Spice Category:

Spicy

Vanilla

Vanilla

Vanilla planifola and V. tahitensis, V. pompona Origin: Mexico Flavour: Warm, aromatic, sweet, spicy, creamy, smoky/woody fragrance. Uses: Cakes, icing, pudding, whipped cream, cookies, cocktails, baked goods, extract, sugar, jam, dessert, chocolate, candy, beverages,...

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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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Sumac

Sumac

Rhus coriaria Origin: Iran Flavour: Sour, spicy, citric and tangy. Uses: Spice blends, dessert, salad dressing, meat, vegetables, soup, meat, tagine, garnish, marinade, stew. Dishes: Sumac hummus, roasted chickpeas with sumac spice blend, musakhan (Palestinian...

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Pink Peppercorn

Pink Peppercorn

Schinus molle Origin: Peru and Brazil. Flavour: Sweet, spicy and peppery. Uses: Baked goods, cakes, meat, chicken, wine, risotto, pasta, vinaigrette, curry, compound butter, vegetables, dessert. Dishes: Pink peppercorn sauce, French mustard sauce with pink...

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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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Hawaij

Hawaij

Yemeni Spice Blend Origin: Yemen Uses: Marinade, soup, stew, coffee, curry dishes, dessert, baked goods. Flavour: Spicy, warm, slightly tangy. Ingredients: Cardamom, cumin, turmeric, black pepper, saffron, clove, caraway, nutmeg or mace, coriander, fenugreek,...

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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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Ginger

Ginger

Zingiber officinale Origin: Oceanic Southeast Asia Flavour: Sweet and spicy, peppery, zesty, citrusy. Uses: Tea, baked goods, cookies, candy, cakes, beverages. Dishes: Ginger and lemon chicken, sesame and ginger beef, tofu and ginger and veggie stir–fry, pork...

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Garam Masala

Garam Masala

Spice Blend Garam=heat or hotMasala=mixed spices Origin: South Asia Flavour: Sweet, spicy, warm, fragrant, floral. Ingredients: Cinnamon, mace, peppercorn, coriander seed, cumin, cardamom, fennel, star anise, curry leaves, nutmeg. Uses: Curry, marinade, soup, chicken,...

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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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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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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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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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Anise seed

Anise seed

Pimpinella anisum Origin: Southwest Asia and Eastern Mediterranean. Flavour: Liquorice/licorice, spicy and sweet, very aromatic. Uses: Candy, baked goods, alcoholic beverages, teas. Dishes: Traditional Speculoos cookies, German Springerle, Swiss Anischräbeli,...

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Asafoetida

Asafoetida

Ferula assa- foetida Origin: Native to Iran and Afghanistan.*also known as “devil's dung” or “food for the devils” Flavour: A combination of onion and garlic. *The strong and pungent smell dissipates when added during the cooking process. Uses: Savoury dishes. A...

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Allspice/Pimento

Allspice/Pimento

Pimenta dioica Origin: Central America, Greater Antilles and Southern Mexico. Flavour: A combination of cinnamon, nutmeg and clove. Uses: Jamaican cuisine, Caribbean cuisine, Mexican cuisine and Middle Eastern cuisine. Dishes: Jerk chicken, jerk pork, curry...

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Brown Mustard

Brown Mustard

Brassica juncea Origin: First in the Indus Valley, an Indian subcontinent. Flavour: Sharp, pungent and hot. Uses: Mostly as a condiment, soup, sauce, salad dressing. Dishes: Chicken, pork, soup, potatoes, potato salad, dip, devilled eggs, steak. Compliments: Dill,...

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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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