I have enjoyed cooking ever since my husband and I got married approximately 25 years ago. In fact, I felt a deep sense of accomplishment every time picked out a new dish from one of the cookbooks that I’d collected and used the spices that were tucked into the rotating spice column we received as a wedding gift. However, my interest in experimenting with different seasonings increased exponentially years later while I was writing an article about the value of using different herbs and spices when one is cooking.
While writing the article, I interviewed people like Tony Hill (author of The Contemporary Encyclopedia of Herbs and Spices) and Rosie Daley (co-author of The Healthy Kitchen: Recipes for a Better Body, Life and Spirit). And, during those interviews, I developed the desire–and gained the confidence– to use more herbs and spices as I prepared meals for my husband, daughters and myself from that point on.
I have actually become so confident and excited over the years about using herbs and spices that I feel like I’m constantly wanting to try new ones. For example, when preparing meals for my family years ago, the list of seasonings that I used from time to time was limited to the 16 jars that came with that wedding gift. However, today’s ever-evolving collection–which helps me make dishes from different cuisines–contains so many seasonings that some of them won’t even fit on the three-tier spice organizer that I bought on Amazon. (I think it’s time to buy a second one!)
If you also enjoy eating foods from different cuisines, and would like to try making some of them in your own kitchen, take a moment to browse the below list of seasonings that I think every cultural foodie should keep on hand. Please keep in mind as you read the list that it was created by a mom who enjoys cooking and eating foods from different cultures and not a chef who gets paid to cook or develop recipes for a living. So, there will likely be others that you will want to buy to make your collection feel more complete or personalized. However, I believe that the ones listed here will provide you with a good foundation as you strive to create an herb and spice collection that would make any cultural foodie happy.
ALLSPICE
Forms: Whole or ground
Often used to season: Savory stews, assorted meats, curries, desserts
Could be used in these cuisines: Jamaican, Mexican, American, Swedish, Portuguese
BASIL (Sweet Basil)
Forms: Fresh or dried leaves
Often used to season: Pesto, chicken, fish, pork, omelets, spaghetti sauce, pizza, pasta, rice, homemade salad dressings, vegetables (e.g., green beans, potatoes, beans, cabbage, etc.)
Could be used in these cuisines: American, Chinese, Italian, French, Spanish
BERBERE
Forms: Ground
Often used to season: Chicken, beef, lamb
Could be used in these cuisines: This spice mix is often used to season Ethiopian and Eritrean cuisines and may contain such ingredients as cayenne pepper, paprika, cumin, fenugreek, ginger, and turmeric, among others.
BLACK PEPPER/PEPPERCORNS
Forms: Whole or ground*
Often used to season: Meat (beef, chicken, fish, pork, etc.), stews, eggs, pasta, vegetables, salads. (Daley also suggested sprinkling it on oranges and dried mango.)
Could be used in many different cuisines
CHIVES
Forms: Fresh or dried (chopped)
Often used to season: Fish, chicken, beef, rice, potatoes, omelets
Could be used in these cuisines: French, German and other cuisines
CINNAMON
Forms: Sticks or ground
Often used to season: Applesauce, oatmeal, carrots, sweet potatoes, pancakes (in the batter), lamb, desserts, hot beverages (e.g., cider, cocoa)
Could be used in these cuisines: Indian, Mexican, Greek, Moroccan, Vietnamese, American, Bahamian, Portuguese, Swedish
CLOVES
Forms: Whole or ground
Often used to season: Meat (chicken, , curries, desserts, hot beverages (e.g., cider, coffee)
Could be used in these cuisines: Indian, Mexican, Vietnamese, American, Haitian, Greek
CORIANDER
Forms: Fresh leaves, whole seeds, or ground
Often used to season: Chicken, fish, curries, soups, stews, beans
Could be used in these cuisines: Mexican, Latin American, Vietnamese, Indian, Thai, Portuguese
CRUSHED RED PEPPER
Forms: Dried
Often used to season: Pizza, stews, soups, vegetables, pasta
Could be used in these cuisines: American, Italian, Mexican, Indian
CUMIN
Forms: Whole seeds or ground
Often used to season: Chicken, chili, tacos (ground beef, turkey or chicken), corn
Could be used in these cuisines: Mexican, Nigerian, Indian, Moroccan, Portuguese, Argentine
DILL
Forms: Fresh or dried (if used in hot dishes, add toward the end of the cooking process)
Often used to season: Beef, fish (especially salmon), chicken, stuffed eggs, potato salad, rice, vegetables (e.g., potatoes, cabbage, Brussels sprouts, and carrots)
Could be used in these cuisines: German, Greek, Hungarian, American, Swedish
GINGER
Forms: Ground or chopped
Often used to season: Soups, stews, stir fry sauces, vegetables, desserts
Could be used in these cuisines: American, Chinese, Korean, Japanese, Indian, Filipino, Jamaican, Ethiopian, Moroccan, Vietnamese, Thai, Swedish
HERBES DE PROVENCE
Forms: Dried
Often used to season: Containing such ingredients as thyme and rosemary, among others, this herb mix is used to season chicken, fish, stews, vegetables (e.g., potatoes), etc.
Could be used in these cuisines: French, American and other cuisines
MARJORAM
Forms: Fresh or ground
Often used to season: Beef, chicken, vegetables, stews, soups
Could be used in these cuisines: American, Italian, French and other cuisines
NUTMEG
Forms: Ground
Often used to season: Chicken, green vegetables, desserts, hot beverages (coffee), cold beverages (egg nog)
Could be used in these cuisines: Italian, American, Haitian, Nigerian, Argentine, Spanish
OREGANO
Forms: Fresh (leaves), dried or ground
Often used to season: Chicken, beef, meat loaf, egg salad, pizza, spaghetti sauce, and vegetables (e.g., lima beans, cabbage, zucchini, and tomatoes)
Could be used in these cuisines: Argentine, Filipino, Greek, Italian, American, Spanish, Turkish
PARSLEY
Forms: Fresh or dried
Often used to season: Chicken, pork, rice, potatoes, pasta, soup
Could be used in these cuisines: American, Middle Eastern, Greek, North African, Brazilian, Haitian
ROSEMARY
Forms: Fresh or dried leaves
Often used to season: Chicken, fish, lamb, meatballs, Italian pasta dishes (lasagna and spaghetti), scrambled eggs, and vegetables (e.g., corn, roasted potatoes, zucchini, stewed tomatoes, green beans)
Could be used in these cuisines: French, Greek, Italian, American, Spanish
SALT
Forms: Ground (fine or coarse)
Often used to season: Meat (chicken, fish, beef, lamb, etc.), vegetables, pasta, rice, as well as some desserts
Could be used in many different cuisines
SMOKED PAPRIKA
Forms: Ground
Often used to season: Chicken, fish, vegetables, stews, soups, rice
Could be used in these cuisines: Hungarian, American, Portuguese, Argentine, Spanish
THYME
Forms: Fresh or dried
Often used to season: Beef, poultry, fish, lamb, vegetables, pasta, soups, stews
Could be used in these cuisines: American, Nigerian, French, Italian, Bahamian, Greek, Haitian, Spanish
TURMERIC
Forms: Ground
Often used to season: Chicken, fish (salmon), beef, stews, curries, rice
Could be used in these cuisines: Indonesian, Ethiopian, Filipino, Thai, Indian, Vietnamese, Moroccan, Portuguese
*If you desire to grind up peppercorns on your own, experts suggest that you use a mortar and pestle or an electric coffee mill.
Post updated July 15, 2020
