The yellow-orange root of the turmeric plant is used to produce ground turmeric powder. The taste of turmeric is pungent, earthy and slightly bitter and is used to flavour curries and East Indian cuisine.
Woody and sweet, cinnamon is known for its warming effects in desserts, mulled wine and breakfast items.
Onions have a strong and pungent flavour and is similar to its relative the garlic. Its flavouring can often be found in soups, chutneys, salads, pickles and is commonly included in cuisine across the world.
Paprika start out as red peppers ground down to a powder giving its vivid red colour. Paprika powder is available in standard, hot and smoked forms. The spice is used to flavour dips, fish, poultry, salads, soups and is an important ingredient for goulash.
Star anise is an interesting eight-pointed star shaped pod which gives a liquorice like aroma. It is often used in East Asian cooking and is a dominant flavour in Chinese Five Spice.
Cumin is derived from a dried fruit which is part of the parsley family. It provides meals with a slightly bitter, pungent and hot taste. The spice is commonly found in Middle Eastern, Asian, Mediterranean cuisines but is also used to flavour chilli, curry powders, fish and lamb.
The root of the ginger plant provides dishes with a slightly sweet, pungent and spicy aroma to dishes. The spice is used heavily in Chinese, Jamaican and German dishes.
The flavour of allspice has resemblance to the flavours of cinnamon, cloves, nutmeg and pepper. Allspice is typically used to flavour both sweet and savoury dishes, it’s commonly used as a key ingredient in Jamaican Jerk recipes.
Cardamom is a spice with a strong and pungent flavour with light notes of lemon and mint, whilst typical uses include curries and stews.
The brown seeds of the nutmeg tree provide a warm, nutty and spicy taste. Commonly used to flavour beverages, cakes and cookies.
Fennel seeds are greenish brown seeds from the fennel plant. The seeds provide dishes with an aromatic and slight liquorice flavour and are commonly used to provide flavour to bread, fish, sauces, sausages, soups, Italian and curry dishes.
Garlic provides a strong and pungent flavour to all dishes and is widely used across the world to flavour dishes.
Berries produced by the pepper plant, peppercorns give dishes a unique hot and peppery taste. Peppercorns are used to enhance flavours of most dishes. Black, white and green peppercorns are available with each colour variation giving a different taste.
Chilli powder is a mixture of seasonings typically made from ground dried chillies, coriander, cumin, garlic and oregano along with other herbs and spices. The powder is found in mild to hot variations and is used in chilli, eggs, cheese, soups, stews and curries.
Cloves are reddish brown buds from the tropical evergreen clove tree. Cloves provide an aromatic, pungent and sweet taste to dishes and can commonly be found in spiced cakes, cookies and sauces.
Cayenne pepper is a mixture of seasonings made from different types of tropical chillies including the red cayenne pepper, with a hot and pungent flavour to match. Cayenne pepper is a common accompaniment with eggs, cheese, Cajun and in hot sauces.
Celery seeds come from a wild Indian plant called lovage and has the flavour of celery with a slightly bitter taste. The seeds are commonly used for pickling, in salads, coleslaws and soups.
Seeds from the mustard plant can be yellow, white and brown in colour and are hot and pungent in flavour. The seeds are used to provide heat and flavour to meats, relishes and powdered mustards.
Tiny flat seeds that are brown, red or black in colour. Sesame seeds provide a nutty and slightly sweet flavour and are commonly used in breads, cakes, cookies, salad dressings and sea food.