Recipes

Complete guide to herbs and spices

Jazz up your meals with helpful tips and delicious recipes

Top 15 spices and how to use them
Basil

How to use it
Ideal match for tomato-based sauces, pizza and tomatoes. Toss with green and yellow beans, grilled peppers and eggplant. Whisk into vinaigrettes and quiches.
Recipes
Basil chèvre swirls
Basil hamburgers
Basil ‘n’ sun-dried tomato dressing

Cayenne pepper

How to use it
Heats up stir-fries, curries, meatloaf, savoury biscuits, marinades, sweet potatoes, corn, pork, steak, poultry and shellfish. Aztec brownie pie with a hint of cayenne.
Recipes
Crab cakes with cayenne mayonnaise

Chili powder

How to use it
Adds zip to Tex-Mex chilies, fajitas and tacos. Stir into eggs and guacamole. Livens up corn, zucchini, potatoes and black beans.
Recipes
Big-batch baked chicken in chili sauce
Chili-rubbed ribs
Pork ‘n’ bean chili

Cinnamon

How to use it
Perfect in fruit desserts, cakes, cookies, sweet breads, puddings and pancakes. Complements pork, poultry, stews, punches and mulled drinks.
Recipes
Cinnamon oatmeal muffins
Poached peaches in cinnamon-ginger syrup

Cumin

How to use it
Gives punch to chicken, ground lamb and pork, game, shrimp, curries, lentils, chickpeas, barbecue sauces, spice rubs, yogurt dips and chutney.
Recipes
Cumin-scented Cornish hens with jalapeño-rice stuffing
Chili-cumin rice and bean skillet supper
Cumin lentil salad

Curry powder

How to use it
Adds pizzazz to potatoes, chicken, tuna and egg salads. Marries well with pasta, rice, legumes, soups and cream sauces.
Recipes
Classy curried chicken with many fruits
Curried apples and chicken
Curried pears

Curry powder

How to use it
Adds pizzazz to potatoes, chicken, tuna and egg salads. Marries well with pasta, rice, legumes, soups and cream sauces.
Recipes
Classy curried chicken with many fruits
Curried apples and chicken
Curried pears

Dill

How to use it
Delicious in potato, cucumber and carrot salads. Great on fresh and smoked fish and seafood. Use for pickling and in veggie dips.
Recipes
Chicken with lemon, dill and capers
Dilled salmon stroganoff
Maple dill chicken breasts

Garlic powder

How to use it
Injects oomph to pasta sauces, stuffings, chilies and salad dressings. Use in spice rubs for chicken, fish and beef, add to butter for garlic bread, sprinkle in soups or mix with mayonnaise, and use as a spread.
Recipes
Garlic-lemon lamb
Green beans in garlic oil
Honey-garlic chicken pieces

Ginger

How to use it
Perks up fruit, lemon and chocolate desserts. Great for seasoning stir-fries, curries, duck, glazed hams and seafood. Use in muffins, crisps, cookies, tea and lemonade.
Recipes
Baked ginger apples
Coconut-ginger oyster bisque sips
Ginger-glazed rack of pork

Nutmeg

How to use it
Excellent with potatoes, spinach, rhubarb, pears and apples. Use in gratins, white sauces, cheese dishes, fruitcakes, gingerbread, sugar cookies and cheesecakes.
Recipes
Apple pie with nutmeg-scented crust
Festive Chelsea buns

Oregano

How to use it
Indispensable in Italian, Greek and Mexican cooking. Ideal for grilled fish and meats, pork stews, slow-cooked vegetables, omelettes, scrambled eggs and soufflés.
Recipes
Tomato-feta phyllo kisses with oregano and chives
Juicy Greek lamb chops

Paprika

How to use it
Sprinkle on scalloped potatoes, mac ’n’ cheese, potato salad, devilled eggs and hors d’oeuvres. Rub into chicken and pork before cooking.
Recipes
Cheater chicken paprikash
Speedy stroganoff burgers

Rosemary

How to use it
Crush and sprinkle on grilled vegetables and meats, particularly roast lamb, chicken and game. Livens up marinades, potatoes, onions, stuffed veggies and savoury jellies.
Recipes
Carrot-and-rosemary golden couscous
Italian chicken with fennel and rosemary
Lemon and rosemary Cornish hens

Sage

How to use it
Takes well to meat, poultry and vegetable stuffings. Sprinkle over roast pork and veal. Complements squash, zucchini and cream- and tomato-based sauces.
Recipes
Grilled sage chops à deux
Onion and sage bread
Sage and garlic mashed potatoes

Tarragon

How to use it
Pairs with chicken, fish, potatoes, raw vegetable salads, salad dressings, cream sauces, mayonnaise, mustard and dips.
Recipes
Dijon-and-tarragon roasted potato wedges
Lemon-tarragon lamb chops
Tarragon chicken burgers

Thyme

How to use it
Best suited to stews, soups, pasta sauces, stocks, mussels, stuffings and dried beans. Stir into mushroom and pork marinades or mix with goat cheese.
Recipes
Burger thyme
Fresh zucchini-thyme sauce
Mustard-and-thyme roast beef