You can get by with remarkably few varieties of herbs and spices. Here's what to use them for:
Dried oregano or herbes de provence Good with any southern French- or Italian-style dish involving tomatoes and other Mediterranean veg.
Dried thyme Add this to more classic British dishes such as stews or roast root veg.
Basil Great with tomato dishes.
Coriander Boosts most curries and Thai dishes.
Parsley Useful for giving colour – and herby flavour – to almost anything (it's also rich in iron).
Spanish smoked pimentón or paprika Handy to have around. Add to Spanish-style dishes with pork or chicken, as well as beans and stews.
Ground cumin Great for any kind of middle-eastern or Indian-inspired dishes.
Curry paste Always keep some in the cupboard – it's much cheaper than using cook-in sauces.
All-purpose spice mix Easy to make, and useful for practically anything, especially veggie stews, couscous, chickpeas and chicken or fish dishes. Mix 2 tsp each of ground cumin and coriander, ½ a tsp of turmeric and Ω tsp chilli powder.
