What spices, seasonings, and herbs should every hostess have in the kitchen?

Many people confuse these terms, but there is a clear difference between them. A seasoning is the broadest concept – anything used to improve the flavour of a dish: spices, spice blends, ketchups, sour cream, sauces, vegetable oil, mayonnaise. Spices are flavour enhancers: sugar, salt, vinegar, citric acid, monosodium glutamate. They have no pronounced aroma of their own but bring out the flavour of the main ingredients. Herbs are the aromatic parts of plants: leaves, flowers, seeds, roots. They give a dish its characteristic aroma and subtle flavour notes – and it is this category that the guide below is about.

No soup, borscht, stew, or braised meat is complete without bay leaf. The dried leaves of the bay laurel give a warm, "grassy" aroma with hints of camphor. Add them 5–10 minutes before the dish is done and ALWAYS remove them from the finished dish – otherwise, as it steeps, the leaf will release bitter essential oils and spoil the flavour. For a 3-litre pot, 2–3 leaves are enough. The shelf life of dried leaves is up to 2 years in an airtight jar.

The "king of spices" – the most popular spice in the world. It grows in India, Vietnam, and Malaysia. The green berries are harvested, boiled, and dried – this is how they turn black. It is used as whole peppercorns (for broths, marinades, and braises) and ground (for all main dishes). TIP: buy whole peppercorns and grind them at home in a mill – the aroma is 3–5 times stronger than shop-bought ground pepper. It is a universal spice for meat, fish, vegetables, and soups.

The dried unripe berries of the pimento plant – not to be confused with ordinary black pepper. It has a rich, complex aroma reminiscent of a blend of cinnamon, nutmeg, ginger, and cloves. It is used as whole berries for marinades (cucumbers, mushrooms, meat), soups, braised meat, and pilaf. For 1 litre of marinade, use 5–7 berries. It fully unfolds its flavour in meat dishes with long braising of 1–2 hours.

Ground bark of the cinnamon tree. Choose Ceylon cinnamon (Cinnamomum verum) – it is more aromatic and more beneficial than cheap cassia (Cinnamomum cassia). It lowers "bad" cholesterol, helps regulate blood sugar levels, and has antibacterial properties. It is versatile: suitable for baking (pies, cinnamon buns, gingerbread), drinks (coffee, mulled wine, cocoa, milkshakes), apples and pumpkin, meat (pork, Moroccan-style beef), and even chili con carne (Mexican cuisine).

The most famous spice blend of Indian cuisine. It is made up of 10–30 different spices: turmeric (which gives the yellow colour), coriander, caraway, ginger, chili, cardamom, and fenugreek. It has a positive effect on the cardiovascular system, the liver, and the gastrointestinal tract. It is added to vegetable dishes with rice, to chicken curries, and to soups and sauces. For an Indian chicken curry, use 1 tablespoon per 500 g of meat.

Ground dried pods of sweet red pepper. By degree of heat it comes as: sweet (no heat, for colour and aroma), semi-sweet (mild heat), smoked (with a smoky aroma, for grilled meat), and hot (with noticeable heat). Hungarian cuisine is unthinkable without paprika – goulash, pörkölt, paprikash. It pairs perfectly with pork, chicken, tomato sauce, potatoes (it gives crisps and French fries their characteristic colour), cheese, and seafood.

They are often confused, but they are different spices. Caraway (Carum carvi) is the "European" one – dark brown crescent-shaped seeds with a sharp, sweet aroma, used in German and Austrian cuisine for sauerkraut, rye bread, and sausages. Cumin (Cuminum cyminum) is the "Eastern" one – lighter seeds with an intense, smoky aroma, essential for Central Asian pilaf, Uzbek lagman, Indian curry, and Middle Eastern dishes. Both are sources of iron, calcium, and magnesium, and aid digestion.

The "queen of spices," with an intense, complex aroma of eucalyptus and camphor. It contains zinc, calcium, magnesium, and vitamins A and B. It calms the nervous system, normalizes the gastrointestinal tract, and speeds up metabolism. It is not recommended in cases of ulcers. It is the main ingredient of Indian masala tea, Middle Eastern coffee, and Scandinavian baking. It is added to desserts, puddings, mousses, Eastern sweets, pilaf, and fish sauces. For 1 litre of coffee, use 3–5 cardamom pods.

The root of the ginger plant – "a medicine and a spice in one." It is used fresh and grated (for marinades for chicken, fish, and vegetables, and for ginger tea) and dried and ground (for baking – gingerbread, ginger houses, and cakes). It helps with colds, nausea, and headaches, and boosts immunity. An ideal "grill marinade": 50 g of grated ginger + 3 tbsp of soy sauce + 2 cloves of garlic + 1 tbsp of honey per 1 kg of meat.

The dried seeds of the plant (the fresh leaves are called cilantro). It is a universal seasoning for meat, fish, and vegetable dishes. It is the main ingredient of Borodinsky bread, Georgian dishes, Indian curry, and Middle Eastern falafel. IMPORTANT: ground coriander quickly loses its aroma within 3–4 months. Buy whole seeds and grind them before use in a coffee grinder or mortar – the aroma is far stronger than shop-bought ground coriander.

Ground pods of hot pepper. The Scoville heat scale (SHU): sweet pepper – 0, poblano – 1000, jalapeño – 5000, cayenne – 30000, habanero – 200000. It is added to soups (kharcho), meat dishes (chili con carne), and Mexican and Asian cuisine. CRITICAL: do NOT add chili pepper to boiling oil – it will turn black and become bitter. Add it to warm oil or after frying. It is beneficial in small doses: it speeds up metabolism and improves the function of the liver and nervous system.

One of the most ancient spices – it was used by the Romans and Greeks. It has a subtle, warm aroma and is the perfect partner for béchamel, mashed potatoes, spinach, pumpkin, pâtés, and sausages. CRITICAL: do not exceed the dose – more than 5 g at once causes hallucinations, and more than 30 g causes severe poisoning, up to and including coma. Add only small pinches to a dish (¼–½ tsp per dish). It is perfect for béchamel sauce, lasagne, and moussaka. Buy whole nuts and grate them on a fine grater – the aroma is 5 times stronger than ground.

Fresh or dried – the aromatic leaves of a plant in the mint family. Its aroma is reminiscent of clove and anise. It is the perfect "companion" to tomatoes (the classic being mozzarella + tomato + basil in a Caprese salad). It is the main herb of Italian cuisine – pesto (basil + pine nuts + cheese + olive oil), Margherita pizza, and pasta with tomato sauce. It is also used in soups, stews, and with fish and meat. Fresh basil is added at the very end – heat treatment kills the aroma.

"Dushitsa" in Russian, the aromatic dried leaves. It contains iodine, magnesium, iron, and vitamins A, B, C, and PP. It is an indispensable herb of Italian and Greek cuisine – pizza, pasta, Greek salad, feta with oregano. It is also used for homemade sausages, pâtés, ham, meat with potatoes, and mushroom sauces. It is perfect for pickling mushrooms and cucumbers. Oregano has an intense aroma that can overpower other herbs – add 1 tsp on its own, without other strong herbs.

An evergreen shrub of the mint family – it looks like a small fir twig, with a slightly bitter taste. It is the perfect partner for meat (especially lamb and pork) and root vegetables (oven-baked potatoes, carrots, pumpkin). It is also used for stews, soups, and marinades. TECHNIQUE: strip the needles from the stem and crush or finely chop them – this releases the essential oils to the maximum. A whole sprig gives only 30% of the aroma of chopped rosemary. Fresh rosemary is more aromatic than dried.

Marjoram is a mild "European" analogue of oregano, used for sausages, mince, pâtés, duck, goose, and game. It is not recommended in cases of thrombosis. Thyme is an essential herb of Provençal cuisine and the main ingredient of the French bouquet garni (thyme + bay + parsley). It is perfect with chicken, fish, grilled vegetables, and oven-baked potatoes. It is often used in "Provençal herbs" and "Italian herbs" blends. It contains thymol – a natural antiseptic that helps with colds and coughs.

The root of a plant in the ginger family, a bright yellow powder. It is the main ingredient of Indian curry – it gives the dish its characteristic colour. It contains curcumin – a powerful natural antioxidant with anti-inflammatory properties. It is added to soups, pilaf, rice, and sauces for a beautiful "sunny" colour. It stains hands and clothes – be careful when using it. For a dish serving 4 people, use ½–1 tsp of turmeric.

The dried unopened buds of the clove tree. It has an intense "wintry" aroma – perfect for mulled wine, grog, marinades, ham, kulich, and gingerbread. For 1 litre of marinade, use 4–5 clove buds. The main rule: do NOT overdo it – even 1–2 extra buds will give a sharp, "medicinal" aftertaste that will spoil the dish.

All herbs and spices like darkness, coolness, and an airtight seal. The ideal conditions are:

• Dark glass jars with an airtight lid – they protect against light and moisture;
• A cupboard away from the stove – heat kills the aromatic oils within 1–2 months;
• Away from the sink – moisture spoils ground spices;
• Label the purchase date – most ground spices lose their aroma within 6–12 months;
• Whole spices last 2–3 years – grind them before use;
• Dried herbs (basil, oregano) last 1–2 years, then lose their scent;
• Bay leaf and whole peppercorns last up to 2–3 years in an airtight jar.