What Spices Go with What Meat?

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Best Meat Spices

Food is supposed to be enjoyed, not just consumed for fuel! A perfectly

seasoned meal can become the star of the evening, or maybe even the whole
week, depending on how long it takes you to stop fantasizing about leftovers.
This level of food greatness isn't easy to achieve, especially not for home cooks
who are just starting out! Meat can seem like one of the hardest things to get
right, but with these flavor suggestions you will quickly discover that no matter
your level of experience in cooking meat, you too can have some incredibly
flavorful meat.

Flavor preference is subjective, so the questions and answers discussed below

are suggestions only. Experimenting in the kitchen is key to learning what you
love, and something that you already think tastes great with beef may not even
be on this list at all! As a note: salt is not present in any of the categories below,
as salt can be used on all kinds of meats pretty much the same way. Salt simply
breaks down the proteins of the meat, helping the juices escape and increasing
moisture all throughout. There is a perfect time to salt everything, but some
people have diet restrictions and can't add salt. This guide will focus solely on
the flavors of herbs and spices on meat, eggs, and cheese. Click here to jump to
our Quick Reference Guide!

What Spices Go with Beef?

When you are cooking with beef, you want herbs and spices that can stand up
for themselves. They will have a strong flavor on their own, and they will be
able to compliment the strong flavor of beef without becoming overwhelmed
by it. Beef can come in many different forms and cuts. Ground beef, steak, or
chuck roast all have strong flavors, but slightly different flavor profiles, so
what you like with one style of beef you might not like with another. Consider
what foods you will be serving with the beef, as well as the type, and try to
apply herbs and spices from there.

Spices like onion and garlic, which are pungent alone, are some of the
first that come to mind when thinking of seasoning beef. They are savory
and strong, but also easy to come by!
Black Pepper is another strong contender, with its slightly hot bite and the
pungent aroma. It is not so easily drowned out by the flavor of the beef.
Cayenne is a spicy partner for beef. It is hot but not too hot, so it works
with the strong flavor of the meat instead of pushing against it and
drowning it out with mouth searing heat, like some other chile powders
may. Don't use Ghost Chile Powder on a steak or you'll regret spending
the money on the steak when you could have just dumped ghost chile
powder in your mouth and gotten the same amount of steak flavor.
Basil is a good herb to pair with beef because it is peppery, sort of sweet,
and slightly minty. This is an interesting flavor combination to add to
 savory meats, as it surprises the mouth. A nice savory flavor can be easily
shaken up by a minty coolness in a refreshing sort of way, making a
hearty dish feel brighter and maybe even less indulgent.
Sage, the oft pushed aside herb, is fragrant and warm, adding a little bit of
herbal flair to even the simplest of beef-based dishes.
Thyme is a frequently used beef herb because it has a unique ability of
rounding out the flavor of the meat with its lemony notes.
Yellow Mustard Powder is the pungent, sharp flavor your grilled burger
needs. Combine some in your ground beef before grilling for especially
deep flavor.
Green or Red Bell Pepper are fantastic with beef. Dried, they are excellent
in marinades as they can rehydrate and their flavor seeps into the
surrounding liquid. This is great for a long marinade.
A unique, unexpected spice to use on beef would be Black Onyx Cocoa
Powder. It's bitter, fruity, and floral, all powerful flavors that taste
surprisingly well matched with beef. Use this dark cocoa powder only
though, as a light cocoa powder would be a little sweeter and would give
a lesser punch to the beef. If you choose to use this spice we recommend
only using it in very small amounts so as not to overpower the dish.
For Mediterranean inspired beef dishes, Oregano is the herb of choice. It
is earthy and strong, standing up with beef easily. Just be sure to add it to
the beef dish last, as oregano loses flavor quickly once exposed to heat.

What about veal? Veal is also beef, isn't it? Technically, yes, but veal comes
from young cows and typically has a more delicate flavor than ground beef or
steak. The herbs and spices that are compatible with veal tend to align with
beef, though you can also use some lighter spices and herbs as well.

For example, Parsley may be too delicate for beef but tastes lovely with
veal.
 Marjoram is an herb that is rather minty tasting and matches up with veal
nicely.
Lemon Peel has bright, citrusy flavor and adds to a good veal marinade or
spice rub.
White Pepper is perhaps more suitable for veal than it would be for beef
as it still tastes peppery but has less of a bite to it.

These herbs and spices are only some of those we would recommend with beef
and veal. They can be easily blended together for a combination of flavors.
When looking for a simple spice blend for veal, Lemon Pepper is a solid option
because of the mix of lemony and pepper flavors combining. You could either
purchase our blend or create your own with some help from our Lemon Peel
and Black Pepper.

What Spices Go with Pork?

Pork is an interesting meat. It's not overpoweringly flavorful like beef, but it's
not exactly a blank slate like chicken. It is somewhat sweet, but overall a
savory food. Pork can sometimes be used as a replacement for beef, in certain
recipes. While there is some overlap in what spices are compatible with both
pork and beef, there are other herbs and spices that pair with pork better than
they would with beef.

Juniper Berries are sweet, tart, and sharp with a hint of pine and play well
with the sweetness of pork. A cherry and juniper jam tastes excellent with
pork chops or hams.
Cinnamon and pork are a good match because the cinnamon is sweet with
hints of smokiness. It's a good flavor combination, especially if you are
cooking a pork dish that incorporates apples as well. The three flavors
marry quite nicely.
Allspice is that spice that's reminiscent of the holidays. Most people will
 probably raise an eyebrow at a suggestion of allspice on pork, but it's truly
delicious on a pork roast. Much like cinnamon, allspice compliments the
inherent sweetness of pork.
Caraway is a spice that's mildly anisey, so it adds that licorice flavor to
what it touches. This is very compatible with pork-based dishes.
Ginger is good with pork because of its mildly sweet heat. It is peppery
and zingy, which tastes great with a sweeter cut of pork.
Garlic is fabulous on pork, especially pork chops. It is savory and helps
improve that full-bodied flavor of chewy pork chops.
Mustard is sharp and pungent, a perfect ingredient for a pork marinade or
rub.
Sage and pork are a great pair. The sage is earthy and warm, which
contrasts with the sweeter, gentler flavor of pork. This herb would work
well with a pork and potatoes-based meal.

What Spices Go with Chicken?

Chicken is the blank slate of land animal meat. Mild in flavor, there are many
different spice and herb combinations that you can use on chicken and find
great success. Since there are so many different flavor options, you can go from
savory options to brighter, sweeter options in a heartbeat and still have
something amazing to eat. This is one type of meat that you could season to go
well with what the rest of your meal is, so you don't simply season for the
chicken itself.

Garlic, the universal spice, tastes just as good with chicken as it does with
pork and beef.
If you want something smoky for your chicken, smoked paprika is the
way to go. It will add not only good flavor, but vibrant color to your
otherwise plain white chicken.
Lemon Peel, Lime Peel, and Orange Peel all add a citrusy brilliance to
chicken. They are vibrant flavors that work well in marinades and dry
rubs for chicken. You might even want to make an orange marinade with
orange peel and orange juice.
As far as herbs go, Cilantro is always a good one for chicken, as long as
you are one of those who doesn't despise this herb. To those that do enjoy
cilantro it is refreshing, anisey, and with hints of pine, this herb is perfect
for adding flavor to light, roasted chicken dinners.
Rosemary and chicken are an iconic couple. They've been everywhere
from fancy restaurants to your grandmas dinner table. Rosemary is
cooling, woody, and somewhat balsamic, acting as the star in this classic
pair.
Dill Weed gives a bit of a grassiness to chicken, but the flavor also
reminds some people of pickles. Try it on chicken for sandwiches,
especially.
Savory works well on chicken because it has a very multi-dimensional
flavor, tasting simultaneously like mint, thyme, and marjoram. This herb
is perfect for cooks looking to try a versatile flavor profile on a plain piece
of chicken.
The sweet warmth of Cinnamon on chicken might feel like too foreign an
idea for you, but put some on baked chicken for a guaranteed delight. The
sweetness is a welcome flavor, especially when combined with other
spices like cumin for warmth.
Mace is a perfect spice to add to chicken that you are planning to eat with
barbecue sauce. This spice is savory and overpowering when used in
excess. Just a small amount will greatly improve the flavor of both your
chicken and the barbecue sauce you're dipping into.
Mysteriously, adding a Bay Leaf to a chicken marinade brings together
the flavors in a way that one can't really describe. It's like when you make
rice with bay leaves. Something about it is better, though you don't really
 know how to put your finger on it. Either way, using bay leaves in chicken
marinade is like having real life magical powers.
Tarragon is sweet yet bitter with cooling notes, making it well-suited for
chicken, as chicken has such a neutral flavor it can play well with just
about any herb.

What Spices Go with Venison?

Venison is a gamey meat. Herbs tend to go better with venison than spices,
because they bring out the nuances of the flavors of the meat and tend to mask
or mellow the gamey qualities of the meat. Spices are used too, but usually in
combination with an herb.

Savory is used in venison dishes with a lot of herbs because it helps blend
the flavors of other herbs together so nicely. It works well in marinades
for the venison. When used as the only herb, it is best added 30 minutes
before the cooking is done, and then again at 5 minutes before the venison
has finished cooking for more dimension.
Juniper Berries make venison taste slightly acidic and citrusy. Plenty of
venison recipes call for juniper berries for this exact reason. The acidity is
a welcome flavor that very much tames the meat.
Sage is a stronger herb that tends to take on a more robust flavor when
paired with venison. Use only a small amount when working with sage
and venison.
Bay Leaves don't really add much flavor to venison, instead acting to
quiet or mute the flavor of the meat. This is an herb to use if you are
dealing with a particularly flavorful cut of venison.
Green Peppercorns have a milder pepper flavor than black pepper but give
a full-bodied taste to venison. Regular black pepper, especially fresh, can
create too much overwhelming sensation for the palette when used on
 venison. Green Pepper is more suitable for such a strong-tasting meat.

What Spices Go with Mutton?

Mutton is the more mature meat from a sheep that is three years old or older.
Lamb, the more popular sheep meat in America, comes from young sheep that
are about one year old or younger. If the sheep is less than three months old, the
meat is called "spring lamb." Mutton is a popular meat in India, and as such a
lot of Indian spices are well suited to this meat.

Mutton can be a rather succulent, rich tasting meat. It pairs very well with
herbs because of their crisp, refreshing flavors.

Garlic is savory and an all around delicious, easily recognizable flavor.

Turmeric is earthy, vibrant and adds a warm flavor element to mutton.
Coriander is citrusy, nutty, and warm. It pairs well with rich meats
because of the contrast it gives.
Earthy, nutty, and spicy, Cumin and mutton work because they are both so
strong in flavor. Cumin is especially well-suited for mutton-based curries.
For an herb with a bit of a spiciness and a hint of lemony flavor, Thyme is
your strongest contender. It is perfect for rubs and marinades made
especially for mutton.
Dill Weed is a refreshing herb. Added to mutton dishes, it gives a bit of
brightness to the otherwise heavy, strong tasting meat.
Mint acts similarly to dill in the way that it gives mutton a brightness.
Uniquely, mint also adds a chilling effect. This is interesting with mutton
because this meat is often described as warming and heavily flavored. The
chill provides a good juxtaposition of flavors.
For a woody, balsamic taste that's got a natural pine flavor to it, add
Rosemary to this meat. Rosemary is a very "outdoorsy" type spice, so it
lends to the natural, fresh taste of the mutton.
Herbs and spices that work well with mutton also work well with lamb. Simply
use a lighter hand, as this younger meat can be overwhelmed by too much of a
very flavorful herb or spice. For "spring lamb," the most delicate of all the
sheep meats, use only those herbs and spices that will not easily overpower the
dish, as the flavor of the meat may potentially be completely drowned out by
the herbs and spices.

What Spices Go with Fish/Seafood?

"Fish" covers a wide range of a variety of types of animals that we enjoy
eating. Depending on the fish, herbs and spices can give them a lot of flavor!
There are very few things that you can add to fish that won't help the flavor
improve.

For a bright, fruity flavor on your fish, try lemongrass. It pairs well with
shellfish especially, but any fish that has a little sweetness to it goes really
well with lemongrass. This is something you may find you like to use in
Asian or Asian inspired dishes, as lemongrass is a common ingredient
across a variety of Asian cuisines.
Sage is often thought of as a poultry only herb, but the earthy flavor goes
well with fish like trout, flounder, and swordfish.
For salty fish like cod, Anise is a weird but satisfying pairing. Don't knock
it until you try it! The licorice flavor is nice on this white fish that doesn't
have a strong taste either way.
Halibut is often thought of as difficult to season because its quite a sweet
fish, but pair it with Cinnamon for a hint of smoky flavor that is sure to
surprise and please you.
Tarragon is an interesting herb with some real dimensions to it. Try it with
lobster, crab, prawns, and crawfish. If you have a recipe that uses crab for
example that calls for oregano, replace that with tarragon for a fresh twist
 and a flavor that you may not have expected.
Basil is perfect for fish like mahi-mahi or sole, or fish with firm flesh.
Mint works nicely with any sturdy fish that can hold up to a marinade
with some acid in it. Fish like arctic char and orange roughy are great with
mint!
Freshwater fish like catfish or bass taste excellent with Mediterranean
Oregano. This herb is strong, with hints of sweetness and anise in it.
Salmon is a commonly eaten fish in America, and while we are fond of
just a dash of Black Pepper on it, it also tastes incredible with the warm,
nutty, and slightly citrusy flavor of Coriander.

What Spices Go with Turkey?

While most people imagine an entire bird when talking about turkey, these
spices and seasonings also work well with turkey burgers or ground turkey
meatballs. It doesn't necessarily have to be Thanksgiving for you to have
flavorful turkey meat.

Cumin is earthy, nutty, and spicy, with a bit of warmth to boot. On turkey
meat, this translates as a surprise for the mouth. Turkey is a savory meat,
so you aren't really expecting that spicy warmth to taste as good as it does.
What could be more classic than Black Pepper on a turkey sandwich? The
bite of the pepper adds a little bit of spunk to dry turkey leftovers. Melt
some swiss cheese over the meat and ground pepper for some more sharp
flavor and a little bit.
For a bit of a spicy bite, try Red Pepper Flakes. These go well with turkey
that is being paired with a cheesy side, perhaps au gratin potatoes. Use
this spice sparingly.
Sage is a little more traditional an herb for turkey, giving that classic
Thanksgiving vibe with its earthy flavor.
 Somewhat balsamic and slightly woodsy, Rosemary is another traditional
holiday spice that adds great flavor to turkey meat. It is a more subdued
flavor.
The last in the trifecta of holiday spices is Thyme, and if you have the
time, absolutely experiment with adding this piney, smoky herb.
La Vera Smoked Sweet Paprika is smoky and tastes strongly of chiles. It
is an accompaniment that works well for turkey because it brings some
smoky depth and dimension to the meat.
For a turkey dish with an Asian inspired flair, try some Star Anise. This
slightly sweet, somewhat anisey spice is great with the white, mild tasting
meat especially.

What Spices Go with Goose?

Goose is a more gamey and fatty meat, so it has a flavor that's tougher to
compliment. Still, you will find that even the gamiest of meats will taste better
with herbs and spices. Goose is also often thought of as a holiday meat, so you
may find that a lot of this list covers those classic, well-known "holiday"
flavors.

Orange Peel is excellent for goose, as it is light, bright, and tones down
the heaviness of the fattiness of the meat.
Lemon Peel is a common spice used in goose making, for much of the
same reasons as orange peel.
Holiday goose? Looking for a flavor to match that mood or even just that
mindset? Sage is warm and earthy, making it a wonderful herb for poultry
of all kinds.
The balsamic quality of Rosemary shines when paired with goose. This is
a cooling herb that is bright and beautiful and can lighten up a sometimes
very intensely flavored goose meat.
 The flavor of Clove is a little bitter, slightly hot, rich, and perfect for the
strong flavors of goose meat. It tames some of the gamey flavor, while
adding some real dimension to the overall taste.
Expensive but absolutely worth the incredible zingy flavor it adds to
goose meat, Fennel Pollen is perfectly suited for roasted goose recipes.
That strong, sweet, slightly licorice-like flavor is perfect for goose that
has been prepared with a citrus marinade or made with citrus in the
baking pan. Save the grease that cooks off the bird for making scrambled
eggs with the next morning. Thank us later.

Okay, but what about duck meat? Well, it is often said that these two types of
meat taste very similar, only that goose is a little fattier. You can use all the
above-mentioned herbs and spices on duck meat too! Keep in mind that with
both these birds, the taste of wild versus domesticated may be quite different,
depending on several unknowable factors to us as the consumer. Even what the
bird eats will cause a flavor difference. It is important to use only a little bit of
herbs or spices and then taste the bird once it is cooked to a "safe to eat"
temperature. After this, adjust the amount of spices and seasonings.

What Spices Go with Eggs?

Eggs aren't really meat, right? So, what are they doing on this list? Eggs are a
common breakfast food, and they are extremely high in protein, just like meat.
They are full of rich flavor that gives you a lot of protein for only a small
amount of money. For some people, eggs are their main source of protein!
Mixing up your regular egg routine with some delicious spices will help
diversify any egg-based dish.

Black Pepper is the classic spice for eggs. The two are simply a match
made in heaven because of the pepper's bite combing so nicely with the
creaminess of eggs. Mountains of scrambled eggs speckled with black
 pepper are a Sunday brunch staple.
Parsley is a great herb for eggs. It brightens and lightens the flavor of the
eggs, which most people agree are quite savory and rich on their own.
Chives are a savory companion for eggs. They add a little bit of oniony,
garlicky flavor to eggs without being overwhelmingly flavorful, like true
onion or garlic may be.
Yellow Mustard Powder is a secret ingredient in nearly all those eggs you
thought, "wow these are the best eggs I have ever tasted!" about.
Green or Red Bell Pepper add a bit of a zing to eggs. They give a nice,
fresh, peppery flavor that both tastes amazing and smells very pleasing.

A Quick Reference Guide

If you skipped down to this section to look at an overall, general take on what
spices go well with what meats, this chart has some great suggestions! For a
more in-depth look into some of the more popular spice choices, scroll back up
to the section you want to focus on. There are more descriptions as to why each
herb and spice works for each meat above!

Food
Seasoning
Type
Basil, Bay Leaf, Black Pepper, Cayenne, Cumin, Curry Powder, Dry
Beef Mustard Powder, Garlic, Green Pepper, Onion, Oregano, Rosemary, Sage,
Thyme
Bay Leaf, Cayenne, Curry Powder, Celery Seed, Chives, Dill, Fennel,
Fish Lemon Zest, Marjoram, Mint, Mustard, Onion, Paprika, Parsley, Red
Pepper, Saffron, Sage, Sesame Seed, Tarragon, Thyme, Turmeric
Basil, Cinnamon, Cumin, Curry Powder, Garlic, Marjoram, Mint, Onion,
Lamb
Oregano, Rosemary, Sage, Savory, Sesame Seed, Thyme
Basil, Bay Leaf, Cilantro, Cinnamon, Curry Powder, Garlic, Mace,
 Poultry Marjoram, Mint, Onion, Paprika, Parsley, Rosemary, Sage, Saffron, Savory,
Tarragon, Thyme
Allspice, Caraway, Celery Seed, Cloves, Coriander, Fennel, Ginger, Juniper
Pork
Berries, Mustard, Paprika, Sage, Savory
Bay Leaf, Black Pepper, Curry Powder, Dill, Ginger, Lemon Peel,
Veal
Marjoram, Mint, Oregano, Paprika, Parsley, Saffron, Sage, Tarragon
Basil, Chives, Curry Powder, Mustard, Green or Red Pepper, Onion,
Eggs
Paprika, Parsley, Tarragon
Cheese Chives, Nutmeg, Oregano, Red Pepper, Sage, Tarragon, Thyme

The wonderful thing about learning about what goes well with each type of
meat is developing your own flavors and spice blends to use in rubs and
marinades. These herbs and spices can be combined to fit everyone's unique
tastes individually. As with everything you cook, taste it as you go! Decide for
yourself when you are the most satisfied with what you have created and make
food from there. To reiterate, the suggestions made here are only a matter of
opinion, so if you think something sounds good and its not listed here, give it a
try anyway and then let us know what you think!

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