Spice cheat sheet: Your one stop spice resource
| 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 | 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 |
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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.
