Utilizing fresh or dried herbs and spices is a great way to add that extra wow factor to your meals. Learning how to effectively use herbs and spices is a skill on its own. Here we are going to explain some of the herbs and spices you can use in cooking and what they are best suited for.
The Difference Between Fresh and Dried Herbs
The biggest difference between fresh and dried herbs is the intensity of flavour. Dried spices and herbs are more powerful so you use less than you would if you use fresh herbs. When herbs and spices are dried they become stronger as their flavour is more concentrated.
Allspice is an earthy and sweet spice. Allspice can be used in soups, bread, and desserts. It also works well with beef and lamb dishes. Try adding allspice to apples, beets, sweet potatoes, cabbage, turnips and squash. This spice pairs well with nutmeg, cinnamon, cloves, mace and ginger.
Basil is on the sweet side. It is a great addition to pasta sauce, salad dressing, dry rubs and marinades. It can also be used to flavour potatoes, bell peppers, zucchini, eggplant and tomatoes. Works well on proteins such as pork, fish, chicken and cheese. Basil pairs well with rosemary, garlic powder, oregano, thyme and marjoram.
This savoury spice adds zest to zucchini, cabbage, mushrooms, tomatoes and carrots. It is very flavorful when used on chicken, beans, fish, beef and tofu. Add garlic powder to curry dishes, soups, dry rubs, stir-fries, sauces and dressings. Garlic powder pairs well with cumin, turmeric, oregano and coriander.
Cumin has a smokey, earthy flavour. This spice can be used to flavour green beans, tomatoes, zucchini, corn, carrots and eggplant. It can also be used in soups, rice and curry dishes, marinades, sauces and dry rubs. Cumin pairs well with Tumeric, garlic powder, oregano, cinnamon, and ginger.