The Spice Trade Industry insider knowledge, and usage tips on spices and other ingredients

Industry insider knowledge, and usage tips on spices and other ingredients

Spice cheat sheet: Your one stop spice resource

SpiceCheatSheet

SPICE
(click to see more info)
BIRTHPLACE USED COMMONLY IN
Bay Leaves Turkey Curries, stews, soups, and generally all sauces with a long cooking time
Black Pepper India All cuisines as seasoning, chinese sauces, tea
Caraway Finland Beef, chicken, vegetable dishes, breads
Cardamom India Tea, curries, soups, rubs, desserts
Cassia China Desserts, spice rubs, tea, soup, sauces, baked goods, grilled dishes
Chilli Worldwide Almost all dishes, also marinades, salsas
Cinnamon Sri Lanka Baked goods, desserts
Clove Tanzania Tea, soups, french sauces, noodles, pork, beef, vegetable dishes
Cubeb Indonesia In place of pepper in Asian cuisine
Cumin India Bread, vegetable, curry, fish, poultry and beef dishes, dips
Curry Leaves India Soups, chicken, vegetable and rice dishes
Fenugreek India Bread, vegetable and pork dishes
Long Pepper Indonesia Stir fries, rubs, sauces, grilled dishes
Mace Indonesia / India Baked goods, sauces, soups, can be used as a more delicate form of nutmeg
Mustard Seeds India Vegetable and meat dishes, marinades
Nutmeg Indonesia / India Baked goods, sauces, egg dishes
Saffron Iran / Spain Tea, milk-based desserts, rice, chicken, vegetable dishes
Sichuan Pepper China Chinese stir fries, soups, marinades
Star Anise China Chinese, Vietnamese and other South-East Asian cuisine. Noodles, soups, curries, marinades, rubs
Turmeric India Vegetable, beef, lamb dishes, curries, Indian cheeses, stews, thai curries
Vanilla Madagascar Desserts, baked goods, marinades
White Pepper India / Malaysia In place of black pepper when colour is needed

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SPICE:

an aromatic or pungent vegetable substance used to flavour food.

Storage:

Away from light and heat.
Store in an airtight container.
Cool dry place: 10-18°C / 50-65°F.
Some need to be stored frozen.

Buying Tips:

Buy whole whenever possible.
Replace spices every 12-18 months.
Buy spices from their original origin
where they grow best (Indian spices
grown in India). Read more.

Click to see tips on grinding spices.


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