The Best Fruit and Vegetable Seasoning

Allspice - Allspice, as the name suggests, is a single spice that has a flavor profile that resembles many different spices like cloves, pepper, and cinnamon. If you're looking to add a warming spice but don't quite have a strong sense of which direction to go with, allspice might be the way to go!

Try Allspice with - Beets, Carrots, Sweet Potatoes

Amchur- Amchur (or Amchoor) is a unique spice that might be new to a lot of people, but is made from unripe, dehydrated mangoes which have been turned into a powder. Try it for a distinct tart and sour flavor!

Try Amchur with - Broccoli, Eggplant

Basil - There are many times of basil, but Sweet Basil is a familiar herb with people who are used to doing Mediterranean cooking. A common dish associated with basil is "Caprese," an Italian salad made from basil, tomatoes, and mozzarella that is seasoned simply to highlight the flavors of each individual ingredient. Basil shares the same family as mint, and like mint, it gives off a fresh and fragrant aroma. The taste of basil is bright and citrus-like.

Try Sweet Basil with - Beets, Bell Peppers, Corn, Eggplant, Green Beans, Tomato, Strawberries, Zucchini

Bay Leaves - Bay Leaves are an integral ingredient that can often be seen poking out of a pot of soup. Dried bay leaves are extremely potent (one or two is all you need!) and give dishes great depth of flavor and subtly round out flavors to make plain dishes feel more complex, without any one single taste characteristic standing out.

Try Bay Leaves with - Artichokes, Carrots, Pears

Caraway Seeds - Caraway seeds fit into the "earth-y, anise-y" category. They're a familiar spice in German cooking, and offer a sort of sweetness to the briny vinegar taste of dishes like sauerkraut.

Try Caraway Seeds with - Carrots, Fennel, Cabbage, Onion, Potatoes

Cardamom - Cardamom is a common ingredient in Indian cooking. When baking, ground cardamom is often used as a type of "cool heat" to add spice to the dish. Black cardamom, while harder to find, is great if you're looking to impart a more smoky or savory flavor to a dish.

Try Cardamom with - Sweet Potatoes, Apples, Oranges, Pears

Chives - Chives are an herb related to onion, and they have a very mild and recognizable onion flavor, but don't overwhelm the palate. They also make a beautiful garnish! Because of their onion-y taste, they might go better with vegetables than they do fruit.

Try it with - Asparagus, Cauliflower, Corn, Potatoes

Cilantro - We know this can be a tough sell for some people, and there's a reason that some people cannot bear the taste of cilantro. According to 23andMe, there's a DNA variation that effects the olfactory (scent) receptors that can make some people perceive the taste of cilantro as… "soapy." If you're one of those people, don't use cilantro. If you aren't one of those people, Cilantro is an amazing herb that adds a delicious tropical brightness to fresh fruits and vegetables.

Try Cilantro with - Tomatoes, Mangoes, Pineapple

Cinnamon - The oldest spice we have on record! Cinnamon is a great spice in both cooking and baking, sweet and savory alike. It is often described as a "Christmas-y" flavor and has a distinct an aroma as it does flavor.

Try Cinnamon with - Carrots, Sweet Potatoes, Apples, Pears, Plums

Citrus Zest - Citrus Zests are amazing spices to employ if you are looking for citrus flavor! Citrus is a great way to brighten up dull produce, and cuts a tart, refreshing path through fattier and more creamy dishes.

Try Citrus Zests with - Asparagus, All kinds of Fruit!

Cloves - Cloves might look a little scary, and the taste can be just sharp and pungent as they're appearance. Cloves can have a little bit of bite, so they're great if you have something particularly sweet that needs a balance.

Try Cloves with - Carrots, Sweet Potatoes, Apples, Cranberries, Peaches, Pears, Plums

Crushed Chiles and Chile Threads - The versatility of chile flakes is incredible, with crushed red pepper flakes being a familiar item in even the barest of spice cabinets. While they certainly can add heat to savory vegetables, they could also be used to bring out the sweetness and freshness of tropical fruits like mango or pineapple.

Try Crushed Chiles with - Broccoli, Tomatoes, Pineapple, Peaches

Cumin - Cumin is a warm and nutty spice, and a signature in Mexican and Vietnamese cooking. It's a familiar scent if you are a fan of tacos, and gives warmth to a dish without adding heat.

Try Cumin with - Eggplant, tomatoes

Dill Seed - Dill Weed, different from Dill Seed, has a sort of anise-y, licorice-y scent and tastes very clean and pungent.

Try Dill Seed with - Potatoes, Corn

Dill Weed - People might be surprised to learn that Dill is one of those cool ingredients where we get both herb AND spice from the same plant, just at two different points. Dill Weed is a fresh-tasting herb, reminiscent of parsley and celery, and is a great way to lighten up flavors. It pairs with tart ingredients as well.

Try Dill Weed with - Beets, Cucumber, Potatoes, Green Beans, Spinach

Garlic - Ah, garlic. You know this one! There are a lot of different "formats" you might decide to go with however- Depending on the size of your garlic, there might be a different ratio of garlic flavor to bite- where a larger mince might taste more garlicky if you do get a bite, there will naturally be less distribution. Garlic Powder is great if you want to really fragrance your plate. You could also consider getting the "Roasted" varieties of garlic, which will give you a deep, toasty taste.

Try Garlic with - Asparagus, Tomato, Green Beans

Ginger - Ginger is a common spice, but it's important to distinguish between fresh and powdered ginger depending on the recipe. Fresh ginger has a very tart and bright flavor that is pungent and tangy, but powdered ginger tends to be a little "earthier" and used in combination with other spices for a melody of flavors.

Try Ginger with - Beets, Carrots, Apples, Cranberries, Pineapple

Marjoram - Marjoram is an herb with a minty and fresh taste, but it can also be a little bit bitter. It's a delicate flavor, so like most herbs, it's probably a better idea to add what you have towards the end if you are cooking with it.

Try Marjoram with - Eggplant, Mushrooms

Mint - Another familiar favorite! Mint has a very recognizable flavor, and again, consider the way that fragrance will impact your taste. Mint gives a very fresh flavor and has a wonderful way of rounding out a meal and punctuating a dish. Though mint pairs greats with lemon, don't be afraid to stop and taste before you add more to avoid a "drinking orange juice after teeth brushing" effect.

Try Mint with - Beets, Carrots, Cucumbers, Peas, Berries, Pineapple, Oranges

Nutmeg - Nutmeg can be found either ground or whole, but you'll find you get a lot more flavor if you grate the whole nutmeg only when you need it. It's a great spice to complement more delicate flavors, and is often paired with spinach.

Try Nutmeg with - Mushrooms, Onion, Spinach, Sweet Potatoes, Apples, Pears, Peaches, Plums

Onion Powder - As its name suggests, onion powder is your answer if you're looking for onion taste and aroma without a particularly harsh onion bite. Just you would do with garlic, consider the size of the grind you're using when considering how much you should sprinkle on.

Try Onion Powder with - Asparagus, Peas

Oregano - Most people probably think of oregano that's sprinkled on top of a pizza at an Italian restaurant, but there's actually a few different types of oregano. Greek Oregano (i.e.- Italian restaurant Oregano) can be sweet and mild, but Mexican Oregano has a little more spice and citrus to it. Check your jar before you season- there is a difference!

Try Oregano with - Artichokes, Bell Peppers, Eggplant, Mushrooms, Onion, Tomato, Zucchini, Corn

Parsley - Parsley often carries a bad rap, and we won't stand for it anymore. Parsley is more than just a humble garnish; it freshens dishes up and expresses its best flavor when added towards the end of your cooking. It's an easy choice to make if you'd like an herb-y taste, and it's hard to find a lot of foods it would clash with.

Try Parsley with - Artichokes, Mushrooms, Peas, Potatoes

Pepper - If the act of seasoning your food involves you instinctively doing the same three flicks of S + P over everything, it's time to step back and truly assess what flavors you're looking to bring out with your food. While Black Pepper is great for adding zip and zest to your savory dishes, sprinkling a little on some fresh berries or pears might contrast with the natural sweetness fruits have. In addition to Black Pepper, we also offer a whole bunch of other different peppercorns that have their own unique flavors and aromas.

Try Pepper with - Mushrooms, Tomatoes, Berries, Pears

Rosemary - The sight of Rosemary reminds a lot of people of pine needles, and they don't smell too dissimilar either. They're a nice way to make something smell a little woods-y, and could be reminiscent of a fire or roasting smell.

Try Rosemary with - Peaches, Bell Peppers, Fennel, Peas, Tomatoes, Pineapple

Sage - Sage has a flavor that is slightly sweet, but also bitter. It's a very earthy flavor that you could employ to either contrast something lighter and sweeter

Try Sage with - Cauliflower, Carrots, Mushrooms, Onion, Pineapple

Savory - Summer Savory is slightly peppery, but is also reminiscent of a mix of other herb-y herbs like thyme.

Try Savory with - Broccoli, Green Beans

Sesame Seeds - Sesame seeds are incredible for adding nuttiness and textural interest to either sweet or savory recipes! While you can buy them pre-roasted, we recommend dry toasting them in a pan for a few minutes (making sure they don't burn!) to get the most flavor and aroma out of them.

Try Sesame Seeds with - Asparagus, Mushrooms, Berries

Star Anise - Star Anise is a unique spice that gives a very deep and rich note. It's often associated with the winter time and cold weather as it gives a warm and savory flavor people crave when it's colder out.

Try Star Anise with - Beets, Carrots, Berries, Pears, Plums

Tarragon - Tarragon is an important ingredient in French cooking and is often used in meat and egg dishes. Tarragon has a complex taste that might be fairly medicinal to some people, but it's fairly delicate in its potency and it's easy to get overwhelmed if you pair it with too many other flavors.

Try Tarragon with - Asparagus, Carrots, Mushrooms, Spinach, Peas, Tomatoes

Thyme - Thyme is another beautiful and subtle herb that adds just a little more depth to a dish without overpowering it. Thyme, like most herbs, is as much a part of the fragrance of a dish as it is about the flavor of a dish, so ditch your thyme if it's lost its smell. It's usually a safe bet if you're looking to add a little interesting twist without going too crazy.

Try Thyme with - Artichokes, Fennel, Mushrooms, Onion, Potatoes, Oranges

Turmeric- You might think of the color of Turmeric (That rich vibrant golden yellow! Swoon.) but it also offers plenty of deep, earthy flavor as well. When using Turmeric, think about the opportunity you have visually when using a spice so aesthetically beautiful as well! Get creative with your vision.

Try Turmeric with - Cauliflower, Cabbage, Broccoli, Potatoes, Peas

Vanilla Beans - Vanilla Beans might seem an intimidatingly gourmet spice, but now with the beauty of the internet (and the global food market expanding to bring exotic spices to your grocery store shelves) vanilla beans are now available for everyone! While most people are familiar with vanilla's flavor, depending on your country of origin for vanilla beans you might find a sweet and exciting floral twist to your dish.

Try Vanilla Beans with - All kinds of Fruit!