Herbs, spice and everything nice

There are so many herbs, spices and flavourings that sometimes when cooking I get overwhelmed at which would suit my dish best. I decided to write a list describing some of the spices and herbs as well as flavourings that I like to use and what I would typically put them in. I have a tendency to put paprika in everything and my friends tease me about this but it is my absolute favourite spice and complements everything savoury! 

Paprika – This is one of my favourite spices. It is slightly sweet and has a warm flavour. Paprika is great in tomato sauces, pastas, salad dressings and potato dishes. It gives a deep red colour that looks great sprinkled on casseroles, dips and pâtés.

Garlic – Garlic is in the same family as onions and shallots and it is popular in the majority of cuisines. It is popular in several dishes including stir fry and houmous and other dips.

Ginger - This is a hot yet sweet spice and is used in gingerbread and pumpkin pies. It has quite a strong flavour so is used sparingly.

Curry powder – This is a mix of spices used in Indian cuisine; the spices include cumin, coriander and turmeric. Cayenne pepper, mustard, cinnamon, nutmeg and cardamom are also popular. Used in curry recipes, added to rice dishes, soups and egg recipes such as quiche.

Cumin – This has a spicy yet nice hot flavour and is used as a salt substitute. It is used in curry and chillies, bean dishes and vegetable stews and gives a golden brown colour.

Five Spice – This is a mixture of spices and the combination of spices varies but the main spices are black pepper, cinnamon, ginger, fennel and anise. It is sweet and slightly spicy and if anise if included it tastes slightly like liquorice.

Chilli powder – This is a blend of spices including red chilli pepper. It can be mild or hot depending on the make of the spice and it often includes oregano, garlic and cumin as well as other seasoning. This is used in stews and soups as well as pasta dishes and chillies.

Chives - Chives have a delicate flavour and go well with potato dishes and salads as well as dips and dressings. They are related to onions and garlic and are available dried or fresh; fresh is best as it is more flavoursome.

Basil – This herb is used in many dishes in many different countries. It is used in pasta dishes, pesto sauces and tomato dishes. Dried basil also is used in soups, grain dishes and herb breads. This is a cupboard essential.

Bay leaf – These are used in simmering recipes such as soups and stews. They have a warm and slightly woody taste so go well with tomato, bean and potato dishes. They can be used as part of a bouquet garni.

Cinnamon – This is a sweet spice that is used in sweet or savoury dishes such as curry or baked goods including cakes, biscuits and pies including apple pies. Whole cinnamon sticks are used to impart flavour to drinks including mulled wine.

Oregano - This is common in Italian foods like pizza and spaghetti sauces and also complements salads. It is a cheap herb used in many Mexican, Spanish and Greek recipes also. Oregano is used in salad dressings and also flavours soups and bean dishes.

Nutmeg - This is great freshly grated but is more common dried. Nutmeg goes well in custards, sweet potato pies and spiced cakes. It is also used in curries and goes well with spinach and squash.

Turmeric – has a great yellow colour, similar to saffron but not as expensive. It has a unique, woody flavour and scent and is great in curry, to colour rice and in relishes.

Parsley – Fresh parsley is best and it has a mild flavour that goes well in salads, soups, casseroles, omelettes, herby breads and vegetable dishes. Italian parsley is the most flavoursome and curly parsley is great for garnishes.

Thyme – This herb is related to mint and has a great flavour and aroma. It is popular in French dishes and is used in soups, rice and bean dishes and tomato sauces.

Sage – Sage is great in stuffing and sausages and things such as Quorn and other meat substitutes as it gives it a meat like impression. It is also used in salad dressings, rice dishes and soups.

Saffron – The most expensive spice at £10,400 for a kilo. It is from the autumn crocus and adds colour to all foods, yet it has a delicate flavour. It is used in rice dishes and Spanish, French and Middle Eastern cuisines. Turmeric is the cheaper alternative to saffron.

Rosemary – This herb has a strong pine flavour to it and is used to season meats such as chicken and lamb, as well as flavouring stuffing. For vegetarian dishes, it is used in soups, sauces and vegetable stews.

Mint - This gives off a fresh scent and is popular in chutneys, fruit salads and chocolate puddings. 

Fresh is more flavoursome than dried but both are good to use in dishes.

Vanilla extract (Vanilla essence) – Vanilla is my favourite flavour and scent out of all flavourings available and is always in my kitchen cupboard. Perfect for making cakes and enhancing the flavour!