Common Uses of Herbs and Spices

Reading through the book On Cooking: A Textbook of Culinary Fundamentals and learning about the various uses of herbs and spices and what they pair well with. Herbs and spices is an inexpensive way of bringing a variety to foods with a various flavors and aromas. Many cuisines have created recognizable combinations of flavors that are found  a variety of dishes. 

Few examples: 

Ginger - fresh or powder form - are found in various Asian, Caribbean, and Indian cuisines in pastries, curries, stews, and meats.

Allspice - whole or ground form - is a great spice paired with fruits, relishes, braised meats, quick breads, and spice cookies.

Basil - fresh or dried - great with tomatoes, salads, eggs, fish, chicken, lamb, cheeses, savory breads, and pizza.

Cinnamon - whole or ground - infused in syrups for compotes, fruits, pies, pastries, breads, and ice cream.

Cilantro - fresh leaves - is great in salsas, salads, Mexican cuisines, fish, shellfish, and chicken.

Fresh herbs should be kept refrigerated at 34F - 40F. And dried spices stored properly should last for 2 to 3 months.