Spice Category:
Arabic (Middle Eastern) Spice Blend Flavour: Similar to Garam Masala, yet not spicy. Ingredients: *Basic– Nutmeg, cumin, cardamom, cinnamon, clove, paprika, coriander, black pepper Turkish Baharat: Basic ingredients list plus dried mint. North African Baharat: Basic...
Satureja montana– Winter Savory Satureja hortensis– Summer Savory *Note– Summer savory is classified as being an annual herb. Winter savory is classified as a perennial herb. Origin: France (Summer savory), Africa, the Mediterranean, Europe (Winter savory). Flavour:...
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...
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...
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,...
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:...
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:...
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...
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...
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,...
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...
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,...
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...
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...
Spice Blend Origin: Southern China Flavour: Bursts of liqourice notes, hints of sweet and warm spices from the cinnamon, citrusy hints from the fennel, cool notes from the cloves and the heat and spice is balanced by the sichuan peppercorns or ginger or white pepper....
Cinnamomum cassia *Chinese Cinnamon Origin: Southern China Flavour: Milder than cinnamon and sweeter. Uses: Dessert, curry, tea, coffee, mulling spices. Dishes: Truffles, coffee drinks, rice dishes, coconut chicken curry, korma, Pasanda (chicken or beef), apple...
Piper nigrum Origin: South India and Vietnam. Flavour: Sharp flavour*known as the most important spice. Uses: Almost every savoury and some sweet recipes. Dishes: Pasta, stew, sauce (sweet and savoury), baked goods, meat, poultry, seafood, veggies, stir–fry, black...