Herbs, Spices, and Flavorings for Savory Flavors

Editor

02 Feb 2026 • 4 min read

Here is a detailed list of herbs, spices, and flavorings that may be used in meat flavors, fish flavors, and flavors for dish and condiments, including key flavor descriptors and typical application dosages.

Important Note on Dosages: Dosages are given as a starting point for home cooking, per pound (≈450g) of raw protein or per batch of sauce/braise. They are typically for dried herbs/spices. Use 2-3 times more if using fresh. Always adjust to taste.

Core Meat Flavors

1. Beef Flavor

Primary: Black Pepper (pungent, piney, hot), Garlic (pungent, savory), Onion (sweet, pungent).
Classic: Rosemary (piney, woody, camphor), Thyme (earthy, minty, slightly lemony), Bay Leaf (floral, herbal, tea-like), Paprika (sweet, smoky, earthy).
Robust/Roasts: Marjoram (sweeter, milder oregano), Juniper Berry (piney, citrusy, sharp), Allspice (clove, nutmeg, cinnamon).
Dosage: 1 tsp black pepper, 1 tsp garlic powder, 1/2 tsp rosemary, 1 tsp thyme per lb. For roasts, 2-3 juniper berries or 1/4 tsp allspice.

2. Pork Flavor

Classic Pairings: Sage (earthy, slightly peppery, camphorous), Fennel Seed (sweet, licorice-like), Rosemary, Thyme, Garlic.
Global: Five-Spice Powder (star anise, clove, cinnamon, Sichuan pepper, fennel), Cumin (earthy, warm), Coriander Seed (citrusy, nutty).
Dosage: 1-2 tsp sage (use sparingly), 1-2 tsp fennel seed, 1 tsp thyme per lb. For Five-Spice, start with 1/4 tsp.

3. Chicken Flavor

Versatile Base: Thyme, Rosemary, Sage, Marjoram, Tarragon (anise-like, sweet), Parsley (fresh, grassy).
Bright/Lemon: Lemon Peel/Zest, Dill (grassy, anise-like), Chervil (mild parsley/anise).
Dosage: 1 tsp thyme, 1 tsp marjoram, 1/2 tsp tarragon per lb. Zest of 1/2 lemon.

4. Turkey Flavor

Traditional: Sage (the cornerstone), Thyme, Marjoram, Rosemary, Savory (peppery, thyme-like).
Aromatic: Parsley, Onion, Garlic.
Dosage: 1-2 tsp dried sage, 1 tsp thyme, 1 tsp marjoram per bird (adjust for size in stuffing/brine).

Specific Dish & Cured Meat Flavors

5. Ham Flavor (Cured/Baked)

Glaze/Surface: Clove (pungent, sweet, hot), Brown Sugar/Mustard, Allspice, Ginger (spicy, warm, sweet), Pineapple/Juice.
Brining/Cure: Bay Leaf, Coriander Seed, Black Peppercorn, Mustard Seed.
Dosage: For glaze: 5-10 whole cloves studded, 1/4 tsp ground cloves or allspice mixed with glaze. For brine: 1 tsp each coriander & mustard seed per gallon.

6. Bacon Flavor (Simulated or Enhanced)

Smoky/Salty: Liquid Smoke (use sparingly!), Smoked Paprika (pimentón), Black Pepper, Maple Sugar, Sea Salt.
Aromatic: Garlic Powder, Onion Powder, Coriander Seed (in cure).
Dosage: Liquid Smoke is potent: 1/4 to 1/2 tsp per lb of meat or in a batch of beans. 1-2 tsp smoked paprika.

7. Pickle Flavor

Brine Essentials: Dill Seed (stronger than fresh dill weed) or Fresh Dill, Mustard Seed (yellow/brown), Coriander Seed, Black Peppercorn, Bay Leaf.
Tangy/Aromatic: Garlic Cloves, Red Pepper Flakes, Allspice Berries.
Dosage: Per quart brine: 1 tbsp dill seed, 2 tsp mustard seed, 1 tsp coriander seed, 3-5 garlic cloves.

8. Kimchi Flavor

Aromatic Base: Gochugaru (Korean red pepper flakes - sweet, smoky, medium heat), Garlic, Ginger, Green Onion.
Umami/Fermented: Fish Sauce or Salted Shrimp (saeujeot), Korean Radish, Asian Pear (for sweetness).
Dosage: Per head of cabbage: 1/4 - 1/2 cup gochugaru (to taste), 1/4 cup minced garlic, 2 tbsp minced ginger, 2 tbsp fish sauce.

Seafood Flavors

9. Fish Flavor

Classic: Dill (fresh or seed), Parsley, Tarragon, Fennel (seed or bulb), Lemon, Capers (briny, tangy).
Mediterranean: Oregano, Thyme, Marjoram, Saffron (hay-like, floral).
Dosage: 1-2 tbsp fresh dill or 1 tsp dill seed, zest of 1 lemon, 1 tsp thyme per lb of fillets.

10. Clams/Mussels Flavor

Aromatic Base: Garlic, Shallots, Parsley (especially Italian flat-leaf).
Broth Enhancers: Bay Leaf, Thyme, Fennel Seed, Saffron, White Wine.
Finish: Fresh Parsley, Chives, Lemon Juice.
Dosage: For a pot: 3-4 cloves garlic, 2 bay leaves, 1 tsp thyme, a large handful of fresh parsley.

11. Shrimp/Prawn Flavor

Universal: Garlic, Lemon/Lime, Parsley, Cilantro (fresh, citrusy).
Spicy/Cajun: Cayenne Pepper, Paprika (especially smoked), Old Bay Seasoning (celery salt, paprika, pepper).
Asian: Ginger, Lemongrass (citrusy, floral), Kaffir Lime Leaf (floral, intense citrus).
Dosage: For sauté: 2 tsp Cajun spice mix or 1/4 tsp cayenne + 1 tsp paprika per lb. For Asian: 1 tbsp minced ginger, 1 stalk lemongrass.

Broth & Roast Flavors

12. Chicken Broth Flavor

The Classic Bouquet Garni: Parsley Stems (more flavor than leaves), Thyme, Bay Leaf, Black Peppercorns.
Aromatic Vegetables: Onion, Garlic, Celery, Carrots.
Optional: Marjoram, Sage (tiny amount), Rosemary (one small sprig).
Dosage: Per whole chicken/back: 4 parsley stems, 3-4 sprigs thyme, 2 bay leaves, 1 tsp peppercorns.

13. Beef Broth Flavor

Robust Base: Bay Leaf, Thyme, Parsley Stems, Black Peppercorns.
Warming Spices: Star Anise (1 pod adds depth), Clove (2-3 whole), Allspice Berries (2-3).
Roasted Vegetables: Onion, Garlic, Carrots, Celery (roast first for depth).
Dosage: Per 5 lbs bones: standard bouquet garni + 1 star anise pod, 2 cloves (restrain with these).

14. Beef Roast Flavor (e.g., Pot Roast, Prime Rib)

Crust/Rub: Coarse Black Pepper, Garlic Powder, Onion Powder, Thyme, Rosemary.
Braised Dishes: Bay Leaf, Thyme, Rosemary, Paprika, Tomato Paste (for umami).
Dosage: For rub: 1 tbsp coarse pepper, 1 tsp each garlic/onion powder, 1/2 tsp each rosemary/thyme per 3-4 lb roast.

15. Roast Pork Flavor (e.g., Loin, Shoulder)

Dry Rub: Fennel Seed (crushed), Coriander Seed (crushed), Garlic, Rosemary, Sage, Mustard Powder.
Sweet Glaze: As per Ham (clove, allspice, ginger) but less intense.
Dosage: 2 tsp crushed fennel, 1 tsp coriander, 1 tsp rosemary, 1 tsp mustard powder per 3-4 lb roast.

16. Roast Chicken Flavor

Under-Skin/Compound Butter: Thyme, Rosemary, Sage, Tarragon, Garlic, Lemon Zest.
Crispy Skin: Paprika (adds color), Garlic Powder, Onion Powder, Black Pepper.
Dosage: For butter: 2 tbsp softened butter mixed with 1 tsp each fresh thyme/parsley, 1/2 tsp rosemary, 1 clove minced garlic.

Condiment & Dish Flavors

17. Salsa Flavor (Fresh/Tomato-Based)

Essential: Cilantro, Lime Juice, White/Red Onion.
Heat & Depth: Fresh Chilies (Jalapeño, Serrano), Cumin (toasted & ground - earthy warmth), Garlic, Oregano (Mexican preferred).
Dosage: Per 4 tomatoes: 1/2 cup cilantro, juice of 1-2 limes, 1/2 tsp toasted ground cumin, 1-2 chilies.

18. Pizza Flavor (Herb Blend)

Sauce: Oregano (the signature), Basil, Marjoram, Garlic, Red Pepper Flakes.
Finishing/Topping: Fresh Basil, Oregano, Parsley.
Dosage: Per cup of sauce: 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp marjoram, 1/2 tsp garlic powder.