Spice & Food Pairings
| Spice/Herb | Pairs With |
|---|
| Basil | Tomatoes, mozzarella, pasta, pesto, chicken |
| Cumin | Beans, lamb, chili, Mexican and Indian dishes |
| Rosemary | Roasted potatoes, lamb, chicken, bread |
| Cinnamon | Oatmeal, apples, coffee, Moroccan tagines |
| Thyme | Soups, stews, roasted vegetables, poultry |
| Paprika | Eggs, chicken, potatoes, Hungarian goulash |
| Cilantro/Coriander | Mexican, Thai, Indian cuisine — salsa, curry, pho |
| Oregano | Pizza, Greek salad, tomato sauce, grilled meats |
Regional Spice Blends
| Blend | Key Spices | Used In |
|---|
| Garam Masala | Cumin, coriander, cardamom, cinnamon, cloves | Indian curries, lentils |
| Italian Seasoning | Oregano, basil, thyme, rosemary | Pasta, pizza, roasted vegetables |
| Chinese Five-Spice | Star anise, cloves, cinnamon, Sichuan pepper, fennel | Stir-fries, roasted duck |
| Za'atar | Thyme, sumac, sesame seeds | Flatbread, grilled meats, dips |
When to Add Herbs
| Type | When to Add | Examples |
|---|
| Hardy herbs | Early in cooking (withstand heat) | Rosemary, thyme, bay leaves |
| Delicate herbs | At the end or as garnish | Basil, cilantro, parsley, dill |
| Ground spices | Bloom in oil at the start | Cumin, coriander, paprika |
Pro Tip: Toast whole spices in a dry pan for 30-60 seconds before grinding — it releases essential oils and doubles the flavor. Your garam masala will taste like a restaurant's, not like dust.