Herbs & spices 101

Who needs sugar and salt? Substitute those for delicious mixtures of herbs and spices that offer even more flavor. Vanessa Oliver R.D., L.D., covers the basics in this video workshop, but you’ll be surprised how a pinch of knowledge about herbs and spices goes a long way.

Watch the full video of our most recent herbs & spices 101 workshop and learn:

  • Handy storage methods
  • Fun facts about popular herbs such as basil and rosemary
  • How to easily chop up fresh herbs for cooking
  • And more useful pro-tips!


Try making your own seasoning and spice mixes:


Explore using herbs and spices to create flavors from around the world using these guidelines:


Cajun cuisine

season with: thyme, cayenne, sassafras, white pepper, black peper, bay leaf

core ingredients: chicken, shellfish, pork, okra, corn



Carribean cuisine

season with: oregano, lemon, parsley, dill

core ingredients: fish, chicken, mutton, pork



Chinese cuisine

season with: cayenne, star anise, black pepper, szechuan pepper, fennel, clove, ginger

core ingredients: rice, chicken, tofu, green vegetables, pork, stir-fry



French cuisine

season with: marjoram, rosemary, thyme, savory, parsley, lavender

core ingredients: roast meats, vegetables, fish



Greek cuisine

season with: oregano, lemon, parsley, dill

core ingredients: chicken, fish, salad dressings, vegetables



Indian cuisine

season with: cumin, coriander, turmeric, cinnamon, cayenne, fenugreek, ginger

core ingredients: vegetables, stews, chicken, lamb, potatoes



Italian cuisine

season with: basil, oregano, thyme, parsley

core ingredients: pasta, chicken, shellfish


mexican Mexican cuisine

season with: cumin, coriander, tumeric, cinnamon, cayenne, fenugreek, ginger

core ingredients: beef, chicken, fish, legumes, vegetables



Thai cuisine

season with: basil, lemongrass, ginger, galangal, turmeric, chili pepper

core ingredients: stir-fry, noodles, shellfish, chicken, pork, tofu, green vegetables




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