Popular Herbs & Spices

• A small but versatile combination of spices can be used on a wide range of dishes. Martin Child/Photodisc/Getty Images

  It is easy to get overwhelmed by the vast choice of herbs and spices in a grocery store if you don't know what you're looking for. Fortunately, among those myriad choices are a few select herbs and spices most popular in home cooking. If your spice rack only contains salt, pepper and a few of the most popular herbs and spices, you will be able to successfully season a wide range of dishes.

Basil

• Basil is a member of the mint family with a light aroma and a sweet, warm taste of mild licorice. Frequently used in Italian cooking, especially in pasta and pizza sauces, basil is also the primary ingredient in pesto. Used both ground and whole, basil is good with roasts, stews, ground beef, lamb, fish, vegetable dishes, omelets and dressings.

Bay Leaves

• Literally the dried leaves of the Bay Laurel tree, bay leaves are not themselves eaten but used to infuse their pungent flavor into foods and then removed before eating. Bay leaves are popular in Indian and Middle Eastern cuisine, and they are also commonly added to soups, stews, sauces, seafood, vegetable dishes and savory baking dishes.

Chives

• Looking and tasting similar to a green onion, this member of the lily family can be used in several ways. It can be added to a dish after completion as a fresh garnish. Other times it is cooked into the meal, usually added near the finish of the cooking cycle to help retain its spicy flavor.

Cilantro

• A member of the parsley family, cilantro is the leaf and stem of the coriander plant and is sometimes called fresh coriander. With an astringent taste like the combination of parsley and citrus, cilantro is used frequently in the dishes of many diverse cultures, including in Mexican, Asian and Middle Eastern cuisine.

Cinnamon

• Cinnamon adds a sweet spice that works well with savory and sweet dishes alike. Cinnamon sticks are frequently added to hot beverages like hot chocolate and mulled cider, while the powdered form is often sprinkled into puddings, breads, cakes and other pastries and baked desserts It can be added before cooking or as a decorative accent after the dish comes out of the oven. As for savory uses, cinnamon enhances the flavor of many meat stews and curries, particularly lamb dishes.

Ginger

• The root of the ginger plant adds a warm, mildly spicy and slightly pungent flavor to preserves, chutneys, dried fruit, breads, cookies, cakes and roasts. It is also commonly made into a tea to aid in digestion.

Oregano

• A relative of thyme and marjoram from mint family, oregano is one of the primary spices used to give pizza its unique taste. Oregano is commonly added to dishes made with eggs, cheese and meats, particularly beef, pork and lamb.

Parsley

• This popular garnish with a fresh scent is also a great breath freshener. It also happens to be rich in vitamins and minerals, including iron, copper, iodine and vitamins A and C. It can be used in the preparation or added as a garnish afterward. It can be chopped finely and added to salads to add flavor to other greens.

Rosemary

• With a hint of pine to its smell and taste, this member of the mint family, rosemary is used with most meats and is a popular spice in many Italian dishes. It can also be used on roast potatoes and other vegetables.