Nutmeg is used for flavouring many dishes, and nowadays is mostly found in Western supermarkets in ground or grated form. Whole nutmeg can also be ground at home using a grater specifically designed for nutmeg.
Tarragon is a culinary herb from the sunflower family that has a bittersweet taste and an aromatic quality similar to anise. It is an important herb in French cuisine, being one of the four herbs in the mixture fines herbes, and is a prime ingredient in Béarnaise sauce.
Cardamom seed is warm, pungent & highly aromatic. It’s a favourite in Indian dishes but also used to add extra flavour to pastries, cakes, biscuits and fruit desserts.
an extract distilled from the flower of the pandanus plant. It is primarily used to flavour South Asian cuisine. pandanus is native to tropical South Asia, Southeast Asia, Australasia and is used as flavouring agent through out much of these regions.
The flesh of the pimiento is sweet, succulent, and more aromatic than that of the red capsicum.
The dried fruit of andaliman has an aromatic odour that, for most species, can be described as lemon-like, with more or less pronounced warm. The taste is pungent and biting; it may take some time to develop, but in the end produces a strongly numbing, almost anesthetic feeling on the tongue.
These mild, heart-shaped peppers are large and have very thick walls, which make them great for stuffing.
There are a number of herbs and spices we have used in our recipes or referenced in our world cuisine pages. This is the sub-index for the herbs and spices that we have listed in the glossary. Each listing has information, availability, substitution, and nutritional data.
Filé powder, also called gumbo filé, is a spicy herb made from the dried and ground leaves of the North American sassafras tree (Sassafras albidum).
A mined, mineral-salt that is pink in colour and complements Indian dishes.
What is shiso and how is it used.
A fruity spice powder made from dried unripe green mangoes and is used as a citrusy seasoning.
The seeds of Nigella sativa, known as kalonji, black cumin, black onion seed, onion seed or just nigella, are used as a spice in Indian and Middle Eastern cuisines.
Common sorrel has been cultivated for centuries. The leaves may be puréed in soups and sauces or added to salads; they have a flavour that is similar to kiwifruit or sour wild strawberries. The plant’s sharp taste is due to oxalic acid.
In North and South Vietnam, the Vietnamese perilla are eaten raw or used in Vietnamese salads, soups, or stir fried dishes.