Peggy's Top 20 Herbs and Spices

Peggy's Top 20 Herbs and Spices

Someone asked us to list our Top 20 dried herbs and spices found in our kitchen cabinets on our Message Board. Here's my personal list. Your personal favorites will probably vary depending on your tastes. Some of the following are technically not herbs or spices, but they reside in my cabinet for seasoning purposes. I don't have any particular favorite brands, except where indicated. The most important thing to remember is that they be fresh. Most dried herbs and spices lose their potency after six months on the shelf. It's wiser to buy small amounts that you will use up more quickly than bulk amounts that will sit around too long and go stale.

Peggy's Top 20 Herbs & Spices
Rank	Herb / Spice	Comments
1	Garlic Powder	I use it in nearly every savory dish. Lawry's preferred.
2	Whole Peppercorns	Get a grinder and you won't use pre-ground pepper again!
3	Oregano	Rub between palms before adding to release more flavor.
4	Basil	Goes with oregano well.
5	Dill Weed	Essential for fish.
6	Paprika	Sweet Hungarian is my favorite. Sgezed preferred.
7	Cumin	Essential for Mexican dishes.
8	Cinnamon	Baking and curries.
9	Nutmeg	Baking and cream sauces. Better to grate your own.
10	Rosemary	Poultry basic.
11	Saffron	Truly worth the expense. A little goes a long way.
12	Sage	A must for poultry.
13	Thyme	Good with meat and poultry.
14	Parsley	Good for adding color. Mild flavor.
15	Bay Leaf	A must for soups and stews.
16	Tarragon	Good with seafood and poultry.
17	Onion Powder	I used this as a flavor booster instead of salt.
18	Chile Powder	Get the real thing, not a blend.
19	Celery Seed	My potato salad has to have it.
20	Arrowroot	Great for thickening sauces.

Herb Combinations

Herb Combinations

Fines Herbes – The four fines herbes are chives, tarragon, chervil, and parsley. Equal parts are chopped together until the board on which you are working starts to barely turn green.

Herbes de Provence– or Provencal herbs is a mixture of rosemary, thyme, and savory, with the four fines herbes, plus mint and whatever else catches the fancy of the cook.

Bouquet Garni – A bunch of herbs tied together, usually including bay leaf, fresh or dried thyme, and fresh parsley stems. It flavors all stock, and some sauces and gravies. All herbs are tied together to allow easy removal from the pot at the end of cooking. Let the bouquet garni float freely in the pot to allow the release of all the flavors.

HERBS AND SPICES

HERBS AND SPICES
A

* Ajwain, carom seeds (Trachyspermum ammi) (South Asia, Afghanistan, Iran, Egypt, Eritrea & Ethiopia)
* Akudjura (Solanum centrale) (Australia)
* Alexanders (Smyrnium olusatrum)
* Alfalfa ( Medicago sativa)
* Alkanet (Alkanna tinctoria), for red color
* Alligator pepper, mbongo spice (mbongochobi), hepper pepper (Aframomum danielli, A. citratum, A. exscapum) (West Africa)
* Allspice (Pimenta dioica)
* Aloe (Aloe perryi; Aloe barbadensis; Aloe ferox)
* Angelica (Angelica archangelica)
* Anise (Pimpinella anisum)
* Aniseed myrtle (Syzygium anisatum) (Australia)
* Annatto (Bixa orellana)
* Arugula (Eruca sativa)
* Apple mint (Mentha suaveolens)
* Asafoetida (Ferula assafoetida)
* Asarabacca (Asarum europaeum)
* Avens (Geum urbanum)
* Avocado Leaf (Peresea americana)

B

* Barberry (Berberis vulgaris and other Berberis spp)
* Basil (Ocimum basilicum)
* Basil, Lemon (Ocimum × citriodorum)
* Basil, Thai (O. basilicum var. thyrsiflora)
* Bay Leaf (Laurus nobilis)
* Bergamot (Monarda didyma)
* Boldo (Peumus boldus)
* Borage (Borago officinalis)
* Black Cardamom (Amomum subulatum, Amomum costatum)
* Black Mustard (Brassica nigra)
* Blue Fenugreek, Blue melilot (Trigonella caerulea)
* Brown Mustard (Brassica juncea)
C

* Calabash Nutmeg, Ehuru (Monodora myristica) (West Africa)
* Calendula, Pot Marigold (Calendula officinalis)
* Camphor Laurel (Cinnamomum camphora)
* Capers (Capparis spinosa)
* Caraway (Carum carvi)
* Cardamom (Elettaria cardamomum)
* Carob (Ceratonia siliqua)
* Catnip (Nepeta cataria)
* Cassia (Cinnamomum aromaticum)
* Cayenne pepper (Capsicum annuum)
* Celery seed (Apium graveolens)
* Chervil (Anthriscus cerefolium)
* Chicory (Cichorium intybus)
* Chili pepper (Capsicum spp.)
* Chipotle (Capsicum annuum)
* Chives (Allium schoenoprasum)
* Cicely, Sweet Cicely (Myrrhis odorata)
* Cilantro, Coriander Greens, Coriander Herb (Coriandrum sativum)
* Cinnamon, Indonesian (Cinnamomum burmannii, Cassia vera)
* Cinnamon, Saigon or Vietnamese (Cinnamomum loureiroi)
* Cinnamon, True or Ceylon (Cinnamomum verum, C. zeylanicum)
* Cinnamon, White (Canella winterana)
* Cinnamon Myrtle (Backhousia myrtifolia) (Australia)
* Clary, Clary Sage (Salvia sclarea)
* Clove (Syzygium aromaticum)
* Coriander seed (Coriandrum sativum)
* Costmary (Tanacetum balsamita)
* Cuban Oregano (Plectranthus amboinicus)
* Cubeb pepper (Piper cubeba)
* Cudweed (Gnaphalium spp.) (Vietnam)
* Culantro, Culangot, Long Coriander (Eryngium foetidum)
* Cumin (Cuminum cyminum)
* Curry Leaf (Murraya koenigii)
* Curry Plant (Helichrysum italicum)

D

* Dill seed (Anethum graveolens)
* Dill herb or weed (Anethum graveolens)

E

* Elderflower (Sambucus spp.)
* Epazote (Chenopodium ambrosioides)

F

* Fennel (Foeniculum vulgare)
* Fenugreek (Trigonella foenum-graecum)
* Filé powder, gumbo filé (Sassafras albidum)
* Fingerroot, krachai, temu kuntji (Boesenbergia rotunda)

G

* Galangal, greater (Alpinia galanga)
* Galangal, lesser (Alpinia officinarum)
* Galingale (Cyperus spp.)
* Gambooge, Goraka (Garcinia gummi-gutta) (India)
* Garlic chives (Allium tuberosum)
* Garlic (Allium sativum)
* Garlic, Elephant (Allium ampeloprasum var. ampeloprasum)
* Ginger (Zingiber officinale)
* Ginger, Torch, Bunga Siantan (Etlingera elatior) (Indonesia)
* Golpar, Persian hogweed (Heracleum persicum) (Iran)
* Gotu Kola (Centella asiatica)
* Grains of paradise (Aframomum melegueta)
* Grains of Selim, Kani Pepper (Xylopia aethiopica)
* Ground ivy (Glechoma hederacea)

H

* Hops (Humulus lupulus)
* Horseradish (Armoracia rusticana)
* Houttuynia (Houttuynia cordata) (Vietnam)
* Huacatay, Mexican Marigold, Mint Marigold (Tagetes minuta)
* Hyssop (Hyssopus officinalis)

I

* Indonesian Bay-Leaf, Daun salam (Eugenia polyantha[citation needed], Syzygium polyanthum)

J

* Jasmine flowers (Jasminum spp.)
* Jimbu (Allium hypsistum) (Nepal)
* Juniper berry (Juniperus communis)

K

* Kaffir Lime Leaves, Makrud Lime Leaves (Citrus hystrix) (Southeast Asia)
* Kala Jeera, Black Cumin (Bunium persicum) (South Asia)
* Kencur, Galangal, Kentjur (Kaempferia galanga)
* Keluak, kluwak, kepayang (Pangium edule)
* Kokam seed (Garcinia indica) (Indian confectionery)
* Korarima, Ethiopian cardamom, false cardamom (Aframomum corrorima) (Eritrea)
* Koseret (Lippia adoensis) (Ethiopia)

L

* Lavender (Lavandula spp.)
* Lemon Balm (Melissa officinalis)
* Lemongrass (Cymbopogon citratus, C. flexuosus, and other Cymbopogon spp.)
* Lemon Ironbark (Eucalyptus staigeriana) (Australia)
* Lemon Myrtle (Backhousia citriodora) (Australia)
* Lemon Verbena (Lippia citriodora)
* Lesser Calamint (Calamintha nepeta), nipitella, nepitella (Italy)
* Liquorice, Licorice (Glycyrrhiza glabra)
* Lime Flower, Linden flower (Tilia spp.)
* Lovage (Levisticum officinale)

M

* Mace (Myristica fragrans)
* Mahlab, St. Lucie Cherry (Prunus mahaleb)
* Malabathrum, Tejpat (Cinnamomum tamala)
* Marjoram (Origanum majorana)
* Marsh Mallow (Althaea officinalis)
* Mastic (Pistacia lentiscus)
* Mesquite (Prosopis spp.)
* Mint (Mentha spp.) 25 species, hundreds of varieties
* Musk mallow, Abelmosk (Abelmoschus moschatus)
* Mustard, Black, Mustard plant, Mustard seed (Brassica nigra)
* Mustard, Brown, Mustard plant, Mustard seed (Brassica juncea)
* Mustard, White, Mustard plant, Mustard seed (Sinapis alba)

N

* Nasturtium (Tropaeolum majus)
* Nigella, Kalonji, Black caraway, Black onion seed (Nigella sativa)
* Njangsa, Djansang (Ricinodendron heudelotii) (West Africa)
* Nutmeg (Myristica fragrans)

O

* Olida (Eucalyptus olida) (Australia)
* Oregano (Origanum vulgare, O. heracleoticum, and other species)
* Orris root (Iris germanica, I. florentina, I. pallida)

P

* Pandan flower, Kewra (Pandanus odoratissimus)
* Pandan leaf, Screwpine (Pandanus amaryllifolius)
* Paprika (Capsicum annuum)
* Paracress (Spilanthes acmella, Soleracea) (Brazil)
* Parsley (Petroselinum crispum)
* Pepper: black, white, and green (Piper nigrum)
* Pepper, Dorrigo (Tasmannia stipitata) (Australia)
* Pepper, Long (Piper longum)
* Pepper, Mountain, Cornish Pepper Leaf (Tasmannia lanceolata)
* Peppermint (Mentha piperata)
* Peppermint Gum leaf (Eucalyptus dives)
* Perilla, Shiso (Perilla spp.)
* Pink Pepper (Schinus terebinthifolius)
* Piper sarmentosum (Southeast Asia)

Q

* Quassia (Quassia amara) (bitter spice in aperitifs, and some beers and fortified wines)

R

* Ramsons, wood garlic (Allium ursinum)
* Rice Paddy Herb (Limnophila aromatica) (Vietnam)
* Rosemary (Rosmarinus officinalis)
* Rue (Ruta graveolens)

S

* Safflower (Carthamus tinctorius), for yellow color
* Saffron (Crocus sativus)
* Sage (Salvia officinalis)
* Saigon Cinnamon (Cinnamomum loureiroi)
* Salad Burnet (Sanguisorba minor)
* Salep (Orchis mascula)
* Sassafras (Sassafras albidum)
* Savory, Summer (Satureja hortensis)
* Savory, Winter (Satureja montana)
* Silphium, Silphion, Laser, laserpicium, lasarpicium (Roman cuisine, Ancient Greek cuisine)
* Sorrel (Rumex acetosa)
* Sorrel, French (Rumex scutatus)
* Sorrel, Sheep's (Rumex acetosella)
* Spearmint (Mentha spicata)
* Spikenard (Nardostachys grandiflora or N. jatamansi)
* Star anise (Illicium verum)
* Stinging Nettle (Urtica dioica)
* Sumac (Rhus coriaria)
* Sweet woodruff (Galium odoratum)
* Szechuan pepper, Sichuan pepper (Zanthoxylum piperitum)

T

* Tarragon (Artemisia dracunculus)
* Thyme (Thymus vulgaris)
* Thyme, Lemon (Thymus × citriodorus)
* Turmeric (Curcuma longa)

V

* Vanilla (Vanilla planifolia)
* Vietnamese Balm (Elsholtzia ciliata)
* Vietnamese Cinnamon (Cinnamomum loureiroi)
* Vietnamese Coriander (Persicaria odorata)

W

* Wasabi (Wasabia japonica)
* Water-pepper, Smartweed (Polygonum hydropiper)
* Watercress (Rorippa nasturtium-aquatica)
* Wattleseed (from c. 120 spp. of Australian Acacia)
* White Mustard (Sinapis alba)
* Wild thyme (Thymus serpyllum)
* Willow herb (Epilobium parviflorum)
* Winter savory (Satureja montana)
* Wintergreen (Gaultheria procumbens)
* Wood Avens, Herb Bennet (Geum urbanum)
* Woodruff (Galium odoratum)
* Wormwood, Absinthe (Artemisia absinthium)

Quick Guide to Every Herb and Spice in the Cupboard

Quick Guide to Every Herb and Spice in the Cupboard

Ever get coriander confused with cumin? Or wonder if saffron is really essential to the flavor of a dish? As much for our benefit as for yours, we've put together this quick reference guide to all the most common (and some uncommon) herbs and spices!

For any herb or spice listed below, click on the name to read the full description. We'll continue adding to this list as we cover more of the seasonings we use in our cooking.

DRIED HERBS AND SPICES

• Asafoetida (Asafetida) - Used as a digestive aid in Indian cooking, asafoetida has a strong odor that mellows out into a garlic-onion flavor.

• Achiote Paste and Powder - Reddish-brown paste or powder ground from annatto seeds with an earthy flavor. Used primarily in Mexican dishes like mole sauce, chochinita pibil, and tamales.

• Allspice - Similar to cloves, but more pungent and deeply flavored. Best used in spice mixes.

• Annatto Seeds - A very tough reddish-brown seed with a woodsy aroma and an earthy flavor. Called Achiote Paste (see above) when ground, this is used to flavor many Mexican dishes.

• Bay Leaf - (also: Indian Bay Leaf) Adds a woodsy background note to soups and sauces.

• Caraway Seed - These anise-tasting seeds are essential for soda bread, sauerkraut, and potato salad.

• Cardamom - This warm, aromatic spice is widely used in Indian cuisine. It's also great in baked goods when used in combination with spices like clove and cinnamon.

• Cayenne Pepper - Made from dried and ground red chili peppers. Adds a sweet heat to soups, braises, and spice mixes.

• Chia Seeds - No, these seeds aren't just for growing crazy terracotta sculptures! Nearly flavorless, they can be ground into smoothies, cereals, and baked goods for extra nutrition and texture, or even used as a vegan egg substitute.

• Cinnamon - (also: Vietnamese Cassia Cinnamon) Found in almost every world cuisine, cinnamon serves double duty as spice in both sweet and savory dishes.

• Cloves - Sweet and warming spice. Used most often in baking, but also good with braised meat.

• Coriander - Earthy, lemony flavor. Used in a lot of Mexican and Indian dishes.

• Cumin - Smoky and earthy. Used in a lot of Southwestern US and Mexican cuisine, as well as North African, Middle Eastern, and Indian.

• Fennel Seed - Lightly sweet and licorice flavored. It's excellent with meat dishes, or even chewed on its own as a breath freshener and digestion aid!

• Fenugreek - Although this herb smells like maple syrup while cooking, it has a rather bitter, burnt sugar flavor. Found in a lot of Indian and Middle Eastern dishes.

• Garlic Powder - Garlic powder is made from dehydrated garlic cloves and can be used to give dishes a sweeter, softer garlic flavor.

• Gochugaru - This Korean red pepper spice is hot, sweet, and ever-so-slightly smoky.

• Grains of Paradise - These taste like a cross between cardamom, citrus, and black pepper. They add a warming note to many North African dishes.

• Loomi - Also called black lime, this is ground from dried limes. Adds a sour kick to many Middle Eastern dishes.

• Mace - From the same plant as nutmeg, but tastes more subtle and delicate. Great in savory dishes, especially stews and homemade sausages.

• Mahlab - Ground from sour cherry pits, this spice has a nutty and somewhat sour flavor. It's used in a lot of sweet breads throughout the Middle East.

• Nutmeg - Sweet and pungent. Great in baked goods, but also adds a warm note to savory dishes.

• Nutritional Yeast - Very different from bread yeast, this can be sprinkled onto or into sauces, pastas, and other dishes to add a nutty, cheesy, savory flavor.

• Oregano - Robust, somewhat lemony flavor. Used in a lot of Mexican and Mediterranean dishes.

• Paprika - (also: Smoked Paprika) Adds a sweet note and a red color. Used in stews and spice blends.

• Rosemary - Strong and piney. Great with eggs, beans, and potatoes, as well as grilled meats.

• Saffron - Saffron has a subtle but distinct floral flavor and aroma, and it also gives foods a bright yellow color.

• Sage - Pine-like flavor, with more lemony and eucalyptus notes than rosemary. Found in a lot of northern Italian cooking.

• Smoked Paprika - (also: Paprika) Adds sweet smokiness to dishes, as well as a red color.

• Star Anise - Whole star anise can be used to add a sweet licorice-y flavor sauces and soups.

• Sumac - Zingy and lemony, sumac is a Middle Eastern spice that's great in marinades and spice rubs.

• Turmeric - Sometimes used more for its yellow color than its flavor, turmeric has a mild woodsy flavor. Can be used in place of saffron in a pinch or for those of us on a budget.

• Thyme - Adds a pungent, woodsy flavor. Great as an all-purpose seasoning.

• Vietnamese Cassia Cinnamon - (also: Cinnamon) Sweet and spicy. Can be used in both sweet baked goods and to add depth to savory dishes.

FRESH HERBS

• Basil - (also: Thai Basil) Highly aromatic with a robust licorice flavor. Excellent in pestos, as a finishing touch on pasta dishes, or stuffed into sandwiches.

• Chervil - Delicate anise flavor. Great raw in salads or as a finishing garnish.

• Dill - Light and feathery herb with a pungent herb flavor. Use it for pickling, with fish, and over potatoes.

• Fenugreek - Although this herb smells like maple syrup while cooking, it has a rather bitter, burnt sugar flavor. Found in a lot of Indian and Middle Eastern dishes.

• Lemon Thyme - (also: Thyme) Sweet lemon aroma and a fresh lemony-herbal flavor. This is excellent with poultry and in vinaigrettes.

• Marjoram - Floral and woodsy. Try it in sauces, vinaigrettes, and marinades.

• Mint - Surprisingly versatile for such an intensely flavored herb. Try it paired with lamb, peas, potatoes - and of course, with chocolate!

• Oregano - Robust, somewhat lemony flavor. Used in a lot of Mexican and Mediterranean dishes.

• Pink Pepper - Small and sweet, these berries are fantastic when marinated with olives or simply sprinkled on shortbread.

• Rosemary - Strong and piney. Great with eggs, beans, and potatoes, as well as grilled meats.

• Sage - Pine-like flavor, with more lemony and eucalyptus notes than rosemary. Found in a lot of northern Italian cooking.

• Summer Savory - Peppery green flavor similar to thyme. Mostly used in roasted meat dishes and stuffing, but also goes well with beans.

• Shiso - A member of the mint family, this herb is used extensively in Japanese, Korean, and South East Asian cooking as a wrap for steaming fish and vegetables, in soups, and as a general seasoning.

• Tarragon - Strong anise flavor. Can be eaten raw in salads or used to flavor tomato dishes, seafood, or eggs.

• Thai Basil - (also: Basil) A spicy, edgier cousin to sweet Italian basil. A must-have for Thai stir-fries, Vietnamese pho, spring rolls, and other South Asian dishes.

• Thyme - (also: Lemon Thyme) Adds a pungent, woodsy flavor. Great as an all-purpose seasoning.

SPICE BLENDS, RUBS, AND MIXES

• Baharat - Black pepper, cumin, cinnamon, and cloves. Used to flavor soups, tomato sauces, lentils, rice pilafs, and couscous, and can be a rub for meats. (Middle Eastern)

• Bouquet Garni - Thyme, parsley, and bay leaf. Used to flavor broths and soups. (Classic French)

• Chili Powder - Ground chilis, cumin, oregano, cayenne, and lots of optional extras to make this seasoning uniquely yours. Use for chili stew, beans, grilled meat, and tacos. (Mexican/Southwestern US)

• Chinese Five Spice Powder - Star anise, Szechuan peppercorns, fennel, cassia, and clove. Adds sweetness and depth to savory dishes, especially beef, duck, and pork. (Chinese)

• Curry Powder - Typically includes tumeric, coriander, cumin, fenugreek, and red pepper, but mixes can vary. Used primarily to quickly flavor curry sauces. (Indian)

• Dukkah - Includes nuts (most often hazelnuts), sesame seeds, coriander, and cumin. Great spice rub for lamb, chicken, and fish. (Egyptian)

• Garam Masala - Typcially includes cinnamon, cardamom, cloves, cumin, coriander, nutmeg, and pepper. Sweeter than curry powder. Also used to season curry sauces. (Indian)

• Herbes de Provence - Usually savory, rosemary, marjoram, thyme, and sometimes lavender. Use as a marinade or dry rub for roast chicken, fish, and vegetables.

• Pickling Spice - Most often, bay leaf, yellow mustard seeds, black peppercorns, allspice, coriander. Used for pickling vegetables in vinegar.

• Pumpkin Pie Spice Mix - Cinnamon, nutmeg, ginger, and cloves. Used for seasoning pumpkin pie, but also great in other spiced baked goods.

• Ras el Hanout - Cardamom, clove, cinnamon, paprika, coriander, cumin, mace, nutmeg, peppercorn, and turmeric. Use as a spice rub on meat or a simple condiment. (North African/Moroccan)

• Za'atar Seasoning Blend - Thyme, sumac, and sesame seeds. All-purpose seasoning for many Middle Eastern dishes like grilled meats, grilled vegetables, flatbread and hummus. (Middle Eastern)

Are there any herbs or spices you've been wondering about? Let us know and we'll start adding them to the list!