Spice Category:
Arabic (Middle Eastern) Spice Blend Flavour: Similar to Garam Masala, yet not spicy. Ingredients: *Basic– Nutmeg, cumin, cardamom, cinnamon, clove, paprika, coriander, black pepper Turkish Baharat: Basic ingredients list plus dried mint. North African Baharat: Basic...
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,...
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,...
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,...
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...
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,...
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...
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...
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...
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:...
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,...
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...
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...
Jamaican Spice Blend and Marinade Origin: Jamaica Flavour: Hot, warm, spicy, pungent, fresh, zesty. Uses: Spice blend, marinade, chicken, rice dishes, seafood, fish, pork, steak, vegetables, pot pie, tacos. Ingredients: Allspice/Pimento, nutmeg, thyme, red chilli...
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...
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...
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...
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...
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,...
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,...
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...
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,...
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,...
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...