Tuesday, December 1, 2020
Home Food & Recipes Your Ultimate Guide to Kitchen Herbs and Spices

Your Ultimate Guide to Kitchen Herbs and Spices

Starting on your own herb garden? Here's a rundown of the dishes they go well with!

Cooking can become confusing at times, especially when you’ve run out of an ingredient and you don’t know what to use to substitute for it. But what’s even more bewildering is when you have to use herbs and spices in your dish.

Herbs like basil, rosemary, oregano, and thyme can cause a bit of confusion to the cook, especially when they do not use these as often for dishes. But fret not, because My Pope is here to give you a quick guide! (Read: Your Must-Have Items for a Perfectly Stocked Pantry)

Read on as we list and explain some of the most commonly used herbs and spices for less complicated dishes!

Basil

uses-of-herbs-and-spices
Photos from monicore and Ponyo Sakana from Pexels

Basil is usually associated with Mediterranean cuisine which commonly uses pesto- or tomato-based sauces. It is said that basil “naturally matches” the taste of tomatoes, but can be used with any meat or seafood dish.

Rosemary

uses-of-herbs-and-spices
Photo from Well Vegan

Rosemary is used for long cooking like soups, stews, and sauces. It can also be added when cooking and softening meat—like in roasted chicken dishes. Rosemary should be added gradually as it has a strong taste and aroma, so you have to taste the dish first before adding more of it!

Oregano

uses-of-herbs-and-spices
Photos from Shopee Malaysia and Erren’s Kitchen

Oregano can be used in dishes that use tomato sauce just like bolognese and pizza, but can be added to vegetable and fish salads as well. It also goes well with pork dishes and food with chili. (Read: 3 Easy Thai Food Recipes You Can Try at Home)

Thyme

uses-of-herbs-and-spices
Photos from Foodal and Inspired Taste

Thyme is perfect for dishes that have stuffings. It can also be added to soups and stews, pork, beef, and fish dishes, and recipes that make use of eggs or cheese.

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