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Culinary Guide

The Spice Hunter Recommends.

We are frequently asked if there are certain spices that are recommended for different types of food. The following is a list of recommended spices by food groups and types – always feel free to experiment!

Food TypesRecommended Spices
Beanscumin, cayenne, chile, parsley, pepper, sage, thyme
Beefbasil, bay, chile, cilantro, curry, cumin, garlic, marjoram, mustard, oregano, parsley, pepper, rosemary, sage, thyme
Breadsanise, basil, caraway, cardamom, cinnamon, coriander, cumin, dill, garlic, lemon peel, orange peel, oregano, poppy seeds, rosemary, saffron, sage, thyme
Cheesebasil, caraway, celery seed, chile, chives, coriander, cumin, dill, garlic, lemon peel, marjoram, mint, mustard, nutmeg, paprika, parsley, pepper, sage, tarragon, thyme
Cornchile, curry, dill, marjoram, parsley, thyme
Eggsbasil, chile, chives, curry, dill, fennel, ginger, lemon peel, marjoram, oregano, paprika, parsley, pepper, sage, tarragon, thyme
Fishanise, basil, bay, cayenne, celery seed, chives, curry, dill, fennel, garlic, ginger, lemon peel, marjoram, mustard, oregano, parsley, rosemary, thyme, saffron, sage, tarragon
Fruitsallspice, anise, cardamom, cinnamon, cloves, coriander, ginger, mint
Lambbasil, bay, cinnamon, coriander, cumin, curry, dill, garlic, marjoram, mint, mustard, oregano, parsley, rosemary, tarragon, thyme
Potatoesbasil, caraway, celery seed, chives, coriander, dill, marjoram, oregano, paprika, parsley, poppy seed, rosemary, tarragon, thyme
Poultryallspice, basil, bay, cinnamon, curry, dill, fennel, garlic, ginger, lemon grass, mustard, paprika, rosemary, saffron, sage, tarragon, thyme
Salad Dressingsbasil, celery seed, chives, dill, fennel, garlic, marjoram, mustard, oregano, paprika, parsley, pepper, rosemary, saffron, tarragon, thyme
Soupsbasil, bay, chile, chives, cumin, dill, fennel, garlic, marjoram, parsley, pepper, rosemary, sage, thyme
Sweetsallspice, anise, cardamom, cinnamon, cloves, fennel, ginger, lemon peel, mace, mint, nutmeg, orange peel, rosemary
Tomatoesbasil, bay, celery seed, chile, curry, dill, fennel, garlic, ginger, gumbo file, lemon grass, marjoram, oregano, parsley, rosemary, tarragon, thyme

Useful Tips

  • Use a light hand when seasoning with herbs and spices. Your goal is to compliment your dish without crowding out the flavor of the food.

  • To release the flavor of dried herbs and spices, crumble them in your palm or grind with a mortar and pestle before adding them to your favorite dish.

  • Lightly toasting spices in a dry skillet over a medium heat, before grinding, will bring out even more flavor.

  • For long-cooking dishes, add whole spices during cooking to permeate the food and add ground or cut herbs and spices an hour or less before serving. After measuring, finely crush dried herbs before adding to your dish.

  • Black pepper, granulated garlic, salt and cayenne (red pepper) are excellent “finishing” seasonings – add them after cooking is complete.

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