Spice Category:

Nutty

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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Sesame seed

Sesame seed

Sesamum indicum Origin: Africa (East), Asia. Flavour: Nutty, sweet, delicate and mild.*Note– When toasted the nutty flavour is enhanced with warmer notes. Black sesame has a stronger nutty flavour and hints of bitterness compared to the white variety. Uses: Oil,...

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Poppyseed

Poppyseed

Papaver somniferum Origin: Greece, the Orient. Flavour: Nutty and sweet. Uses: Baked goods, bagels, cake, cookies, muffins, sauce, filling, garnish, spice, crackers. Dishes: Hamantaschen (triangular cookies filled with poppyseed), makowiec (Polish poppy seed roll),...

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Nutmeg

Nutmeg

Myristica fragrans Origin: Indonesia Varieties: Jamaican, African, Caribbean. Flavour: Nutty, warm, sweet. Uses: Beverages, chicken, lamb, beef, vegetables, cookies, cake, sauce, casserole, muffins, potatoes, East Indian curry, soup, stew, tea. Dishes: Chai, eggnog,...

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Grains of Paradise

Grains of Paradise

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),...

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Fenugreek

Fenugreek

Trigonella foenum–graecum Origin: India and Northern Africa. Flavour: Nutty and sweet with a mild maple syrup and burnt sugar taste. Incredibly bitter flavour when eaten raw, especially the leaves combined with hints of celery. Uses: Baked goods, Indian cuisine, dhal,...

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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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Chicory

Chicory

Cichorium intybus Origin: Europe (The Netherlands, Belgium, France and Germany). Flavour: Ground coffee, nutty, warm and bitter. Uses: Coffee additive or coffee substitute, salad, Italian cuisine, Indian cuisine, tea. Dishes: Roasted chicory, sautéed chicory, beans,...

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Carob

Carob

Ceratonia siliqua Origin: The Mediterranean, Middle East and Africa. Flavour: Sweet, nutty, earthy. Similar to chocolate minus the bitter notes. Uses: Dessert, cookies, cake, syrup, substitute for chocolate. Dishes: Fudge, bars, brownies, drinks, custard cookies,...

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Caraway

Caraway

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...

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Burnet

Burnet

Sanguisorba minor, S. officinalis Origin: United Kingdom Flavour: Nutty with a hint of cucumber. Uses: Salad, French cuisine. Dishes: Salad, bouquet garni, beef bourguignon, fish, soup. Compliments: Basil, chervil, dill, garlic, marjoram, oregano, tarragon, thyme....

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Black Mustard

Black Mustard

Brassica nigra Origin: North Africa, Europe and Asia Flavour: Much stronger in flavour compared to other varieties of mustard. The intensity mellows when cooked. Uses: Indian cuisine Dishes: Roasted cauliflower, sautéed potatoes, chicken masala, chicken vindaloo....

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Black Cumin

Black Cumin

Nigella sativa Origin: Far East, Mideast, Bangladesh, India and Africa Flavour: Onion, pungent Uses: Baked goods, salad dressing, curry, soup, dessert. Dishes: Moroccan tagine, salad dressing, buns, Kalonji pulao, Kalonji aloo. Add elements of sweetness with a hint of...

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Advieh

Advieh

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,...

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