HOW TO ADD HERBS AND SPICES TO FOOD HOW TO ADD HERBS AND SPICES TO FOOD With a few exceptions, use herbs and spices sparingly, to enhance and accent other flavours rather than dominate them. For starters, try ½ teaspoon of spice for a dish that serves four to six. (For herbs, use ½ teaspoon powdered, 1½ teaspoon dried, chopped, or 15 ml fresh chopped.) Because oils are con- centrated in the drying process, it takes about half the quantity of dried herbs as fresh. To release the flavour of dried herbs, crumble them in your hand before adding them to your dish. Add whole spices during cooking to allow their flavours to per- meate the food. When you use whole, dried spices in cooking, tie them in a cheesecloth or metal tea strainer for easy removal. Add ground or cut herbs and spices midway or towards the end of your cooking time, so their flavours won’t dis- sipate. For uncooked foods, such as salad dressings, fruits or juices, add spices and herbs several hours before serving to allow flavours to blend. For salad dressings, add the spices to the vinegar and allow to stand before adding the oil. Allow for the buildup of intensity with red pepper or spice blends containing red pepper. First taste tests often seem mild. Which Spice to Use. The correct spice or herb for any food is the one that tastes right for you. When experimenting with a new spice or herb, crush some of it and let it warm in your hand; then sniff and taste it. If it is delicate, you can be bold and adventurous. If it is very strong and pungent, use a light hand the first time that you use it. When you’re at a loss about what to add to a dish, try something from the list below. Beans Avocado leaves, cumin, cayenne, chilli, epazote, mexican oregano, oregano, parsley, pepper, sage, savory, thyme Beef Aleppo pepper, basil, bay, black pepper, chilli, dhania, curry, cumin, garlic, kebsa spices, marjoram, mustard, oregano, parsley, pepper, rosemary, sage, savory, tarragon, thyme Breads Anise, basil, caraway, cardamom, cinnamon, coriander, cumin, dill, garlic, lemon peel, orange peel, oregano, poppy seeds, rosemary, saffron, sage, thyme, zatar Cheese Basil, caraway, celery seed, chervil, chilli, chives, corian- der, cumin, dill, garlic, horseradish, lemon peel, marjoram, mint, mustard, nutmeg, paprika, parsley, pepper, sage, tarragon, thyme Chicken Aleppo pepper, allspice, basil, bay, cinnamon, chilli, curry, dill, fennel, garlic, ginger, lemongrass, mustard, paprika, pepper, ras el hanout, rosemary, saffron, sage, savory, star anise, sumac, tarragon, thyme Eggs Basil, chervil, chilli, chives, curry, dill, fennel, ginger, lemon peel, marjoram, oregano, paprika, parsley, pepper, sage, tarragon, thyme Fish Anise, basil, bay, cayenne, celery seed, chives, curry, dill fennel, garlic, ginger, lemon peel, mustard, oregano, parsley, rosemary, thyme, saffron, sage, savory, star anise, tarragon, marjoram, zatar Fruits Allspice, anise, cardamom, Chinese 5-spice, cinnamon, cloves, coriander, ginger, mint Lamb Aleppo pepper, basil, bay, cinnamon, coriander, cumin, curry, dill, garlic, kebsa spice, marjoram, mint, mustard, oregano, parsley, ras el hanout, rosemary, savory, tarragon, thyme Potatoes Basil, caraway, celery seed, chervil, chives, coriander, dill, marjoram, oregano, paprika, parsley, poppy seed, rosemary, tarragon, thyme Salads and Salad Dressings Basil, caraway, celery seed, chives, dill, fennel, garlic, horseradish, lemon peel, lovage, marjoram, mint, mustard, oregano, parsley, rosemary, sumac, tarragon, thyme Soups Aleppo pepper, basil, bay, chervil, chilli, chives, cumin, dill, fennel, garlic, marjoram, parsley, pepper, rosemary, sage, savory, star anise, thyme Sweets Allspice, angelica, anise, cardamom, cinnamon, cloves, fennel, ginger, lemon peel, mace, nutmeg, mint, orange peel, rosemary, star anise Tomatoes Basil, bay leaf, celery seed, cinnamon, chilli, curry, dill, fennel, garlic, ginger, gumbo filé, lemongrass, marjoram, oregano, parsley, rosemary, savory, tarragon, thyme Vegetables Chilli, chives, curry, dill, marjoram, parsley, savory, thyme.