessary.
Flavor: Bright, citrusy, and slightly soapy to some people (this is genetic - about 14% of the population has a gene that makes cilantro taste like soap). The stems are just as flavorful as the leaves and are perfectly edible.
How much to use: 1-3 tablespoons chopped per dish. Cilantro is forgiving - it's hard to add too much if you enjoy the flavor.
When to use it:
- Add fresh at the end of cooking or as a garnish
- Use stems in marinades, salsas, and curry pastes where they'll be blended
- Indispensable in Mexican, Thai, Indian, and Vietnamese cooking
Best pairings: Lime, chili, garlic, cumin, avocado, fish, rice, beans
Rosemary
Flavor: Intensely aromatic, piney, and slightly camphor-like with a woody, resinous quality. Rosemary is potent - a little goes a long way.
How much to use: 1-2 teaspoons fresh chopped leaves, or 1 whole sprig per dish. Start conservatively; rosemary can overpower other flavors.
When to use it:
- Add early in cooking so the woody flavor can mellow and infuse
- Excellent for roasting, grilling, and braising - like in this slow-cooked Spanish lamb shoulder !
- Strip leaves from the stem before chopping, or add whole sprigs and remove before serving
- Works beautifully infused into oils, breads, and even cocktails
Best pairings: Lamb, chicken, potatoes, white beans, olive oil, garlic, lemon
Pro tip: Toss a few rosemary sprigs directly onto hot grill coals for an aromatic smoke that flavors food from the outside.
Thyme
Flavor: Earthy, slightly minty, with subtle floral and lemony notes. One of the most versatile herbs in the kitchen - it plays well with almost everything.
How much to use: 1-2 teaspoons fresh leaves (stripped from stems), or 2-3 whole sprigs per dish.
When to use it:
- Add early in cooking - thyme holds up well to heat and long cook times
- A core component of bouquet garni and herbes de Provence
- Essential in stocks, braises, roasted meats, and soups
Best pairings: Mushrooms, chicken, beef, root vegetables, beans, tomatoes, cream sauces
Mint
Flavor: Cool, refreshing, and sweet with a clean finish. Spearmint is the most common culinary variety; peppermint is more intense and better suited to desserts and teas.
How much to use: 1-3 tablespoons chopped fresh leaves per dish. Taste as you go - mint can quickly dominate.
When to use it:
- Add fresh at the end of cooking or use raw in salads and drinks
- Pairs surprisingly well with savory dishes, not just desserts
- Central to Middle Eastern, Southeast Asian, and North African cuisines
Best pairings: Lamb, peas, cucumber, yogurt, chocolate, fruit, lime, chili
Dried Herbs
Dried herbs are more concentrated than fresh and can withstand longer cooking. As a general rule, use one-third the amount of dried herbs compared to fresh (1 teaspoon dried = 1 tablespoon fresh).
Oregano
Flavor: Robust, earthy, and slightly bitter with a warm, peppery bite. Dried oregano is one of the rare cases where the dried version is often preferred over fresh - drying concentrates and mellows the flavor.
How much to use: 1/2 to 1 teaspoon dried per dish. Mexican oregano is a different plant entirely and has a citrusy, slightly more assertive flavor.
When to use it:
- Add early to mid-cooking to let the flavor bloom in heat and fat
- Essential in Italian red sauces, Greek salads, and Mexican dishes
- Sprinkle on pizza, into marinades, and over roasted vegetables
Best pairings: Tomatoes, olive oil, garlic, lemon, beans, chicken, feta
Bay Leaves
Flavor: Subtle, herbal, and slightly floral with a eucalyptus-like aroma. Bay leaves work in the background, adding depth and complexity you'd miss if they were absent.
How much to use: 1-2 whole leaves per pot. Always remove before serving - they're tough and unpleasant to eat.
When to use it:
- Add at the beginning of cooking in soups, stews, braises, and sauces
- Toss into the water when cooking rice, beans, or pasta
- Essential in béchamel, stock-making, and long-simmered dishes
Best pairings: Beans, lentils, soups, stews, tomato sauce, poached fish, rice
Pro tip: Snap a dried bay leaf in half before adding it to release more of its aromatic oils.
Ground Spices
Ground spices are the backbone of flavor in cuisines around the world. They lose potency quickly once ground, so buy in small quantities and replace every 6-12 months.
Cumin
Flavor: Warm, earthy, and slightly nutty with a faint citrus undertone. Cumin is the world's second most popular spice after black pepper and is essential across dozens of cuisines.
How much to use: 1/2 to 1 teaspoon ground per dish. For whole seeds, toast them in a dry pan until fragrant before grinding or adding to oil.
When to use it:
- Add early in cooking, ideally blooming in hot oil or fat to unlock its full aroma
- Foundation spice in Mexican, Indian, Middle Eastern, and North African cooking
- Essential in chili, tacos, curries, hummus, and spice blends like garam masala
Best pairings: Coriander, chili, garlic, beans, rice, lamb, chicken, yogurt
Paprika
Flavor: Ranges from sweet and mild to smoky and hot, depending on the variety. Sweet (Hungarian) paprika is fruity and gentle. Smoked (Spanish pimentón) adds deep, campfire-like warmth. Hot paprika brings genuine heat.
How much to use: 1-3 teaspoons per dish. Paprika is mild enough to use generously, and it adds beautiful red color.
When to use it:
- Add to hot oil or fat early in cooking, but be careful not to burn it - paprika scorches easily and turns bitter
- Stir into stews, sauces, and rubs
- Use smoked paprika as a shortcut for adding depth to vegetarian dishes
Best pairings: Chicken, potatoes, eggs, rice, onions, garlic, cream, sausage
Turmeric
Flavor: Warm, earthy, slightly bitter, and mildly peppery. Turmeric is prized as much for its vibrant golden-yellow color as for its flavor. Fresh turmeric root has a brighter, more ginger-like taste.
How much to use: 1/4 to 1 teaspoon ground per dish. A little goes a long way - too much makes food taste muddy and overly bitter.
When to use it:
- Add early in cooking to hot oil or liquid
- Essential in Indian curries, golden milk, rice dishes, and spice blends
- Pair with black pepper to increase absorption of curcumin (the active compound)
Best pairings: Black pepper, ginger, coconut milk, rice, lentils, cauliflower, chicken
Warning: Turmeric stains everything it touches - cutting boards, countertops, clothes, and hands. Use stainless steel tools and clean spills immediately.
Cinnamon
Flavor: Warm, sweet, and slightly woody. Ceylon ("true") cinnamon is delicate and complex; cassia cinnamon (the more common variety) is bolder and more pungent.
How much to use: 1/4 to 1 teaspoon ground per dish. In savory cooking, start with 1/4 teaspoon and adjust - cinnamon can easily dominate.
When to use it:
- In baking and desserts: add with dry ingredients
- In savory dishes: bloom in oil early in cooking
- Versatile across sweet and savory applications - it's used in Moroccan tagines, Indian biryanis, Mexican mole, and Greek moussaka
Best pairings: Apples, chocolate, lamb, rice, sweet potatoes, nutmeg, cloves, cardamom
Cayenne Pepper
Flavor: Pure, clean heat with a slight fruity undertone. Cayenne doesn't add much flavor complexity - it's primarily a heat source.
How much to use: 1/8 to 1/4 teaspoon per dish. Start small and add more gradually. You can always add heat, but you can't take it away.
When to use it:
- Add at any point during cooking - early for deeper, integrated heat, or at the end for a sharper kick
- Use to add warmth to dishes without changing their flavor profile
- Essential in hot sauces, Cajun and Creole cooking, and spice rubs
Best pairings: Garlic, lemon, butter, chocolate, cheese, tomatoes, beans
Coriander (Ground Seeds)
Flavor: Warm, citrusy, and slightly sweet with a floral quality. Quite different from the fresh cilantro leaf - even people who dislike cilantro usually enjoy ground coriander.
How much to use: 1/2 to 2 teaspoons ground per dish. Coriander is mild and forgiving.
When to use it:
- Toast whole seeds in a dry pan before grinding for the best flavor
- Add early in cooking to allow the flavor to develop
- A cornerstone of Indian, Middle Eastern, and Southeast Asian spice blends
Best pairings: Cumin, chili, lemon, garlic, chicken, lamb, carrots, lentils
Ginger (Ground)
Flavor: Warm, pungent, and slightly sweet with a spicy bite. Ground ginger is hotter and more concentrated than fresh; the two are not always interchangeable.
How much to use: 1/4 to 1 teaspoon ground per dish. For fresh ginger, use about 1 tablespoon grated per dish.
When to use it:
- Ground ginger works best in baking and spice blends
- Fresh ginger shines in stir-fries, curries, soups, and marinades
- Add fresh ginger early for a mellower flavor, or late for a sharper, more pungent punch
Best pairings: Garlic, soy sauce, sesame, chili, lemon, honey, chicken, fish, carrots
Black Pepper
Flavor: Sharp, piney, mildly hot, and slightly floral. Freshly ground black pepper is worlds apart from pre-ground - invest in a good pepper mill and never look back.
How much to use: To taste, but typically 1/4 to 1/2 teaspoon freshly ground per dish. Pepper is almost universally welcome in savory cooking.
When to use it:
- Add during cooking for a more integrated, mellow heat
- Add at the table for a sharper, more pronounced bite
- One of the few spices appropriate in virtually every savory dish
Best pairings: Nearly everything savory - salt, lemon, garlic, cream, steak, eggs, pasta
Spice Blends Worth Knowing
Some of the most useful seasonings aren't single spices but carefully balanced blends.
Garam Masala
A North Indian blend typically including cinnamon, cardamom, cloves, cumin, coriander, and black pepper. Add at the end of cooking to preserve the aromatic complexity. Use 1-2 teaspoons per dish.
If you haven't tried this flavor before, start out with a simple (and popular!) Tandoori chicken recipe 😍.
Herbes de Provence
A French blend of thyme, rosemary, oregano, marjoram, and sometimes lavender. Excellent for roasting, grilling, and Mediterranean dishes. Use 1-2 teaspoons per dish.
Chinese Five-Spice
A potent blend of star anise, cloves, cinnamon, Sichuan pepper, and fennel. Use sparingly (1/4 to 1/2 teaspoon) - it's intensely aromatic. Perfect for pork, duck, and stir-fries.
Frequently Asked Questions
How do I convert between fresh and dried herbs?
The standard ratio is 3:1 - use three times more fresh herbs than dried. So 1 tablespoon fresh = 1 teaspoon dried. This works for most herbs, though some (like rosemary) are so potent that you may want to adjust down.
Should I add herbs and spices at the beginning or end of cooking?
It depends on the type. Hardy herbs (rosemary, thyme, bay leaf) and ground spices should be added early so their flavors can develop and meld. Delicate fresh herbs (basil, cilantro, parsley, mint) should be added at the very end or used as a garnish to preserve their brightness.
How do I know if my dried spices have gone bad?
Rub a pinch between your fingers and smell it. If the aroma is faint or nonexistent, the spice has lost its potency. Ground spices typically last 6-12 months; whole spices can last 2-3 years. They won't make you sick when old, but they won't flavor your food either.
What does "blooming" spices mean?
Blooming means briefly heating ground spices in hot oil or fat before adding other ingredients. This technique unlocks fat-soluble flavor compounds that water alone can't access. It's one of the simplest ways to dramatically improve the flavor of your cooking - just 30-60 seconds in hot oil makes a noticeable difference.
Is there a good substitute for cilantro?
If you're in the "cilantro tastes like soap" camp, try flat-leaf parsley mixed with a squeeze of lime juice and a tiny pinch of ground coriander. It won't be identical, but it provides a similar freshness and color.
Do I need to toast whole spices before using them?
You don't need to, but toasting in a dry pan for 1-2 minutes until fragrant significantly intensifies their flavor. This is especially worthwhile for cumin seeds, coriander seeds, and peppercorns. Watch them carefully - they go from toasted to burnt in seconds.
What's the best way to store herbs and spices?
Keep dried spices in airtight containers away from heat, light, and moisture - so not in the cabinet directly above your stove. Store fresh herbs wrapped in a damp paper towel inside a sealed bag in the fridge (except basil, which prefers room temperature).
Quick Reference: Herbs and Spices at a Glance
| Herb / Spice | Flavor Profile | Amount per Dish | When to Add | Best For |
|---|---|---|---|---|
| Basil (fresh) | Sweet, peppery, anise | 2-4 leaves / 2 tbsp chopped | End of cooking | Italian, Thai, Vietnamese |
| Cilantro | Bright, citrusy | 1-3 tbsp chopped | End of cooking | Mexican, Thai, Indian |
| Parsley | Clean, peppery | 2-4 tbsp chopped | End of cooking | Universal, Middle Eastern |
| Rosemary | Piney, resinous | 1-2 tsp / 1 sprig | Early in cooking | Roasts, grills, breads |
| Thyme | Earthy, slightly minty | 1-2 tsp / 2-3 sprigs | Early in cooking | Soups, stews, roasts |
| Mint | Cool, refreshing | 1-3 tbsp chopped | End of cooking | Lamb, salads, drinks |
| Oregano (dried) | Robust, earthy, warm | 1/2-1 tsp | Early to mid-cooking | Italian, Greek, Mexican |
| Bay Leaf | Subtle, herbal, floral | 1-2 whole leaves | Start of cooking | Soups, braises, beans |
| Cumin | Warm, earthy, nutty | 1/2-1 tsp ground | Early (bloom in oil) | Curries, tacos, chili |
| Paprika | Sweet to smoky to hot | 1-3 tsp | Early in fat | Stews, rubs, rice |
| Turmeric | Warm, earthy, bitter | 1/4-1 tsp ground | Early in cooking | Curries, rice, golden milk |
| Cinnamon | Warm, sweet, woody | 1/4-1 tsp ground | With dry ingredients or early | Baking, tagines, biryanis |
| Cayenne | Clean, pure heat | 1/8-1/4 tsp | Any time | Hot sauces, rubs, Cajun |
| Coriander | Citrusy, warm, sweet | 1/2-2 tsp ground | Early in cooking | Curries, spice blends |
| Ginger | Warm, pungent, spicy | 1/4-1 tsp ground / 1 tbsp fresh | Ground early; fresh varies | Stir-fries, baking, curries |
| Black Pepper | Sharp, piney, hot | 1/4-1/2 tsp ground | During or after cooking | Nearly everything savory |
Mastering herbs and spices isn't about memorizing rules - it's about building intuition through practice. Start by getting to know a few seasonings well. Smell them, taste them on their own, and pay attention to how they change a dish. Over time, you'll instinctively reach for the right jar at the right moment. That's when cooking becomes truly creative.
A challenge to get you started: Pick one herb and one spice from this guide that you've never cooked with before. Use them both in a dish this week and see how they transform something familiar into something new.