It's all comfort with fresh herbs and pantry spices

Fresh herbs from the garden and a dash of crushed spice from the pantry are the worldwide secrets to extra-good home cooking.

Adam Liaw's spanakopita baked eggs Credit: Jiwon Kim

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Want to know the worldwide secret to all the best dishes? Two not-so-secrets, actually.

The first is using fresh herbs in your cooking, rather than dried. Not to put down dried herbs too hard - they definitely have their place and are always good in a pinch. However, fresh herbs (preferably those you've grown yourself) are transformative. They bring colour and a punchy flavour to your cooking that dried just can't match.

Freshly grown

You can buy fresh herbs from all grocers and in most supermarkets, but growing your own really puts the 'fresh' in fresh herbs. It's also less wasteful to be able to pick exactly the quantity you need, rather than buy a huge bunch off the shelf.

If growing your own feels too daunting, a good compromise is to buy potted herbs and keep them by your kitchen window, or another sunny spot at home. Most will continue to grow and produce for a few months at least. Just remember to water them regularly.

Freshly ground

The second (not well-kept) secret is found in your pantry because while you could certainly grow and dry your own spices, the convenience of ready-made just can't be beaten. That said, try to buy your spices whole and grind and toast them as you need them. You won't find a pre-ground spice on the shelf that comes close to the aromatic pungency of freshly-ground.

An electric spice grinder will make the job easy. There are plenty to choose from on the market, but it's a good idea to find one that has a removable cup for easy cleaning. You don't want your wǔxiāng fěn getting all up in your baharat.

If you want to truly connect with your spice load, the humble mortar and pestle can't be matched. Unlike the cutting motion of a modern electric grinder, a mortar and pestle bashes spices to pulverise them, which is more effective at releasing their aromatic oils.

Freshly fabulous

However you choose to herb and spice, you won't believe how much more flavoursome your cooking becomes. Using more herbs and spices mean you can use less salt, less effort and a ton less angst to produce fabulous dishes that really wow.

Pie rapt

This freeform pie can be put together with only one baking sheet in the oven. Credit: Kitti Gould

Greek cooking pairs spice and fresh herbs together beautifully. This lamb pie utilises ground cumin, coriander and sumac to delicately spice the meat, then offsets it with more fresh parsley than you ever thought you'd need.

Happy marriage

Adam Liaw brings spanakopita together with shakshuka for a cross-cultural marriage made in herby heaven. Breakfast need never be routine again.

Salsa spice

This steak dinner is served with a fresh salsa made with parsley, chilli, capers and spring onion. Credit: Kitti Gould

A zesty salsa is the perfect pairing of fresh herbs and spices. In this green salsa parsley and chilli reign supreme, but coriander is the herb of choice in a traditional Mexican pico de gallo.

Pick this

Picadillo features a spice blend known in Cuba as 'sazon completa'. Credit: Danielle Abou Karam

Picadillo is one of the earliest examples of fusion cuisine, tying in Latin American flavours with Filipino staples. Minced beef is marinated in ground cumin, cinnamon, nutmeg and allspice and cooked with a sofrito of onion, red capsicum, garlic and bay leaves.

Good damp

A classic Aussie bread is made extra good when jammed full of fresh herbs. Make this green herb damper for a quick picnic lunch in the middle of your busy work day (it travels well).

Herb goddess

This dressing lives up to its stately name – it's a perfectly balanced blend of creamy, tart, herbaceous elements. Credit: Kitti Gould

If you still haven't made your own green goddess dressing, hop to it. This punchy, herby, glowing green concoction may be the current darling of TikTok foodies, but it's actually stood the test of time since at least 1923. Don't be afraid to throw in whatever fresh herbs you have to hand.

Ricely done

Fragrant Yemeni spiced rice includes aromatics like ground cumin, cardamom, cinnamon and black pepper. Credit: Adam Liaw

Rice is made extra nice the world over through a mix of spices that is peculiar to a particular region. In Yemeni, the mix features eight different spices, chosen to bring heat, flavour and earthiness.

Pure pilafhas

This special recipe for qabli pilaf as been passed down through generations of Rosemary Kariuki-Fyfe's family. Credit: Adam Liaw

In Kabul Afghanistan, Afghanistan's national dish qabli pilaf mixes spices with ginger and nuts. Pilaf dishes are common throughout the middle east, with different spice mixes making each unique.

Thai style

A Thai salad means colour, freshness and flavour in abundance. Credit: Adam Liaw

Asian cooking utilises fresh herbs like no other, as this chicken salad demonstrates clearly. Coriander, mint and basil are a classic combination that is freshly groundbursts with a freshness that balances the zesty saltiness of a tamarind, fish sauce and lime dressing.

Freshest salad

Vietnamese salads are known for their umami and tangy flavours, like this grilled pork and herb salad. Credit: Danielle Abou Karam

Don't limit your salad to standard leaves when herbs can make it so much better. Vietnamese salads do this oh-so well with mint and coriander bringing a zingy freshness and a smile.

Don't forget the spice

These beautifully spiced cakes are made with olive oil for a moist batter, and can be garnished with apple chips for a burst of sweetness and extra spice. Credit: Danielle Abou Karam

Add a dash of freshly-ground spice to your cakes for warming flavour and interest. Try these little spiced carrot and apple cakes and you'll soon be adding spice to your sweet with abandon.

High chai

This chai tea cake combines tea and spices with a classic butter cake. Credit: Jiwon Kim

A reminder: spice is always good.