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Sometimes you just can't get enough of spices: Learn all about how to elevate your dishes in our new knowledge base!
Dried or fresh? Many people ask themselves this question when cooking – and the answer is surprisingly simple: it's not a question of taste, but of timing and application. Because both versions have their own unique strengths! In this blog article, you will learn when which herbs and spices are ideal to use, how fresh and dried differ – and why you can combine both versions in a smart way.
Dried spices – aromatic & suitable for everyday use
Dried herbs and spices are:
- intense in flavour
- long-lasting
- ideal for warm, hearty dishes
They are perfect for stews, sauces or soups, as they need time to fully develop their aroma.
Examples:
Oregano, thyme, marjoram: cook with the dish, develop slowly
Paprika powder, turmeric, nutmeg: ground – use sparingly, do not heat too much, otherwise they may burn/become bitter
Allspice, cardamom, cloves: whole spices – cook with the dish or roast
Tip: Always add dried herbs early on – they require heat and time.
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Fresh herbs – light & delicate
Fresh herbs impress with:
- essential oils & delicate aromas
- fresh colour & light flavour
- perfect for cold dishes or as a finishing touch
They are sensitive to heat and often lose their colour and flavour when cooked for long periods. Therefore: only use at the end or raw.
Examples:
Basil, parsley, chives: ideal for garnishing or briefly folding in
Dill, coriander leaves: perfect for salads, bowls, fish dishes
Tip: Cut fresh herbs just before serving to preserve their colour and aroma.
Combine wisely: fresh and dried in the same dish
You don’t have to choose – combine both types to get the most out of the flavours:
- Dried for the basic flavour (e.g. oregano when braising)
- Fresh for the finishing touch (e.g. fresh basil when serving)
- This gives your dish depth and freshness – without much effort.
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