Most of the world’s cuisines feature distinct herb and spice combinations which help lend dishes their distinctive flavour. Here's a quick guide to the most popular varieties and how to use them.

The first record of the use of herbs and spices dates back to the Pyramid Age of Egypt, around 2100 BC. Once a luxury that only the very wealthy could afford, herbs and spices are now an essential tool in any cook’s arsenal. Beyond the obvious (parsley, sage, rosemary and thyme), there are many exotic herbs and spices, which chefs can call into play to create spicy Indian curries, aromatic Moroccan tagines or fragrant Asian soups. Understanding the basics of flavour combinations allows you to stock up the pantry and freestyle in the kitchen.

“Once you have an understanding of the individual herb and spice characteristics it is a logical next step to bring surprisingly diverse flavours together,” writes Ian Hemphill in his book Spice Notes.

Generally speaking, when the leaf of a plant is used in cooking it is a herb; whereas spices can be the buds (cloves), roots (ginger), seeds (cumin) or bark (cinnamon). Unlike herbs, spices are almost always used in their dried form.

“Never buy cardboard or cellophane packs, although they’re often cheaper. These packs allow the volatile oils to escape and oxygen gets into the product so it’s already deteriorating by the time you take it home,” advises Hemphill.

Store dried herbs away from sunlight, heat and air. Wrap fresh herbs in a paper towel and place them in a plastic bag in the fridge to keep them fresh for several days. Herbs that still have roots, such as coriander, can be kept longer by placing them in fresh water at room temperature like cut flowers.

Freezing can also be a good way to prolong life. Lemongrass and kaffir lime leaves freeze particularly well. Basil, when in season, can be chopped up into ice cube trays with a little water for use during the winter months.

Know Your Flavours: A Guide to Popular Herbs and Spices

Allspice
Found in many recipes for biscuits and cakes, allspice also complements root vegetables, roast meats, pickles, relishes and preserves. Use whole berries for flavour without the dark brown colour or add a teaspoon of berries to your pepper mill.

Basil
Of all of the many types of basil, the large-leaved sweet basil is the most popular. The top notes disappear upon drying but the concentrated volatile oils in the dried form are ideal for long, slow cooking.

Bay Leaves
Fresh bay leaves have a pungent, warm aroma and lingering astringency. Dried bay leaves release a distinct aroma and are less bitter than fresh leaves.

Chilli
There are hundreds of chilli varieties, used in practically every cuisine in the world. Generally speaking, the smaller the chilli, the hotter it will be. Fresh chillis have a distinctive heat, top notes and sweetness, whereas dried chillis are more full-bodied fruity and smoky.

Chives
The littlest member of the onion family, chives come in two forms: onion chives and garlic chives. Both have subtle flavours and combine particularly well with eggs, potatoes, seafood and chicken.

Cinnamon and Cassia
The stripped bark of cinnamon and cassia trees are often confused but they have a difference appearance and flavour. Cinnamon is light brown to pale tan, whereas cassia is reddish brown and has a more perfumed, penetrating aroma. Both are natural complements to sweet dishes but are also frequently used in curry powders, Asian master stocks, barbecue spice blends and pickling spices.

Cloves
Cloves have an intensely pungent, camphor-like aroma and flavor and are best used in moderation. They bring a palate cleaning freshness and sweet spicy flavour to food.

Coriander
Coriander leaf and root is an essential herb and spice used all over the world. The seeds obtain a completely different flavour profile on drying than the fresh leaf.

Cumin
Cumin has a warm, earthy lingering flavour that is most commonly associated with curries but is also used in many dishes and cuisines, including Mexican chilli powder, Chinese master stock and Egyptian dukkah.

Mint
A terrific companion to chicken, pork or veal, fresh mint stores particularly well if placed in a glass of water in the fridge. Good quality dried mint should be either dark or light green and not dusty looking.

Oregano and Marjoram
These two herbs are very closely related. Dried marjoram tastes like a mild version of thyme, whereas oregano has a somewhat stronger scent and flavour. Both can be used fresh but have a stronger flavour when dried.

Parsley
A mild flavoured herb that rarely dominates, parsley can enhance many different dishes. Dried parsley is best purchased in small amounts as it loses its potency quickly. Store in a glass of water in the fridge or wrapped in foil in the freezer.

Rosemary
A strong pungent herb, rosemary combines particularly well with richly flavoured meats such as duck or lamb. Dried rosemary is quite hard and takes a long time to soften during cooking, so it is more often best used fresh.

Thyme
Thyme is used widely in both Western and Middle Eastern cooking. It can be frozen either by putting the leaves in ice cube trays with water or by wrapping fresh sprigs in foil. When stored correctly, dried thyme will last longer than most herbs – from 18 months to two years.

Common Combinations by Cuisine

Most of the world’s cuisines feature distinct herb and spice combinations, which help lend dishes their distinctive flavour.

African – Coriander seed, cumin, allspice, ginger, pepper, fenugreek, sesame, sumac, dried thyme.

Chinese – Szechwan pepper, star anise, fennel seed, cassia, cloves, ginger.

Indian – Asafoetida, coriander seed, cumin, fenugreek, ginger, turmeric, cardamom, saffron, curry leaves, mustard seeds.

Italian – Basil, bay leaf, oregano, parsley, rosemary, tarragon, thyme, marjoram, sage.

Malaysian – Coriander seed, cumin, fennel seed, cinnamon, turmeric, pepper, chilli, ginger, galangal.

Mexican – Coriander leaf, coriander seed, cumin, paprika, oregano, chilli, cinnamon, red pepper, nutmeg.

Moroccan – Coriander seeds, turmeric, paprika, cumin, cinnamon, ginger, cloves, pepper, chilli.

Middle Eastern – Paprika, pepper, cumin, coriander seed, sumac, thyme, cassia, cloves, cardamom.

Thai – Chillies, coriander, lemongrass, kaffir lime leaves, garlic, galangal, ginger.