A well-stocked spice rack is the secret to making vegetarian meals exciting, satisfying, and full of depth. Whether you’re working with pantry staples like beans and grains or fresh seasonal produce, the right herbs and spices can transform simple ingredients into something extraordinary.
But with so many options out there, where do you start? This guide breaks down the essential herbs and spices every vegetarian kitchen should have, from the basics used in nearly every cuisine to globally inspired flavors that can help you explore new tastes.
You’ll also find tips on how to store your spices for maximum freshness, easy ways to start using them in everyday meals, and a few simple pairings to help you season with confidence.
Plus, if you’re looking for high-quality, freshly sourced spices, I’ll share one of my go-to resources for stocking my pantry.
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Let’s dive in!
What’s the Difference Between Herbs and Spices?
Herbs and spices both add flavor to food, but they come from different parts of a plant:
- Herbs come from the leaves of plants—think basil, parsley, thyme, and oregano. They’re usually used fresh or dried and tend to have a milder, more delicate flavor.
- Spices come from other parts of the plant, like seeds, bark, roots, or fruit—think cumin, cinnamon, ginger, and paprika. They often have a stronger, more concentrated flavor. Fresh spices are less common in recipes but can be available, particularly in ethnic grocery stores.
- You can usually buy dried spices, whole or ground. Ground spices are easier but are milder. For the best flavor, toast whole spices on low heat, then use a mortar and pestle or a spice grinder before following the rest of the recipe.
Some plants give us both! For example, cilantro (the leafy part) is an herb, while coriander seeds (from the same plant) are a spice. Similarly, dill weed is an herb, but dill seeds are a spice.
Knowing the difference helps when cooking—herbs often work best fresh or added toward the end of cooking, while spices are usually dried and can handle longer cooking times.
You might also hear the term “seasoning,” which is a broader category that includes herbs and spices, as well as salt, pepper, and other flavor-enhancing ingredients. When a recipe calls for “seasoning to taste,” it simply means adjusting these elements to your preference.
Fresh vs. Dried Herbs – What’s the Difference?
When it comes to seasoning your food, fresh and dried herbs aren’t always interchangeable. They bring different flavors to a dish, and knowing when to use each can take your cooking to the next level.
- Fresh herbs have a bright, delicate flavor and work best when added at the end of cooking or used raw. Think fresh basil in pasta, cilantro in salsa, or parsley sprinkled on top of a finished dish.
- Dried herbs have a deeper, more concentrated flavor, making them great for slow-cooked dishes like soups, stews, and sauces. Oregano, thyme, and rosemary are examples of herbs that hold up well when dried.
A good rule of thumb: Use one teaspoon of dried herbs for every tablespoon of fresh. Since dried herbs have less moisture, their oils are more concentrated. Crushing them between your fingers before adding them to a dish helps release their flavor.
That said, some herbs don’t dry well. Dried parsley, basil, and dill lose most of their fresh, vibrant taste, so if a recipe relies on those flavors, fresh is the way to go. On the other hand, dried oregano, bay leaves, and thyme are pantry staples that work well in all kinds of dishes.
Dried herbs should be added to the food while cooking so they can infuse with the food adequately. Fresh herbs are better in the final stages of cooking or sprinkled on top afterward.
Putting it all together, an example:
Imagine a pasta recipe calls for 1 Tbsp of fresh basil as the last step in a sauce. If using dried instead, crush 1 tsp of dried basil between your fingers as you add it to the pan along with the liquid near the beginning or middle of cooking instead.
or
You’re trying to elevate your favorite tzatziki recipe by switching from dried to fresh herbs. The original recipe calls for 2 tsp of dried dill. Since we’re not cooking this, we don’t have to worry about timing.
Start with 2 tbsp of finely chopped fresh dill. However, because dill doesn’t retain its flavor well when dry, you’ll want to taste test. You may need even more, but the flavor will be worth it!
Basic Seasonings Found in Nearly Every Cuisine
Before exploring globally inspired spices, let’s start with the essentials—seasonings that form the foundation of countless dishes across cultures.
These dried herbs and spices are pantry staples, ready to add depth and complexity to meals without requiring fresh ingredients.
While fresh versions may be preferable in some cases, having these dried seasonings on hand ensures you can build flavor quickly and easily.
Garlic Powder & Granulated Garlic
Garlic powder and granulated garlic offer a convenient way to add garlicky depth to dishes without storing (or cutting) fresh cloves. They have a milder, more evenly distributed flavor and work well in spice rubs, soups, and roasted dishes.
🔹 Best uses: Sprinkle over roasted vegetables, mix into marinades or sauces, or add to spice blends for tacos, chili, or soups.
🔹 When fresh is better: In recipes where garlic is the prominent flavor, like garlic bread or some pasta sauces and stir-fries.
Onion Powder & Dried Onion Flakes
Onion powder delivers a sweet, concentrated onion flavor that blends smoothly into dishes, while dried onion flakes provide a bit more texture. Both are great for seasoning spice blends, soups, and dips.
🔹 Best uses: Add to salad dressings, spice rubs, sauces, or homemade veggie burgers. Works well in soups and sauces where fresh onion isn’t available. Garlic and onion powder can really go into anything.
🔹 When fresh is better: In dishes where onion provides texture and depth, such as stir-fries, curries, or caramelized onion recipes.
Confession: I sometimes use both fresh and powdered garlic and onion in a dish, depending on what I’m making.
Salt
While not a spice, salt is essential for bringing out the flavors of other ingredients. Different varieties—like iodized fine salt for general cooking, flaky sea salt for finishing, or Himalayan salt for pretty color—can enhance dishes in subtle ways.
🔹 Best uses: Layer into recipes while cooking, or use flaky salt to finish dishes like roasted vegetables or avocado toast.
Black Pepper (Ground & Whole Peppercorns)
A must-have for any spice rack, black pepper adds mild heat and depth to almost any dish. Whole peppercorns retain potency longer than pre-ground pepper, making fresh grinding ideal.
🔹 Best uses: Use in seasoning blends, sprinkle over finished dishes, or add whole peppercorns to broths and pickling brines.
I usually keep whole and coarse ground peppercorns on hand.
Cumin
Cumin brings warmth and a slightly smoky, earthy flavor to many global dishes. Ground cumin is easy to mix into spice blends, while cumin seeds add an extra toasty depth when bloomed in oil.
🔹 Best uses: Add to chili, curry powders, Mexican and Tex-Mex dishes, or roasted chickpeas.
🔹 When fresh is better: Whole seeds are best when toasted for extra nuttiness, but dried ground cumin is the go-to for convenience.
Confession: I hate cinnamon, and cumin is my go-to for recipes that call for it.
Smoked Paprika
Made from dried peppers, smoked paprika adds a deep, woodsy flavor with mild sweetness. Unlike regular paprika, which is more neutral, smoked paprika brings richness and complexity to dishes, making it a great way to add depth without heat.
🔹 Best uses: Sprinkle over roasted vegetables, beans, or tofu for a smoky kick or a pretty color. Stir into soups, stews, and tomato-based sauces for extra depth. It’s also great in homemade spice blends for BBQ-style seasoning.
Ground Cinnamon
As much as it pains me to include this, cinnamon is used in both sweet and savory dishes around the world, from apple pie to Indian curries and Greek pastitsio. Ground cinnamon is more convenient, while cinnamon sticks infuse dishes with warm, aromatic flavor.
🔹 Best uses: Stir into oatmeal, baked goods, or spice rubs. Add sticks to slow-cooked dishes, tea, or rice.
Or… throw it in the trash. There are other spices that don’t stink and actually taste good…
Red Pepper Flakes & Chili Powder
For a touch of heat, red pepper flakes and chili powder are versatile pantry staples. Red pepper flakes provide quick, sharp heat, while chili powder (which often includes a mix of spices) has a deeper, smokier flavor.
Red pepper flakes are great for adding little pops of spice after cooking, whereas chili powder is better when the whole dish needs some spice.
🔹 Best uses: Sprinkle red pepper flakes on pizza, pasta, or sautéed greens. Use chili powder in spice blends, stews, or roasted vegetables.
We keep both on hand, but we have a lot of spices, like a spice cabinet rather than a spice rack. If I had to choose just one, I’d pick the red pepper flakes, no contest.
Global Seasoning Guide for Vegetarian Cooking
Every culture has its own way of using spices to enhance flavors, and vegetarian dishes are no exception. This guide highlights key spices used across different regions, offering inspiration for adding depth and variety to plant-based meals.
Remember, these are just the basics to get you started. Although countries are grouped together for ease of reading, each country, or even regions within a country, has its own traditional cuisine.
And each cuisine uses a multitude of seasonings, not just those listed below!
In addition to the foundational spices listed above, consider the following:
Middle Eastern & Mediterranean
These cuisines rely on bold, aromatic spices that bring out the natural flavors of grains, legumes, and vegetables. Common seasonings include:
- Za’atar – This can refer to the actual herb (related to oregano) or a blend. Good za’atar tastes savory, deeply herbal, piney, nutty, tart and peppery.
- Sumac – A deep red spice with a bright, citrusy flavor, perfect for sprinkling over salads, hummus, and grilled dishes.
- Coriander – With a slightly sweet, lemony note, coriander is used in spice blends, lentil dishes, and stews.
South Asian (Indian, Pakistani, Sri Lankan, etc.)
South Asian cooking is known for its rich, layered spices, often toasted or bloomed in oil to release their full aroma. Common spices include:
- Turmeric – This golden spice has an earthy, slightly bitter taste and is used in curries, rice dishes, and soups. Turmeric’s anti-inflammatory properties are likely due to its high phytochemical content.
- Mustard Seeds – Toasted in oil, these tiny seeds add a nutty, peppery bite to dals and vegetable dishes.
- Cardamom – Found in both sweet and savory dishes, cardamom has a floral, citrusy warmth and is often used in chai and desserts.
East Asian (Chinese, Japanese, Korean, etc.)
East Asian cuisines use a mix of warming, aromatic, and umami-rich spices to enhance both simple and complex dishes. Some examples include:
- Ginger – Used in fresh and dried forms, ginger adds a warm, slightly sweet spice to stir-fries, soups, and teas.
- Star Anise – A key ingredient in broths and braised dishes, this spice has a bold, licorice-like flavor that deepens savory flavors.
- Sansho Pepper – A citrusy, tingly spice commonly used in Japanese cooking, adding a bright, peppery kick to dishes like grilled vegetables or tofu.
Southeast Asian (Thai, Vietnamese, Indonesian, Filipino, etc.)
Southeast Asian cooking balances sweet, sour, salty, and spicy flavors, often using aromatic spices and herbs.
- Lemongrass – Adds a bright, citrusy aroma to soups, curries, and marinades.
- Galangal – Similar to ginger but with a sharper, more peppery taste, commonly used in Thai and Indonesian dishes.
- Makrut Lime Leaves – Infuse dishes with a floral, citrusy note, often used in Thai curries and soups.
Latin American & Caribbean
From smoky to citrusy, Latin American and Caribbean spices highlight bold flavors in beans, rice, and stews. Some common spices are:
- Oregano – This one surprises people. Mexican oregano has citrusy, slightly peppery notes, while Mediterranean oregano is more earthy. Both work well in tacos, beans, and sauces.
- Annatto (Achiote) – A vibrant red spice that imparts a mild, earthy flavor and beautiful color to dishes like rice and stews.
- Cacao – Used in savory applications like mole sauces, cacao adds a deep, slightly bitter richness that balances bold spices and chili heat.
South America
South American cuisine is vibrant and diverse, focusing on bold flavors, fresh ingredients, and earthy spices. From the highlands of Peru to the coastal regions, these spices bring complexity to a variety of dishes. Some examples include:
- Aji Amarillo – A bright, fruity chili with medium heat, commonly used in Peruvian dishes. It adds a tangy heat to sauces, stews, and marinades.
- Huacatay (Peruvian Black Mint) – A unique herb with basil, mint, and tarragon flavors. It’s often used in Peruvian green sauces (like ají verde) and stews, adding complexity to savory dishes.
- Panca Pepper – A mild, smoky pepper from Peru used to deepen the flavor of dishes without overpowering them. It’s great in sauces, rice, and vegetable dishes.
African (North, East, and West African Cuisines)
Spices in African cooking build layers of warmth, smokiness, and heat, making vegetarian dishes intensely flavorful. Examples include:
- Berbere – A bold Ethiopian spice blend with chili, garlic, and warming spices, often used in lentil stews like misir wat.
- Harissa – A smoky, spicy chili paste commonly used in North African dishes, also available as a dried spice blend.
- Fenugreek – Known for its slightly sweet, maple-like aroma, fenugreek adds depth to curries and spice mixes.
European & American Staples
Many Western dishes rely on dried herbs and warming spices to create comforting, familiar flavors.
- Thyme, Rosemary, & Sage – Essential in Italian, French, and American comfort foods, these herbs pair well with potatoes, beans, and roasted vegetables.
- Bay Leaves – Add depth to soups, stews, and bean dishes, releasing their flavor slowly as they cook.
- Nutmeg & Cloves – Used in both sweet and savory dishes, these spices add warmth to baked goods, creamy sauces, and spiced drinks.
Indigenous North American
Indigenous cuisines vary across regions but often highlight earthy, smoky, and foraged ingredients that enhance simple, nourishing meals.
- Juniper Berries – These small, piney berries add a slightly peppery, resinous flavor to stews, roasted vegetables, and brines.
- Cedar & Smoked Chiles – Cedar is sometimes used to infuse broths with a deep, woodsy aroma, while smoked chiles, such as chipotle, bring heat and complexity to bean dishes and corn-based stews.
- Sumac (Already included in the Middle Eastern section, but also a staple in some Indigenous cooking!): This tangy, citrusy spice brightens dishes like wild rice salads and roasted squash.
Spice Blends That Elevate Vegetarian Dishes, Easily
Spice blends make seasoning simple and can transform a dish in seconds. Here’s a roundup of blends from different cultures to help you keep your vegetarian meals flavorful and diverse.
- Herbes de Provence – A blend of rosemary, thyme, oregano, and lavender, perfect for French-style soups, roasted vegetables, and a savory seasoning for flatbreads.
- Everything Bagel Seasoning – A delightful mix of sesame seeds, poppy seeds, garlic, and onion that adds a fun twist to veggies, tofu, avocado toast, or even roasted potatoes.
- Cajun Seasoning – Bold and smoky, Cajun seasoning is great for spicing up beans, tofu, or roasted vegetables. Try it on potato wedges or in a veggie-packed jambalaya.
- Chinese Five-Spice – A blend of star anise, cinnamon, cloves, fennel, and Szechuan peppercorns, ideal for stir-fries, noodles, or braised dishes like tofu or tempeh.
- Garam Masala – A warm and aromatic blend of cinnamon, cumin, coriander, and cardamom, perfect for finishing curries, lentils, roasted vegetables, and soups.
- Italian Seasoning – A blend of basil, oregano, thyme, rosemary, and marjoram, great for pasta dishes, pizza, roasted veggies, and tomato-based sauces.
- Greek Seasoning – A blend of oregano, garlic, thyme, and lemon zest, perfect for Mediterranean-inspired dishes like roasted vegetables, veggie bowls, or Greek salads.
- Za’atar – This blend combines za’atar with sesame seeds, sumac, and more. Ideal for bread dips or roasted vegetables.
- Taco Seasoning – A classic blend of chili powder, cumin, garlic, and paprika, ideal for seasoning beans, tofu, or homemade veggie tacos.
Storing Your Spices for Maximum Freshness
Proper storage can help extend your spices’ shelf life and flavor, ensuring they stay aromatic and vibrant in your dishes.
- Best Practices – Always store spices in airtight containers, away from heat, light, and humidity. A dark, cool cupboard is ideal. Avoid keeping spices above your stove or near windows where they can be exposed to heat and light.
- Shelf Life – Ground spices typically last about 1–2 years, while whole spices like cinnamon sticks or star anise can last even longer—up to 3–4 years. Whole spices retain their oils better and stay potent longer, so it’s worth considering purchasing them when possible.
- Reviving Spices – If your spices start to lose their oomph, you can revive them by gently toasting them in a dry skillet or blooming them in oil before adding them to dishes. This helps release the essential oils and enhance the flavors.
- Quality Matters – High-quality, freshly sourced spices will last longer and maintain their flavor. If you’re looking for premium, freshly sourced spices, check out this article on Burlap & Barrel’s spices for top-notch options that can keep your meals tasting vibrant and fresh.
How to Start Using More Herbs and Spices in Everyday Cooking
If you’re not used to cooking with a variety of spices, it can feel overwhelming at first. The good news is that a little can go a long way, and experimenting is half the fun. Here’s how to ease into it:
- Start Small – You don’t need to overhaul your cooking all at once or go buy all the spices you can find. Start by adding a pinch of a new spice to familiar dishes. Tasting as you go will help you build confidence in using different flavors.
- Pairing Guide – Knowing which spices work well with different ingredients makes it easier to season dishes intuitively:
- Beans & lentils → cumin, coriander, thyme, smoked paprika
- Grains (rice, quinoa, farro) → bay leaf, turmeric, garlic powder
- Roasted vegetables → rosemary, oregano, za’atar
- Tofu & tempeh → soy sauce + ginger + chili powder = easy marinade
- Simple Recipes to Try – If you’re not sure where to start, these easy, spice-forward recipes can help you get comfortable:
- Spiced Lentil Soup – Warm up with cumin and coriander.
- Shepherd’s Pie – With rosemary, garlic, and Italian seasoning blend.
- Turmeric Rice – Simmer with mustard seeds and a bay leaf for depth.
- Garam Masala-Spiced Curry – A simple way to bring bold flavor to vegetables and legumes.
Once you start playing with herbs and spices, you’ll see how they can transform even the simplest ingredients. And remember—cooking is all about experimenting, so don’t be afraid to get creative!
Final Thoughts
Herbs and spices are the key to making vegetarian meals exciting, flavorful, and deeply satisfying. By slowly expanding your spice rack and experimenting with different combinations, you’ll start to see how even a small pinch of the right seasoning can completely transform a dish.
There’s no need to buy everything at once—start with a few essentials, get comfortable using them, and gradually add new flavors to your pantry. Over time, you’ll build a well-stocked spice collection that makes cooking more fun and meals more delicious.
If you’re looking for high-quality, freshly sourced spices, this article on Burlap & Barrel’s spices is a great place to start. Investing in good spices ensures better flavor and longer shelf life, so you get the most out of every dish.
Happy cooking, and enjoy the journey of discovering new flavors! 😊
Spices don’t spoil like fresh food, but they do lose potency over time. Ground spices typically last 1–2 years, while whole spices can stay fresh for 3–4 years when stored properly. If a spice has lost its aroma, it’s time to replace it, or you can try to refresh it by toasting.
If you’re just starting out, focus on versatile spices that work in many dishes:
Garlic powder & onion powder – Great all-purpose flavors.
Cumin & smoked paprika – Add depth to beans, grains, and roasted veggies.
Oregano & thyme – Essential for Mediterranean and Latin American dishes.
Turmeric – A bright, earthy spice with anti-inflammatory benefits.
Blends – Pick one or two blends, such as Italian and Taco seasonings, that can be used in multiple ways
Fresh herbs provide a brighter, more delicate flavor, while dried herbs are more concentrated and have a longer shelf life. Some herbs, like basil and cilantro, are best fresh, while others, like thyme, oregano, and rosemary, retain great flavor when dried.
Store them in airtight containers, away from heat, light, and moisture. Keeping them in a cool, dark place (instead of near the stove) helps preserve their potency.
For fresh, ethically sourced spices, I prefer Burlap & Barrel. Investing in high-quality spices ensures better flavor and a longer shelf life.
Yes, but it depends on the herb! A general guideline is to use 1 teaspoon of dried herbs for every 1 tablespoon of fresh since dried herbs are more concentrated.
Some swaps work well—dried oregano, thyme, and rosemary hold their flavor—but others don’t. Dried parsley, basil, and dill lose most of their fresh taste, so stick with fresh if a recipe relies on their bright, herby flavor.
Also, timing matters! Add dried herbs early in cooking so their flavors develop, but stir in fresh herbs at the end to keep their vibrant taste.
By knowing when to use fresh vs. dried, you’ll get the best flavor out of your seasonings—without wasting ingredients!
Seasonings is a blanket term that includes all ingredients used to enhance the flavor of a dish. This includes herbs and spices, as well as salt and pepper.
Herbs come from plant leaves (like basil and thyme), while spices come from seeds, bark, roots, or fruit (like cumin, cinnamon, and ginger). Spices tend to have a more concentrated flavor than herbs.
Jennifer Hanes MS, RDN, LD is a registered dietitian, mom, wife, and vegetarian in North Texas. She has dedicated Dietitian Jenn to be a source of information, ideas, and inspiration for people like her, vegetarians that live with people with different dietary beliefs and/or needs in a multivore household.