Spice Category:

Sweet

Baharat

Baharat

Arabic (Middle Eastern) Spice Blend Flavour: Similar to Garam Masala, yet not spicy. Ingredients: *Basic– Nutmeg, cumin, cardamom, cinnamon, clove, paprika, coriander, black pepper. The beautiful array of herbs and spices of Baharat differ based on the region where it...

read more
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...

read more
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,...

read more
Thyme

Thyme

Thymus vulgaris Origin: The Mediterranean Flavour: Citrusy, peppery, fresh, sweet, warm, floral and minty. Uses: Marinade, sauce, soup, stew, spice blends, baked goods, cake, tea, chicken, stuffing, meat, fish, seafood, stock, beverages, vegetables. Dishes: Chicken...

read more
Star Anise

Star Anise

Illicium verum Origin: Vietnam and China. Flavour: Liquorice/Licorice, sweet, fresh. Uses: Baked goods, cookies, sauce, pancakes, soup, broth, stew, curry, mulled beverages, tea. Dishes: Star anise tea, mulled wine, Anisbrötli (Swiss Christmas cookies), biryani...

read more
Spearmint

Spearmint

Mentha spicata Origin: Asia and Europe Flavour: Fragrant and delicate, fresh, sweet.*Note– Spearmint has a delicate flavour compared to the strong and intense flavour of peppermint. Uses: Lamb, garnish, salad, salad dressing, pudding, vegetables, tea, cocktails,...

read more
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,...

read more
Saffron

Saffron

Crocus sativus Origin: The Mediterranean, Iran. Flavour: Floral, fresh, warm, sweet. Dishes: Saffron tachin rice, risotto alla Milanese, baked fish with a saffron cream sauce, caldeirada (Portuguese fish stew), saffron seafood stew, bouillabaisse, Provençal inspired...

read more
Rue

Rue

Ruta graveolens (Ruta) Origin: The Balkans Flavour: Sweet, bitter, slightly hot, with a hint of citrus. Uses: Seasoning, condiment, garnish, tea.*Note– Rue/Ruta can be quite toxic in large quantities. Dishes: Athenian inspired cabbage with rue, herb salad with rue,...

read more
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),...

read more
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...

read more
Peppermint

Peppermint

Mentha x piperita Origin: England, the Middle East. Flavour: Cool, sweet and refreshing. Uses: Tea, candy, salad, pasta, sauce, condiment, jam, potatoes, vegetables, lamb, curry, tagine, ice cream, dessert. Dishes: Peppermint tea, candy canes, vegetable tagine with...

read more
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...

read more
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....

read more
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,...

read more
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:...

read more
Mace

Mace

Coating of nutmeg seed Origin: Indonesian Maluku, West Indies. Flavour: Warm, sweet, delicate nutmeg flavour, savoury, citrus notes, woody. Uses: Fish, meat, baked goods, cookies, cake, vegetables, pickling, custard, pudding, spice blends.*Spice blends that include...

read more
Liquorice/Licorice

Liquorice/Licorice

Glycyrrhiza glabra Origin: Southern Europe and Western Asia. Flavour: Fresh, bitter, sweet. Uses: Candy, brownies, cake, cookies, jam, beef, vegetables, salad, vinaigrette, tea, coffee, chicken, stew. Dishes: Sautéed chicken with liquorice, grilled chicken with...

read more
Lemongrass

Lemongrass

Cymbopogon citratus/Cymbopogon flexuosus Origin: Asia and Australia. Flavour: Warm, sweet, fresh with notes of citrusy lemon and hints of mint. Uses: Curry sauce and paste, tea, stew, soup, dessert, cake, cookies, beef, pork, salad, ice cream. Dishes: Bun bo xa ot...

read more
Lemon Verbena

Lemon Verbena

Aloysia citrodora Origin: South America Flavour: Creamy, fresh, citrus, sweet. Uses: Marinades, salad, dressing, fish, chicken, jam, tea, baked goods. Dishes: Braised chicken with lemon verbena, simple syrup infused with lemon verbena, lemon verbena jelly, lemon...

read more
Lemon Balm

Lemon Balm

Melissa officinalis Origin: North Africa and the Middle East. Flavour: Citrusy with hints of mint, fresh and sweet. Uses: Cookies, bread, tea, vinaigrette, chicken. Dishes: Roasted chicken with lemon balm, steak with lemon balm, lemon balm pesto, fruit salad with...

read more
Lavender

Lavender

Lavandula Origin: India, The Mediterranean and The Middle East. Flavour: Very intense floral, hint of mint, earthy, sweet.*Lavender is a member of the mint family. Uses: Cake, jam, honey, cookies, bread, salad, tea, cocktails. Dishes: Baked salmon with lavender,...

read more
Holy Basil

Holy Basil

Ocimum tenuiflorum Origin: Indian Subcontinent Flavour: Warm and sweet, anise with a hint of clove and mint. Uses: Teas, essential oil, salad, seasoning. Dishes: Chicken holy basil, holy basil chai, pad kra pao (holy basil chicken stir–fry), pork and holy basil, holy...

read more
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),...

read more
Shop King Arthur Baking for all your baking needs!