This spice has a strong thyme taste and should be used sparingly. Use in speciality Asian dishes. In particular, it goes well in dahls, breads, vegetable dishes and chutneys.

Sesame seed has a fresh, nutty flavour and is widely used as a bread topping. It also makes an interesting garnish to salad and vegetable dishes. Ground sesame seed is the principal ingredient in tahini.

After pepper, coriander is probably the most widely used spice. The seeds have a warm, aromatic flavour but because of the indigestible husk they are usually used in the ground form (see Coriander Ground). Coriander is one of the essential ingredients of Indian cooking. The seeds may be ground using a mortar and pestle or coffee grinder. Try dry frying the seeds before grinding for extra flavour.

The ‘blades’ of mace have a flavour which is similar to that of nutmeg but which is not as strong. They can be used whole in pickling spice or milk puddings (remove before eating). There is a wider culinary application for Ground Mace (see separate entry).