Fabulous Flavour Combinations
A Foodies Guide to Seasoning with Herbs and Spices
by Di-Di Hoffman.
This publication is licensed under the Creative Commons Attribution-NonCommercial-NoDerivs 3.0
Unported License.
To view a copy of this license, visit http://creativecommons.org/licenses/by-nc-nd/3.0/.
First Edition: January 2007
Second Edition: January 2011
Third Edition: December 2012
Copyright ©. All rights reserved.
Check out Di-Di’s Profile at https://plus.google.com/111627006480548932387/
The primary aim of this Bouquet Garni Guidebook is to help you discover and develop your own
savoir faire (your own personal touch) for creating memorable dishes with herbs and spices.
Bouquet Garni Cuisine Organique
incorporating the SA Herb Academy
PO Box 15873
Lynn East
Pretoria
South Africa
www.herb.co.za
www.herbclass.com
Contents
Benefits of Seasoning with Herbs and Spices
1
Herbs and Spices Defined
2
Two Aromatic Cheat Sheets
3
1. The Basic Flavour Profiles
3
Three Basic Taste Groups
3
Nine Basic Aromatic Groups
3
2. Loudness Groups
4
Light and Medium Volume
4
Loud Volume
5
Preparing Herbs for Maximum Flavour
5
Preparing Spices for Maximum Flavour
7
21 Flavour Combinations to Avoid
9
1 356+ Fabulous Flavour Combinations
10
33 Holy Grail Pairings
10
1 159 Duets Made in Heaven
10
197+ Fresh Herb Combinations
14
Please Share Your Thoughts
15
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Fabulous Flavour Combinations
Fabulous Flavour Combinations
A Foodies Guide to Seasoning with Herbs and Spices
“Cooking is for capturing the taste of the food and then enhancing it, as a composer may
take a theme and then delight us with his variations.” – Fernand Point
If you’ve ever wondered what goes with what this guide is especially for you. Words of caution
though, view it only as a guide. One of the things that make seasoning with herbs and spices so
dynamic is the constant evolution of our palates.
What do you prefer? Familiar, friendly flavours or bold, unexpected flavours? It doesn’t really
matter; you’ll have a feast with the two tables at the end of this guide.
And yes, it’s perfectly fine to jump ahead to the fabulous flavour combination tables. 
But be sure to come back and read through the remainder of the guide. It will help you make the
most of the flavours and aromas of your herbs and spices.
Benefits of Seasoning with Herbs and Spices
“Good cooking is an art, as well as a form of intense pleasure… A recipe is only a theme,
which an intelligent cook can play each time with a variation.” – Madame Jehane Benoit,
chef
The most obvious reason for cooking with herbs and spices is that they can transform your ordinary
recipes into exciting culinary experiences. But there are even more good reasons to master the
magic of cooking with herbs and spices:

They will stretch your budget. By using herbs and spices in your everyday cooking, you can
turn cheap staple ingredients into tasty dishes.

They offer you variety and gastronomic delight for every individual in the family.

You can easily make your own connoisseur pantry products like herb oils, vinegars, and
mustards, which make great gifts. You can even turn this hobby into a part-time or full-time
business venture.

It is always a pleasure to receive compliments for our culinary creations. Herbs and spices
will certainly earn you compliments when entertaining friends and family. Used skilfully
they really are the ‘cherry on the cake’ for all your dishes.
Then for the more health conscious amongst us, there are many more advantages:

Fresh herbs especially are wonderful sources of concentrated micro-nutrients, like
antioxidants, vitamins and minerals. All of these are in an unadulterated natural form.
Visit the Bouquet Garni Flavour Academy at www.herb.co.za for more flavour building ideas.
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Fabulous Flavour Combinations

In these times of ‘instant’ vegetables – in tins and frozen packs – it is clear that herbs and
spices can do much to improve the taste and nutritional value of our veggies.

Certain herbs and spices will stimulate your appetite and improve your digestion and general
health and well-being.

They are vital in low salt and low fat diets.
One can truly say that herbs and spices give your cooking that ‘something special’!
Herbs and Spices Defined
“Spices and herbs for the culinary world are harvested from the entire spectrum of plant
species. Most commonly the seeds and leaves of these botanical treasures are used to impart
flavour, but bark, roots, nuts, flowers and berries also have much to offer, depending on
which plant you have before you. What just about all these species, in their many forms,
have in common is a unique pungency compared with other crops. A spice or herb destined
for the kitchen is likely to have a strong signature not duplicated elsewhere.” - Tony Hill,
author of The Spice Lovers Guide to Herbs and Spices (2004)
There are many interpretations of the difference between herbs, spices and flavourings. From a
culinary viewpoint they can be described as follows:
Herbs
Herbs constitute the aromatic leaves and flowers that are used, either fresh or dried, to liven up
culinary dishes. Some good examples are sweet basil, thyme and rosemary. The shelf life of most
dried herbs is much shorter than that of spices. With a few exceptions, herbs should be used fresh
for the best effect.
Spices
Spices are the seeds, bark and roots of plants that are used, mainly in a dried form. For this reason,
spices have a longer shelf life than most herbs. Examples of spices are pepper (seeds), ginger (root)
and cinnamon (bark)
Flavourings
Flavourings are products that are often used just like herbs, but are also seen as food sources in their
own right, for example fennel bulbs, honey, nuts, citrus and onions.
A Stew of Words!
Sometimes the ability to distinguish between herbs, spices and flavourings becomes quite confusing.
Take horseradish for example. Some might say it is a spice, while others believe it can also be a food
source. The same can be said of garlic and onions.
Visit the Bouquet Garni Flavour Academy at www.herb.co.za for more flavour building ideas.
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Fabulous Flavour Combinations
There are also a number of plants that confusingly fall into the category of both a herb and a spice
because we use their leaves fresh or dried and also their seeds. Just think about fennel, dill and
coriander. Or is the latter cilantro?
My advice to you...
Make the distinction between herbs and spices if you must. But don’t let that limit your possibilities.
When you cook, it doesn’t really matter whether fennel is a herb or a spice. That is really just
semantics, and after all, if you know how to get the best out of fennel, the effect and taste stays the
same.
Two Aromatic Cheat Sheets
Aroma is responsible for as much as 80 per cent or more of flavour. This helps to explain the
popularity of herbs and spices. Incorporating them in a dish will enhance the aroma of the dish and,
in turn, its flavour.
The following two cheat sheets classify herbs and spices according to their basic taste and flavour
profile and according to their loudness –or how overpowering they are.
1. The Basic Flavour Profiles
We can group herbs and spices into 12 basic flavour profile groups.
Remember that most herbs and spices do not like to be categorized into rigid boxes. Some will fit
into more than one box. And then there will be those that don’t seem to fit in anywhere.
Use this only as a guide. Your own basic profiles will depend on your own palate. If for example you
can’t distinguish between spicy and pungent, group them together.
Three Basic Taste Groups
Most aromatics are essentially bitter. We can however group some of them into three basic taste
groups. These groupings are handy when you’d like to balance a dish.
Sweet
Bay leaves, cassia, cinnamon, coriander, juniper, paprika, pineapple sage, rose geranium, stevia,
sweet basil.
Bitter
Capers, celery, fenugreek, hyssop, lovage.
Sour or Tangy
Lemon, lime, sorrel.
Nine Basic Aromatic Groups
Fresh
Borage, parsley, salad burnet.
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Spicy
cilantro, curry bush, marjoram, oregano, rosemary, sage, savory, thyme.
Minty
Apple mint, chocolate mint, eau de cologne mint, ginger mint, mint, pineapple ,mint, peppermint,
spearmint.
Aniseed or Liquorice
anise, chervil, dill, fennel, liquorice, star anise, tarragon.
Citrus
Citrus, lemon balm, lemon grass, lemon thyme, lemon verbena.
Onion-flavoured
Welsh Onion (spring onion), shallot, chives, garlic, garlic chives.
Pungent
Allspice, chilli, cloves, ginger, horseradish, mustard, nasturtium, pepper, rocket, watercress.
Nutty
Sesame, poppy.
Warm and Earthy
Caraway, cardamom, cumin, curry leaves, mace, nutmeg, saffron, turmeric.
2. Loudness Groups
You can also group herbs and spices according to their volume or loudness.
This grouping gives an indication of:

How much of a herb or spice you can use.

When you can add it to a dish.

Flavours which can be combined with each other.

Which herbs can stand up to cooking and which can’t.
This classification is especially handy if you would like to play around with new flavour combinations.
There are three main groupings, namely: light and/or quiet, medium and/or moderate, and loud
and/or heavy.
This classification broadly groups the annuals in one group and the perennial herbs and the spices in
another group.
Light and Medium Volume
The light and medium volume herbs have the following characteristics:
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Fabulous Flavour Combinations

Mostly annual herbs plants.

Combine well with most other low volume herbs and spices.

Combine well with louder flavours; and most can be used in one combination with a loud
herb, if the two complement each other.

Their flavours become more moderate when used in cooked dishes.

They are mostly used in larger quantities and with greater variation, than their loud cousins.

They work very well in raw dishes or recipes that have very short cooking periods.

Examples are sweet basil, chervil, dill, marjoram and parsley.
Fusion Herbs
Some herbs have the ability to help marry the flavours in a dish or seasoning blend without any
clashes. Although some of these herbs have delicious flavours of their own, they will not overwhelm
the other herbs and ingredients in a recipe.
Examples of fusion herbs are bay leaf, parsley, chervil, chives and marjoram.
Loud Volume
Loud herbs (and most spices) have the following characteristics:

They are mostly perennial plants.

With the exception of garlic, most pair well with other loud herbs and spices in duets.

They are often used in stews and casseroles and recipes that use long cooking periods. They
are well suited to the ‘slow cooker’ used by many of today’s busy cooks.

Their aromas change subtly during the cooking process. Some aromas will fade slightly while
others may intensify.

They retain their flavour profiles well when dried.

Examples are garlic, oregano, rosemary, sage, tarragon, thyme, and the spices.
Preparing Herbs for Maximum Flavour
If you’ve just harvested the herbs from your own organic food garden, simply give them a quick
inspection for bugs or dirt. If they have neither, there’s no need to wash them. (I’m assuming you
are not using any harmful pesticides in your food garden.) The leaves of fresh herbs are much
easier to handle and chop if they are completely dry. If you plan on storing the excess in the
refrigerator, know that wet leaves promote decay.
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Fabulous Flavour Combinations
If you’ve bought the herbs from a supermarket or you can see dirt on the herbs from the food
garden, you’ll have to wash them. When you only have a few sprigs to wash simply hold them under
the tap for a rinse then shake off the excess water and tap them dry between paper towels. With
large bunches it is more efficient to wash them like salad greens. Submerge them in water to rinse
them and then dry them in a salad spinner.
Some herbs – parsley, chervil, coriander – have soft stalks that can also be used in cooking, but in
most cases leaves must be stripped from the stalks before being used. Small and tender leaves and
sprigs are used whole in salads or as a garnish, but most leaves are chopped, sliced, or pounded
depending on the dish being prepared.
Keep leaves whole until just before you need them or their flavours will dissipate.
Stripping leaves
When stripping herbs you may find that you are not able to go right to the top of the stalk because it
is too tender and will break. Such upper stalks are likely to be soft enough to chop with the leaves.
Some herbs are easier to strip from the top down, particularly those with large leaves such as sage.
To strip tough stalks - hold the bottom of the stalk firmly in one hand, place the thumb and first
finger of the other hand on either side of the stalk, and using the thumb to guide, pull upwards,
stripping the leaves onto a board.
To strip tender stalks - strip fennel and dill from the bottom of the stalk, pulling the leaf sprays
upwards with one hand. Take out any thick stalks that remain and strip off the leaves.
Chopping leaves
Herbs are chopped according to the dish for which they are needed.
Finely chopped herbs integrate well with other ingredients. They provide immediate flavour because
so much of their surface is exposed, allowing the essential oils to blend into the food quickly, but
they may lose their flavour in cooking.
Coarsely chopped herbs keep their identity, flavour, and texture longer and survive cooking better
than finely chopped herbs, but are less attractive in a smooth-textured dish.
Some cooks prefer to use the curved mezzaluna for large amounts of herbs. This
handy tool is rocked backwards and forwards to great effect.
Herbs may also be chopped in the small bowl of a food processor; use the pulse
button and chop briefly. Make sure the herbs are completely dry or they will turn
out unattractively paste-like. It is more difficult to obtain uniformly chopped
leaves in a processor.
Choose a large, sharp knife for cutting herbs or you will bruise rather than cut
them. Lay the herbs on a board, hold the point of the blade on the board with the flat fingers of your
non-cutting hand, and chop up and down briskly in a rocking motion.
Scoop the herbs back into a pile from time to time with the flat of the blade. Continue the chopping
action until the herbs are cut as finely as you need.
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Fabulous Flavour Combinations
Making a chiffonade
Shredded herb leaves make an attractive garnish and also keep their texture well in a sauce.
If using leaves such as sorrel, remove the thick vein from each leaf beforehand. Stack a few similarsized leaves one on top of the other and roll them up tightly. Using a sharp knife, cut the roll of
leaves into very fine slices.
Pounding herbs
Herbs can be pounded to a paste using a pestle and mortar, and garlic is easily pureed in a mortar
with a little salt. A smoother (but less flavoursome) result is achieved more quickly in a food
processor. Pesto is the classic pounded herb sauce.
Preparing Spices for Maximum Flavour
Many spices need some preparation before being added to a dish or used in a spice blend or paste.
Bruising, cutting, and grinding serve to release the volatile oils and perfume of a spice. Large, bruised
pieces of a spice are intended only for flavouring and should be removed before a dish is served.
Mild spices are sometimes cut into bite-sized pieces and eaten as part of the dish; otherwise, spices
should be grated, finely sliced, or shredded.
Bruising spices
Soft-textured fresh spices such as lemon grass, ginger, and turmeric are often bruised before cooking
to release their flavours, then added whole for later removal.
Simply bruise using the back of a heavy knife or a wooden kitchen mallet.
Slicing and shredding spices
Some dishes require discs of fresh spices, while others call for spices to be shredded or chopped.
Lemon grass is cut into fine rings from the base, stopping when the texture becomes fibrous. Makrut
lime leaves should be shredded as fine as a needle if they are to be eaten.
The procedure for spices such as ginger or turmeric is as follows: Peel as much fresh root as you
need, cutting off any woody or dry bits. Using a sharp knife, slice the root thinly across the grain into
a series of fine discs. Stack the discs, press down firmly, and shred them into fine slivers. Line up the
slivers and cut them across to chop. To chop more finely, mound up the pieces and chop as herbs.
Grating fresh spices
Fresh roots such as horseradish and ginger are best grated.
Many Asian dishes call for the pure flavour of ginger juice, which can be quickly extracted from a
fresh root. Grate the ginger or chop finely in a food processor. Wrap the shavings in a piece of muslin
or a tea towel and squeeze the juice into a bowl.
Grating dry spices
Although most spices are ground, some of the larger ones are more easily grated. For nutmeg use a
nutmeg grater or the finest side of a normal grater.
Dried ginger and turmeric are very hard and therefore best grated on a fine citrus grater or rasp.
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Fabulous Flavour Combinations
Grinding spices
Freshly ground or crushed spices are always more aromatic than spices bought ready-ground.
You will soon appreciate the difference if you take the trouble to grind, say, a
teaspoon of coriander seeds and put them to one side for an hour or two. Then
grind another spoonful. Smell the older batch and then the freshly ground
seeds – you will find that some of the aroma of the first batch has already
dissipated
Some whole spices – allspice, cinnamon, and cloves for example – are aromatic,
but most need to be crushed or ground to release their aroma. A blender can be
used for a large quantity, but most spices are too hard to grind evenly in a food
processor.
Use a pestle and mortar that is deep, sturdy, and roughly textured, for many spices are very hard
and it needs considerable force to grind them by hand.
Most spices can be ground in an electric coffee grinder kept especially for the purpose.
Crushing spices
Some spices need only to be crushed, rather than pulverized to powder. A pestle and mortar works
well because you can easily see and control how much the spice is broken up – and you can enjoy its
fragrance at the same time.
Use a rolling pin – put the spice in a plastic bag, spread out the seeds on a hard surface, then crush
firmly with a rolling pin.
Making spice pastes
Spice pastes are made by crushing fresh spices (such as garlic and ginger) together with dry spices or
herbs and sometimes a little liquid. The technique is widely used in India and Southeast Asia, and in
Mexico. Use a pestle and mortar or the small bowl of a food processor.
1. If dry spices are to be added, grind them first, either in the mortar or in a coffee grinder.
2. Crush the fresh garlic or ginger, and then work in the ground spices, and finally the liquid if
needed.
Dry Roasting and Frying Spices
Roasting whole spices in a dry frying pan is especially common in Indian cooking. The process
concentrates the flavours and makes the spices easier to grind. Other dishes call for spices to be
fried before other ingredients are added. Frying brings out the flavour, which is imparted to the oil.
The aroma of fried spices permeates a dish more fully than that of raw spices but once a liquid is
added the amount of fragrance they release is reduced.
Dry roasting spices
Some seed spices, notably mustard seeds, tend to jump about as they roast, so have a lid available
to cover the pan. A tablespoon of spices will be ready in 2-3 minutes, whereas a large quantity can
take up to 8-10 minutes to brown evenly. With large quantities, roast each spice separately.
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Fabulous Flavour Combinations
1. Heat a heavy pan until it feels hot when you hold your hand above the base.
With the pan over a medium heat, toss in the spices. Stir them or shake the pan constantly.
2. Let the spices darken and smoke a little and they will soon give off a heady aroma. If they
are changing colour too quickly, lower the heat and make sure they do not burn.
3. Turn the spices into a bowl to cool before grinding them.
Dry roasting in an oven or microwave
In an oven
Dry roasting a large quantity of spices may be easier in an oven preheated to 250˚C. Spread the
spices on a tray and leave in the oven until they darken and are aromatic, shaking and stirring from
time to time. Cool before grinding.
In a microwave
Spread the spices in one layer on a plate or dish and cook uncovered at full power. Roasting 2-4 tbsp
will take 4-5 minutes. Stir the spices once during cooking. Cool before grinding.
Frying spices
Prepare all the ingredients of a dish before frying its spices. Some spices are fried for only a few
seconds, others for up to a minute. All will darken, and some, such as cardamom pods, will puff up.
Remove the pan from the heat to add more ingredients, and stir quickly to prevent them burning in
the oil.
1. Pour a thin film of sunflower oil into a heavy frying pan and heat until you can see a faint
haze (mist) rising over the pan.
2. Fry whole spices before ground ones, adding them in the order they appear in the recipe.
Spices should sizzle when they hit the hot oil and brown almost instantly. Watch them
closely to prevent burning.
21 Flavour Combinations to Avoid
Before we get to the successful flavour combinations, let’s look at a few combinations that most
agree don’t work. This does not however prevent chefs – and especially food bloggers – from using
them. Remember, this is just a guide.
basil + tarragon
cayenne + truffles
cilantro + oregano
rosemary + corn
smoked salmon + mayonnaise
strawberries + salt
tarragon + rosemary
cayenne + caviar
chestnuts + berries
coffee + lavender
rosemary + salads
smoked salmon + yoghurt
tarragon + desserts
tarragon + sage
Visit the Bouquet Garni Flavour Academy at www.herb.co.za for more flavour building ideas.
cayenne + delicate flavours
cilantro + Japanese cuisine
pistachios + strawberries
rosemary + zucchini
sorrel + salads
tarragon + oregano
tarragon + sweet dishes
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Fabulous Flavour Combinations
1 356+ Fabulous Flavour Combinations
Counting only the duets in the tables below adds up to 1 356. When you start using three, four or
more aromatics the possibilities become literally endless. And that’s what we enjoy most about
cooking – having an unlimited palette of flavour combinations at our disposal.
“Good cooking does not depend on whether the dish is large or small, expensive or
economical. If one has the art then a piece of celery or salted cabbage can be made into a
marvellous delicacy; whereas if one has not the art, all the greatest delicacies and rarities of
land, sea or sky are of no avail.” – Yaun Mei, 18th Century Chines poet
33 Holy Grail Pairings
When I say “basil”, you say “tomatoes”. When I say “lamb”, you say “rosemary”. When I say “crab”
you say “avocado”. These are “holy grail “pairings. You can never go wrong when you use them as
almost everybody loves them.
But there’s more…
cherries + Kirsch
chocolate + coffee
fennel seeds + sausages
lamb + mint
oregano + tomatoes
pork + black pepper
rhubarb + angelica
sage + pork
spinach + unsalted butter
tarragon + chicken
chillies + Mexican cuisine
chocolate + espresso
soy sauce + Japanese cuisine
mushrooms + garlic
peaches + cream
prosciutto + melon
rhubarb + strawberries
savory + beans
strawberries + cream
turmeric + curry leaves
chillies + Thai cuisine
chocolate + raspberries
lamb + garlic
oregano + lemon
peaches + ice cream
quince + pears
saffron + rice
shrimps + garlic
strawberries + ice cream
vanilla + ice cream
1 159 Duets Made in Heaven
An at-a-glance-guide to 83 ingredients and fabulous flavour combinations to go with them.
Those in bold – and there are 527 listed below - are considered classic combinations and are
especially widely practiced.
Apples
brown sugar, caramel, celery, cheese, cinnamon, cloves, coriander, cream, custard,
ginger, lemon, nutmeg, black pepper, raisins, rosemary, rum, vanilla, walnuts
Asparagus
butter, chervil, chives, cream, garlic, ginger, horseradish, lemon, mustard, nutmeg, olive
oil, parmesan cheese, parsley, pepper, rosemary, shallots, vinaigrette
basil, chillies, chives, cilantro, garlic, grapefruit, lemon, lemongrass, lime, mint, onions
especially red, parsley, tomatoes, vinaigrette
cardamom, chocolate, cinnamon, coconut, coriander, cream, ginger, rum, vanilla
Avocados
Bananas
Beans, green
Beef
Beets
Broccoli
almonds, bacon, basil, butter, chives, dill, garlic, mint, mustard, nutmeg, oregano,
parsley, paprika, rosemary, savoury
basil, chillies, chives, horseradish, marjoram, mushrooms, mustard, oregano, parsley,
black pepper
allspice, chives, cloves, curry, dill, fennel, ginger, horseradish, lemon, mustard, nutmeg,
paprika, parsley, sour cream, tarragon, balsamic vinegar, watercress
cumin, garlic, lemon, watercress
Visit the Bouquet Garni Flavour Academy at www.herb.co.za for more flavour building ideas.
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Fabulous Flavour Combinations
Cabbage
Cabbage, Raw
Carrots
caraway, garlic, horseradish, mustard, nutmeg, onions, paprika, parsley, pepper, poppy
seeds, sorrel
celery, chervil, chives
Cauliflower
basil, butter, cayenne, celery, chervil, chives, cilantro, cinnamon, cloves, cream, cumin,
dill, fennel, garlic, ginger, lemon, mint, mustard, nutmeg, oranges, paprika, parsley,
rosemary, sage, tarragon, thyme
almonds, bread crumbs, butter, cheese, chervil, chives, garlic, lemon, nutmeg, parsley
Chick peas
cilantro, coriander, cumin, garlic, mint, olive oil, onions, parsley, rosemary
Chicken
bacon, basil, chervil, chives, coriander, cream, curry, dill, fennel, five-spice powder,
garlic, ginger, horseradish, lemon, marjoram, mint, mushrooms, mustard, nutmeg,
oregano, paprika, parsley, pepper, rosemary, savoury, tarragon, thyme, wine
bay, capers, caraway seed, chervil, cilantro, fennel, garlic, ginger, horseradish, juniper
berries, mustard, onions, parsley, potatoes, rosemary, thyme, tomatoes
basil, butter, cayenne, chillies, chives, cilantro, cream, garlic, lovage, marjoram, parsley,
black pepper
basil, celery seed, chervil, chillies, chives, cilantro, cream, dill, fennel, garlic, ginger,
horseradish, mint, nutmeg, onions, parsley, white wine vinegar
bay, caramel, cinnamon, coffee, ginger, lemon balm, lemon verbena, rose geranium
Cod
Corn
Cucumbers
Custards
Duck
Eggplant
Eggs
apples, basil, black currants, cherries, chillies, cloves, figs, garlic, ginger, honey, mint,
mushrooms, mustard, oranges, paprika, parsley, black pepper, rosemary, sage, soy
sauce, star anise, tarragon, thyme
anchovies, basil, cheese, chervil, cumin, garlic, lemon, mint, mushrooms, olive oil,
olives, onions, oregano, paprika, parsley, green peppers, rosemary, tarragon, thyme,
tomatoes, balsamic vinegar
cheese, chives, fines herbes, lemon thyme, mushrooms, parsley, pepper, sorrel
Figs
anise, caramel, cinnamon, cinnamon basil, cream, ginger, honey, lavender, mint,
oranges, port wine, prosciutto, raspberries, rosemary, thyme, vanilla, walnuts
Fish
Game
basil, cilantro, coriander, curry, fennel, horseradish, leeks, lemon, mace, marjoram,
mint, mustard, nutmeg, rosemary, tarragon, thyme, white wine
allspice, cloves, cherries, chillies, nutmeg, onions, oregano, thyme, rosemary
Greens
bacon, garlic, mint, mustard, onions, variety of herbs
Ham
Lentils
basil, bay, brown sugar, cloves, garlic, horseradish, juniper berries, mustard, oregano,
paprika, parsley, rosemary, thyme, white wine
anchovies, aniseed, basil, bay, beans, bread crumbs, capers, cardamom, cayenne,
chillies, chives, cilantro, cinnamon, cloves, cream, cumin, curry, dill, eggplant, fennel,
garlic, ginger, gremolata, juniper berries, lemon, mint, mustard, onions, oregano,
parsley, black pepper, paprika, pomegranates, rosemary, sage, star anise, tarragon,
thyme, tomatoes, red wine, yoghurt
bay, garlic, mint, olive oil, onions, parsley, sorrel, thyme
Lettuces
garlic, mustard, olive oil, a variety of salad herbs
Lobster
basil, brandy, butter, caviar, chervil, chillies, chives, cilantro, Cognac, coriander, corn,
cream, curry, fennel, garlic, ginger, horseradish, lemon, lemon basil, lemongrass,
mayonnaise, mushrooms, mustard, oranges, paprika, parsley, shallots, star anise,
tarragon, thyme, tomatoes, vanilla, white wine
cilantro, chillies, cloves, ginger, Kirsch, lime, raspberries, rum, star anise
Lamb
Mangoes
Melon
Mushrooms
basil, Champagne, chillies, ginger, lemon, lime, mint, pepper, port, prosciutto,
raspberries, strawberries, vanilla
basil, caraway seeds, cayenne, chervil, chives, coriander, cream, dill, garlic, gremolata,
lemon, marjoram, mint, mustard, nutmeg, onions, oregano, paprika, parsley, rosemary,
shallots, sorrel, tarragon, thyme, tomatoes, wine red or white
Visit the Bouquet Garni Flavour Academy at www.herb.co.za for more flavour building ideas.
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Fabulous Flavour Combinations
Mussels
aioli, aniseed, basil, bay, cayenne, chervil, chives, cilantro, cream, curry, fennel, garlic,
lemon, mushrooms, parsley, black pepper, saffron, thyme, tomatoes, wine
Onions
cinnamon, cloves, nutmeg, paprika, parsley, pepper, sorrel, thyme
Oranges
basil, cardamom, chillies, cinnamon, ginger
Oysters
Papayas
allspice, bacon, bay, caviar, cayenne, chillies, chives, cilantro, curry, fennel, garlic,
ginger, horseradish, leeks, lemon, marjoram, mint, mustard, nutmeg, paprika, parsley,
black pepper, saffron, shallots, Tabasco sauce, thyme, vinegar
cayenne, chillies, coriander, cumin, ginger, lemon, lime, vanilla
Pasta
basil, chillies, garlic, just about any herb, tomatoes
Peaches
Peppers, bell
almonds, basil, cinnamon, cinnamon basil, cloves, cream, ginger, Kirsch, oranges,
raspberries, sherry, strawberries, vanilla
anise, brandy, caramel, cheese especially Gorgonzola and Roquefort, chocolate,
cinnamon, cinnamon basil, cloves, ginger, honey, lemon, mace, nutmeg, oranges, black
pepper, quinces, sherry, star anise, vanilla, walnuts, wine especially red
bacon, butter, chervil, chives, cream, fennel, garlic, ham, lettuce, mint, mushrooms,
nutmeg, spring onions, parsley, rosemary, sage, savoury
anchovies, basil, chillies, coriander, garlic, olive oil,, tomatoes
Pineapple
coconut, Cointreau, Kirsch, mint, raspberries, rum, strawberries, vanilla
Plums
cinnamon, ginger, lemon, oranges, vanilla, walnuts
Polenta
cheese, garlic, mushrooms, pepper
Pork
apples, bay, coriander, cumin, fennel, fruit, garlic, ginger, honey, juniper berries,
marsala, mustard, orange, parsley, black pepper, rosemary, sage, star anise, tarragon,
thyme, vinegar
basil, butter, caviar, cayenne, celery root, cheese, chervil, chives, cream, dill, fennel,
fenugreek, garlic, horseradish, juniper berries, leeks, lemon thyme, lovage, mint,
mustard, nutmeg, paprika, parsley, pepper, rosemary, salt, savoury, sorrel, thyme
cinnamon, lemon, walnuts, wine
Pears
Peas
Potatoes
Prunes
Pumpkin
Radishes
Raspberries
brown sugar, cinnamon, cloves, cream, garlic, ginger, Gruyere cheese, mace, mint,
molasses, nutmeg, onions, black pepper, sage, thyme, vanilla
chives, parsley, salt
Rhubarb
almonds, Champagne, chocolate, cream, currants especially red, Kirsch, lemon, black
pepper, vanilla
cinnamon, ginger, black pepper, strawberries
Rice, white
basil, cardamom, cinnamon, curry, garlic, ginger, nuts, parsley, saffron, tomatoes
Risotto
mushrooms, Parmesan cheese, peas, saffron, shellfish
Salmon
Sardines
aioli, anchovies, bacon, basil, bread crumbs, capers, caviar, chervil, chives, coriander,
cream, cucumber, cumin, curry, dill, fennel, five-spice powder, garlic, ginger,
hollandaise sauce, horseradish, juniper berries, leeks, lemon, lime, mayonnaise, mint,
mushrooms, mustard, parsley, black pepper, shallots, sorrel, spinach, tarragon,
tomato, vinegar, watercress, wine
arugula, garlic, lemon, mint, mustard, paprika, parsley, pepper, savoury, thyme,
Sauerkraut
apples, caraway seeds, dill, juniper berries, sausages
Scallops
anise, bacon, basil, bay, bread crumbs, butter, capers, caviar, cayenne, celery, chervil,
chives, cilantro, coriander, curry, dill, fennel, garlic, ginger, lemon, lemongrass, lemon
thyme, lime, marjoram, mint, mushrooms, mustard, onions, paprika, parsley, black
pepper, rosemary, saffron, salsa, sorrel, tarragon, thyme, tomatoes, vanilla, white wine
aioli, lemon, parsley, black pepper
Seafood
Visit the Bouquet Garni Flavour Academy at www.herb.co.za for more flavour building ideas.
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Fabulous Flavour Combinations
Shrimp
Snails
Sole
Spareribs
Spinach
allspice, bacon, basil, bay, chervil, chillies, chives, curry, dill, garlic, ginger, lemon,
lemongrass, lime, mint, mustard, onions, oranges, parsley, rosemary, shallots, tarragon,
thyme, white wine
anise, basil, bay, butter, chervil, fennel, garlic, mushrooms, nutmeg, parsley, black
pepper, rosemary, shallots, thyme, white wine
butter, capers, cayenne, chives, cilantro, cream, garlic, lemon, mint, mushrooms,
mustard, nutmeg, onions, paprika, parsley, shallots, thyme, white wine
garlic, ginger, pepper, rosemary
Squash
anchovies, bacon, butter, cardamom, cheese, chillies, chives, cream, cumin, curry,
garlic, ginger, horseradish, lemon, lemongrass, mint, mustard, nutmeg, olive oil, black
pepper, sorrel, sugar, tarragon, vinegar especially red wine
celery root, cinnamon, curry, rosemary, sage
Squid
basil, bay, cilantro, garlic, ginger, lemon, mint, olive oil, parsley, rosemary, salsa
Steak
basil, béarnaise sauce, cayenne, chives, coriander, garlic, ginger, horseradish, juniper
berries, mushrooms, mustard, parsley, black pepper, rosemary, shallots, red wine
Strawberries
almonds, bananas, basil, Champagne, cinnamon, cream, Kirsch, lemon, mascarpone,
oranges, pepper, pineapple, rhubarb, sour cream, sugar, vanilla, balsamic vinegar
Stuffing’s
seasoned bread crumbs, celery, garlic, nutmeg, parsley, rosemary, sage, savoury,
tarragon, thyme
apples, brown sugar, butter, cilantro, cinnamon, cloves, cream, garlic, ginger, maple
syrup, nutmeg, oranges, paprika, pecans, thyme, vanilla
Sweet
Potatoes
Swiss Chard
Tomatoes
Tongue
Trout
Tuna
Turkey
Turnips
chillies, garlic, tarragon
arugula, basil, chillies, chives, garlic, lovage, marjoram, mint, olive oil, onions, oregano,
parsley, black pepper, salt, tarragon, thyme, vinegar
chervil, chives, garlic, horseradish, mustard, parsley, black pepper, rosemary, tarragon,
thyme
almonds, butter, capers, chervil, chillies, chives, cream, garlic, horseradish, lemon,
parsley, sorrel, vinegar, white wine
aioli, bay, beans especially black and white, chives, cilantro, dill, garlic, ginger, lemon,
lemongrass, lime, mint, olive oil, onions, parsley, black pepper, saffron, sesame, soy
sauce, thyme, tomatoes, wasabi
celery, celery root, parsley, sage, sherry, tarragon, thyme
Watercress
chives, cinnamon, cream, garlic, lemon thyme, mustard, paprika, parsley, potatoes,
sugar, tarragon, thyme
arugula, basil, bay, capers, cheese especially Parmesan, chervil, cloves, cream, dill,
garlic, ginger, lemon, mushrooms, mustard, onions, paprika, parsley, black pepper,
rosemary, sage, sorrel, tarragon, thyme, tomatoes, white wine
apples, bay, cherries, chillies, coriander, currants red, garlic, horseradish, juniper
berries, marjoram, mushrooms, mustard, black pepper, rosemary, tarragon, thyme,
vinegar especially red wine, red wine
mustard, parsley, thyme, vinaigrette
Yoghurt
dill, mint, watercress
Zucchini
basil, butter, Parmesan cheese, cilantro, cinnamon, cloves, dill, garlic, marjoram, mint,
onions, oregano, parsley, rosemary, sage, tarragon, thyme, tomatoes
Veal
Venison
Visit the Bouquet Garni Flavour Academy at www.herb.co.za for more flavour building ideas.
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Fabulous Flavour Combinations
197+ Fresh Herb Combinations
An at-a-glance-guide to using and pairing 25 popular culinary herbs.
Fresh Herb
Parts Used
Flavour
Strength
Per serving
Basil
leaves,
dried stems
for smoking
cloves, mint,
anise,
cinnamon
mild
1 heaped
tablespoon
Bay
leaves,
stems for
skewers
leaves,
flowers
fruits
nutmeg,
cardamom,
vanilla
mild anise
fusion
1/2 leaf
fusion
hot, pungent
strong
1 heaped
tablespoon
to taste
leaves,
flowers
leaves,
seeds
leaves,
flowers,
seeds
leaves,
flowers,
seeds
bulb
mild onion
fusion
green spicy
mild
caraway,
parsley
mild
1 heaped
tablespoon
1 heaped
tablespoon
2 teaspoons
anise
mild
2 teaspoons
lavender, mint, parsley,
rosemary, thyme
garlic
strong
1 clove
mild garlic
oniony
lemon
strong
2 teaspoons
Lemon Balm
leaves,
flowers
leaves
mild
2 teaspoons
compatible with all but use
sparingly with chervil, chives,
lemon balm, mint
chervil, dill, marjoram,
parsley, sorrel, tarragon
basil, chives, dill, mint, parsley
Lemon
Thyme
leaves,
flowers
pungent
lemon
strong
2 teaspoons
Lemon
Verbena
intense
lemon
strong
1½
teaspoons
intense
celery
mint, spice
strong
½ teaspoon
fusion
1 level
tablespoon
Mint
leaves,
stems for
smoking
leaves,
stems
leaves,
flower
heads
leaves
menthol,
fruit
mild
2 teaspoons
Oregano
leaves
pepper and
spice
strong
1 teaspoon
Parsley
leaves
pungent
green
fusion
1 heaped
tablespoon
Chervil
Chilli Pepper
Chives
Cilantro
Dill
Fennel
Garlic
Garlic Chives
Lovage
Marjoram
Visit the Bouquet Garni Flavour Academy at www.herb.co.za for more flavour building ideas.
Flavour Pals
chives, cilantro, fennel, garlic,
lemon verbena, marjoram,
mint, oregano, parsley,
rosemary
parsley, rosemary, sage,
thyme
chives, parsley, tarragon
bay, cilantro, lemon verbena,
mint, parsley
chervil, dill, marjoram,
parsley, sorrel, tarragon
basil, chives, lemon verbena,
mint, parsley
chives, lemon balm, lemon
thyme, lovage
bay, basil, chives, dill, fennel,
lavender, lemon verbena,
lovage, marjoram, mint,
oregano, parsley, rosemary,
sage, savoury
basil, cilantro, lavender, mint,
rose geranium
chives, dill, lemon balm, mint,
parsley, sorrel
basil, chives, mint, parsley,
rosemary, sage, savoury,
thyme
compatible with all
basil, chives, mint, parsley,
rosemary, sage, savoury,
thyme
compatible with all
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Fabulous Flavour Combinations
Rose
Geranium
Rosemary
leaves,
flowers
strong rose
strong
1 large leaf
lavender, lemon verbena, mint
leaves,
flowers,
stems for
skewers
leaves,
flowers
pine,
pungent
spice
strong
1 teaspoon
spice,
astringent
strong
1 teaspoon
Sorrel
leaves
sour, green
mild
1 heaped
tablespoon
Tarragon
leaves
peppery
anise
strong
1 teaspoon
Thyme
leaves,
flowers
spice, fruit,
pear
strong
1 teaspoon
Winter
Savoury
leaves
pepper and
spice
strong
1 teaspoon
basil, chives, fennel, lavender,
lemon verbena, marjoram,
mint, oregano, parsley, sage,
savoury, thyme
fennel, lavender, lemon balm.
Lemon thyme, lemon verbena,
lovage, mint, oregano, parsley,
rosemary, savoury, thyme
chives, dill, lemon thyme,
lemon verbena, lovage, mint,
parsley, tarragon
chervil, chives, lemon balm,
lemon thyme, mint, parsley,
sorrel
bay, basil, chives, dill, fennel,
lavender, lemon verbena,
lovage, marjoram, mint,
oregano, parsley, rosemary,
sage, savoury
chives, fennel, mint, parsley,
rosemary, sage, thyme
Sage
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Visit the Bouquet Garni Flavour Academy at www.herb.co.za for more flavour building ideas.
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