Nothing brings a dish to life like herbs and spices. But there are so many to choose from, and sometimes the selection can be overwhelming. We often rely on recipes to tell us what goes with what, but with a little know-how you can start creating your own flavour sensations!

One way to start is to figure out what kind of flavour you're looking for, then select the herb or spice to accompany it.

Sweet: allspice, anise, cinnamon, cloves, nutmeg
Spicy: ginger, black pepper, chilli, garlic
Sharp: celery, curry, cumin
Aromatic: bay, oregano, thyme,
Herbal: basil, marjoram, rosemary, thyme

Alternatively, you can select your spices based on the style of cuisine you're cooking.
Italian: basil, oregano, parsley, rosemary, marjoram
Indian: curry, cardamom, tamarind, ginger, turmeric, garam masala, fenugreek, mustard
Chinese: 5 spice, ginger, star anise, Sichuan peppercorns
Thai: thai basil, coriander, lemongrass, lime leaf, ginger, turmeric
Tradiational UK: Rosemary, sage, thyme, nutmeg, mint.
Mexican: coriander, chilli, cumin, cayenne pepper, paprika
French: marjoram, tarragon, sage, parsley, chives

Or you can choose spices that match the other ingredients you plan to use.
Beef: Bay leaf, marjoram, nutmeg, pepper, sage, thyme
Lamb: Curry powder, rosemary, mint
Pork: sage, pepper, oregano
Chicken: Ginger, marjoram, paprika, rosemary, tarragon, thyme
Fish: Curry powder, dill, dry mustard, marjoram, paprika, peer

The key to creating a truly amazing flavour is to start with small quantities and gradually increase them until you've found the perfect blend. And don't forget to taste along the way!

These articles are provided for interest only. Individual circumstances may vary, so be sure to seek professional advice.