You can pair most spices with any food. They just might not taste the best. As for pairing spices, start with your basics. Black pepper can flatter just about any dish from meats, poultry, fish, to vegtables. Oregeno is good when used with chicken, meat and vegetable. Bay leaves should be used in long cooking stews, soups and sauces. I like to through in some bay leaves in my homemade tomato sauce. Rosemary brings out the flavor in vegetables and beef. I through some on some red potatoes and bake them in wedges. It’s really all about how you want your food to taste.