Common flavour
pairing A-Z
Allspice - Apples, beets, cabbage, caramel, cardamom, cinnamon, foie gras, game meats, ginger, juniper berries, nuts, nutmeg, onions, pears, poultry, pumpkin, root vegetables, seafood
Basil - Artichokes, beef, blue cheese, coconut, eggplant, figs, garlic, leafy vegetables, mint, mushrooms, olives, oregano, parsley, peaches, poultry, raspberries, rosemary, seafood, thyme, tomato, vinegar
Bay Leaves - Artichokes, apples, bananas, beans, beef, blue cheese, citrus, dates, figs, game meats, grains, mushrooms, nuts, potatoes, poultry, seafood, stone fruits, tamarind, thyme, tomatoes
Chervil - Artichokes, asparagus, carrots, cheese, chives, citrus, eggs, grains, green beans, leafy vegetables, mushrooms, nuts, onions, parsley, pasta, potatoes, seafood, tarragon, thyme, vinegar
Coriander - Avocados, beef, chilies, citrus, coconut, coriander, corn, cumin, curry, dates, fennel, figs, garlic, mint, oregano, pepper, sausage, seafood, tomatoes, yogurt
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Herbs & Spices Expiry Guide
Did you know that herbs & spices don't spoil or go off, but do gradually lose the intensity of their flavour and colour? While correct storage will keep your favourite seasonings bursting with flavour for longer, we've put together this handy guide to help you figure out when to replace your herbs and spices.
Ground spices: 3 years
Whole spices: 4 years
Herbs: 1-3 years
Seeds: 4 years, except poppy seeds and sesame seeds, which should be used within 2 years
Still Fresh?
There are three checks to use when verifying freshness - look, smell and taste. A visual check for colour fading is a good indicator of flavour loss. Taste and smell your spices and herbs; if a fresh odour or taste is not apparent, they need to be replaced.