Type – Whole or ground seed.
Characteristics – Very pungent seed, seen in white, yellow or brown.
Used in – Blended with vinegar to prepare the mustard sauce. Pickling, sauces, curries, salsa. Mustard sauce is used for salad dressing, sandwiches, ham, sauces etc.
Type – Leaf and seed.
Characteristics – Plant with yellow, orange, and red flowers with sharp casting leaves and seeds with a pungent odour.
Used in – Salads, pickling mustard.
Type – Whole or ground powder.
Characteristics – Sweet, aromatic, the kernel of nutmeg fruit. Grown in Netherlands and India.
Used in – Baked goods, pies, cream, sauces, soups, chicken, veal, vegetable dishes, desserts and bread
Type – Leaf or ground herb either fresh or dried.
Characteristics – Pungent herb, similar to marjoram, but stronger. Native to Italy and Mexico, grown domestically.
Used in – Italian and Mexican dishes, tomato sauces, soups, sauces, pizza, stews, meats, pasta etc
Type – Spice, fresh whole, dried powder, candied crystallized or pickled.
Characteristics – Light brown knobby root from the tropical plant.
Used in – Baked goods, desserts, fruits, curry dishes, pickling, chutney, Chinese and Asian cuisine etc.
Type – Whole Spice.
Characteristics – Slightly soft, purple burry, piney flavour. Its used as the principle flavour of Gin.
Used in – Marinades, game dishes, sauerkraut.
Type – Whole blade or ground spice.
Characteristics – Made from the outer covering of nutmeg. Orange-red in colour. Aromatic, similar to nutmeg in flavour but milder.
Used in – Baked goods, desserts, fruits, Indian curry dishes, sausage, fish, vegetables, salads and sauces.
Type – Dried herb leaf.
Characteristics – Grey green herb from the mint family. Similar to oregano but milder.
Used in – Beef, bale, lamb, sausage, pates, poultry, stews, soups, vegetables, salads, sauces.
Type – Stick or ground spice.
Characteristics – Aromatic bark from cinnamon or cassia tree with a reddish brown colour. A native of India.
Used in – Preserves, stewed fruits, bread, pastries, desserts, ham, hot beverages.
Type – Whole or ground spice.
Characteristics – Dried flower bud of tropical clove tree, pungent, sweet in flavour. A native of Indonesia.
Used in – Marinades, stocks, sauces, braised meats, ham, pastries, fruits and cakes, pickling etc.
Type – Whole or ground spice.
Characteristics – Seed of cilantro leaf. Round, light brown seed. Slights aromatic flavour. Native to Argentina and Morocco.
Used in – Pickling, sausage, stock, pork, curries, gingerbread, salsa, dressing etc.
Type – Whole or ground spice.
Characteristics – Small seed resembling caraway, but lighter in colour. Grown in Mexico.
Used in – Ingredient in chilli and curry powder blends. Sausage, meats, salsa, egg & cheese dishes.
