Herbs and Spices

Spices play a significant part in my cooking. Every spice has its own unique flavouring. There are hundreds of spices from around the world that you can pick up from your local supermarket which do not contain unnecessary added preservatives. Always check the ingredients! 

Spices come with notable nutritional values and provide some major health benefits. Spicing up your meal is not only great for your taste buds; they transform your dish and will give you a boost of antioxidants (substances that protect cells from damage).

I prefer to use the whole spices which I grind myself in a pestle and mortar and coffee grinder. I find that the flavours are much stronger when freshly ground.

Stored in my round stainless-steel spice pot are some of my favourite spices that I use in my recipes.

 

Each spice has a unique flavour, taste & aroma, they can completely transform your dish! 

Ceylon cinnamon

Ceylon cinnamon is the “True Cinnamon “native to Sri Lanka and Southern parts of India. Ceylon cinnamon tends to be thinner and brittle and has loads of thin layers. Ceylon is far more expensive and not readily available in Supermarkets and grocery stores.

Cassia cinnamon

Cassia cinnamon can be brought everywhere, it has a thicker bark and appears like a scroll and smooth, cassia is much harder to grind.

Cumin Seeds

Cumin Seeds is the dried fruit of a plant in the parsley family. Cumin has a strong smoky type flavour that works well in Asian curries combined with coriander, cinnamon and chillies.

Coriander Seeds

Coriander Seeds has a lemony floral flavour; it can be used ground and whole. Coriander works well in all types of dishes and combined with all spices.

Turmeric 

Turmeric is a flowering plant, part of the ginger family. It has a strong pungent peppery flavour and slightly bitter. The fresh root is oblong and knotty, similar to the ginger root. This can be grated like ginger and added to your cooking. Turmeric is also dried and ground into a powder and is a component in curry powder. This gives the curries the rich yellow colour.

Pink Himalayan Salt

Pink Himalayan Salt is harvested by hand from the Khewra Salt Mines in Pakistan. It is minimally processed to provide a natural alternative to the regular table salt.

Black Peppercorns

Black Peppercorns are the most common variety; black peppercorns are just cooked green peppercorns that have been left out to dry. They have the strongest peppery flavour and can make your dish quite spicy! Especially when freshly ground

Green Cardamom

Green Cardamom is delicious in both savoury and sweet dishes and Indian tea (chai) it has a very unique strong menthol, herbal flavour and is highly fragrant.

Black Cardamom

Black Cardamom is dried on an open fire, which gives it a powerful smokey flavour. This spice is great in savoury dishes and especially rice dishes.

Paprika 

Paprika is made from the Bell Peppers & Piquant Peppers, it is vibrant red and has a sweet, mild flavour and you can also buy this smoked. This spice is great in pasta dishes and sauces.

Mango Powder

Mango Powder is made from unripe green mangoes and quite citrusy, it is great on salads, curries and in dressings.

Pomegranate Powder

Pomegranate Powder This is the pomegranate seeds, dried and ground, it gives the dish a slight sweet and sour flavour.

Fenugreek 

Fenugreek I would say, it is very similar to mustard greens. The taste and aroma is dominant in dishes. I use this in moderation

Carom Seeds 

Carom Seeds belong to the cumin family, but taste nothing like cumin. The taste and the aroma, is very much like thyme. You just need a pinch, it is enough to dominate the flavour of a dish. 

Caraway Seeds 

Caraway Seeds are highly aromatic and have a distinctive mild anise flavour, that adds a subtle liquorice hint to dishes. They are generally used in baking breads, but also taste great added to coleslaw, roast potatoes, cabbage and baked apples. are highly aromatic and have a distinctive mild anise flavour, that adds a subtle liquorice hint to dishes. They are generally used in baking breads, but also taste great added to coleslaw, roast potatoes, cabbage and baked apples.

Herbs, whether fresh or dried, can transform your dish..!🍃

Coriander 

Coriander also known as Cilantro, my favourite herb tastes citrusy and pungent. It pairs nicely with all Asian and Mexican dishes and is delicious in chutneys.

Basil 

Basil has a sweet, aromatic and peppery flavour. Basil pairs well with Mediterranean flavours and works best when added at the end of cooking, especially on pizza and salads.

Thyme 

Thyme has a minty, earthy, lemony flavour. Therefore it adds wonderful depth of flavour to soups, stocks, stews and roasted vegetables. It is also a good source of vitamin C

Rosemary 

Rosemary has a floral and woody taste. It’s a good source of iron, calcium and vitamin B6. It’s best to use rosemary during cooking or for marinades, and the sprigs can be used as skewers.

Sage 

Sage has a mild sweetness with floral tones. It also contains flavonoid and polyphenol compounds, which serve as antioxidants. Sage works well with thyme. It tastes great in soups, stews and creamy pasta dishes

Dill 

Dill tastes both sweet and sour, and it has a hint of citrus. It’s a good source of calcium and iron, and the flavour pairs well with any dish. Try using it on salads, baked potatoes or in savoury baked goods, also in pickles and dips.

Mint

Mint is often used in Middle Eastern dishes and tea; it is also great in dips and a great addition to a green smoothie. A good source of Vitamin A and antioxidants.

Parsley 

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Parsley has a fresh taste that’s earthy and mildly sweet. It is a rich source of vitamin K. Parsley is great in tabbouleh, roasted potatoes, pasta dishes and grain dishes and salads.

Oregano

Oregano is kind of pungent, woody and bold with a sweet spiciness. It is often topped on pizzas. Also, fresh oregano is great in a marinara sauce, soups and stews

Tarragon 

Tarragon has a bright, peppery, yet sweet anise-like taste. Tarragon contains magnesium, iron and zinc. Adding fresh tarragon at the end of the cooking process is delicious with mushrooms, aubergines and courgettes.