There are too many plant spices. Let’s talk about some common ones in Western food:

All Spice: can be used to make pickled fish, barbecue sauce, German sausage, Indian curry, etc.

Basil: Dried basil goes well with all kinds of meat, and fresh basil is often used to garnish dishes and add aroma

Bay Leaf: Mainly used in Chives are used to add flavor during the preparation and cooking of soups and various meats.

Chives: mainly used in salads, seasoning seafood and fish, or paired with various cheeses

Cinnamon: used for cooking red meat

Clove: also used for cooking red meat

Coriander: both used with meat It goes well with cold dishes or in salads

Dill: suitable with fish and white meat

Garlic: goes well with all kinds of meat Pair

Ginger: It also goes well with all kinds of meat, mainly used to remove the fishy smell

Marjoram (Majoram): Generally used for soups and sauces Seasoning

Mint: Generally paired with drinks or desserts, it can also be paired with some light-flavored meat, fish, and vegetables when cooking

Nutmeg: Generally Served with vegetables

Onion: can be used alone for stir-fry, barbecue, or soup. It is one of the basic ingredients and basic ingredients of Western food

Oregano: can be mixed with other Mixed with spices

Parsley: Mainly used for garnishing

Rosemary: Usually used with chicken and mutton

Pork Saffron: Mainly used for dyeing

Sage: Suitable for pork

Tarragon: Suitable for white meat and fish

Thyme: suitable with chicken and pork

My answers after the colon are all about stone matching. If you think my knowledge is incomplete, then I am really sorry, there are so many ingredients. , I think it’s very complete if I can answer it like this. I think other people’s answers are not as complete as mine