Herbs and spices

Oregano, a quintessential herb in Greek and Cypriot cooking, imparts a pungent, earthy flavor to dishes. It is commonly used in marinades for grilled meats, tomato-based sauces, and salads like the classic Greek salad. Dried oregano is preferred for its concentrated flavor and longer shelf life.

Dill’s delicate, feathery leaves provide a fresh, anise-like taste to Greek and Cypriot dishes. It is often paired with fish, mixed into yogurt-based sauces, or combined with other herbs in spanakopita and stuffed vine leaves (dolmades). Fresh dill is typically used for its vibrant flavor and color.

Mint lends a cooling, refreshing note to various Mediterranean dishes. It is frequently incorporated into salads, dips like tzatziki, and desserts such as fruit-based compotes. Fresh mint is preferred for its bright, aromatic qualities, although dried mint can be used as a substitute.

Parsley, available in both curly and flat-leaf varieties, is a staple in Greek and Cypriot cuisine. Its fresh, slightly bitter flavor complements a range of dishes, from meatballs and stews to salads and grain-based sides. Parsley is often used as a garnish, providing a burst of color and subtle flavor enhancement.

Rosemary’s piney, slightly sweet aroma is a delightful addition to Greek and Cypriot dishes, particularly those featuring roasted meats, potatoes, and vegetables. Its sturdy, needle-like leaves hold up well to heat, making it suitable for long cooking times. Fresh rosemary is generally favored, but dried rosemary can be used if fresh is unavailable.

Cinnamon, a warming and sweet spice, is used in both sweet and savory applications in Greek and Cypriot cuisine. In savory dishes, it is often added to meat-based stews, tomato sauces, and stuffed vegetables. In desserts, it features prominently in dishes like baklava and rice pudding. Both ground cinnamon and cinnamon sticks are utilized in various recipes.

Nutmeg imparts a subtle, sweet, and slightly nutty flavor to dishes. It is commonly used in Greek and Cypriot pastries, such as sweet breads and custard-based desserts, as well as in béchamel sauce for dishes like moussaka. Freshly grated nutmeg is preferred for its potency and aroma.

Allspice, named for its flavor reminiscent of a combination of cinnamon, cloves, and nutmeg, adds depth and warmth to a variety of Greek and Cypriot dishes. It is frequently used in meat stews and tomato sauces, as well as in pickling and preserving vegetables. Allspice is typically used in its ground form, but whole berries can also be employed in certain recipes.

Bay leaves contribute a subtle, earthy, and slightly bitter flavor to slow-cooked dishes in Greek and Cypriot cuisine. They are often used in braises, stews, and sauces to infuse the dish with depth and complexity. Both fresh and dried bay leaves can be used, though dried leaves are more common due to their longer shelf life.

Cloves, with their warm, sweet, and slightly bitter flavor, are used sparingly in Greek and Cypriot dishes. They can be found in recipes for meat stews, tomato sauces, and some sweet dishes. Cloves can be used in both whole and ground forms, depending on the application.