Spice Category:

Fresh

Baharat

Baharat

Arabic (Middle Eastern) Spice Blend Flavour: Similar to Garam Masala, yet not spicy. Ingredients: *Basic– Nutmeg, cumin, cardamom, cinnamon, clove, paprika, coriander, black pepper. The beautiful array of herbs and spices of Baharat differ based on the region where it...

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Za’atar

Za’atar

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,...

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White Peppercorn

White Peppercorn

Piper nigrum Origin: India Flavour: Milder than black pepper, fresh, warm, hot. Uses: Sauce, soup, Asian cuisine, marinade, seafood, fish, cream sauce, white sauces, pasta, potato, baked goods, stir–fry. Dishes: Béchamel, salt and pepper squid, white pepper ice cream,...

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Wasabi

Wasabi

Eutrema japonicum Origin: Japan Flavour: Hot, fresh, burning, sweet. Uses: Salad, soup, condiment, marinade, beef, chicken, dessert, icing, lamb, fish, seafood, vinaigrette. Dishes: Broiled fish with wasabi, wasabi cookies, wasabi sauce, wasabi seafood cakes, wasabi...

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Turmeric

Turmeric

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...

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Thyme

Thyme

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...

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Tempero Baiano

Tempero Baiano

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,...

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Tarragon

Tarragon

Artemisia dracunculus Origin: North America and Eurasia. Flavour: Anise, liquorice, fresh, peppery. Uses: Vegetables, sauce, vinaigrette, beverages, pickles, baked goods, chicken, fish, vinegar, egg recipes, seafood. Varieties:French– best flavour for culinary...

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Star Anise

Star Anise

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...

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Spearmint

Spearmint

Mentha spicata Origin: Asia and Europe Flavour: Fragrant and delicate, fresh, sweet.*Note– Spearmint has a delicate flavour compared to the strong and intense flavour of peppermint. Uses: Lamb, garnish, salad, salad dressing, pudding, vegetables, tea, cocktails,...

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Sage

Sage

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...

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Saffron

Saffron

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...

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Peppermint

Peppermint

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...

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Parsley

Parsley

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...

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Marjoram

Marjoram

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:...

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Lovage

Lovage

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...

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Liquorice/Licorice

Liquorice/Licorice

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...

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Lemongrass

Lemongrass

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...

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Lemon Verbena

Lemon Verbena

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...

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Lemon Balm

Lemon Balm

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...

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Lavender

Lavender

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,...

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Juniper

Juniper

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...

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Hyssop

Hyssop

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...

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Horseradish

Horseradish

Armoracia rusticana Origin: Western Asia and Southeastern Europe. Flavour: Spicy, pungent, intense, sweetness. Uses: Sauce, garnish, condiment, beverages. Dishes: Chinese beef with horseradish and ginger, Asian chicken with sesame and horseradish, salmon with...

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