Spices

Annatto Seeds

- A very tough reddish-brown seed with a woodsy aroma and an earthy flavour. Called Achiote Paste (see above) when ground, this is used to flavour many Mexican dishes.

Thyme

- Adds a pungent, woodsy flavour. Great as an all-purpose seasoning.

Bay Leaf (also: Indian Bay Leaf)

- Adds a woodsy background note to soups and sauces.

Smoked Paprika

- Adds sweet smokiness to dishes, as well as a red colour.

Dried Lime (Loomi)

- Also called black lime, this is ground from dried limes. Adds a sour kick to many Middle Eastern dishes.

Coriander Seeds

- Earthy, lemony flavour. Used in a lot of Mexican and Indian dishes.

Cinnamon (also: Vietnamese Cassia Cinnamon)

- Found in almost every world cuisine; serves double duty as spice in both sweet and savoury dishes.

Mace Spice

- From the same plant as nutmeg, but tastes more subtle and delicate. Great in savoury dishes, especially stews and homemade sausages.

Mahlab

- Ground from sour cherry pits, this spice has a nutty and somewhat sour flavour. It's used in a lot of sweet breads throughout the Middle East.

Ginger

- Ground ginger is made from dehydrated fresh ginger and has a spicy, zesty bite.

Fennel Seeds

- Lightly sweet and liquorice flavoured. It's excellent with meat dishes, or even chewed on its own as a breath freshener and digestion aid!

Cayenne Pepper

- Made from dried and ground red chilli peppers. Adds a sweet heat to soups, braises, and spice mixes.

Chia Seeds

- No, these seeds aren't just for growing crazy terracotta sculptures! Nearly flavourless, they can be ground into smoothies, cereals, and baked goods for extra nutrition and texture, or even used as a vegan egg substitute.

Sage

- Pine-like flavour, with more lemony and eucalyptus notes than rosemary. Found in a lot of northern Italian cooking.

Oregano

- Robust, somewhat lemony flavour. Used in a lot of Mexican and Mediterranean dishes.

Allspice

- Similar to cloves, but more pungent and deeply flavoured. Best used in spice mixes.

Cumin

- Smoky and earthy. Used in a lot of Southwestern U.S. and Mexican cuisine, as well as North African, Middle Eastern, and Indian.

Turmeric

- Sometimes used more for its yellow colour than its flavour, has a mild woodsy flavour. Can be used in place of saffron in a pinch or for those of us on a budget.

Rosemary

- Strong and piney. Great with eggs, beans, and potatoes, as well as grilled meats.

Nutmeg

- Sweet and pungent. Great in baked goods, but also adds a warm note to savoury dishes.

Cloves

- Sweet and warming spice. Used most often in baking, but also good with braised meat.

Caraway Seeds

- These anise-tasting seeds are essential for soda bread, sauerkraut, and potato salad.

Grains of Paradise

- These taste like a cross between cardamom, citrus, and black pepper. They add a warming note to many North African dishes.

Gochugaru

- This Korean red pepper spice is hot, sweet, and ever-so-slightly smoky.

Cardamom

- This warm, aromatic spice is widely used in Indian cuisine. It's also great in baked goods when used in combination with spices like clove and cinnamon.

Kaffir Lime Leaves

- Used to flavour curries and many Thai dishes. Can be sold fresh, dry, or frozen.

Nutritional Yeast

- Very different from bread yeast, this can be sprinkled onto or into sauces, pastas, and other dishes to add a nutty, cheesy, savoury flavour.

Sumac

- Zingy and lemony; Middle Eastern spice that's great in marinades and spice rubs.

Fenugreek

Although this herb smells like maple syrup while cooking, it has a rather bitter, burnt sugar flavour. Found in a lot of Indian and Middle Eastern dishes.

Saffron

Has a subtle but distinct floral flavour and aroma, and it also gives foods a bright yellow colour.

Garlic Powder

Made from dehydrated garlic cloves and can be used to give dishes a sweeter, softer garlic flavour.

Achiote Paste and Powder

Reddish-brown paste or powder ground from annatto seeds with an earthy flavour. Used primarily in Mexican dishes like mole sauce, cochinita pibil, and tamales.

Paprika

Adds a sweet note and a red colour. Used in stews and spice blends. There is also a spicy version labeled hot.

Star Anise

Can be used to add a sweet liquorice flavour to sauces and soups.

Peppercorns

Come in a variety of colours (black, white, pink, and green being the most popular). These are pungent and pack a mild heat.

Asafoetida (Asafetida)

Used as a digestive aid in Indian cooking; has a strong odour that mellows out into a garlic-onion flavour.