Spices, herbs and seasonings directory
Spices
-
Allspice berries
- Flavour/Aroma: The ‘Jamaican’ Pepper: notes of nutmeg, cloves & cinnamon
- Culinary Uses: Versatile – excellent in marinades, charcuterie and as an all-purpose seasoning
-
Anise seeds
- Flavour/Aroma: Delightfully sweet liquorice flavour
- Culinary Uses: Fish/shellfish, soups, stews, tomato-based sauces
-
Annatto seeds
- Flavour/Aroma: Gentle floral flavour, imparts wonderful deep scarlet-red colour
- Culinary Uses: Versatile. Great with prawns, salt cod, okra & pulses. Used in Mexican Achiote Paste and in the Caribbean mixed with chilli & onion with saltfish & ackee
-
Caraway seeds
- Flavour/Aroma: Warm & spicy with hints of orange peel & aniseed
- Culinary Uses: Great in many vegetable dishes; soups; stews; breads; with duck, pork & goose
-
Cardamom pods
- Flavour/Aroma: Wonderfully aromatic with ‘sharp’ flavour
- Culinary Uses: Highly versatile: curries/masalas, sweet/savoury dishes – or simply chew seeds to kickstart the palate!
-
Cassia bark
- Flavour/Aroma: Sweet with pungent notes / Intense aroma
- Culinary Uses: Essential Chinese spice: in savoury dishes, spiced sauces – use whole to infuse or ground as needed
-
Cinnamon ground
- Flavour/Aroma: Sweet warm taste & aroma
- Culinary Uses: Sweet & savoury, curries, meat stews (especially lamb), rice. Great with lamb & chicken. Widely used in many fruit-based desserts, cakes & spiced breads
-
Clove buds
- Flavour/Aroma: Rich warm flavour / Assertive ‘dark’ aroma
- Culinary Uses: Versatile! – whole to infuse or ground with meat, marinades & stews
-
Coriander seeds
- Flavour/Aroma: Sweet with hint of orange peel / Peppery aroma
- Culinary Uses: Use crushed in curries, meat & poultry dishes, vegetables & pickles
-
Cumin seeds
- Flavour/Aroma: Warm & sharp / Heavy, pungent aroma
- Culinary Uses: Curries, meat & vegetable dishes, couscous, essential in many spice blends
-
Dill seeds
- Flavour/Aroma: Warm aniseed taste with warming sharpness
- Culinary Uses: Great with fish & shellfish. Also, combines well with onion, potato, breads, rice, soups, stews
-
Fennel seeds
- Flavour/Aroma: Warm fragrant liquorice
- Culinary Uses: Add whole to meat & vegetables and roast. Use in many lndian dishes, especially vegetarian … or just chew the seeds to revitalise the palate!
-
Fenugreek seeds
- Flavour/Aroma: Bitter flavour mellows when cooked
- Culinary Uses: Many Indian dishes, Egyptian & Ethiopian-style breads
-
Galangal cut
- Flavour/Aroma: Peppery ginger with hint of lemon
- Culinary Uses: Thai curry pastes, soups, stews – unless cooking for long time, soak in warm water to soften before use
-
Ginger
- Flavour/Aroma: Rich, warming flavour
- Culinary Uses: Highly versatile: great with pumpkin, squash, sweet potato, biscuits & cakes. Used in many spice blends
-
Ground mace
- Flavour/Aroma: Rich warm & highly aromatic with slight bitter notes
- Culinary Uses: Shellfish, clear soups, stews, stock
-
Juniper berries
- Flavour/Aroma: Sweet with hint of pine / Bitter-sweet with hint of gin!
- Culinary Uses: Marinades & sauces for pork & game; great with garlic & aromatic herbs
-
Black mustard seeds
- Flavour/Aroma: Distinctive, pungent nutty flavour / Non-aromatic
- Culinary Uses: Many South Indian dishes – heat in oil first to develop flavour
-
Nutmeg kernels
- Flavour/Aroma: Rich, warm, highly aromatic with slight sweet notes
- Culinary Uses: Pasta, sauces & vegetables (especially spinach) – use freshly grated
-
Paprika
- Flavour/Aroma: Pungent flavour with rounded, smoky tones
- Culinary Uses: Meat stews, fish & shellfish, vegetables, soups, rice
-
Saffron threads
- Flavour/Aroma: Highly aromatic, delicate taste
- Culinary Uses: Excellent with fish & rice, bouillabaisse, paella, risottos, tomato-based sauces
-
Star anise
- Flavour/Aroma: Superb, sweet liquorice
- Culinary Uses: Oriental pork & poultry dishes, fish & shellfish, soups – Use whole to infuse & for visual effect
-
Turmeric root ground
- Flavour/Aroma: Musky sharp flavour / Light peppery ginger aroma
- Culinary Uses: Rice, great in vegetarian dishes (especially beans & lentils): vital in many spice blends
-
Vanilla pod
- Flavour/Aroma: Fragrant, mellow sweet taste / Rich, perfumed aroma
- Culinary Uses: Many sweet dishes such as ice cream, custard, cakes, chocolate and many puddings
Herbs
-
Bay leaves
- Flavour/Aroma: Strong, spicy flavour with balsamic aroma
- Culinary Uses: Whole to infuse or crumbled in slow-cooked dihes: Great in soups, stews & sauces
-
Lemongrass stalks
- Flavour/Aroma: Strong, citrus flavour/aroma
- Culinary Uses: Crush before use to release favour – great in soups, stews, curries, especially with chicken & seafood
-
Mint leaves
- Flavour/Aroma: Sharp & sweet
- Culinary Uses: Highly versatile seasoning in many dishes
-
Oregano leaves
- Flavour/Aroma: Peppery flavour
- Culinary Uses: Pasta, dressings, tomato-based sauces, with anchovies & aubergines
-
Rosemary
- Flavour/Aroma: Strong flavour with pine and camphor notes
- Culinary Uses: Excellent with meat, especially lamb & pork; stuffed vegetables
-
Sage leaves
- Flavour/Aroma: Intense musky flavour with warm spicy notes
- Culinary Uses: Meats, cheeses, risottos, with anchovies
-
Savory leaves
- Flavour/Aroma: Spicy & peppery
- Culinary Uses: Excellent with beans & pulses; trout, with goats cheese
-
Thyme leaves
- Flavour/Aroma: Warm, earthy aroma with spicy tones of clove & mint
- Culinary Uses: Slow cooked dishes (to develop flavour), sautéed vegetables, sauces
Chillies
-
Birdseye chillies
- Flavour/Aroma: Sharp & pepper flavour: Explosive
- Culinary Uses: Use whole (if you dare!) or finely chopped to add the ‘fire’ in many Thai dishes
-
Cayenne chillies
- Flavour/Heat: Spicy smoky flavour: Fiery – Explosive!
- Culinary Uses: Highly versatile – to fire up many dishes
Peppercorns
-
Black peppercorns
- Flavour/Aroma: Hot / Warm aroma
- Culinary Uses: Highly versatile: use whole or coarsely crushed
-
Pink peppercorns
- Flavour/Aroma: Delicate, fruity sweet taste
- Culinary Uses: Multipurpose seasoning – gives dishes superb bright pink colour
-
White peppercorns
- Flavour/Aroma: Pungent, pungent ‘bite’ with sweetish notes
- Culinary Uses: Multipurpose seasoning
Specialist seasonings
-
Mandarin peel
- Flavour/Aroma: Rich & fruity
- Culinary Uses: Many Chinese dishes, especially stir-fry – cover with warm water for 10 minutes before use
© Mark Steene at Seasoned Pioneers
Like this page? Please link to us and let the world know!
Bookmark this page