The sweet, aromatic flavour of nutmeg has been highly prized since Roman times and together with pepper, ginger and cinnamon was one of the principle commodities of the early spice trade. Nutmeg is widely used in Mediterranean, Middle Eastern and Indian cooking. It is used in baking and to flavour milk based desserts and sauces as well as in savoury dishes. It is usually used finely ground and occasionally in a kibbled form.
Paprika is widely used for its rich, aromatic flavour in stews and casseroles such as Hungarian Goulash, omelettes and as a garnish for cheese or vegetable dishes.
The leaves have a sharp, aromatic flavour and are widely used in European and Middle Eastern cooking, being particularly compatible with meat and tomato based dishes. It may also be used to make a refreshing tisane.
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.
The leaves have a sharp, aromatic flavour and are widely used in European and Middle Eastern cooking, being particularly compatible with meat and tomato based dishes. It may also be used to make a refreshing tisane.
Turmeric has a characteristic brilliant yellow colour and for this is tis widely used in Indian cooking, pickle manufacture and prepared mustard. It has a mild, aromatic, lemon flavour and features in many Indian and Middle Eastern dishes. For colouring it is sometimes used as a cheaper alternative to saffron.
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