Herbs and spices

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.

• Cardamom
• Cayenne
• Cinnamon
• Cumin

Found in almost every world cuisine, this serves double duty as spice in both sweet and savory dishes.

• Cumin
• Cayenne
• Cinnamon
• Basil

Pine-like flavor, with more lemony and eucalyptus notes than rosemary. Found in a lot of northern Italian cooking.

• Basil
• Thyme
• Rosemary
• Sage

From the coriander plant, leaves and stems have a pungent, herbaceous flavor. Used in Caribbean, Latin American, and Asian cooking.

• Cilantro
• Basil
• Thyme
• Sage

Highly aromatic with a robust licorice flavor. Excellent in pesto, as a finishing touch on pasta dishes, or stuffed into sandwiches.

• Thyme
• Basil
• Oregano
• Cilantro

Adds a pungent, woodsy flavor. Great as an all-purpose seasoning.

• Oregano
• Rosemary
• Basil
• Thyme

Strong and piney. Great with eggs, beans, and potatoes, as well as grilled meats.

• Thyme
• Rosemary
• Cilantro
• Mint

Adds a sweet note and a red color. Used in stews and spice blends.

• Chili powder
• Paprika
• Saffron
• Cayenne

Sweet and pungent. Great in baked goods, but also adds a warm note to savory dishes.

• Nutmeg
• Cinnamon
• Cloves
• Allspice

Smoky and earthy. Used in a lot of Southwestern U.S. and Mexican cuisine, as well as North African, Middle Eastern, and Indian.

• Paprika
• Oregano
• Cumin
• Coriander