My Top 14 Spices for Cooking Without Onion or Garlic

Parsley flakes are one of the most common herbs that are used in almost any cuisine. I like parsley because it provides a slight bitter taste to the meals, and you can pair it with almost anything. I would usually use it in pasta sauces, meatballs, marinades, or side dishes.

Dry oregano is one of my favorite herbs. I love the smell of oregano, and the earthy and slightly sweet flavor it gives to the meal. I would usually use dry oregano with tomato-based sauces or soups, marinades, salad dressings, or include it in the meatballs or meatloaf, and pizza, of course.

Dry basil is one of my husband’s favorite herbs. He includes it in any meal. He even adds it to the toasted sandwich. There are a few different types of basil, and the one we use in my family is sweet basil. It is also known as common basil, and you can find it in dried form at nearly any store. This basil has a subtle sweet aroma, and it can bring a bit of sweetness to the meal.

Ever since I was a kid, my grandma has had a huge rosemary bush in her garden. I would play in her garden, helping her with gardening, and always sniffing the rosemary. For me, rosemary smells like home. I love how powerful rosemary is because the longer you cook it, the more intense the flavor is, and how even a pinch of rosemary can light up a meal. In most recipes, I use ground rosemary because it provides a wonderful earthy flavor to the meals. Rosemary pairs well with tomato-based sauces or soups, meat, and potatoes.

Dry dill weed is a herb that I discovered a bit more than two years ago, and I have become a big fan of it. Dill has a grassy and slightly tangy flavor. I love using dry dill weed in salad dressing, meatballs, and as a spice for pasta dishes.

Before, when I heard the word sage, it immediately reminded me of tea. I didn’t think that you could cook with sage, and that it could be so good. Dry sage has an earthy, sweet yet savory flavor that pairs well with heavy meals, pasta sauces, and savory fruit sauces. At the moment, I think my favorite way to use dry sage is in Blueberry sauce that is served with pork chops. In this meal, dry sage elevates the flavors and combines with the flavors of the sauce with pork chops.

Dry thyme is a very sturdy and strong spice. It can stand the heat for a long time when in fresh form, and it has an intense flavor, so you can combine it with most stews and pasta sauces. Thyme has an herbaceous and earthy flavor that pairs well with pasta sauces, meat, and stews. I love pairing thyme with button mushrooms because it brings out the flavor in the mushrooms.

Did you know that in Greek mythology, Marjoram was cultivated by the goddess Aphrodite? She was a goddess of love and beauty. Maybe she was growing Marjoram because it has a milder and more delicate flavor than oregano and thyme, and on the other hand, Marjoram has a stronger scent. Marjoram has a warm and slightly sharp flavor that pairs wonderfully with tomato-based dishes, salad dressings, and meat dishes. I love seasoning poultry with Marjoram.

Nutmeg is a very powerful spice, where you need a pinch to bring flavor to the meal. It has a warm and nutty flavor, so it pairs well with most meals. Nutmeg is a seed, so if you have a nut allergy, you can still enjoy nutmeg in your meals. In the shops, you can find whole nutmeg and ground nutmeg, and the only difference is that whole nutmeg is a bit stronger because you will freshly grate it in the meal. So, if you are grating the nutmeg to the meal, use a bit less than store-bought ground nutmeg. I prefer ground nutmeg because it is easier to cook with it, and I can better control how much I put it in the meal. I would usually add nutmeg to the meatballs or pasta sauces.

Dry tarragon has a more concentrated flavor than fresh tarragon, so it can easily overpower the meal if you add too much.Tarragon has a pungent and bittersweet flavor that pairs well with meat, chicken soup, or is used in a salad dressing. My husband loves pairing chicken with tarragon, and it is one of his favorite spices for chicken.

Cinnamon has a strong flavor and brings a spicy-sweet kick to the meals. Ground cinnamon is one of my go-to spices when I want to bring smoky flavor to the meat. I would season the meat with a few pinches of cinnamon and then cook or bake it. It really changes the taste of the meat. Besides that, I love using ground cinnamon in salad dressings too.

Cloves have a very powerful aromatic and sweet flavor, and you just need a pinch or two. Cloves can be used in meat dishes, rubs, marinades, and soups. My favorite way to use ground cloves is to season sweet potatoes and then bake them in the oven. Ground cloves enhance the sweet flavor of the sweet potato, and the sweet potato tastes divine.

Fresh bay leaf is more intense and tastes different than dried bay leaf. Fresh bay leaf has a bitter taste and pungent aroma, while dried bay leaf has a more herbal aroma and bitter taste. I use dry bay leaves when cooking, and I love using them in rich soups and stews.

Mint is a very interesting herb because it is sweet and it provides a cool sensation in your mouth. Mint has a chemical that tricks our brain into thinking that we have consumed something that is cooling our mouth. Because of this, mint is used in various dishes, from sweet ones to savory, and it is part of drinks too. I love using mint in salad dressings because it makes the salad taste more refreshing on hot summer days.