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Aniseed
An aromatic spice with licorice-like flavours, often used in traditional
cake and biscuit recipes but also suits heavier dishes to aid
in digestion. Flavours Aniseed suits are; apples, figs, seafood,
and pumpkin/root vegetables. Also combines well with….Cardamom,
Cinnamon, Cloves, Fennel, Garlic, Nutmeg, Pepper, Star Anise.
Basil
A fantastic herb for any Italian pasta dishes, Mediterranean salads,
soups, breads. Basil is also one of the most important ingredients
in Pesto pasta sauce. In terms of flavour, basil has a taste that
resembles a combination of mint and cloves which increases slightly
with cooking. Also combines well with….Coriander, Garlic, Marjoram,
Oregano, Parsley, Rosemary, Thyme
Bay Leaves
The flavour of Bay leaves is one that is aromatic and slightly
bitter. You only need to use one to two leaves in dishes such
as casseroles, soups, sauces and stuffings. It is important to
keep the leaves whole as it is essential to remove the leaves
just before serving to prevent a bitter after taste. Also combines
well with….Garlic, Juniper, Marjoram, Oregano, Parsley, Sage,
Thyme.
Bird’s Eye Chilli
A very small and very hot member of the chilli pepper family,
but if used sparingly (1-2 finely chopped peppers per recipe)
can give a tasty heat to a meal. Heat Level-9. Also combines well
with….Most spices, Bay Leaves, Coriander Seed.
Caraway Seed
Most often included as an ingredient in rye bread, offering fennel-like
flavours that may seem quite strong. It also has a calming effect
on the digestive system. Other flavours that caraway combines
well with are; apples, pork, duck and cabbage. Also combines well
with….Coriander Seed, Juniper Berry, Parsley, Thyme, Garlic.
Cardamom Pods
Is a versatile and complex flavour, suiting both sweet and savoury
dishes. The pods are best utilized by bruising via squashing with
the back of a knife, as this facilitates the delivery of flavour.
It is best used in milk based puddings and custards, and can also
be added (along with Cinnamon quills, Cloves, Cumin Seed, and
Black Peppercorns) to the boiling water of rice to serve with
Indian-styled dishes. Suits the flavours of; apples, oranges,
pears, and sweet potatoes. Also combines well with….Caraway, Chilli,
Cinnamon, Cloves, Cumin, Ginger, Coriander Seed, Paprika, Pepper.
Cayenne Pepper
Is often a blend of different chilli powders to achieve a consistent
colour and heat of flavour. Heat Level-8. Also combines well with….
Most spices, Bay Leaves, Coriander Seed.
Chilli Flakes
Finely chopped chilli (usually from Indian varieties) with seeds,
is a wonderful addition to any dish (only a small pinch or two).
Heat Level-7. Also combines well with…. Most spices, Bay Leaves,
Coriander Seed.
Cinnamon Quills
See Ground Cinnamon. Also combines well with….Cardamom, Cloves,
Coriander Seed, Cumin, Ginger, Fennel, Mace, Nutmeg, Pepper, Star
Anise
Cloves
Is another spice which suits both sweet and savoury dishes, but
must be used sparingly as they can overpower other flavours. Suits
the flavours of apples, red cabbage, carrots, chocolate, oranges,
ham/pork, sweet potatoes. Also combines well with….Cardamom, Bay
Leaves, Coriander Seed, Cumin, Ginger, Fennel, Mace, Nutmeg, Chilli.
Coriander Seed
See Ground Coriander. Also combines well with….Chilli, Cardamom,
Cloves, Cumin, Fennel, Garlic, Ginger, Mace, Nutmeg.
Cumin Seed
See Ground Cumin. Also combines well with….Chilli, Cardamom, Cinnamon,
Cloves, Bay Leaves, Fennel, Garlic, Ginger, Mace, Nutmeg, Oregano,
Paprika, Pepper, Thyme, Turmeric.
Fennel Seed
Is a very flexible spice, used in recipes for pickles, soups,
breads, roast pork, as well as many vegetable dishes. Fennel also
helps to soothe digestive upsets. Also combines well with….Cinnamon,
Cumin, Mint, Parsley, Pepper, Thyme.
Garlic Granules
Needs little introduction! Garlic is wonderful in many dishes
from roast chicken, bbq steaks, stir-frys, and casseroles. The
flavour suits almost all ingredients. Also combines well with….almost
all herbs and spices.
Ground Black Pepper
Is a pungent spice that doesn’t have a predominant flavour but
enhances the other spices within a dish. It can be used to season
anything from stews to curries, salad dressings to stocks. Also
combines well with….Cardamom, Cinnamon, Cloves, Basil, Garlic,
Coriander seed, Ginger, Cumin, Thyme, Rosemary, Parsley, Turmeric.
Ground Cinnamon
Most widely used for it’s sweet applications in cakes, biscuits,
breads and all manner of deserts. The fragrant flavour of Cinnamon
combines well with the flavours of apples, plums, pears, bananas,
chocolate as well as meat and poultry. It also has uses in Middle
Eastern and Indian meat and vegetable dishes, as well as chutneys
and spiced pilafs. Also combines well with….Cardamom, Cloves,
Coriander Seed, Cumin, Ginger, Fennel, Mace, Nutmeg, Pepper, Star
Anise.
Ground Coriander
Has a mild flavour and can be used liberally in dishes from Indian,
North African, and Asian Cuisines. They also combine well in some
sweet applications as well as pickles and chutneys. Also combines
well with….Chilli, Cardamom, Cloves, Cumin, Fennel, Garlic, Ginger,
Mace, Nutmeg.
Ground Cumin
Properties of a pungent fragrance are well utilized in spice mixes,
chutneys, relishes breads, meat and vegetable stews, as well as
being combined in some Portuguese sausage recipes! Also combines
well with….Chilli, Cardamom, Cinnamon, Cloves, Bay Leaves, Fennel,
Garlic, Ginger, Mace, Nutmeg, Oregano, Paprika, Pepper, Thyme,
Turmeric.
Ground Ginger
Is an important ingredient in many spice blends and is an excellent
flavour for pumpkin, carrots, squash, sweet potato, as well as
being used in tagines and slow-cooked meat dishes. Ginger also
suits many sweet dishes as well such as ginger bread, cake, and
biscuits, and combines well with the flavours of bananas, pears,
and pineapples. It also has an application in the production of
ginger beer. Also combines well with….Cardamom, Cinnamon, Cloves,
Nutmeg, Paprika, Pepper.
Ground Nutmeg
Is a spice that covers both sweet and savoury applications where
only the smallest amount is needed. It works well with stews,
lamb dishes, and fruit puddings. A small amount added to béchamel
sauce also helps to bring out the subtle flavours. Also combines
well with…. Cardamom, Cinnamon, Cloves, Mace, Pepper, Coriander
seed, Ginger, Cumin, Thyme.
Ground White Pepper
Is also a pungent spice that can be used in many dishes, but should
be used in more moderation as it is more of a spicy bite than
other peppers. Also combines well with…. Cardamom, Cinnamon, Cloves,
Basil, Garlic, Coriander seed, Ginger, Cumin, Thyme, Rosemary,
Parsley, Turmeric.
Herbs de Provence
Is a herbs blend of is dried marjoram, thyme, summer savory, basil,
rosemary, fennel seeds and lavender—is typically found in the
cooking of southern France.
Indian Curry Powder
A combination of Turmeric, Mustard Seed, Coriander Seed, Black
Pepper, Garlic, Ginger, Hot Paprika, Sweet Paprika. This spice
mix has wonderful sweet and hot flavours and is a great addition
to bbq steaks, casseroles, and anything that needs a little spicing
up!
Italian Herb Mix
Is a herb blend of Marjoram, Rosemary, Onion, Thyme, Basil, Oregano,
Garlic, Savoury, Paprika which is a convenient mix to use in any
Italian-style dishes such as pizza, pasta, or roasts.
Juniper Berries
Is the spice most often used to flavour gin but also has many
uses in meat dishes that have a heavy or ‘gamey’ flavour as the
pungent aromatic qualities achieve a balance. They are best bruised
or crushed just before use as this releases and imparts the essential
oils at the last moment into your dish. Also combines well with….Bay
Leaves, Caraway, Garlic Marjoram, Pepper, Rosemary, Thyme.
Mace
Is a spice that is a vein-like shape that covers the nutmeg seed,
and when ground resembles an orange-coloured powder. It has a
similar fragrant flavour (although it is a little lighter) as
nutmeg, and is used in dishes such as clear soups, shellfish stock,
cheese soufflés, and stews. It is also a spice that can be used
in many baking recipes. Also combines well with…. Cardamom, Cinnamon,
Cloves, Nutmeg, Paprika, Pepper, Coriander seed, Ginger, Cumin,
Thyme.
Marjoram
This herb is a very close cousin of Oregano and is fabulous if
used in meat and vegetable dishes. It tends to have a strong and
sweet flavour reminiscent of Sage. Also combines well with….Basil,
Bay, Chilli, Cumin, Garlic, Paprika, Sage, Parsley, Rosemary,
Thyme.
Mild Curry Powder
Another wonderful spice combination with a little less heat than
the Indian Curry Powder, utilising the flavours of Coriander Seed,
Cumin Seed, Fennel Seed, Mustard Seed, Black Pepper. The dishes
that would suit this spice mix would be anything from roasts,
bbqs, casseroles, vegetable curries.
Oregano
In comparison to Marjoram, Oregano has a stronger and spicier
flavour, being suitable for a wide variety of Italian dishes,
salads, and goes well with the flavour of Garlic. Also combines
well with….Basil, Bay, Chilli, Cumin, Garlic, Paprika, Sage, Parsley,
Rosemary, Thyme.
Parsley
This herb is a fantastic accompaniment to most dishes of a bland nature such as egg dishes, cream pasta sauces, meat dishes, and blends well with almost all other herbs. It is also a good herb for masking bad odours and so is useful to mask garlic breath. Also combines well with….Basil, Bay, Chilli, Pepper, Garlic, Marjoram, Oregano, Rosemary.
Rosemary
Rosemary has a very pungent flavour, almost pine-like and sweet
in taste. It is a great herb for meat dishes, in particular roast
lamb, as well as savoury breads and Italian dishes. It is also
an antioxidant herb which is one other reason it goes so well
with the fatty nature of the lamb roast. Also combines well with….
Bay, Parsley, Garlic, Marjoram, Oregano, Sage, Thyme
Sage
This herb has a delicate minty and aromatic flavour and is fantastic
in meat dishes, stuffings, and soups. It also works very well
with the flavour of cheese, particularly in very plain pasta dishes.
Also combines well with…. Caraway, Bay, Ginger, Paprika, Garlic,
Marjoram, Oregano, Parsley, Thyme.
Star Anise
Is a wonderful flavour for Asian soups and stocks, and for chicken,
duck and pork, as well as seafood recipes. It has sweet and fragrant
flavouring that also suits poaching syrups for pears as well as
for mulled wine. Also combines well with….Cinnamon, Chilli, Coriander
Seed, Fennel Seed, Ginger, Garlic.
Sweet Paprika
Is often used as a natural colouring for many dishes in Europe,
in Morocco it is used widely in spice blends, and has a wonderful
sweet and caramel-like flavouring for many sausage and meat products.
It is important not to overcook Paprika as it can become bitter.
Also combines well with….Garlic, Oregano, Caraway, Parsley, Turmeric,
Cardamom, Ginger, Rosemary, Thyme.
Thyme
Thyme is an aromatic and pungent herb that melds well with duck
and poultry dishes, Mediterranean meals, dressings and stuffings.
Also combines well with….Basil, Bay, Chilli, Cloves, Pepper, Garlic,
Marjoram, Oregano, Nutmeg, Paprika, Parsley, Rosemary.
Turmeric
A member of the ginger family that has many uses from natural
food colouring to ritual ceremonies and traditional medicine.
In cooking it has an earthy fragrant flavour that supports and
harmonises with other flavours within spice blends for which it
is repetitively used. It can be used in laksas, stews, and vegetable
dishes. Also combines well with…. Cloves, Chilli, Coriander Seed,
Fennel Seed, Ginger, Garlic, Cumin, Paprika, Pepper.
Vanilla Bean
A wonderful ingredient for any pantry, Vanilla is the fruit of
a climbing orchid from Central America. Within the pods there
are numerous amounts of tiny sticky seeds which can be scraped
out and put into custards, cakes, tarts, and used in poaching
fruit. The whole pod, cut down the middle, can be added to liquid
preparations such as custards and syrups while cooking to impart
more flavour, and once used it can be dried off and placed in
your sugar pot to impart vanilla flavour into your sugar. Unusually
the flavour of vanilla can also be used in seafood and chicken
dishes. Also combines well with….Cardamom, Chilli, Cinnamon, Cloves
Whole Black Pepper
See Ground Black Pepper Also combines well with….Cardamom, Cinnamon,
Cloves, Basil, Garlic, Coriander seed, Ginger, Cumin, Thyme, Rosemary,
Parsley, Turmeric.
Whole Chilli
Deep red to rich orange in colour, and about 4-6cm long, whole
chilli is suitable for a variety of applications. Heat Level-7.
Also combines well with…. Most spices, Bay Leaves, Coriander Seed
Whole Nutmeg
See Ground Nutmeg Also combines well with…. Cardamom, Cinnamon,
Cloves, Mace, Pepper, Coriander seed, Ginger, Cumin, Thyme.
Whole White Pepper
See Ground White Pepper Also combines well with…. Cardamom, Cinnamon,
Cloves, Basil, Garlic, Coriander seed, Ginger, Cumin, Thyme, Rosemary,
Parsley, Turmeric.
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