Cheat Sheet: Building Flavor with Herbs, Spices, and Seasonings
The Four Pillars of Flavor
Pillar | Function | Examples | When to Use |
Salt | Enhances other flavors, reduces bitterness | Table salt, kosher salt, sea salt, soy sauce | Throughout cooking, in layers |
Fat | Carries flavor, provides richness, improves mouthfeel | Oils, butter, animal fats, nuts, avocado | Beginning (cooking), middle (incorporation), end (finishing) |
Acid | Brightens, balances, cuts richness | Citrus, vinegar, wine, yogurt, tomatoes | Middle to end of cooking process |
Heat | Adds excitement, balances richness | Chili peppers, black pepper, ginger, horseradish | Varies by type (beginning for depth, end for punch) |
Salt Types and Uses
Salt Type | Characteristics | Best Uses |
Table Salt | Fine, uniform crystals, often iodized | Baking (dissolves evenly), general cooking |
Kosher Salt | Larger flakes, no additives | Everyday cooking, brining, seasoning by hand |
Sea Salt | Variable texture, mineral content | Finishing dishes, special applications |
Flaky Salt (Maldon) | Large, pyramid-shaped flakes | Finishing, visual appeal, textural contrast |
Specialty Salts | Smoked, colored, flavored | Finishing, specific flavor applications |
Herb Guide
Fresh vs. Dried Herbs
FRESH HERBS: More delicate flavor, aromatic
- Delicate herbs (basil, cilantro, parsley): Add at end of cooking
- Hardy herbs (rosemary, thyme, sage): Can withstand longer cooking
DRIED HERBS: More concentrated flavor
- Add early in cooking process
- Use approximately 1/3 the amount of fresh
- Replace every 6-12 months for best flavorCommon Herbs and Pairings
Herb | Flavor Profile | Pairs Well With | Cuisine Associations |
Basil | Sweet, anise-like | Tomatoes, garlic, lemon | Italian, Thai, Mediterranean |
Cilantro | Bright, citrusy | Lime, chili, garlic | Mexican, Indian, Southeast Asian |
Dill | Grassy, tangy | Fish, cucumber, yogurt | Eastern European, Scandinavian |
Mint | Cool, refreshing | Lamb, peas, chocolate | Middle Eastern, North African, Desserts |
Oregano | Earthy, slightly bitter | Tomato sauces, olive oil, grilled meats | Italian, Greek, Mexican |
Parsley | Clean, slightly peppery | Lemon, garlic, grains | Mediterranean, Middle Eastern |
Rosemary | Piney, aromatic | Lamb, potatoes, bread | Mediterranean, Italian |
Sage | Earthy, slightly minty | Poultry, pork, brown butter | Italian, American |
Tarragon | Anise-like, slightly sweet | Chicken, eggs, vinegar | French |
Thyme | Earthy, slightly floral | Roasted meats, stews, beans | French, Mediterranean |
Spice Guide
Spice Preparation Methods
WHOLE SPICES: Longer shelf life, more flavor potential
- Toast before using to enhance flavor
- Grind as needed for maximum potency
GROUND SPICES: Convenient but shorter shelf life
- Replace every 6-12 months
- Bloom in fat to enhance flavorCommon Spices and Pairings
Spice | Flavor Profile | Pairs Well With | Cuisine Associations |
Black Pepper | Sharp, pungent | Almost everything | Universal |
Cumin | Earthy, warm | Beans, meat, rice | Mexican, Indian, Middle Eastern |
Coriander | Citrusy, slightly sweet | Cumin, fish, vegetables | Indian, Mexican, Middle Eastern |
Paprika | Sweet to hot, earthy | Eggs, chicken, potatoes | Hungarian, Spanish, Middle Eastern |
Cinnamon | Sweet, warm | Baked goods, lamb, stews | Middle Eastern, North African, Baking |
Turmeric | Earthy, slightly bitter | Rice, lentils, cauliflower | Indian, Southeast Asian |
Cardamom | Floral, citrusy | Coffee, baked goods, rice | Indian, Middle Eastern, Scandinavian |
Ginger | Spicy, warm | Stir-fries, baking, marinades | Asian, Baking, Caribbean |
Nutmeg | Sweet, nutty | Baked goods, cream sauces, spinach | Baking, French, Italian |
Cayenne | Hot, sharp | Meat, beans, sauces | Mexican, Cajun, Indian |
Classic Spice Blends
Blend | Key Components | Cuisine | Uses |
Italian Seasoning | Basil, oregano, rosemary, thyme, marjoram | Italian | Tomato sauces, pizza, roasted meats |
Herbs de Provence | Thyme, basil, rosemary, tarragon, savory, lavender | French | Grilled meats, stews, roasted vegetables |
Garam Masala | Cumin, coriander, cardamom, cinnamon, cloves, black pepper | Indian | Curries, lentil dishes, rice |
Chinese Five Spice | Star anise, cloves, cinnamon, Sichuan peppercorns, fennel seeds | Chinese | Marinades, braises, stir-fries |
Za’atar | Thyme, sumac, sesame seeds, salt | Middle Eastern | Flatbreads, yogurt dips, roasted vegetables |
Curry Powder | Turmeric, cumin, coriander, fenugreek, chili | Indian-inspired | Curries, soups, rice dishes |
Cajun Seasoning | Paprika, cayenne, garlic powder, oregano, thyme | Cajun/Creole | Blackened dishes, jambalaya, gumbo |
Berbere | Chili peppers, garlic, ginger, basil, korarima, rue, ajwain, nigella | Ethiopian | Stews, lentils, meat dishes |
Acid Types and Uses
Acid Type | Flavor Profile | Best Uses | Notes |
Lemon juice | Bright, clean | Seafood, vegetables, vinaigrettes | Add at end for brightness |
Lime juice | Sharper than lemon, tropical | Mexican, Thai, Vietnamese dishes | Pairs well with chili and herbs |
Vinegar (white) | Sharp, clean | Pickling, brightening sauces | Use sparingly |
Vinegar (red wine) | Fruity, tangy | Vinaigrettes, Mediterranean dishes | Good all-purpose vinegar |
Vinegar (balsamic) | Sweet, complex | Finishing, reduction sauces | Traditional vs. commercial varies greatly |
Vinegar (rice) | Mild, slightly sweet | Asian dressings, sushi rice | Gentler than other vinegars |
Wine | Complex, fruity | Deglazing, sauces, marinades | Reduces to concentrate flavor |
Yogurt/Buttermilk | Creamy, tangy | Marinades, dressings, baking | Tenderizes proteins |
Tomatoes | Umami, subtle acidity | Sauces, braises, stews | Balances rich dishes |
Fat Types and Uses
Fat Type | Smoke Point | Flavor | Best Uses |
Extra Virgin Olive Oil | Low-Medium | Fruity, peppery | Finishing, low-heat cooking, dressings |
Regular Olive Oil | Medium | Mild olive flavor | All-purpose cooking |
Butter | Low | Rich, creamy | Sauces, baking, finishing |
Clarified Butter/Ghee | High | Nutty, rich | High-heat cooking, Indian dishes |
Vegetable/Canola Oil | High | Neutral | All-purpose, high-heat cooking |
Coconut Oil | Medium-High | Coconut flavor (unrefined) | Baking, tropical dishes, medium-heat cooking |
Sesame Oil | Medium (untoasted), Low (toasted) | Nutty, intense | Finishing Asian dishes, marinades |
Animal Fats (lard, duck fat) | High | Rich, distinctive | Roasting, frying, traditional dishes |
Flavor Building Sequence
1. AROMATICS (onions, garlic, carrots, celery)
→ Cook in fat to develop sweetness and depth
2. SPICES & DRIED HERBS
→ Bloom in fat to release flavor compounds
3. MAIN INGREDIENTS
→ Add and cook as appropriate for the dish
4. ACIDIC COMPONENTS
→ Add during cooking for mellower flavor or at end for brightness
5. FRESH HERBS & FINISHING TOUCHES
→ Add at the end to preserve delicate flavorsTroubleshooting Flavor Issues
Issue | Possible Cause | Solution |
Bland, flat flavor | Insufficient salt | Add salt in small increments, taste between additions |
Too salty | Over-salted | Add acid, dilute with unsalted ingredients if possible |
One-dimensional | Lacking acid | Add a splash of vinegar or citrus juice |
Heavy, too rich | Lacking acid or freshness | Add acid, fresh herbs, or a crunchy element |
Bitter | Burnt spices or herbs | Balance with sweetness or fat |
Unbalanced spice | Single spice dominating | Add complementary spices to create harmony |
Lacking depth | Insufficient layering | Add umami elements (soy sauce, mushrooms, tomato paste) |
Tastes “off” | Stale spices | Replace old spices, use fresh ingredients |