ALLSPICE
Hints of clove and cinnamon Whole berries or ground Use for: Caribbean meat stews, game, lamb, onions, cabbage, spiced vinegar, poached fruits, cakes, breads, and pies
CARAWAY
Aromatic, strong hints of fennel Whole seeds or ground Use for: Meat stews, sausages, cabbage, pork, sauerkraut, breads, cheese, rich fruit cakes
CARDAMOM
Pungent, lemony Pods, loose seeds or ground Use for: Indian and Middle Eastern curries, stews, pickling brines, pastries, cakes, fruit dishes, quick breads
CAYENNE/ CHILLI POWDER
Spicy, very hot Ground Use for: Indian, Mexican, Cajun, Caribbean and Creole dishes, seafood, béarnaise sauce
CINNAMON
Sweet, warm aromatic Sticks or ground Use for: Middle-Eastern dishes, curries, fruit desserts, cakes and breads, milk and rice puddings, chocolate desserts
CLOVES
Sweet, strong Whole buds or ground Use for: Ham and pork, sweet potatoes, pumpkin, spiced cakes, apples and other fruits, stocks
CORIANDER
Fragrant, lemony Whole berries or ground Use for: Indian and Oriental dishes, meat, chicken, pickled fish, mushrooms, breads, cakes, pastries and custards CUMIN
Pungent, warm, earthy Whole seeds or ground Use for: Indian and Mexican dishes, pork, chicken, lamb, cheese, bean soups, rice pilafs
FENNEL SEED
Sweet, licquorice flavoured Whole seeds or ground Use for: Mediterranean fish soups and stews, grilled fish
GINGER
Pungent, spicy Fresh root or ground Use for: Oriental and Indian dishes, chicken, vegetables, particularly pumpkin and carrots, fruits such as melon and rhubarb, cakes and biscuits
JUNIPER
Pungent, clean, pine-scented Berries Use for: Sausage, pork and game dishes, pâtés and terrines, particularly venison, cabbage, stuffing’s
MACE
Sweet, fragrant Whole blades or ground Use for: Stuffed pastas, meat and béchamel sauces, spinach and potato gratins, cakes and biscuits, milk puddings and custards, mulled wine
MUSTARD
Pungent, hot Whole seeds or ground Use for: Beef and pork, chicken, rabbit, vegetables, pickles and relishes, sauces and dressings
NUTMEG
Sweet, fragrant Whole or ground Use for: Stuffed pastas, meat and béchamel sauces, spinach and potato gratins, cakes and biscuits, milk puddings and custards, mulled wine
PAPRIKA
Pungent, sweet or hot Ground Use for: Meat and poultry, especially Eastern European dishes, eggs, vegetables, cream cheese PEPPER
Pungent, mild or hot Berries (peppercorns) or ground Use for: Almost every savoury dish and a few sweet ones, such as strawberries and sorbets
POPPY SEEDS
Nutty, sweet Whole and ground Use for: Breads, cakes, pastries, salads, coleslaws, egg noodles, sauces for meat and fish
STAR ANISE
Warm, aromatic, spicy-sweet Whole, broken, seeds and ground Use for: Oriental-style dishes, especially Chinese, pork, duck and chicken, fish and shellfish dishes, marinades
TURMERIC
Warm, mild aroma Whole and ground Use for: Adds subtle flavouring and a distinctive yellow colour, used in curry powders, rice, pulse dishes and chutneys