There are a lot of different herbs and spices used in cooking around the world. Some are very exotic and hard to find while others can be found in every grocery store in the USA. Here we have a list of dried herbs that we use in our favorite recipes. Each dried herb includes a short description and a list of countries its commonly used. This is an ever growing guide on dried herbs so check back often. If you have an herb that you love to use, that isn’t on our list, let us know and we’ll get it added.
Dried Herbs & Spices
- Achiote– You will generally see achiote as either a paste or powder. It is used in a lot of latin american recipes and adds a nice earthy flavor.
- Allspice – This pungent spice adds nice depth to a variety of dishes. Its popular in gingerbread, pumpkin pie, and dessert breads but it also has a place with meats.
- Bay Leaf – Usually used as whole leaves put in soups, stews and sauces, Bay leaf adds a green supporting flavor
- Caraway Seed – Most people like to add caraway seeds to soda bread or potato salad. They taste a bit like anise.
- Cardamom – This warm, aromatic spice is widely used in Indian cuisine. It’s also great in baked goods when used in combination with spices like clove and cinnamon.
- Cayenne Pepper – The result of drying and grinding red peppers. It brings the heat of peppers as well as the sweet notes.
- Chia Seeds – Chia seeds are widely considered to be a super food, they are used whole in a wide variety of recipes including smoothies, salads, and breads. They have a very light flavor similar to sunflower seeds but much weaker. They are the key ingredient in Chia Fresca, a drink believed to enhance endurance.
- Cinnamon – popular in desserts in the USA but used extensively in several cuisines around the world. It helps offset and highlight other flavors. Cinnamon also enhances insulin sensitivity and has been shown to lower cholesterol.
- Coriander Seed – appears in a lot of mexican dishes as well as indian dishes. Earthy, citrus flavor.
- Cumin – brings a strong earthy flavor to a variety of south american, southwestern, middle eastern, african and indian dishes
- Fennel Seed – this sweet, licorice flavored seed is great with meats. It can also aid with digestion.
- Garlic Powder – provides a toned down garlic flavor to dishes. It works great in sauces that want to make quickly and don’t want to take the time to work with whole garlic
- Ginger – ground from ginger root, it adds a zesty and slightly spicy note to dishes.
- Mace – it has the same source as nutmeg, it has a nice subtle flavor and is great in light sauces, sausage and chicken recipes.
- Mahlab – comes from the pit of cherries and is used for sweet breads in middle eastern cuisine
- Nutmeg – sweet flavor that is popular in desserts but is also very helpful in more savory dishes
- Oregano – a staple in mediterranean dishes, oregano has also become very popular in mexican dishes for it’s rich, almost lemony flavor
- Paprika – paprika is has a sweet flavor and is used to add a nice red color as a finishing touch to bland colored dishes
- Peppercorns – there are a lot of colors of peppercorn, but they all bring a little heat and a pungent taste to foods. Can be ground or left whole for some sauces
- Rosemary – Rosemay is a very strong herb that is great with nearly all meats.
- Saffron – this bright yellow spice has a flowery flavor and is used a lot in indian and middle eastern recipes
- Sage – adds a pine flavor, with an almost citrus tone, to dishes
- Smoked Paprika – an easy way to add a smokey flavor to dishes. Also adds a light sweet flavor.
- Sumac – very popular in middle eastern cuisine, sumac adds a sweet, citrus like flavor
- Turmeric – has a very subtle, woody, flavor and adds a pervasive yellow color to dishes.
- Star Anise – a strong licorice flavor, the whole star can be added to sauces while cooking
- Thyme – can be used with almost any recipe, gives a light woodsy flavor.