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Make the Most of Your Herbs and Spices
When it comes to cooking, herbs and spices are the ultimate game-changers. With just a few pantry staples, you can take the same protein and create entirely different flavour profiles. In this post, we’re turning humble chicken schnitzels into three distinct dishes: a savoury Tuscan Sun-Dried Tomato Pasta with Herb Chicken, a creamy Butter Chicken with Basmati Rice, and bold, zesty Chicken Enchiladas. By using a variety of dried herbs and spices you likely already have, you can transform your meals and bring new excitement to your dinner table.
The Dinner Twist Test Kitchen pantry is packed with dried herbs and spices (at last count there were over 60!). Does every kitchen need 60 containers fighting for space? No! So here is a list of the most commonly used dried herbs and spices that also span a variety of cuisines and flavour profiles.
Dried Herbs
- Oregano - Earthy and slightly bitter; common in Mediterranean and Mexican cuisines.
- Thyme - Subtle, earthy, and savoury; used in stews, soups, and roasted vegetables. Best herb for beef.
- Rosemary - Pine-like flavour; pairs well with roasted meats, potatoes, and bread. Best herb for chicken.
- Bay Leaf - Adds depth to soups, stews, and sauces; removed before serving.
- Sage - Strong, slightly peppery; popular in stuffing, sausages, and autumn vegetables. Best herb for pork.
- Honourable mentions: parsley and dill
Spices
- Cumin (ground and seeds) - Warm, earthy; a key spice in Middle Eastern, Indian, and Mexican cooking.
- Paprika (smoked, sweet and Spanish) - Sweet or smoky; used in spice rubs, stews, and grilled meats.
- Coriander (ground and seeds) - Sweet and citrusy; complements savoury dishes and curries.
- Turmeric - Earthy, slightly bitter; common in Indian and Southeast Asian cuisine.
- Chilli Flakes - Easy all-rounder for adding heat to any dish.
- Cinnamon - Warm, sweet; used in both sweet dishes like desserts and savoury dishes like curries.
- Fennel Seeds - Sweet, licorice-like flavour with hints of earthiness, commonly used on roasted vegetables, meats, breads, soups, stews, and curries.
- Chinese 5 Spice - Warm, sweet, and slightly spicy blend, ideal for seasoning meats, stir-fries, and marinades for a bold, aromatic flavour.
- Curry Powder - warm, earthy blend with hints of spice and sweetness, commonly used in sauces, stews, and marinades for bold, complex flavour.
- Honourable mentions: nutmeg, star anise, allspice (also known as pimento) and ground cardamom
Recipe Team's Rogue Favourites:
These dried herbs and spices may not get used as often as some, but we couldn't miss a chance to talk about our favourites!
My, Creative Director, loves dried sage, Chinese 5 spice and Dukkah (she knows it's not a 'spice', but we let it slip in!).
Philana, Recipe Team Leader, loves fennel seeds, black mustard seeds, ground cardamom and ground white pepper.
Madi, Recipe Creator, loves garlic powder, ground fenugreek, dried dill and fennel seeds.
Tuscan Sun-Dried Tomato Pasta
with Herby Chicken
serves 4
- 500g pasta of choice (we used rigatoni)
- 600g chicken
- 1 tsp dried rosemary
- 1 tsp fennel seeds
- 1 brown onion
- 1 garlic clove
- 2 tbsp tomato paste
- 100g sun-dried tomatoes
- 1/2 cup cream
- 1 - 1 1/2 tsp dried chilli flakes
- Bring a saucepan of water to a boil. Add pasta and cook according to packet instructions or until al dente. Reserve 2 cups cooking liquid. Drain pasta.
- Heat a large frypan over medium-high heat. Coat chicken with oil, dried rosemary, salt and pepper. Add to pan and cook for 4-5 minutes each side until cooked through. Remove to a plate and keep pan over heat (see step 3).
- Add extra oil to frypan. Slice onion and crush garlic. Add to pan as you go and cook for 5-7 minutes until onion has softened.
- Add sun-dried tomatoes and tomato paste to pan. Pour in cream 1 cup cooking liquid, stock cube. Simmer for 5 minutes.
- Remove from heat and use a stick mixer to blend to a smooth consistency.
- Add pasta and cooking liquid to sauce and toss to combine. Season to taste with salt and pepper.
- Divide pasta among bowls. Top with chicken and garnish with dried chilli flakes
- Garnish with parmesan cheese and fresh herbs such as parsley or basil.
Want to make this at home? We used Global Spices Dried Rosemary, Global Spices Fennel Seeds, Global Spices Chilli Flakes, Brown Onions, Garlic and Kitchen 2 Kitchen Sun-Dried Tomato Strips from the Dinner Twist Marketplace.
Butter Chicken
with Basmati Rice and Cucumber
serves 4
- 20-30g ginger
- 2 garlic cloves
- 1 brown onion
- 1 tbsp lemon juice
- 2 tsp ground cumin
- 2 tsp ground paprika
- 1 tsp garlic powder
- 1 tsp ground turmeric
- 1 tsp ground fenugreek
- 2 tsp ground coriander
- 1 tsp ground cardamom
- 1/2 cup plain yoghurt
- 600g chicken schnitzels
- 2 tbsp butter
- 1 cup tomato passata
- 1 cup cream
- 1 tbsp sugar
To Serve
- cooked basmati rice
- 2 Lebanese cucumbers
- fresh mint leaves
- Peel and roughly chop ginger and garlic cloves. Roughly chop onion. Add to a food processor as you go along with lemon juice, cumin, paprika, garlic powder, turmeric, fenugreek, coriander, cardamom, 2 tbsp oil and 2 tbsp water. Blend to a smooth paste.
- Add marinade to a bowl along with yoghurt, and mix to combine. Season chicken with salt and add to marinade. Set chicken aside to marinate for 30 minutes.
- Heat a large frypan over medium-high heat with butter. Remove chicken from marinade but do not wipe or shake off the marinade from the chicken. Add to fry pan and cook for 3 minutes each side.
- Reduce the pan to medium-low heat and add tomato passata, 3/4 cup water, remaining marinade, cream and sugar to pan. Stir to combine. Simmer for 20 minutes until thickened.
- Season with salt and pepper. Serve with basmati rice, diced cucumber and mint.
- You can leave the chicken to marinate overnight. Ensure it is refrigerated in an airtight container.
- Serve with naan or roti, diced tomato, lemon wedges and coriander leaves.
Want to make this at home? We used Global Spices Ground Cumin, Global Spices Ground Turmeric, Global Spices Ground Coriander, Global Spices Ground Cardamom, Margaret River Dairy Company Greek-Style Natural Yoghurt and Basmati Rice from the Dinner Twist Marketplace.
Chipotle Chicken Enchiladas
serves 4
- 1 brown onion
- 2 garlic cloves
- 1 corn cob
- 1 zucchini
- 600g chicken schnitzels
- 1 tbsp smoked paprika
- 1 tbsp dried oregano
- 1 tsp ground chipotle
- 2 tsp ground garlic
- 1 tbsp ground coriander
- 2 tsp ground cumin
- 1 tbsp brown sugar
- 2 tbsp plain flour
- 2 tbsp tomato paste
- 2 tsp apple cider vinegar
- 8-12 pack wheat tortillas
- 1 small tub sour cream
- 1 lime
- 1 jalapeño
- Set oven to 220ºC. Dice onion, crush garlic, remove corn kernels from cob and grate zucchini. Dice chicken. Combine paprika, oregano, chipotle, ground garlic, coriander, cumin and sugar to make a spice mix.
- To make enchilada sauce, heat a saucepan over medium-high heat with 1/4 cup oil. Add onion and garlic, and sauté for 3 minutes to soften. Add tomato paste, 1/2 spice mix and flour. Stir for 1 minute. Pour in 3 cups water and simmer, whisking occasionally, for 6-8 minutes until sauce thickens. Season with vinegar, salt and pepper.
- Heat a large frypan over medium-high heat with oil. Add chicken and cook for 5 minutes to brown. Add remaining spice mix, zucchini and corn. Cook for 5 minutes.
- Spread 1/4 cup enchilada sauce in the base of an oven dish. Spoon some of the meat sauce onto the edge of a tortilla and roll up. Place seam side down into oven dish and repeat until mixture is used up.
- Bake enchiladas for 15 minutes until sauce has reduced slightly and enchiladas and tortillas are warmed through.
- Zest lime and add to a bowl along with sour cream, salt and pepper. Mix to combine. Wedge remaining lime and slice jalapeño.
- Dollop sour cream over the top of enchilada lasagne. Garnish with jalapeño. Serve tableside with lime wedges.
- Substitute the ground chipotle with smoked paprika and a pinch of chilli powder.
- Switch the sour cream for grated cheese. Top the enchiladas with cheese before placing them in the oven. Or have both!
- Remove seeds from jalapeño for a milder heat.
Want to make this at home? We used Global Spices Smoked Paprika, Global Spices Dried Oregano, Bragg Apple Cider Vinegar, Zucchini, Limes and Liberty Free-Range Boneless Chicken Schnitzels from the Dinner Twist Marketplace.
