Herbs & spices explained: What goes with what?

Cooking with herbs and spices is one of the easiest ways to transform simple ingredients into meals full of flavour. Yet many of us reach for the same few seasonings every week, unsure of what pairs well together or how to make the most of what's already sitting in the cupboard.

The good news is that you don't need an extensive spice rack or years of cooking experience to create delicious meals. Understanding a handful of classic flavour combinations can make cooking feel far more intuitive while helping you get more value from every herb and spice you buy.

Why herbs and spices matter

Herbs and spices do much more than add flavour. They help create balance, depth and aroma, turning everyday ingredients into meals that feel carefully prepared.

Using herbs and spices well can also help you:

• Reduce the need for excess salt
• Make affordable ingredients taste more exciting
• Add variety to familiar meals
• Reduce food waste by making leftover ingredients more appealing
• Experiment with different cuisines without buying specialist ingredients

What's the difference?

Although they're often grouped together, herbs and spices come from different parts of plants.

Herbs

Herbs are usually the fresh or dried leaves of a plant.

Common herbs include:

• Basil
• Parsley
• Coriander
• Thyme
• Rosemary
• Oregano
• Mint

Spices

Spices are made from seeds, bark, roots, berries or flower buds.

Examples include:

• Paprika
• Cumin
• Cinnamon
• Turmeric
• Nutmeg
• Cloves
• Ginger
• Black pepper

Both herbs and spices work beautifully together to create layers of flavour.

Fresh or dried?

Fresh herbs tend to provide brighter, lighter flavours and are best added towards the end of cooking.

Dried herbs have a more concentrated flavour and work best when added earlier so they have time to release their aroma.

As a simple guide:

• 1 tablespoon fresh herbs ≈ 1 teaspoon dried herbs

Herbs that pair beautifully with everyday foods

Basil

Best with: Tomatoes, mozzarella, chicken, pasta, courgettes and peppers.

Classic combinations: Tomato and basil soup, pesto pasta and margherita pizza.

Parsley

Best with: Potatoes, fish, chicken, garlic, butter and mushrooms.

Classic combinations: Garlic butter potatoes, parsley sauce and roasted vegetables.

Rosemary

Best with: Roast potatoes, lamb, chicken, carrots, focaccia and olive oil.

Classic combinations: Rosemary roast potatoes, roasted chicken and homemade bread.

Thyme

Best with: Mushrooms, chicken, onions, beans, root vegetables and casseroles.

Classic combinations: Mushroom soup, slow-cooked stews and roasted vegetables.

Oregano

Best with: Tomatoes, pizza, pasta, beef, peppers and olives.

Classic combinations: Bolognese, pizza sauce and Greek-inspired salads.

Coriander

Best with: Lime, chilli, rice, curries, tacos and avocado.

Classic combinations: Homemade salsa, curries and burrito bowls.

Mint

Best with: Peas, lamb, cucumber, yoghurt, watermelon and lemon.

Classic combinations: Mint yoghurt, pea soup and fresh summer salads.

Essential spices and what they work with

Paprika

Works well with: Chicken, potatoes, peppers, beans and rice.

Flavour: Mild sweetness with a mild smoky flavour depending on the variety.

Cumin

Works well with: Chilli, curries, lentils, chickpeas and beef.

Flavour: Warm, earthy and rich.

Turmeric

Works well with: Rice, curries, cauliflower, lentils and soups.

Flavour: Earthy warmth with vibrant colour.

Cinnamon

Works well with: Apples, oats, pears, sweet potatoes, baking and coffee.

Flavour: Warm sweetness suitable for both sweet and savoury dishes.

Ginger

Works well with: Stir fries, carrots, chicken, cakes and citrus fruits.

Flavour: Fresh with soft heat.

Nutmeg

Works well with: Mashed potatoes, cheese sauces, spinach, creamy pasta and desserts.

Flavour: Mild warmth perfect for creamy dishes.

Black pepper

One of the most versatile seasonings, pairing with almost every savoury dish.

Simple flavour pairings to remember

Ingredient	Try adding
Chicken	Rosemary, thyme, paprika, garlic
Beef	Rosemary, black pepper, oregano
Fish	Parsley, dill, lemon, garlic
Potatoes	Rosemary, thyme, paprika
Tomatoes	Basil, oregano, parsley
Mushrooms	Thyme, parsley, black pepper
Carrots	Thyme, cumin, parsley
Lentils	Cumin, turmeric, coriander
Chickpeas	Paprika, cumin, coriander
Eggs	Chives, parsley, black pepper

Common herb and spice blends

Italian-style seasoning

Usually combines oregano, basil, thyme, rosemary and parsley.

Perfect for pasta, pizza, tomato sauces and roasted vegetables.

Cajun seasoning

Often contains paprika, garlic powder, onion powder, cayenne, thyme, oregano and black pepper.

Perfect for chicken, wedges and rice dishes.

Curry powder

Typically combines turmeric, cumin, coriander, ginger, fenugreek and black pepper.

Perfect for curries, soups and lentil dishes.

How to build confidence with seasoning

Learning herbs and spices doesn't need to happen overnight.

Try introducing one new herb or spice each week. Cook a familiar recipe and experiment by adding just one new flavour. Over time you'll naturally discover combinations you enjoy, making cooking feel much more intuitive.

Storing herbs and spices

To keep them tasting their best:

• Store them somewhere cool and dry.
• Keep lids tightly sealed.
• Avoid storing them directly above the hob.
• Replace them once they've noticeably lost their aroma.

Although older herbs and spices are generally still safe to use, they gradually lose much of their flavour over time.

The bottom line

Herbs and spices are one of the simplest ways to make everyday cooking more enjoyable. A small collection of versatile seasonings can create hundreds of flavour combinations, helping you make the most of affordable ingredients while adding variety to your weekly meals.

Start with a few favourites, experiment little by little and you'll soon find yourself reaching for herbs and spices with confidence every time you cook.