Spice Category:
Middle Eastern Spice Blend Origin: The Middle East Flavour: Fresh, warm, tangy, nutty and minty. Ingredients: Thyme, toasted sesame seeds, ground sumac, sea salt, oregano, savory, marjoram, hyssop, cumin, coriander, chili flakes. Uses: Condiment, tea, seasoning,...
Vanilla planifola and V. tahitensis, V. pompona Origin: Mexico Flavour: Warm, aromatic, sweet, spicy, creamy, smoky/woody fragrance. Uses: Cakes, icing, pudding, whipped cream, cookies, cocktails, baked goods, extract, sugar, jam, dessert, chocolate, candy, beverages,...
Thymus vulgaris Origin: The Mediterranean Flavour: Citrusy, peppery, fresh, sweet, warm, floral and minty. Uses: Marinade, sauce, soup, stew, spice blends, baked goods, cake, tea, chicken, stuffing, meat, fish, seafood, stock, beverages, vegetables. Dishes: Chicken...
Brazilian Spice Blend/Bahian Seasoning Origin: Bahia region of Brazil. Flavour: Bold with balanced layers of heat and spices. Ingredients: Chilli pepper flakes, black pepper, basil, thyme, cumin, onion powder, garlic powder, cayenne pepper, ground coriander, paprika,...
Illicium verum Origin: Vietnam and China. Flavour: Liquorice/Licorice, sweet, fresh. Uses: Baked goods, cookies, sauce, pancakes, soup, broth, stew, curry, mulled beverages, tea. Dishes: Star anise tea, mulled wine, Anisbrötli (Swiss Christmas cookies), biryani...
Salvia officinalis Origin: The Mediterranean. Flavour: Woodsy, fresh, minty, warm with hints of citrus. Uses: Stuffing, sausages, tea, sauce, chicken, pork. Dishes: British bangers, British sage derby cheese, pasta with brown butter and sage, veal or chicken...
Moroccan Spice Blend Origin: Morocco Flavour: Warm, bitter and woody. Ingredients: Cinnamon, coriander, cumin, cayenne, allspice, ginger, black pepper, salt, clove, cardamom, fenugreek, paprika, nutmeg, mace, turmeric, anise. Uses: Tagine, soup, stew, salad. Dishes:...
Mentha x piperita Origin: England, the Middle East. Flavour: Cool, sweet and refreshing. Uses: Tea, candy, salad, pasta, sauce, condiment, jam, potatoes, vegetables, lamb, curry, tagine, ice cream, dessert. Dishes: Peppermint tea, candy canes, vegetable tagine with...
Petroselinum crispum Origin: North Africa, the Mediterranean, the Middle East. Flavour: Fresh and peppery with hints of citrus. Uses: Garnish, salad, stock, soup, condiment, pasta, sauce, baked goods, chicken, beef, meat, fish, seafood, lamb, pork. Dishes: Chimichurri...
Origanum vulgare Origin: Western Asia and the Mediterranean. Flavour: Sweet and peppery, slightly bitter. Uses: Salad dressing, soup, chicken, lamb, beef, vegetables, bread, sauce, infused olive oil, fish and seafood. Varieties: Greek, Italian, Mexican, Turkish....
Myristica fragrans Origin: Indonesia Varieties: Jamaican, African, Caribbean. Flavour: Nutty, warm, sweet. Uses: Beverages, chicken, lamb, beef, vegetables, cookies, cake, sauce, casserole, muffins, potatoes, East Indian curry, soup, stew, tea. Dishes: Chai, eggnog,...
Jamaican Spice Blend and Marinade Origin: Jamaica Flavour: Hot, warm, spicy, pungent, fresh, zesty. Uses: Spice blend, marinade, chicken, rice dishes, seafood, fish, pork, steak, vegetables, pot pie, tacos. Ingredients: Allspice/Pimento, nutmeg, thyme, red chilli...
Herb and Spice Blend Origin: The Mediterranean Flavour: Warm and savoury, slightly earthy with a hint of sweetness. The flavour notes depend on the ingredients that are selected. The ratio of each ingredient is specific to personal tastes. Some may be omitted and...
Herb and Spice Blend Origin: Southern France Flavour: Warm, fresh, citrus, floral. Ingredients: Basil, bay leaf, thyme, summer savory, rosemary, tarragon, oregano, marjoram, sage, fennel, lavender (*optional), chervil, dill. *This particular blend is the most...
Yemeni Spice Blend Origin: Yemen Uses: Marinade, soup, stew, coffee, curry dishes, dessert, baked goods. Flavour: Spicy, warm, slightly tangy. Ingredients: Cardamom, cumin, turmeric, black pepper, saffron, clove, caraway, nutmeg or mace, coriander, fenugreek,...
Piper nigrum Origin: India Flavour: Fruity, citrusy, mild peppery flavour. Uses: Garnish, salad, curry, pork, chicken, vegetables, fish, brine, pasta dishes, sauces, baked goods. Dishes: Thai fish curry with green peppercorn, nam phrik thai soht (Thai chilli relish...
Zingiber officinale Origin: Oceanic Southeast Asia Flavour: Sweet and spicy, peppery, zesty, citrusy. Uses: Tea, baked goods, cookies, candy, cakes, beverages. Dishes: Ginger and lemon chicken, sesame and ginger beef, tofu and ginger and veggie stir–fry, pork...
Spice Blend Garam=heat or hotMasala=mixed spices Origin: South Asia Flavour: Sweet, spicy, warm, fragrant, floral. Ingredients: Cinnamon, mace, peppercorn, coriander seed, cumin, cardamom, fennel, star anise, curry leaves, nutmeg. Uses: Curry, marinade, soup, chicken,...
Egyptian Spice Blend Origin: Egypt Uses: Dip, coffee, chicken, soup, lamb, dessert, beef, vegetables. Savoury Dukkah flavour: Nutty, sweet, warm, hot, spicy, smoky with hints of citrus. Savoury Dukkah ingredients: Fennel seed, pumpkin seed, chilli pepper flakes, black...
Spice blend Origin: India Uses: Sauce, marinade. Curry spice blends from…. AfricaFlavour: Fresh, fragrant, warm, hot, spicy, savoury, sweet, milky notes included in some regions curry blends. Aromatic.North African curry– North African vegetable curry, goat curry,...
Cuminum cyminum Origin: The Mediterranean, China, India, Mexico, Egypt. Flavour: Warm and citrusy, bright and aromatic, slightly sweet. Uses: Bread, cheese, curry, spice rubs, seasoning blends, cookies, dessert. Dishes: Spice cake, cumin cookies, chocolate fudge,...
Syzygium aromaticum Origin: Indonesia Flavour: Warm and pungent, fragrant, sweet and bitter. Uses: Curry, marinade, baked goods, mulled beverages. Dishes: Chicha morada (Peruvian drink), jollof rice, Zanzibar pilau, plantain in coconut milk, North African meatballs,...
Cinnamomum verum Origin: Sri Lanka and Myanmar. Flavour: Sweet and spicy, slightly bitter. Uses: Tea, sweet and savoury dishes, beverages, liqueur. Dishes: Apple pie, pumpkin pie, eggnog, Mexican hot chocolate, Persian rice, Persian roll, Berbere spice mix (Ethiopian...
Coriandrum sativum Origin: Italy, Israel, Greece. Flavour: Cilantro–parsley, citrus and some tastebuds notice a hint of soap Coriander seed–slightly sweet, mild curry, hint of citrus Uses: Cuisine from all over the world. Fish, seafood, soup, vinaigrette. Dishes:...