Cooking-Spices for Specific Food Groups

This guide include cooking-spices used most often and will assist you in matching foods with herbs and spices that best compliment their natural flavors.

It’s always a good idea to first test spices you’re not familiar with. Test with a 1/4 teaspoon to 1/2 teaspoon in the beginning and add more to taste.

Cumin, cayenne, chili, oregano, parsley, pepper, sage, thyme, salt, pepper, season salt.

Basil, bay, caraway, coriander, cumin, dill, marigold, marjoram, mint, sage, salt, pepper, season salt, savories, tarragon and thyme.

Breads & Cakes
Cinnamon, cumin, caraway, dill, marigold and marjoram, anise, fennel, and rosemary.

Duck and Goose
Dill, mint, onion powder, salt, pepper,, rosemary, sage, savories, tarragon.

Chives, dill, anise, basil, chervil, coriander, cumin, lemon balm, marjoram, mint, parsley, rosemary, sage, salt, savories, tarragon or thyme.

Fish & Shellfish
(cooking-spices) Anise, basil, caraway, chives, coriander, dill, fennel, hyssop, lemon balm, marigold, marjoram, mint, parsley, rosemary, sage, savories, tarragon; shellfish and fish, rosemary, and thyme.

Allspice, cardamom, cinnamon, cloves, coriander, ginger, mint.

Anise, basil, bergamot, chervil, coriander, cumin, dill, fennel, lemon balm, mint, marjoram, rosemary, sage, savories, tarragon and thyme.

Mint, basil, bay, caraway, coriander, cumin, dill, lemon balm, garlic, marjoram, rosemary, sage, savories or thyme.

Coriander, sage or tarragon.

(cooking -spices) Allspice, cinnamon, nutmeg.

Basil, celery seed, chives, coriander, dill, oregano, paprika, parsley, rosemary, tarragon, thyme.

Poultry/Chicken – Cooking-spices
Basil, bay, caraway, coriander, cumin, dill, lemon balm, marigold, marjoram, mint, rosemary and tarragon.

Anise, basil, bergamot, borage, caraway, chervil, chickweed, chives, comfrey, coriander, cumin, dandelion, dill, elder, hyssop, lemon balm, marigold, mint, parsley, salad burnet, roses, sweet cicely, tarragon and thyme.

Soups -Cooking-spices
(cooking-spices) Anise, chickweed, caraway, Anise, chives, cumin, dill, fennel, lemon balm, marigold, marjoram, mint, salad burnet, savories, tarragon, thyme.

Turkey – Cooking-spices
Sage, poultry seasoning, turkey seasoning.

Vegetables- Cooking-spices
Black pepper, red pepper, season salt, basil, sage, thyme, cloves, garlic salt, garlic powder, chili powder, parsley, rosemary, sage, ginger.

Cassandra Harrell is a Soul Food Advisor and recently owned a soul food restaurant and catering service. She taught coached cooking classes on preparing great soul food cuisine.