Spice Category:

Warm

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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Cumin

Cumin

Cuminum cyminum Origin: The Mediterranean, China, India, Mexico, Egypt. Flavour: Warm and citrusy, bright and aromatic, slightly sweet. Uses: Bread, cheese, curry, spice rubs, seasoning blends, cookies, dessert. Dishes: Spice cake, cumin cookies, chocolate fudge,...

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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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Cilantro/Coriander

Cilantro/Coriander

Coriandrum sativum Origin: Italy, Israel, Greece. Flavour: Cilantro–parsley, citrus and some tastebuds notice a hint of soap Coriander seed–slightly sweet, mild curry, hint of citrus Uses: Cuisine from all over the world. Fish, seafood, soup, vinaigrette. Dishes:...

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Chinese Five Spice

Chinese Five Spice

Spice Blend Origin: Southern China Flavour: Bursts of liqourice notes, hints of sweet and warm spices from the cinnamon, citrusy hints from the fennel, cool notes from the cloves and the heat and spice is balanced by the sichuan peppercorns or ginger or white pepper....

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Chicory

Chicory

Cichorium intybus Origin: Europe (The Netherlands, Belgium, France and Germany). Flavour: Ground coffee, nutty, warm and bitter. Uses: Coffee additive or coffee substitute, salad, Italian cuisine, Indian cuisine, tea. Dishes: Roasted chicory, sautéed chicory, beans,...

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Cassia

Cassia

Cinnamomum cassia *Chinese Cinnamon Origin: Southern China Flavour: Milder than cinnamon and sweeter. Uses: Dessert, curry, tea, coffee, mulling spices. Dishes: Truffles, coffee drinks, rice dishes, coconut chicken curry, korma, Pasanda (chicken or beef), apple...

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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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Bay leaf

Bay leaf

Laurus nobilis Origin: Mexico, Indonesia, the Caribbean and California. Flavour: Sharp, pungent, and bitter. When dried the fragrance is almost floral and herbal. Uses: Garam Masala, bouquet garni, tea, savoury dishes, essential oil. Dishes: Beef stew, biryani,...

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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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Carob

Carob

Ceratonia siliqua Origin: The Mediterranean, Middle East and Africa. Flavour: Sweet, nutty, earthy. Similar to chocolate minus the bitter notes. Uses: Dessert, cookies, cake, syrup, substitute for chocolate. Dishes: Fudge, bars, brownies, drinks, custard cookies,...

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Advieh

Advieh

Persian Spice Blend Origin: Iran Flavour: Warm, floral, nutty, savory, spicy, balanced. Variations: Advieh berenj or Advieh polo, Advieh ash, Advieh khoresh, Advieh torshi, Advieh mahi. Uses: Soup, pickles, stew, fish and seafood, meat, chicken,...

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