Spice Pairing Basics: Which Spices Go With What

Spices can feel intimidating when the rack is full of jars you bought for one recipe. The good news is that a handful of reliable pairings, plus a few simple techniques, will cover most everyday cooking.

Start with flavour families

Rather than memorising lists, it helps to think of spices in loose groups:

• Warm and sweet: cinnamon, nutmeg, allspice, cloves, cardamom. Great in baking, but also in slow-cooked meat dishes, tagines and spiced rice.
• Earthy: cumin, coriander seed, turmeric. The backbone of many curries, chillies and bean dishes.
• Smoky and hot: smoked paprika, chipotle, cayenne, chilli flakes. Use them for depth and heat in stews, marinades and roasted vegetables.
• Bright and fresh: sumac, lemon zest, fennel seed, fresh herbs such as parsley, coriander and mint. These lift rich or heavy food.

A dish usually works best with one or two families leading and the others in a supporting role.

Classic pairings to try

• Carrots: cumin, coriander seed, cinnamon or ginger.
• Squash and sweet potato: nutmeg, smoked paprika, sage or chilli.
• Potatoes: rosemary, garlic, paprika or mustard seed.
• Tomatoes: basil, oregano, fennel seed or a pinch of chilli.
• Chicken: thyme, paprika, cumin, tarragon or garam masala.
• Lamb: rosemary, cumin, coriander, mint or cinnamon.
• Fish: dill, fennel, lemon, parsley or a light hand of turmeric.
• Beans and lentils: cumin, bay leaf, smoked paprika or turmeric.
• Apples and pears: cinnamon, cardamom, ginger or star anise.
• Chocolate: cinnamon, chilli, orange zest or a little espresso.

Techniques that make spices taste better

Toast whole spices. Warm cumin, coriander or fennel seeds in a dry pan over medium heat for a minute or two, shaking often, until fragrant. Grind them once cool. The aroma is noticeably stronger than pre-ground spice.

Bloom ground spices in fat. Stirring ground spices into hot oil or butter for 30 to 60 seconds before adding liquid releases flavour that water alone does not carry. Watch closely, because ground spices burn quickly and turn bitter.

Layer through the cooking. Hardy spices such as cinnamon sticks and bay leaves can go in early. Delicate herbs and finishing spices such as sumac or fresh coriander are best added at the end.

Season in small steps. You can always add more, but you can't take it out. Add a little, taste, then adjust.

Simple blends to keep on hand

• All-purpose roast mix: smoked paprika, garlic powder, dried thyme, salt and pepper.
• Warm curry base: cumin, coriander, turmeric and a little chilli.
• Baking spice: cinnamon, nutmeg, ginger and a pinch of cloves.

Mix small batches so they stay fresh, and label the jar with the date.

Storing spices

Heat, light and moisture dull spices. Keep them in airtight jars in a cool cupboard, away from the hob. Whole spices tend to keep their flavour longer than ground ones. If a ground spice has lost most of its smell when you rub a little between your fingers, it will add little flavour and is worth replacing.

Putting it into practice

Pick one vegetable you cook often and try a new pairing from the list above this week. Small experiments are the quickest way to build confidence. For more everyday recipes and ideas, visit Relish Realm.