Made from berries from an evergreen tree, allspice has a unique flavour which resembles a mixture of other spices (hence its name). It’s used in fruitcake, puddings and savoury dishes of the Middle East which have rice, game and minced meat.
See recipe for: Dutch Apple Tart
Also called the “queen of spices”, these have an aroma that some people say is a cross between camphor and eucalyptus. It’s offered as breath-fresheners in some Indian restaurants. Bite into it and you get a warm bittersweet aftertaste which is quite pleasant. Cardamom is used for curries, cakes and bread and is the classic spice used in masala tea.
See recipes for: Tharid (Lamb Stew), Lamb Rendang, Poached Spiced Pears
Pronounced che-pote-lay, these are dried and smoked jalapeno chillies. They have a deep, intensely smokey flavour and are not searing hot at all.
The dried bud of the clove tree is used for its warm pungent flavour to spice meat dishes, fruit compotes and Indian sweets. It is also one of the essential ingredients in garam masala, a spice mix.
See recipes for: Beef Samosas, Butter Chicken, Fragrant Lamb Briyani
A blend of five dried spices namely star anise, cassia, cloves, Szechuan peppercorns and fennel seeds, this pungent spice is often used in Chinese cooking.
See recipes for: Five Spice Sticky Ribs, Honey Sesame Chicken Parcels