Herbs and Spices That Will Take Your Food to the Next Level

July 8, 2016

Growing up, my mom kept three seasonings in the cupboards: salt, pepper, and oregano – and I don’t remember her using the oregano. So, when I went vegan at an age when my mother still cooked my meals, the food ended up tasting pretty bland. While veggies, legumes, beans and grains do taste good, they aren’t exactly “exciting.” Hence why a vegetarian or vegan pantry should be stocked with these herbs and spices which can take your food to a whole new level of flavor.

Basil

Aromatic, sweet and peppery flavor
Use in pastas, Italian dishes, pesto, stir fry and curries
Good with tofu, bell peppers, zucchini, squash, and eggplant

Bay Leaves

Earthy flavor
Use in soups and sauces
Good with hearty foods like potatoes, lentils and bean dishes

Cayenne

Hot and smoky flavor
Use in soups, sauces, braising, and chili
Good in any dish where heat is wanted – even desserts

Cinnamon

Sweet, aromatic, and slightly spicy
Use in breads, desserts, sweet dishes, and also in some savory dishes like Caribbean food
Good with fruits, pumpkin and squash

Coriander

Strong earthy, lemony flavor
Use in Mexican and Indian dishes
Good with avocado, tomatoes, peppers, lentils, tofu, salsas, curries, and soups

Cumin

Smoky, warm, earthy, and slightly nutty flavor
Use in Middle Eastern and Indian foods
Good with chickpeas, zucchini, eggplant, and lentils

Curry Powder

A spicy, earthy blend of turmeric, coriander, cumin, red pepper, and fenugreek
Use in sauces for Indian food
Good with lentils, rice, and many vegetables

Ginger

Zesty, spicy, and warming
Use in sauces, stir-fries, or warming beverages
Good with lentils, pumpkin, sweet potatoes, and tofu

Italian Seasoning

Earthy, aromatic blend of herbs like oregano, marjoram, thyme, and rosemary
Use in sauces, on top of pizza, or in hearty stews
Good with pasta, potatoes, lentils, meaty foods, tomatoes, zucchini, and eggplant

Paprika

Sweet and spicy, not as intense as cayenne
Use in marinades, soups, and braising
Good with potatoes, rice, and grilled vegetables

Rosemary

Strong piney flavor
Use in hearty dishes like stews
Good with meaty foods and potatoes

Thyme

Pungent, woodsy, and aromatic
Use in stocks and meaty dishes
Good with asparagus, quiche, potatoes, zucchini, grilled vegetables, and paired with lemon

Turmeric

Mild woodsy flavor with slightly bitter undertones
Use in Indian foods, creamy sauces, smoothies, or to add yellow color to tofu scramble
Good with lentils, potatoes, tofu, curries, cauliflower, chickpeas and eggplant

Not sure which herbs and spices to use together in a dish?

Here is a quick guide to seasonings by cuisine type. You can generally combine any herb and spice from the same cuisine type successfully.

Mexican