Spice Category:
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...
Crocus sativus Origin: The Mediterranean, Iran. Flavour: Floral, fresh, warm, sweet. Dishes: Saffron tachin rice, risotto alla Milanese, baked fish with a saffron cream sauce, caldeirada (Portuguese fish stew), saffron seafood stew, bouillabaisse, Provençal inspired...
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,...
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:...
Lavandula Origin: India, The Mediterranean and The Middle East. Flavour: Very intense floral, hint of mint, earthy, sweet.*Lavender is a member of the mint family. Uses: Cake, jam, honey, cookies, bread, salad, tea, cocktails. Dishes: Baked salmon with lavender,...
Hyssopus officinalis Origin: The Mediterranean and Southern Europe. Flavour: Floral mint, bright and fresh with a hint of bitterness. Uses: Braising, tea, cocktails, pasta, soup, salad, garnish, pâté, za’atar. Dishes: Chicken with hyssop, vegan Greek moussaka, beef...
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...
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),...
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,...
Myrrhis odorata Origin: Central and Southern Europe Flavour: Similar to anise with sweeter and milder notes. Uses: Dessert, sauce, cookies, sugar substitute. Dishes: Strudel with rhubarb sauce, soup, stew, tea, Vodka, Schnapps, baked fish, shortbread. Compliments:...
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,...
Elettaria cardamom Origin: Indonesia and the Indian Subcontinent. Flavour: Floral, sweet with elements of smokiness. Uses: Tea, dessert, coffee, sweet and savoury dishes, Scandinavian dishes, Middle Eastern dishes, Indian dishes. Dishes: Cookies, Swedish cardamom...
Carum carvi Origin: North America, Western Asia and Europe. Flavour: A hint of anise, citrus, nutty. Uses: Bread, pork, beef, soup, cheese, cake. Dishes: Goulash, sauerkraut, Irish soda bread, surkal (Norwegian Christmas cabbage), German braised cabbage, German potato...
Persian Spice Blend Origin: Iran Flavour: Warm, floral, nutty, savory, spicy, balanced. Variations: Advieh berenj or Advieh polo, Advieh ash, Advieh khoresh, Advieh torshi, Advieh mahi. Uses: Soup, pickles, stew, fish and seafood, meat, chicken,...