Spice Category:
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...
Rhus coriaria Origin: Iran Flavour: Sour, spicy, citric and tangy. Uses: Spice blends, dessert, salad dressing, meat, vegetables, soup, meat, tagine, garnish, marinade, stew. Dishes: Sumac hummus, roasted chickpeas with sumac spice blend, musakhan (Palestinian...
Rumex acetosa species Origin: Europe, the Mediterranean. Flavour: Acidic, hints of citrus zest, sour and tangy. Uses: Salad, soup, fish, meat, chicken. Dishes: Sorrel vinaigrette, mixed greens with sorrel and legumes, poached salmon with French sorrel sauce, sorrel...
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...
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,...
Rosmarinus officinalis Origin: The Mediterranean. Flavour: Pine, citrus, woodsy, minty, peppery, floral. Uses: Vegetables, soup, pasta, stew, salad, chicken, meat, lamb, game meat, baked goods, fish, seafood, pork, cocktails. Dishes: Roasted vegetables with rosemary,...
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....
Origanum majorana Origin: The Mediterranean, Anatolia. Flavour: Floral, woody, fresh, citrusy, sweet, slightly bitter, milder oregano notes. Uses: Sausage, tomato dishes, soup, stew, garnish, stuffing, salad dressing, sauce, spice blends, bread, vegetables. Dishes:...
Coating of nutmeg seed Origin: Indonesian Maluku, West Indies. Flavour: Warm, sweet, delicate nutmeg flavour, savoury, citrus notes, woody. Uses: Fish, meat, baked goods, cookies, cake, vegetables, pickling, custard, pudding, spice blends.*Spice blends that include...
Levisticum officinale Origin: Southern Europe Flavour: Mild notes of celery, parsley and anise. Fresh and citrusy.*High and rich in Vitamin C. Uses: Soup, salad, garnish, broth, beef, lamb, rabbit, fish. Dishes: Ciorba de perisoare (Romanian meatball soup), lovage and...
Cymbopogon citratus/Cymbopogon flexuosus Origin: Asia and Australia. Flavour: Warm, sweet, fresh with notes of citrusy lemon and hints of mint. Uses: Curry sauce and paste, tea, stew, soup, dessert, cake, cookies, beef, pork, salad, ice cream. Dishes: Bun bo xa ot...
Aloysia citrodora Origin: South America Flavour: Creamy, fresh, citrus, sweet. Uses: Marinades, salad, dressing, fish, chicken, jam, tea, baked goods. Dishes: Braised chicken with lemon verbena, simple syrup infused with lemon verbena, lemon verbena jelly, lemon...
Melissa officinalis Origin: North Africa and the Middle East. Flavour: Citrusy with hints of mint, fresh and sweet. Uses: Cookies, bread, tea, vinaigrette, chicken. Dishes: Roasted chicken with lemon balm, steak with lemon balm, lemon balm pesto, fruit salad with...
Juniperus Origin: Northern Hemisphere Flavour: Fresh and citrusy, pine flavour. Uses: Gin, game recipes, fish, spirits, cake, cookies, legumes, tea. Dishes: Venison stew with juniper and wine, hasenpfeffer (wild rabbit with juniper berries), rabbit confit, älg gryta...
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...
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...
Herb and Spice Blend Origin: The Mediterranean Flavour: Fresh, citrusy, warm, minty, hints of sweetness, savoury. Ingredients: Onion powder, oregano, garlic powder, basil, dill, black pepper, salt, cinnamon, parsley, marjoram, thyme, nutmeg, rosemary, paprika,...
Aframomum melegueta Origin: West Africa Flavour: Floral, nutty, sweet, spicy with hints of ginger and citrus. Uses: Cakes, baked goods, braising, spice rub, stew, pie, soup. Dishes: Chicken Adobo, West African grains of paradise peanut soup (Ghanian nkatenkwan),...
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...
Sassafras albidum sassafras Origin: North America Flavour: Similar to thyme, anise and citrus, vanilla. Uses: Thickener in Louisiana creole cuisine, gumbo, seasoning, soup, stew, roux. Dishes: Chicken–andouille filé gumbo, jambalaya, candy, tea, root beer,...
D. ambosioides Origin: Central America Flavour: Strong citrus, minty and fresh, anise notes, slightly medicinal, tar like. Uses: Soup, tea, enchiladas, quesadillas, stew, frijoles de la olla, vegetables, chicken. Dishes: Mexican inspired black bean soup, soup with...
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...
Anethum graveolens Origin: Eastern Mediterranean and Western Asia. Flavour: Sweet and fresh with a hint of citrus. Uses: Dips, salad dressing, European cuisine, Asian cuisine, Middle Eastern cuisine, gravlox, seasoning, curry, soup, fish, salad. Dishes: Russian potato...