All you need is a pinch of this and a dash of that to bring a dish to life. That’s the beauty of herbs and spices – a little bit goes a long way! To celebrate International Herb & Spice Day, observed annually on June 10th, we collaborated with Cape Herb & Spice to create a list of seasonings and herbs that deserve a spot in every kitchen. Whether you are a seasoned or a clueless cook, this fragrant guide to herbs and spices will take your food from bland to bold.
Herbs
Fresh herbs bring flavour and that just-picked-from-the-garden feel. Whether tossed into salads or stirred into sauces, they make dishes more fragrant. Store them smartly and use them generously.
Basil
Fresh and aromatic, basil is a must for Mediterranean dishes and sauces.
Flavour: Sweet and slightly peppery with hints of clove and anise.
Best with: Tomatoes, pasta, salads, pesto and soft cheeses.
How to use: Use fresh and tear just before serving to preserve flavour.
Cuisine: Italian, Thai and Mediterranean.
Recipe: Try this Caprese-style Roosterkoek
Bay Leaf
A stealthy flavour builder, bay leaves infuse broths and sauces with subtle depth.
Flavour: Herbal, slightly floral and bitter with notes of menthol and spice.
Best with: Soups, stews, braises, stocks and rice.
How to use: Add a few whole leaves to simmering dishes and remove before serving.
Cuisine: French, Indian, Mediterranean and global comfort cooking.
Recipe: Try this Boerewors Bobotie
Bouquet Garni
A traditional French bundle of aromatic herbs used to infuse dishes. Usually made with thyme, parsley and bay leaf – either enclosed in muslin or tied with kitchen string.
Flavour: Herbaceous and earthy with subtle floral notes.
Best with: Stocks, soups, stews and braises.
How to use: Simmer whole and remove before serving.
Cuisine: French and European.
Recipe: Try this Roast Beef French Dip
Chives
Delicate, grassy and oniony, chives are perfect for a final flourish.
Flavour: Mild onion and garlic notes with a fresh, grassy edge.
Best with: Eggs, potatoes, cream cheese, soups and salads.
How to use: Use fresh; snip with scissors just before serving.
Cuisine: French, American and modern fusion.
Recipe: Try these Irish Boxty
Coriander (Cilantro/Dhanya)
Also known as ‘cilantro’ or ‘dhanya’, fresh coriander leaves bring zesty brightness and a herby edge to curries, pastes and salads.
Flavour: Citrusy, grassy and pungent. It’s polarising but unmistakable.
Here’s why some people hate the taste of coriander.
Best with: Curries, tacos, salsa, chutneys and noodle dishes.
How to use: Use fresh leaves and stems; add at the end for aroma.
Cuisine: Indian, Mexican, Thai and Middle Eastern.
Recipe: Try this Rogan Josh Tomato Soup with Yoghurt Flatbreads
Curry Leaves
An essential in South Indian cooking, curry leaves add a complex aroma to tempered dishes.
Flavour: Nutty, citrusy and slightly bitter with a unique, savoury aroma.
Best with: Lentils, dhals, chutneys, curries and fried snacks.
How to use: Fry in hot oil to release their flavour, usually at the beginning of cooking.
Cuisine: Indian (especially South Indian), Sri Lankan and South African.
Recipe: Try this Chicken Tikka Masala Curry
Dill
Feathery and fragrant, dill adds a clean, slightly tangy lift.
Flavour: Fresh, grassy, slightly sweet with anise, liquorice-like notes.
Best with: Fish, potatoes, gherkins, yoghurt sauces and eggs.
How to use: Use fresh for salads and cold dishes; dried dill is more concentrated.
Cuisine: Scandinavian, Eastern European and Mediterranean.
Recipe: Try this Smoked Trout Chowder
Lemongrass
Citrusy and bright, lemongrass brings zing and fragrance to soups and stir-fries.
Flavour: Lemon-like with floral and slightly minty undertones.
Best with: Curries, soups, marinades and seafood.
How to use: Bruise fresh stalks and simmer whole, or use finely chopped inner stalks. Dried or powdered forms are also available.
Cuisine: Thai, Vietnamese and Southeast Asian.
Recipe: Try this Thai Green Vegetable Curry with Lentils
Marjoram
A cousin of oregano but softer and sweeter, marjoram adds an aromatic warmth.
Flavour: Mild, sweet and floral, with a hint of pine and citrus.
Best with: Poultry, sausages, tomato dishes and roasted vegetables.
How to use: Use dried or fresh; best added toward the end of cooking.
Cuisine: Mediterranean, French and German.
Recipe: Try this Short Rib Beef Bourguignon
Mint
Cooling and punchy, mint wakes up both sweet and savoury dishes.
Flavour: Fresh, menthol-like and slightly sweet.
Best with: Lamb, peas, salads, desserts and drinks.
How to use: Use fresh; bruise or tear to release oils. Add to dishes just before serving.
Cuisine: Middle Eastern, Indian, North African and British.
Recipe: Try this Greek-style Pork Chop Platter
Oregano
Robust and earthy, oregano is more than a pizza and pasta night essential.
Flavour: Bold, slightly bitter and peppery with a hint of mint.
Best with: Tomato sauces, grilled meats, beans and Mediterranean dishes.
How to use: Use dried or fresh; dried has a stronger flavour. Add early for depth.
Cuisine: Italian, Greek, Mexican and Middle Eastern.
Recipe: Try the Fresh Tomato Marinara Sauce Pasta
Parsley
Bright and herbaceous, parsley is the all-purpose green garnish.
Flavour: Fresh, grassy and slightly peppery.
Best with: Salads, grains, soups, sauces and almost everything savoury.
How to use: Use flat-leaf parsley for flavour; curly for garnish.
Cuisine: Global; French, Middle Eastern and Mediterranean.
Recipe: Try this Blackened Pork Neck Steak Roosterkoek with Pickle Juice Dressing
Rosemary
Piney and intense, rosemary delivers bold flavour to slow-cooked dishes.
Flavour: Strong, resinous and slightly peppery with pine notes.
Best with: Roasts, potatoes, bread, lamb and tomato-based sauces.
How to use: Use fresh or dried to infuse food. Strip leaves from the stems before chopping.
Cuisine: Mediterranean and French.
Recipe: Try these Rosemary Lamb Kebabs with Tzatziki
Sage
An Italian classic, sage brings warmth and earthy depth to rich pasta sauces and roasts.
Flavour: Earthy, piney and slightly peppery with a hint of camphor.
Best with: Roasts, stuffing, brown butter sauces and root vegetables.
How to use: Use fresh or dried. Fry in butter or oil to crisp and mellow bitterness.
Cuisine: Italian, British and American.
Recipe: Try these Pork Chops with Cajun Brown Butter & Cornbread
Tarragon
Anise-scented and elegant, tarragon adds finesse to creamy and egg-based dishes.
Flavour: Sweet, slightly bitter with liquorice-like notes.
Best with: Chicken, fish, eggs, vinaigrettes and béarnaise sauce.
How to use: Use fresh or dried; add early for subtle infusion or finish with fresh.
Cuisine: French, Russian and Mediterranean.
Recipe: Try this Steak Burger with Béarnaise Sauce and Gremolata Skinny Fries
Thyme
A subtle but steady herb that adds fragrance and depth to savoury cooking.
Flavour: Earthy, slightly minty and savoury with floral notes.
Best with: Roasts, soups, stews, vegetables and bread.
How to use: Use whole sprigs or stripped leaves. It can be added early or at the end.
Cuisine: Mediterranean, French and British.
Recipe: Try this Naartjie, Thyme & Marigold Cake
Spices & Seasoning
Meet the essential spices – the ones you always reach for. Salt and pepper are obvious staples, but the rest earn their keep. From global blends to whole seeds, these spices bring flavour to the table.
Allspice
Tastes like a mix of cinnamon, cloves and nutmeg – hence the name.
Flavour: Warm, sweet, slightly peppery and clove-like.
Best with: Marinades, stews, baked goods, jerk seasoning and spiced drinks.
How to use: Use whole in pickling and stews, or ground in baking and spice blends. Toast them whole to boost warm notes and overall flavour.
Cuisine: Caribbean, Middle Eastern and European.
Recipe: Try this Allspice Dried Fruit and Nut Bread Wreath
Aniseed
Sweet and liquorice-like, aniseed adds a bold, aromatic punch to sweet treats and curries.
Flavour: Strong, sweet and liquorice-forward.
Best with: Baked goods, sausages, curries, koesisters and spiced drinks.
How to use: Use whole or ground; toast seeds to release oils. Can be infused into syrups.
Cuisine: Mediterranean, Indian, Chinese and South African.
Recipe: Try this Spiced Apple & Raisin Porchetta
Black Cardamom (Elachi)
Smokier and bolder than its green cousin, black cardamom has an intense savoury appeal.
Flavour: Camphorous, smoky and earthy.
Best with: Braised meats, stews, rice dishes and savoury spice blends.
How to use: Incorporate whole in slow-cooked dishes or crush seeds for a deeper hit.
Cuisine: Indian, Chinese and Himalayan.
Recipe: Try Kamini’s Cauliflower Rice Lamb Biryani
Black Mustard Seeds
Tiny seeds with bold flavour and a nutty crunch when popped.
Flavour: Spicy, pungent and slightly bitter.
Best with: Pickles, dhals, curries and preserves.
How to use: Temper in hot oil until popping to mellow its pungency and unlock nutty depth.
Cuisine: Indian and South Asian.
Recipe: Try these Pulled Pork Buns with Tangy Apple Chutney
Black Pepper
A staple on every table, black pepper adds a sharp bite that lifts savoury dishes.
Flavour: Pungent and slightly woody with a mild heat.
Best with: Everything – eggs, meat, soups and creamy sauces.
How to use: Best freshly ground for a punchy flavour. Add during cooking or as a finishing touch. Bloom in oil for a deeper aroma.
Cuisine: Universally used, especially in French cooking.
Recipe: Try this Braai Whole Yellowtail with Rocket & Creamy Greek Dressing
Caraway Seeds
Adds a distinctive warmth and a gentle anise kick.
Flavour: Earthy, nutty, slightly sweet with a liquorice hint.
Best with: Rye bread, cabbage, potatoes and cheeses.
How to use: Toast briefly and crush or use whole in baking and pickling.
Cuisine: Central European, German and Scandinavian.
Recipe: Try this Peppadew Relish and Caraway Sauce
Cumin (Jeera)
One of the most recognisable spices, cumin is warm, earthy and deeply aromatic.
Flavour: Earthy, warm, slightly nutty and aromatic with a touch of bitterness.
Best with: Lentils, grilled meats, rice and tomatoes.
How to use: Toast whole seeds for more aroma or use ground in spice blends.
Cuisine: Indian, Mexican, Middle Eastern and North African.
Recipe: Try this Lentil Dhal
Cayenne Pepper
This red powder is your go-to for adding serious heat to dishes.
Flavour: Hot, fiery and clean with a lingering heat.
Best with: Chilli, stews, meat rubs and marinades.
How to use: Sparingly! Sprinkle into dishes to infuse heat. Bloom in oil for an extra kick.
Cuisine: Cajun, Mexican and Southern American cooking.
Chilli Powder
A blend of ground spices; chilli powder adds flavour and warmth to dishes.
Flavour: Mildly spicy to hot, smoky and earthy (often blended with cumin and garlic powder).
Best with: Ground meat, beans, tomato sauces and tacos.
How to use: Use ground; add to dishes during cooking or to marinades and rubs.
Cuisine: Tex-Mex, Indian, Mexican and South African.
Recipe: Try this Tex-Mex Chilli with Nacho Chips
Chinese 5-Spice
Inspired by the five flavour elements, this spice blend has sweet, sour, bitter, pungent and salty spices like star anise, cloves, Chinese cinnamon, Sichuan peppercorns and fennel seeds.
Flavour: Warm, aromatic, clove-like and slightly bitter.
Best with: Duck, pork, stir-fries and ribs.
How to use: Use in rubs, sauces or braises. A little goes a long way.
Cuisine: Chinese and Vietnamese.
Recipe: Try this Chinese 5-Spice Beef Burger with Roasted Garlic Miso-Mayo
Chipotle
Chipotle spice is made of smoked and dried jalapeños, bringing a mellow heat with rich, smoky complexity. They come ground or whole in adobo sauce and add serious depth to rubs, marinades and slow-cooked dishes. A little goes a long way.
Flavour: Smoky, earthy and mildly spicy with a hint of sweetness.
Best with: Beans, beef, chicken, tomatoes and chocolate.
How to use: Stir ground chipotle into sauces or soups; blend into marinades and stews.
Cuisine: Mexican, Tex-Mex and Southwestern US.
Recipe: Try these Triple Cooked Hand Cut Chips with Creamy Chipotle Chilli Dip
Cinnamon
This warming spice adds comfort and depth to savoury dishes and desserts.
Flavour: Sweet, spicy, warm and woody.
Best with: Baked goods, stews, curries, roasted vegetables and warm drinks.
How to use: Available ground or in whole quills. Toast sticks for depth; use ground for baking or spicing meats and vegetables like pumpkin and butternut.
Cuisine: Middle Eastern, Indian, North African and Western baking.
Recipe: Try these Pampoenkoekies with Stroop
Clove
Powerfully aromatic, clove adds warmth and a rich, almost meaty taste.
Flavour: Strong, pungent, warm and slightly sweet with a hint of bitterness.
Best with: Braised meats, rice, baked goods and pickles.
How to use: Whole in stews and broths, or ground in spice blends and baking. Toasting it whole enhances sweetness.
Cuisine: Indian, South and North African and festive Western dishes.
Recipe: Try this Honey and Cherry Roast Gammon with Knodel & Carrots
Coriander Seeds
Warm, citrusy and slightly nutty, coriander seeds are a pantry workhorse. They’re a must in Indian curries, pickles and spice rubs for meat or roasted veg.
Flavour: Mildly sweet with lemony, floral notes.
Best with: Lentils, carrots, lamb, chicken, biltong, sausage and root veg.
How to use: Toast whole or grind fresh for maximum flavour.
Cuisine: Indian, North African, Mexican, Middle Eastern and South African.
Recipe: Try these Lamb Meatballs with Mint & Coriander Yoghurt, Hummus & Toasted Pita
Curry Powder
A Western pantry essential inspired by Indian masalas, curry powder simplifies complex flavour into a single jar. Typical ingredients include turmeric, coriander, cumin, fenugreek and chilli, with varying ratios determining the strength of the spice.
Flavour: Earthy, spicy and aromatic.
Best with: Chicken, vegetables, lentils, soups and rice dishes.
How to use: Add during cooking or bloom in oil to unlock depth.
Cuisine: British-Indian and South African.
Recipe: Try this Fruity Lamb Curry with Yellow Rice
Dukkah
An Egyptian blend of crushed nuts, seeds and spices traditionally served with olive oil and bread. Common inclusions are hazelnuts, sesame seeds, coriander and cumin.
Flavour: Nutty, savoury and aromatic.
Best with: Bread and olive oil, roast veg and salads.
How to use: Sprinkle over dishes or use as a crust for meat and fish.
Cuisine: Middle Eastern and North African.
Recipe: Try this Labneh Dukkah with Flatbreads
Fennel Seeds
Mild and sweet, fennel brings a liquorice flavour that pairs well with meat and vegetables.
Flavour: Sweet, mildly liquorice-like and aromatic.
Best with: Pork, seafood, tomatoes and baked goods.
How to use: Toast and crush seeds or use ground. It can also be steeped in tea.
Cuisine: Italian, Indian and Mediterranean.
Recipe: Try this Pork Belly Porchetta with Roasted Pears, Fennel and Onion
Fenugreek Seeds
An underrated hero with a maple-like aroma and depth.
Flavour: Slightly bitter, nutty and sweet – reminiscent of burnt sugar or maple syrup.
Best with: Curries, stews, flatbreads, and lentil dishes.
How to use: Use seeds whole or ground. Toast them briefly to mellow the bitterness.
Cuisine: Indian, North African and Middle Eastern.
Garam Masala
Every household in India has a take on this versatile blend. It is typically made with cardamom, cinnamon, cumin, clove and nutmeg.
Flavour: Sweet, earthy and aromatic.
Best with: Curries, lentils, meats and stews.
How to use: Stir in at the end of cooking or sprinkle over finished dishes.
Cuisine: Indian, South Asian and South African.
Recipe: Try this Creamy Coconut, Sweet Potato & Bean Stew
Green Cardamom (Elachi)
Fragrant and slightly sweet, green cardamom adds warmth to sweet and savoury dishes.
Flavour: Sweet, floral, citrusy and lightly spicy.
Best with: Curries, rice dishes like biryani, desserts, masala chai and spice blends.
How to use: Use whole pods, crushed seeds or ground. Toast lightly to enhance the aroma.
Cuisine: Indian, Middle Eastern, Scandinavian and global baking.
Recipe: Try this Chocolate Olive Oil Torte with Cardamom, Pears and Almonds
Ginger
Zesty and warming, ground ginger adds a unique spiciness.
Flavour: Warm, peppery, slightly sweet and citrusy.
Best with: Stir-fries, curries, baking, marinades and warm drinks.
How to use: Ground for baking and spice blends. Bloom ground ginger in oil.
Cuisine: Asian, Indian, Caribbean and global baking.
Recipe: Try this Ginger Pear Cake with Gin & Tonic Poached Pears
Mixed Spice
A warm, sweet blend used in baking, particularly during festive seasons. Often made with cinnamon, allspice, nutmeg and cloves.
Flavour: Sweet, warm and aromatic.
Best with: Cakes, citrusy puddings, spiced breads and holiday desserts.
How to use: Use ground in baking or to spice up porridge and drinks.
Cuisine: British baking and festive recipes.
Recipe: Try this Hummingbird Sheet Cake with Orange Cream Cheese Icing
Nutmeg
A little goes a long way with nutmeg. It’s warm, nutty and instantly comforting.
Flavour: Warm, sweet, nutty and peppery.
Best with: Creamy sauces, potatoes, desserts and winter vegetables like cabbage.
How to use: Best freshly grated. Add toward the end of cooking to retain the aroma.
Cuisine: European, Caribbean and holiday baking.
Recipe: Try this Homestyle Oxtail Stew in a Rich Gravy
Paprika
This spicy red powder brings a vibrant colour and a gentle warmth to dishes.
Flavour: Sweet to smoky and mild to hot depending on type; generally peppery.
Best with: Chicken, stews, roasted vegetables and eggs.
How to use: Use ground; bloom in oil or butter to release the full depth of flavour.
Cuisine: Hungarian, Spanish and Eastern European.
Recipe: Try these Tiger Prawns with Mango Salsa
Peri Peri (Piri Piri)
This zesty blend comes from Portuguese and Mozambique traditions. It typically contains African bird’s eye chilli, paprika, garlic, lemon zest and oregano.
Flavour: Spicy, tangy and garlicky.
Best with: Chicken, prawns, grilled veg and sauces.
How to use: Use as a dry rub or in marinades and sauces.
Cuisine: Mozambican, Portuguese and South African.
Recipe: Try this Pork Rib Kota
Poké Spice
A newer fusion blend developed to season Hawaiian poké bowls. Usually includes sesame seeds, chilli flakes, dried seaweed and ginger.
Flavour: Savoury, slightly sweet and umami-forward.
Best with: Tuna, salmon, rice bowls and avocado.
How to use: Sprinkle over rice bowls or mix into marinades.
Cuisine: Hawaiian and fusion Asian.
Recipe: Try this Seared Tuna Burger with Avo & Edamame Smash & Wasabi Mayo
Ras el Hanout
A Moroccan mix that translates to ‘head of the shop’ – a nod to only the best spices being used. May include cinnamon, cardamom, turmeric, ginger, rose petals and mace.
Flavour: Complex, spicy and floral.
Best with: Tagines, couscous, roast meats and root veg.
How to use: Use in slow-cooked dishes or as a rub.
Cuisine: Moroccan and North African.
Recipe: Try this Moroccan-spiced Lamb Mince Phyllo Pie with Dried Fruit Compote
Saffron
The world’s most luxurious and expensive spice. A few threads of saffron go a long way.
Flavour: Floral, honeyed, slightly earthy and metallic.
Best with: Rice dishes, seafood, broths and baked goods.
How to use: Steep threads in warm liquid before adding to dishes. Don’t overdo it!
Cuisine: Persian, Spanish, Indian and Mediterranean.
Recipe: Try this Vegan Saffron and Veggie Biryani with Onion Salsa
Salt
The ultimate flavour enhancer, salt brings out the best in every ingredient.
Flavour: Salty (enhances all other flavours).
Best with: Everything! Treats like salted caramel tarts or chocolate ice cream.
How to use: Kosher or sea salt is best for everyday cooking, while flaky salt is best for finishing dishes. Dissolve into liquids or rubs. Check these different types of salt.
Cuisine: Universal.
Recipe: Try this Salted Dark Chocolate Ganache Tart with Malted Puffs
Smoked Paprika
Bold and smoky with a mild sweetness, smoked paprika lends depth of flavour. It’s made from slow-smoked, dried red peppers and brings a rich, earthy quality to Spanish dishes.
Flavour: Deep, smoky and sweet.
Best with: Potatoes, eggs, chorizo, chicken, tomato-based sauces and marinades.
How to use: Sprinkle into stews, rub onto proteins or dust over roasted veg.
Cuisine: Spanish, Hungarian and South African.
Recipe: Try these Bourbon BBQ Rashers with Baked Potatoes
Star Anise
Beautifully shaped and boldly flavoured, this star-shaped spice is deliciously fragrant.
Flavour: Liquorice-like, slightly sweet and peppery.
Best with: Broths, braised meats, mulled drinks and baking.
How to use: Use whole in slow-cooked dishes or ground in spice blends.
Cuisine: European, Chinese, Vietnamese and Indian.
Recipe: Try this recipe for Glühwein (German Mulled Wine)
Sumac
Sumac is made from dried berries ground into a reddish-purple powder.
Flavour: Tart, zesty, fruity and slightly astringent.
Best with: Salads, grilled meats, dips and flatbreads.
How to use: Sprinkle over dishes as a finishing spice or mix into dressings.
Cuisine: Middle Eastern and Mediterranean.
Recipe: Try it with Baba Ganoush with Sesame Lavash
Turmeric (Borrie)
Earthy and vibrant, turmeric adds a golden glow and subtle bitterness to savoury dishes. This yellow spice is also known as ‘borrie’ among South Africans.
Flavour: Slightly bitter and musky with a subtle ginger-like warmth.
Best with: Lentils, rice, eggs, cauliflower and curry bases.
How to use: Use ground; bloom in oil to mellow bitterness and boost colour.
Cuisine: Indian, Southeast Asian and Middle Eastern.
Recipe: Try this South Indian Lemon Rice
Vanilla
One of the most recognisable and beloved flavours in baking.
Flavour: Sweet, floral and creamy with warm depth.
Best with: Desserts, custards, cakes and warm drinks.
How to use: Use whole pods (split and scrape), extract or powder. Vanilla is commonly infused into hot and cold beverages or baked into sweet treats.
Cuisine: Global; especially prominent in Western baking.
Recipe: Try this Plum & Vanilla Tarte Tatin
White Pepper
Milder than black pepper but with a fermented tang, white pepper is subtle but assertive.
Flavour: Milder than black pepper but with a sharper, fermented note.
Best with: Light-coloured sauces, mashed potatoes, soups and seafood.
How to use: Use ground; add during cooking. Preferred where milder tasting notes are desired, especially in dishes with delicate flavours.
Cuisine: Chinese, French and Scandinavian.
Yellow Mustard Seeds
Less pungent than black mustard, but it still packs tang and heat.
Flavour: Mildly spicy, tangy and slightly nutty.
Best with: Pickles, sauces, curries and rubs.
How to use: Temper in oil or grind for use in pastes and dressings.
Cuisine: Indian, American and European.
Recipe: Try these Hot Honey, Citrus & Mustard Ribs
Za’atar
A beloved blend from the Levant, za’atar typically mixes dried thyme, sumac and toasted sesame seeds – sometimes with marjoram or oregano added.
Flavour: Earthy, tangy and savoury with toasted, herby notes.
Best with: Flatbreads, roast veg, labneh and grilled meats.
How to use: Sprinkle over dishes before serving, mix with olive oil as a dip or use in marinades.
Cuisine: Middle Eastern and Eastern Mediterranean.
Recipe: Try this Pomegranate Gammon with Za’atar Roasted Radishes
Want more? Learn how to properly use and store your herbs and spices.
