Aromatic herbs and spices are suitable for one dish and not for another. Although it is also a matter of taste, there are some guidelines to be given. For example, soft aromatic herbs such as leek, dill, chives, and parsley are suitable for light savory dishes. Spicy spices such as curry, turmeric, nutmeg, cinnamon, and saffron for more savory or sweet dishes. An overview of which herbs, spices, and aromatic sauces go well with which dishes.
Which Herbs – Spices For Which Dish?
Dishes – Herbs Spices. It is of course a matter of personal taste which herbs or spices you like best or have your personal preference. There is no arguing about taste, it is said for a reason. However, there are certain guidelines that are generally used in the kitchen, because certain dishes require certain aromas to enhance or improve the taste. 
And vice versa, certain aromas, herbs, and spices do not suit certain types of dishes, because they dominate the food or the taste of the dish itself too much or just flatten the taste, and so on. The overviews do not provide a complete list of herbs and spices, but they are the most commonly used in the professional sphere (cooks in restaurants).
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Herbs & Spices – Aromatic
This article discusses herbs and spices that are appropriate or suitable for certain dishes; to be regarded as general tips and pointers. The following classification has been used:
- Soft aroma
- Spicy aroma
- Spicy aroma
Aromatic Sauces
The end of the article follows an overview of aromatic sauces that can be used with all savory dishes.
Herbal Soft Aroma
- Rosemary – all light savory dishes
- Dill – All light savory dishes, especially fish and cheese
- Carrot – All light savory dishes
- Parsley – All light savory dishes
- Celery – All light savory dishes
- Chives – All savory dishes
- Leek – All savory dishes
- Shallots – All savory dishes
- Onions – All savory dishes
Herbal Spicy Flavor
- Coriander – Meat dishes, also pastries
- Ketumbar – Indian cuisine
- Cumin – Meat, cheese dish, pastries
- Djinten – Indian cuisine
- Chervil – Soups, sauces, an egg dish
- Fennel – All savory spicy dishes
- Lemon balm – Fish, meat dishes, salads
- Chamomile-Salades, co
- Lavas – Soups, sauces, meat dishes, salads, cheese
Herbal Spicy Aroma
- Tarragon – Cold sauces, marinades
- Basil – All savory dishes
- Thyme – Soups, sauces
- Marjolein – Soups, sauces, meat
- Oregano – Italian cuisine
- Savory – Soup, sauce, egg legumes
- Garlic – All savory dishes
- Red Pepper – All savory dishes
- Green pepper – All savory dishes (less spicy than red)
- Spanish pepper – All savory dishes (is very sharp!
Spices Spicy Flavor
- Turmeric (count, courier) – Indian cuisine (Ingredients mustard/curry)
- Mace – Soups, sauces
- Nutmeg – Vegetables, egg dishes
- Paprika powder – All savory dishes
- Cinnamon – Sweet dishes (red cabbage)
- Saffron – Rice dishes (more color than taste)
- Vanilla – Sweet dishes
Spices Spicy Aroma
- Curry (masala) – Meat, fish, egg dishes (sharpness depends on Mixture)
- Rose pepper – Meat, fish, egg dishes
- Mustard powder – Meat, fish, egg dishes
- Ginger Powder – Meats, sauces, soups, vegetables
- (Djahe) – Meat, sauces, beans
- Chili powder – Savory sauces, soups
- Bay leaf – Savory sauces, soups
- Cloves – All savory dishes
- Allspice – All savory dishes
- Peppercorn White – All savory dishes
- Peppercorn black – All savory dishes (spicier than white)
- Sambal – Savory spicy sauces
Sauces And Flavor – All Savory Dishes
The aromatic sauces listed below can be used as flavor enhancers in all savory dishes. It is recommended to add them in moderation, otherwise, they quickly dominate.
Aromatic Sauces
- Aroma – Maggi/Knorr soeparoma
- Kecap Manis – Sweet soy sauce
- Kecap Seding – Semi-salted soy sauce
- Kecap Asin – Salty soy sauce
- Ve-tsin – Chinese flavoring powder
- Worcestershire sauce – Spicy English sauce
- Tabasco – Spicy sauce
- Chili sauce – Spicy to hot sauce
- Chutney – Purée or fruit (more or less spicy sweet and sour)
