Herbs & Spices – What Goes With What Food

The science of adding essential flavors to your food is often referred as the “creation” of taste with more than 3,500 distinct things in nature that can help us do this. At a time when the humble kitchen is constantly being incorporated into other spaces, it has become not only be convenient but also acceptable to include herbs and spices in your home (and office) meals.

Understanding the Basics of Herbs and Spices

Everywhere, we find herbs and spices. These little helpers make great additions to our food – mostly after some initial preparation and a little steaming. We use them heavily in Indian cuisines to add flavor; most notably by boiling herbs called sabzis that add aroma and depth to the dish.

Health benefits of certain spices range from appetite-enhancement, arthritis relief, testosterone stimulation (for males) or reduced bad cholesterol levels (for females).

Herbs and Spices and the Foods They Go Well With

Basil – Tomatoes, pasta, eggs, cheese, chicken, fish, and vegetables

Basil was practically welcomed into kitchens around the world by the Italian renaissance when they realized its value as an herb. Basil is used in spaghetti sauces, soups, vegetable dishes, and even pizzas.

Oregano – Pizza, tomato sauce, grilled meats, and roasted vegetables

Oregano is commonly used as a pizza topping and it also works well as an additive for tomato sauce, making delicious dipping sauces for flatbreads.

Thyme – Chicken, fish, soups, stews, and vegetables

Thyme is Latin-American Cuisine on your plate, cooked and served with warmth, respect for heritage and where it came from. Anyone ready for seconds?

Rosemary – Lamb, pork, chicken, roasted vegetables, and potatoes

Rosemary is a fragrant herb that can be found in much of the world but grows abundantly and widely in Mediterranean, which is why it deserves to be a part of meat recipes.

Cumin – Tacos, chili, stews, curries, and Middle Eastern dishes

Cumin can be used as an ingredient for hot or cold dishes. Cumin powder is also commonly used during meat production because of its effect on marinades, which increases the longevity of meat.

Coriander – Curries, stews, salsa, and spice blends

Coriander might help alleviate symptoms associated with stomach cancer, heart attacks, and high blood pressure.

Cinnamon – Sweet dishes, baked goods, oatmeal, and fruit

Cinnamon is mostly known as a spice powder with a sweet, warm or earthy taste. Cinnamon goes well with nutmeg, cardamom, ginger, basil and any other dried herbs that you love.

Paprika – Grilled meats, soups, stews, and vegetables

Grilled meats, soups, stews, and vegetables are declared to be healthy meals that improve our digestive system’s health. But using the too much paprika as a spice can lead to heart problems due to increased thrombosis and atherosclerosis.

Turmeric – Rice dishes, curries, and soups

Turmeric spice which is widely used for its health benefits. It is commonly found in Indian cuisine and it offers numerous uses because of the versatile curries and soups that it can be prepared in.

Ginger – Stir-fries, marinades, curries, and baked goods

It’s high in glucose, antioxidant, and anti-inflammatory properties. It can also aid a healthy heart by lowering cholesterol levels and blood glucose. Additionally, it is known to help with digestion.

Cloves – Baked goods, marinades, and spice blends.

Cloves contain a volatile oil called eugenol that assists the body in healing itself. Multiple civilizations used cloves for foods and medicinal uses

Conclusion

Aromatics in cooking can enhance the taste of food, but it is important to pair them correctly, to enjoy their benefits. The correct proportions of herbs and spices that are used can also make or break a dish.

The right flavors of your dishes can be paired with the right recipes to create something so satisfying but also extremely delicious. Paired in this way, you could create a meal that always makes people ask for more!