(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||Persia / 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|
Can’t see the image above?
an aromatic or pungent vegetable substance used to flavour food.
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.
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.