I’ve always loved herbs and spices. As a child, the jars in my parents’ kitchen were my toys. I don’t have many memories of playing with dolls or traditional kids’ stuff—but I vividly remember being fascinated by those jars, admiring their colors, and learning what each one was.

That early fascination never left me. I’ve grown into a full-blown spice enthusiast—some might even say a spiceoholic.

At any given moment, my collection is a dynamic mix of essentials, rarities, and curiosities. As I write this, here’s a snapshot of what I currently have: 65 herbs and spices in total!

The list is far from static. Fresh herbs rotate depending on what’s in season or what I find at the market. Some spices are absolute staples for me—like sumac, garam masala, and fenugreek leaves—while others come and go depending on inspiration, travels, or generous friends bringing back treasures.

More than anything, I believe spices are incredibly versatile. Don’t limit them to one category—sweet or savory—when they can shine in both. Cumin, for example, is delicious in a crumbly shortbread-style cookie (something I discovered thanks to Indian grocery shops). Ground coriander sings in a chocolate orange cake—yes, really—and I’ve got that recipe in my cookbook. Chinese Five Spice or Sichuan pepper with dark chocolate? Divine.

Spices also go beyond the plate. They’re central to wellness too. A cup of fennel tea is wonderfully soothing after a meal. Turmeric paste works wonders for the skin. And cardamom mixed with cinnamon and honey makes a beautiful, natural remedy for a sore throat.

There are truly endless ways to explore spices. I hope something in this list inspires you to try something new in your own kitchen! #stayfoodcurious

🌿 FRESH HERBS

Fresh Basil – Sweet, peppery herb; classic in Mediterranean dishes, pesto, and salads. But also great in fruit salads, pairs especially well with strawberries, pineapple and mango.
Fresh Cilantro – Bright, citrusy herb used in Latin American, Asian, and Middle Eastern cuisine. Great to make incredible bold sauces and dips.
Fresh Parsley – Fresh, slightly peppery herb; great for garnishing and flavoring soups, stews, and sauces. Like cilantro, there is documented research you can browse on the internet for its many heavy-metal detox properties.
Fresh Sage – Earthy, slightly peppery herb often paired with pumpkin and potatoes. I also love it in a herbal infusion, or to make my own sage smudge sticks.

🌿 DRIED HERBS

Dried Basil – Concentrated basil flavor; sweeter and woodier than fresh, good for tomato sauces obviously- and good to have around because fresh basil might not be a daily thing.
Dried Scallion Powder – Savory, onion-like powder that adds depth to marinades and soups. Very umami, a wonderful memory from my years in Jamaica.
Dried Tarragon – Light, bittersweet herb with an anise-like flavor, used in French and Eastern European cuisines- and to an extent, Persian and Middle Eastern (where it is known as “tarkhoun”).
Dried Thyme – Woody, earthy herb that enhances roasted meats, stews, and vegetables. The ultimate cough-cold remedy too.
Herbes de Provence – Blend of dried herbs like rosemary, thyme, savory, and oregano; classic in French cooking and one I especially try to keep on hand at all times. It’s very versatile and really makes pretty much any dish that much more delicious.
Oregano – Bold, slightly bitter herb central to Greek, Italian, and Mexican dishes.
Wild Thyme – More floral and intense than regular thyme; popular in Middle Eastern cooking.

🧂 SPICES

Agridulce Paprika – Sweet-sour paprika; mild heat, beautiful color, common in Spanish dishes.
Aleppo Pepper – Mild, fruity chili flakes with a hint of saltiness; common in Middle Eastern cooking.
Anise Seeds – Sweet, licorice-flavored seeds used in baking and Mediterranean dishes.
Black Sesame Seeds – Nutty, deep-flavored seeds; beautiful as a topping for breads and Asian dishes.
Cardamom – Sweet, resinous spice; key in Indian desserts, chai, and Scandinavian baking.
Cayenne Pepper – Very hot, bright red chili powder; adds heat to any dish.
Ceylon Cinnamon – True cinnamon; delicate, sweet, and citrusy — used in desserts and curries.
Chipotle Pepper – Smoked, dried jalapeño; gives a deep smoky heat to Mexican sauces and stews.
Cumin (seeds & ground) – Warm, earthy spice essential to Indian, Mexican, and Middle Eastern cuisines.
Egyptian Tea Blend (that I use as a spice)– I found this incredible herbal tea blend at Le Caire a Paris (a great spice store in Paris), and I use it as both a tea but also in cooking. It’s a blend of rose petals, anise seeds, star anise, fenugreek seeds, cumin seeds, coriander seeds, clove, nigella seeds, pine nuts and cardamom.
Fennel Seeds – Sweet, anise-like seeds, perfect to perfume rice dishes, curries, but also fantastic in cookies and cakes.
Fenugreek Leaves (Methi) – Bitter, maple-syrup-like dried leaves; used in Indian curries.
Fresh Ginger / Ground Ginger – Fresh is spicy and zesty; ground is more warming and sweet, great for baking.
Ground Coriander – Citrusy, slightly sweet ground seeds; a must in curries, soups, and spice blends.
Ground Turmeric – Earthy, slightly bitter spice; gives curry powders and rice dishes their vibrant golden color.
Jamaican Pimento (Allspice) – Tastes like a combination of cinnamon, nutmeg, and cloves; vital for jerk seasoning.
Lavender – Floral, slightly sweet; used sparingly in baking, herb blends, and desserts.
Makrut Lime Leaf – Bright, citrusy leaves used in Thai curries and soups.
Mustard Seeds – Spicy, slightly bitter seeds that pop when fried; essential in Indian and pickling recipes.
Nigella Seeds – Slightly bitter, oniony seeds; used in Middle Eastern breads and Indian curries.
Omani Lime (Loomi) – Dried black limes; tart and smoky, common in Gulf and Persian cuisine.
Saffron – World’s most expensive spice; subtle earthy-honey notes, used in rice dishes like paella and biryani.
Selim Pepper – Also called “Guinea pepper”; smoky, musky spice from Africa, used for flavoring stews and soups.
Sichuan Pepper – Numbing, tingly peppercorns used in Chinese Sichuan cuisine.
Sumac (2 types) – Tart, lemony ground berries; essential in Middle Eastern salads and marinades.
Sweet Smoked Paprika – Sweet and smoky paprika; crucial in Spanish cooking (e.g., paella, patatas bravas).
Urfa Biber – Turkish dried chili flakes; smoky, raisin-like, mild heat.
White Sesame Seeds – Mild, nutty seeds; traditional in Asian cuisine, tahini, and baked goods.

🧂 SPICE BLENDS

4-Spice Blend (French West Indies) – Nutmeg, black pepper, cloves and cinnamon. I bought this at a French West Indian food shop in Paris- and while the owner told me it’s mostly use for savory, I use it in sweet too!
Cajun Spice Blend – Spicy, bold mix of paprika, cayenne, garlic, and herbs; perfect for bold flavor.
Chinese 5-Spice – Blend of star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds; sweet-spicy flavor.
Garam Masala – Aromatic Indian spice blend of cardamom, cinnamon, cloves, cumin, and more.
Mulled Wine Spice Blend – Warming spices like cinnamon, clove, and star anise; steeped into wine or cider.
Pepper/Salt/Lime Blend – Zesty and savory blend; perfect for seasoning grilled vegetables or adding flair to simple dishes.
Qedreh Spices – Palestinian spice mix for rice dishes; includes black pepper, allspice, cinnamon, and cloves.
Saudi Coffee Blend – A spice blend to add to coffee: cardamom, saffron, and sometimes cloves.
Za’atar (3 types) – Middle Eastern blend with thyme, sumac, sesame seeds, and salt; each variation has unique proportions.

🧂 SALTS

Chili-Lime-Salt – Zesty, spicy, and tangy, this vibrant blend wakes up the palate with a lively mix of heat, citrus brightness, and savory saltiness. Perfect for sprinkling over fresh fruit, popcorn, grilled vegetables, or even rimming cocktail glasses for an extra punch.
Hawaiian Black Salt – Sea salt blended with activated charcoal; dramatic appearance and earthy taste.
Smoked Pine Salt – Woodsy, smoky salt; enhances grilled and roasted vegetables.