Pairing
Spices for vegetables
The spices that pair best with vegetables run nutty, earthy, and smoky: Panch phoron, Dukkah, Furikake, Harissa, Aleppo pepper, and Za'atar are reliable starting points, each one named here because its own pairing notes call for vegetables. The full set sits below.
No. 39Spice
Aleppo pepper
Fruity, raisin-like, tart, mild heat
smoky·citrusy·pungent
No. 56Spice
Asafoetida
Pungent, sulfurous raw, oniony cooked
pungent
No. 53Blend
Dukkah
Nutty, toasty, savory, coarse
nutty·earthy
No. 85Blend
Furikake
Savory, nutty, briny, umami
nutty·earthy
No. 95Blend
Harissa
Hot, smoky, garlicky, aromatic
smoky·pungent·warm
No. 33Spice
Nigella
Pungent, nutty, oniony, herbal
pungent·nutty
No. 70Blend
Panch phoron
Earthy, nutty, pungent, anise-edged
earthy·pungent·nutty
No. 86Blend
Sambar powder
Earthy, toasty, pungent, tangy
earthy·pungent
No. 58Spice
Sesame
Nutty, toasty, mild, oil-rich
nutty
No. 100Blend
Shawarma spice
Warm, earthy, savory, gently spiced
warm·earthy
No. 50Blend
Za'atar
Herbal, tart, nutty, savory
herbal·citrusy·nutty
Common questions
- What spices go with vegetables?
- Panch phoron, Dukkah, Furikake, Harissa, Aleppo pepper, and Za'atar, among others.
- What flavors work with vegetables?
- The notes that stand out most are nutty, earthy, and smoky, read from the flavor profiles of the spices listed here.
- What is the boldest spice for vegetables?
- Asafoetida is one of the strongest here: pungent, sulfurous raw, oniony cooked. Add it early and taste as you go.
- What is a mild spice for vegetables?
- Furikake sits at the gentle end: savory, nutty, briny, umami. It seasons without taking over.