A kitchen cupboard full of herbs is nice, but how many do you actually use regularly? With a good basic supply you can get surprisingly far. For a simple pasta, roasted potatoes, soup, curry, casserole or a quick marinade you often don't need a complicated spice mix at all.
But which herbs should you always have at home?
With these 12 basic herbs and spices you can go in any direction. They suit everyday dishes, are easy to combine with each other and form a good base to make your own spice blends.
1. Black pepper
If there's one spice that goes with almost everything, it's black pepper. It adds bite without making a dish immediately hot and enhances other flavors.
Use black pepper, for example, with potatoes, eggs, meat, fish, vegetables, pasta, soup and sauces. Freshly ground black pepper has the most flavor, but ground pepper is of course convenient for everyday use.
Goes well with: garlic, thyme, oregano and paprika powder.
2. Paprika powder
Paprika powder is one of those spices you use very often without noticing. It gives dishes a mild, slightly sweet paprika flavor and suits both meat and chicken as well as potatoes, vegetables and legumes.
Use it, for example, over oven potatoes, in minced meat, in a stew or as a base for a marinade.
Goes well with: garlic, cumin, oregano and black pepper.
3. Smoked paprika powder
Yes, alongside regular paprika powder we think the smoked variety also deserves a place. You need only a little to give a dish much more depth.
Smoked paprika powder is delicious with roasted vegetables, chickpeas, potatoes, beans, chicken and tomato-based dishes. Even when you use less meat, the smoky flavor can make a dish feel fuller.
Goes well with: cumin, garlic, chili and oregano.
4. Garlic powder
Fresh garlic is wonderful, but garlic powder is at least as handy to always have at home. You can easily sprinkle it into a spice mix, marinade or sauce and it distributes evenly through a dish.
Ideal for roasted potatoes, chicken, minced meat, vegetables, dressings and homemade dips.
Goes well with: pretty much everything on this list.
5. Onion powder
Like garlic powder, onion powder is a real flavor booster for dishes that need just a bit more. It gives a savory, slightly sweet taste and is especially useful in dry spice mixes.
Use it in marinades, burgers, minced meat, oven dishes, sauces and over roasted vegetables.
Goes well with: garlic, paprika, black pepper and thyme.
6. Oregano
For pasta, pizza and tomato sauce oregano is almost indispensable, but this herb can do much more. It also goes well with zucchini, eggplant, chicken, potatoes, salads and Mediterranean casseroles.
Dried oregano has a fairly strong flavor. You therefore usually need only a small amount.
Goes well with: basil, garlic, paprika and black pepper.
7. Basil
Basil and oregano together form a strong base for Mediterranean cuisine. Dried basil is handy for dishes where fresh basil isn't strictly necessary.
Think of tomato sauce, pasta, soup, casseroles and dishes with zucchini, eggplant or tomato.
Goes well with: oregano, garlic, thyme and black pepper.
8. Thyme
Thyme has an herbal, slightly earthy taste and is particularly versatile. It goes with potatoes and roasted vegetables, but also with chicken, mushrooms, soup and stews.
Especially in autumn and winter dishes thyme is one of those herbs you reach for again and again.
Goes well with: rosemary, garlic, black pepper and bay leaf.
9. Cumin
With cumin you give dishes a warm, earthy flavor. It is an important flavoring in, among others, Mexican, Middle Eastern and Indian cuisine.
Use cumin, for example, in chili, curry, hummus, bean dishes, minced meat, roasted cauliflower or carrot.
Goes well with: paprika, coriander, chili and turmeric.
10. Turmeric
You recognize turmeric immediately by its intense yellow color. The taste is earthy and slightly bitter and comes into its own especially in combination with other spices.
Use turmeric in curries, rice dishes, soups, lentil dishes and with roasted vegetables.
Goes well with: cumin, black pepper, ginger and coriander.
11. Chili powder or chili flakes
A bit of heat can completely change a simple dish. That's why chili, in our opinion, belongs in the basic supply.
With chili powder you can distribute the heat evenly through a dish. Chili flakes are handy when you want to add some extra heat at the end. Use chili, for example, in pasta, curry, chili con carne, stir-fries, marinades and over roasted vegetables.
Goes well with: paprika, garlic, cumin and oregano.
12. Cinnamon
You might mainly think of cinnamon with apple pie and oatmeal, but it's much more versatile than that. A little cinnamon also gives savory dishes warmth and depth.
Use it, for example, in curries, stews and dishes from Middle Eastern or North African cuisine. And of course cinnamon remains ideal for breakfast, baking and desserts.
Goes well with: cumin, turmeric, ginger and nutmeg.
How to build flavor with your basic spices
You don't have to take twelve jars out of the cupboard every time. Think of your spice supply more as a number of small flavor groups. Start with a savory base of, for example, pepper, garlic and onion and then choose a direction. If you go Mediterranean, grab oregano, basil or thyme. For a warmer flavor choose cumin, turmeric or cinnamon. Paprika, smoked paprika and chili then provide color, smokiness or heat. This way you learn to combine spices more easily and with the same twelve jars you can flavor dozens of different dishes.
What can you make with these 12 basic spices?
The handy thing about a good basic supply is that you can combine the spices with each other. That way you can make your own spice mix in a few seconds.
For an Italian spice mix combine oregano, basil, thyme, garlic and black pepper.
For spiced potatoes use paprika powder, smoked paprika powder, garlic, thyme and black pepper.
For a simple Mexican spice mix combine cumin, paprika, smoked paprika powder, chili, garlic and onion powder.
And for a quick curry base you can start with turmeric, cumin, chili, black pepper and a little cinnamon.
So you don't need a separate spice mix for every dish.
Which herbs should you have at minimum?
- Are you really starting from scratch? Then black pepper, paprika powder, garlic powder, oregano, thyme and cumin would be our first choices. With these you can flavor a huge number of everyday dishes.
- Then expand your supply with smoked paprika powder, onion powder, basil, turmeric, chili and cinnamon. Then you'll have a compact base with which you can create European as well as Asian, Mexican and Middle Eastern flavors.
Combining herbs yourself
The fun thing about loose herbs and spices is that you decide what goes into your food. You can adjust flavors to the dish and, for example, decide how much salt you add.
When combining, start with small amounts. Taste, add if necessary and write down a successful combination. Before you know it you'll have your own favorite spice mixes for potatoes, vegetables, chicken or pasta.
With these 12 basic spices in your kitchen cupboard you have a good start at least. Not a cupboard full of jars you hardly use, but a compact collection of flavorings you can cook with every day.
Buying herbs for your own basic supply
Want to top up your spice cupboard? At Natural Spices you can easily buy herbs and spices online, from true basic spices like paprika powder, oregano and cumin to flavorings for dishes from around the world. That way you assemble a spice supply that fits what you like to cook. From €35 your order is shipped free within the Netherlands.
Frequently asked questions about basic spices
1. Which herbs should everyone have at home?
Black pepper, paprika powder, garlic powder, oregano, thyme and cumin form a good minimal base. With these spices you can flavor many everyday dishes.
2. How long can you store dried herbs?
Dried herbs and spices often remain usable for a long time, but they gradually lose aroma and flavor. Store them well sealed, dry and out of direct sunlight and check regularly whether they still have enough aroma.
3. Are whole or ground spices better?
It depends on how you use them. Whole spices often retain their aroma longer, while ground spices are easier and faster to use. For a practical basic supply, ground varieties are therefore very handy.
4. Which herbs go well with vegetables?
Paprika powder, smoked paprika powder, garlic, thyme, oregano, cumin and black pepper are all good flavorings for vegetables. Which combination works best depends on the vegetable and the cooking method.
5. Can you make spice mixes without salt?
Definitely. By combining loose herbs and spices you can easily make a spice mix without added salt. That way you decide whether and how much salt you add during cooking.
