Spice Category:

Slightly Bitter

White Mustard

White Mustard

Sinapis alba Origin: The Mediterranean Flavour: Peppery and slightly bitter. Uses: Marinade, pickling spice, condiment, chicken, beef, vegetables, brine. Dishes: Pickled mustard seeds, mustard, mustard curry sauce, kasundi (Bengali mustard), roasted vegetables with...

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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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Oregano

Oregano

Origanum vulgare Origin: Western Asia and the Mediterranean. Flavour: Sweet and peppery, slightly bitter. Uses: Salad dressing, soup, chicken, lamb, beef, vegetables, bread, sauce, infused olive oil, fish and seafood. Varieties: Greek, Italian, Mexican, Turkish....

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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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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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Horehound

Horehound

Marrubium vulgare Origin: North Africa, Central and Southwestern Asia and Europe. Flavour: Hint of mint, slight anise, warm, smoky, bitter. Uses: Candy, tea, chicken, fish, soup, salad, stir–fry. Dishes: Cough lozenges, tea, horehound jelly, horehound candy, horehound...

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Epazote

Epazote

D. ambosioides Origin: Central America Flavour: Strong citrus, minty and fresh, anise notes, slightly medicinal, tar like. Uses: Soup, tea, enchiladas, quesadillas, stew, frijoles de la olla, vegetables, chicken. Dishes: Mexican inspired black bean soup, soup with...

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Clove

Clove

Syzygium aromaticum Origin: Indonesia Flavour: Warm and pungent, fragrant, sweet and bitter. Uses: Curry, marinade, baked goods, mulled beverages. Dishes: Chicha morada (Peruvian drink), jollof rice, Zanzibar pilau, plantain in coconut milk, North African meatballs,...

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Cinnamon

Cinnamon

Cinnamomum verum Origin: Sri Lanka and Myanmar. Flavour: Sweet and spicy, slightly bitter. Uses: Tea, sweet and savoury dishes, beverages, liqueur. Dishes: Apple pie, pumpkin pie, eggnog, Mexican hot chocolate, Persian rice, Persian roll, Berbere spice mix (Ethiopian...

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Celery Seed

Celery Seed

Apium graveolens Origin: The Mediterranean Flavour: Much like celery, warm, refreshing and slightly bitter. Uses: Soup, stock, one of the ingredients in the Louisiana Creole “Holy Trinity”, sofrito, mirepoix, juice, tea, dressing, vinaigrette, pickles. Dishes: Celery...

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