Spice Category:

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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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Paprika

Paprika

Capsicum annuum Origin: Central Mexico Flavour: Hot, mild, sweet, smoky, fruity, slightly bitter. Uses: Garnish, seasoning, marinade, salad, soup, stew, rice dishes, sausages, meat, chicken, seafood, vegetables, eggs, potatoes, jam, colour enhancement to various...

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Dukkah

Dukkah

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...

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Curry

Curry

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,...

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Chilli Pepper

Chilli Pepper

Capsicum species Origin: Mexico Uses: Cuisine from all over the world. Jams, sauce, ceviche. Flavour: Sweet to hot, varying taste. Dishes: Red chilli sauce (Mexican), Chiles Rellenos, Lecso (Hungarian pepper stew), Arrabbiata sauce, Jerk seasoning, curry, Thai nam...

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Cayenne Pepper

Cayenne Pepper

Capsicum annuum Origin: French Guiana Flavour: Mild aroma, yet hot and spicy. Fiery. The heat intensifies the longer it is cooked. Uses: Stew, tea, curry, hot sauce, chilli. Dishes: Cayenne pepper sauce, cajun chicken, stewed chicken with cayenne pepper, roasted...

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Cassia

Cassia

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...

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Black pepper

Black pepper

Piper nigrum Origin: South India and Vietnam. Flavour: Sharp flavour*known as the most important spice. Uses: Almost every savoury and some sweet recipes. No pantry is complete without Black pepper. It transforms so many recipes from bland to magical. This is...

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Berbere

Berbere

Ethiopian Spice Blend Origin: Ethiopia Flavour: Tangy, hot, warm, sweet, smoky. Ingredients: Paprika, allspice, black pepper, coriander, cardamom, fenugreek, garlic, chilli pepper, cinnamon, nutmeg or mace, ginger, nigella seed, basil, onion powder, turmeric, caraway...

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