Spice Category:
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,...
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...
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,...
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...