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.