Spice Category:
Curcuma longa Origin: India Flavour: Bitter, fresh, slight earthy notes. Uses: Yellow mustard, curry, tea, sauce, soup, chicken, dessert, juice, rice dishes, condiment, seafood. Dishes: South African yellow rice, Indian yellow rice, turmeric chicken, lussekatter...
Ruta graveolens (Ruta) Origin: The Balkans Flavour: Sweet, bitter, slightly hot, with a hint of citrus. Uses: Seasoning, condiment, garnish, tea.*Note– Rue/Ruta can be quite toxic in large quantities. Dishes: Athenian inspired cabbage with rue, herb salad with rue,...
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:...
Glycyrrhiza glabra Origin: Southern Europe and Western Asia. Flavour: Fresh, bitter, sweet. Uses: Candy, brownies, cake, cookies, jam, beef, vegetables, salad, vinaigrette, tea, coffee, chicken, stew. Dishes: Sautéed chicken with liquorice, grilled chicken with...
Trigonella foenum–graecum Origin: India and Northern Africa. Flavour: Nutty and sweet with a mild maple syrup and burnt sugar taste. Incredibly bitter flavour when eaten raw, especially the leaves combined with hints of celery. Uses: Baked goods, Indian cuisine, dhal,...
Theobroma cacao Origin: Central and South America. Flavour: Fruity and bitter. Uses: Powder, butter, chocolate, drinks, baked goods. Dishes: Brownies, hot chocolate, barbecue chicken, chicken mole, Middle Eastern chocolate tart, chocolate babka, rigó jancsi (Hungarian...
Cichorium intybus Origin: Europe (The Netherlands, Belgium, France and Germany). Flavour: Ground coffee, nutty, warm and bitter. Uses: Coffee additive or coffee substitute, salad, Italian cuisine, Indian cuisine, tea. Dishes: Roasted chicory, sautéed chicory, beans,...
Laurus nobilis Origin: Mexico, Indonesia, the Caribbean and California. Flavour: Sharp, pungent, and bitter. When dried the fragrance is almost floral and herbal. Uses: Garam Masala, bouquet garni, tea, savoury dishes, essential oil. Dishes: Beef stew, biryani,...
Angelica Archangelica Origin: Subarctic regions, the Northern Hemisphere, Iceland, Greenland. Flavour: Slightly bitter and slightly herbal. It can be mistaken for juniper berry flavour or liquorice. Uses: Jams, candy, cakes, soup, tea, seafood, meat. Dishes: Angelica...
Nigella sativa Origin: Far East, Mideast, Bangladesh, India and Africa Flavour: Onion, pungent Uses: Baked goods, salad dressing, curry, soup, dessert. Dishes: Moroccan tagine, salad dressing, buns, Kalonji pulao, Kalonji aloo. Compliments: Mint, thyme, paprika,...
Species monarda Origin: Eastern North AmericaFlavour: Similar to Greek Oregano.Uses: Tea, vinegar, cookies, stews, tomato sauce.Dishes: Chicken, bread, panna cotta.Compliments: Basil, cardamom, cinnamon, cumin, nutmeg, rosemary, sage, thyme.Substitutes for Bergamot:...