The best herbs and spices for your grills

Rosemary - This is one of the best-known herbs. Its strong, pine-like flavor goes very well with fatty meats, such as lamb, pork, and beef, however, it can also be used, to a lesser extent, with white meats and vegetables to give just a light touch of flavor. Separate the leaves from the stem and simply spread them over the meat/vegetables while grilling so that the natural oils present penetrate the food and release all its flavor.

Thyme - With a strong and spicy flavor, but with a touch of sweetness, thyme is ideal to use for both meat, vegetables, or fish. As the leaves are small, there is no need to cut them, so just like rosemary, just spread them over meat/vegetables/fish while grilling. If you like, you can also choose to make a simple marinade, before grilling, with thyme, olive oil, and garlic.

Chives - This aromatic herb has a very characteristic flavor, similar to onion (they are from the same family) but with a touch of garlic. Chop the leaves, add butter or oil and brush the mixture on the meat or fish before and while grilling to get a juicy and full of flavor meal.

Fennel - Fennel leaves are known for their mild flavor and are used in lean meats, vegetables, and fish that require something lighter. Because it is a softer herb, fennel is often used in conjunction with a stronger-tasting herb. On the other hand, the seeds of this herb have a much stronger flavor and are suitable for marinades of more noble meats.

Marjoram - Marjoram is a species of the oregano family but with a milder flavor than these. Thus, it is an excellent herb for meat and vegetables, without overlapping other flavors. If you want to use it while grilling, choose marjoram in its driest state, while if you prefer a marinade, choose to use it fresh.

Dill - Dill is from the parsley family, has a delicate flavor similar to fennel, and is used preferably fresh (when it is dry it could lose its aroma). In addition, its flavor is enhanced if you only add it when grilling. Keep in mind that its leaves combine with low-seasoned foods, especially chicken and salmon.

Basil - Although basil is very characteristic, especially in pasta, sauces, pizzas, and in Italian cuisine in general, it also combines very well with barbecue. This herb belongs to the mint family and has an unmistakable, strong, and fragrant flavor. It can be used fresh or dry, however, for grilling, it is advisable to be dry.

Pepper - There are many different types of pepper of various origins and intensities, both in grain and already ground, but one thing is certain: whatever pepper you choose, this spice, like salt, is indispensable in your meat/grilled fish/vegetables recipe. Black pepper, for example, is suitable for meat, as it is stronger and more ardent, while white is suitable for fish since it is thinner and softer. Check here our variety of peppers from Peugeot Saveurs.

Paprika - Paprika is a “cousin” of chili peppers and peppers and can be either sweet or spicy. This spice gives color to any dish and can be used for meat, fish, and vegetables.

Cumin - Considered a versatile spice, cumin has a warm, earthy flavor, with a citrus touch, which enhances the sweetness of the vegetables and the flavor of the meat. However, it is also a very striking flavor so they can be used in any type of dish, as long as you pay attention to the amount that is placed. From cumin, dry, whole, or ground seeds are used.

Ginger - Ginger is a root of the same family as saffron and can be found in several forms, such as fresh, dry, and powdered. Its flavor is fresh and slightly spicy, with a sweet touch. Like cumin, ginger can be used in any type of dish, but with attention to the quantities as it has a strong flavor.

Mustard - Did you know that dried mustard seeds have no flavor, and only when they are cracked do they release their piquancy? There are several types of mustard, but yellow and Dijon are the best known. Mustard is used for both meat and fish.