In Greek cooking, many dishes, breads, salads, dressings, and sauces are flavoured with a variety of herbs, greens, and spices unique to this country’s combination of tastes. Some of the most common are oregano, mint, dill, basil, cinnamon, cumin, and coriander.
Many of the flavours combine well with olive oil and other particular items that have traditionally been a part of Greek cooking for hundreds of years. There can be a lot of citrus flavours, such as lemon, used with seafood dishes in particular, but you also find it lightening up soups and sauces.
You can find these and many more herbs and spices in a variety of Greek dishes, and can use a combination of them to liven up any dishes that may not be Mediterranean but that need a little something extra! Greek cuisine generally prefers fresh herbs over dried, although it depends on the herb, the dish, and the season .
Compared to other Mediterranean countries, Greek cuisine uses less Chervil, chili peppers, Paprika, Saffron, and Tarragon. Because Greek food is generally savoury rather than spicy, there is not as much concern with livening up a dish so much as there is with making each taste combination work well with other uniquely Greek foods, such as feta cheese.
Therefore, Greek cuisine tries to combine ingredients for a balance, rather than highlighting or showcasing one spice and using the others to support it. Each combination of flavours adds a different taste experience to a particular Greek dish.