Spice Category:

Warm

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
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,...

read more
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,...

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
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,...

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
Sage

Sage

Salvia officinalis Origin: The Mediterranean. Flavour: Woodsy, fresh, minty, warm with hints of citrus. Uses: Stuffing, sausages, tea, sauce, chicken, pork. Dishes: British bangers, British sage derby cheese, pasta with brown butter and sage, veal or chicken...

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
Ras el Hanout

Ras el Hanout

Moroccan Spice Blend Origin: Morocco Flavour: Warm, bitter and woody. Ingredients: Cinnamon, coriander, cumin, cayenne, allspice, ginger, black pepper, salt, clove, cardamom, fenugreek, paprika, nutmeg, mace, turmeric, anise. Uses: Tagine, soup, stew, salad. Dishes:...

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
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
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
Italian Seasoning

Italian Seasoning

Herb and Spice Blend Origin: The Mediterranean Flavour: Warm and savoury, slightly earthy with a hint of sweetness. The flavour notes depend on the ingredients that are selected. The ratio of each ingredient is specific to personal tastes. Some may be omitted and...

read more
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...

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
Herbes de Provence

Herbes de Provence

Herb and Spice Blend Origin: Southern France Flavour: Warm, fresh, citrus, floral. Ingredients: Basil, bay leaf, thyme, summer savory, rosemary, tarragon, oregano, marjoram, sage, fennel, lavender (*optional), chervil, dill. *This particular blend is the most...

read more
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,...

read more
Greek Seasoning

Greek Seasoning

Herb and Spice Blend Origin: The Mediterranean Flavour: Fresh, citrusy, warm, minty, hints of sweetness, savoury. Ingredients: Onion powder, oregano, garlic powder, basil, dill, black pepper, salt, cinnamon, parsley, marjoram, thyme, nutmeg, rosemary, paprika,...

read more
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...

read more
Filé powder

Filé powder

Sassafras albidum sassafras Origin: North America Flavour: Similar to thyme, anise and citrus, vanilla. Uses: Thickener in Louisiana creole cuisine, gumbo, seasoning, soup, stew, roux. Dishes: Chicken–andouille filé gumbo, jambalaya, candy, tea, root beer,...

read more
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...

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