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All spice

All Spice is a small brown berry which can be used as a whole spice or grounded spice. Its flavour is a combination of clove cinnamon and nutmeg. It is often used in meat dishes pies fish dishes and sometimes relishes. Allspice will last for up to 3 years if stored in an airtight container in a cool and dry place.


Aniseed is also known as Anise native to the Region and Southwest Asia. It is commonly found in its seed-like or ground form. It has a very sweet aromatic aroma with a pungent licorice taste and often used as a flavour enhancer in sweet and savoury dishes. Aniseed can last up to 2 years if stored properly in a cool and dry place.


BBQ Spice

BBQ Spice is a blend of various spices such as paprika salt sugar brown sugar cumin chilli powder black pepper cayenne onion powder    garlic powder and oregano. It is a very versatile spice and may be used in almost any dish or cuisine as well as a seasoning for hot chips and other fries. BBQ spice can transform any dish from a bland to a delicious taste fest. BBQ spice can last for up to 3 years if stored in an airtight container in a cool, dry place.

Black Cardamom

The pods are used as a spice in a similar manner to the green Indian cardamom pods but with a different flavor and aroma as they are dried over an open fire. Unlike green cardamom this spice is rarely used in sweet dishes. It combines well with lime juice and cumin and often used in Indian curries


Black Pepper

Is a berry that has a very distinctive spicy taste. It is one of the most common spices used in almost all savoury dishes to add a subtle hint of heat or simply sprinkled over eggs and salads. It is can be found in the peppercorn or powdered form.

Cajun Spice

Cajun Spice is a mix of various spices such as salt” garlic powder paprika black pepper  onion powder cayenne pepper oregano and thyme. The spice combination may vary based on your taste mild or extra hot. Cajun Spice is great seasoning for meat seafood chicken and pastas. It can last for up to 2 years if stored in an airtight container in a cool dry place.


Caraway Seeds

Caraway is a brown curved (crescent-like) seed that is native to Europe Western Asia and North Africa. It is known for its sweet   warm and peppery aroma and often used in breads cakes biscuits and most savoury dishes. Caraway seeds can last for months if stored in an airtight container in a cool dry place.


It is a tiny whole green pod with tiny brown seeds. It has a sweet strong aroma with a herbal character and often used curries pickling tea and sometimes pastries. It is native to India and Guatemala. Cardamom pods or the grounded seeds may last for up to 2 years if stored in an airtight containder.



Cayenne is commonly used as a ground spice but is also found in seedlike form. It is native to French Guiana and also known as Guinea spice or Red Hot Chilli Pepper. It is commonly used in dishes such as soups sauces fish and eggs. Cayenne pepper can last for up to 3 years if stored in a cool and dry place.

Chilli Powder

Chilli powder is a grounded spice blend” usually made up of cumin dried chilli peppers oregano and allspice. It can been made mild or spicy and has a smoky aroma. Chilli powder can last for up to 3 years if stored in a cool dry place.



Cinnamon is harvested from the inner bark of the Cassia tree and it is known for its delicately sweet aroma and woody flavour. It pairs well with sweet and savoury dishes and a perfect flavour enhancer in fruit desserts and warm drinks. Cinnamon can be found in its quill form known as cinnamon sticks or in the grounded powder form.


Cloves are spice made from the immature flower buds of the myrtle tree. It has a very warm and pungent aroma with a peppery taste and commonly used in Middle Eastern Asian and African cuisines. Cloves marry well with cardamom nutmeg ginger cinnamon and chilli. It is pairs well with chicken and vegetable dishes to enhance its flavours.



It is a Middle Eastern spice with a lovely dusky aroma and herby taste. It is primarily found in a ground powdered form and often used in curries” marinades stews and sauces. Cumin will last for up to 3 years if stored in an airtight container in a cool and dry place. (also known as Jeera or Jeeru)

Curry Spice

Curry spice can be found or made in a ground powdered form or into a paste. It is usually made up of mixture of up to 20 different spices such as cumin turmeric coriander ginger cloves cinnamon. It has a peppery flavour which can vary from mild to very hot. It is mainly used in vegetables curry dishes sauces soups rice fish and meat. This spice may last up to 3 years if stored in an airtight container.



It is the small stony seeds from the pod of a bean-like plant. It has a warm”  spicy and pungent bouquet with a lovely bittersweet aroma. Primarily used in hot curries chutneys and pickles.


Galangal is a root from the ginger family, but is not ginger. It is immensely pungent with a fiery taste and widely used in East Asian cuisine particularly Thai. Dried Galangal has a very musky and rooty flavour unlike the sharp sting of the fresh root.


Garam Masala

Garam masala is a mixture of of cinnamon, cloves, jeera, cardamom, black pepper, nutmeg, mace and koljander. It is better made when all these whole spices have been ground for added aroma and flavour. This blend of ground spices are used extensively in Indian cuisine and lends a fragrant, rather than hot, quality to food. 


Mace is the bright red covering of the nutmeg seed usually dried or ground into powder form. It has a sweet and fragrant bouquet similar to nutmeg but stronger. Its flavour is warm aromatic more intense and slightly sweeter than nutmeg. It works well in both savoury and sweet dishes. (pastries cakes soups chicken sauces etc).


Mustard Seeds

Mustard Seeds are yellow white or brown in appearance and can be found in the ground powdered form as well. It is very pungent in flavour and aroma and once prepared it is used in dishes such as sauces salsas   pickled dishes and meat rubs. It is widely used in Indian and Southern Asian cooking. These seeds can last for 2- 3 years if stored in an airtight container in a cool dry place.


Nutmeg can found as a whole spice or in the ground powdered form. It is known for its sweet flavour and aroma and mainly used in its whole form and often grated to enhance the flavour and aroma.Nutmeg is primarily used in baked good creamy sauces  soups vegetable dishes stews desserts and breads.Nutmeg can last for 2-3 years if stored in an airtight container.



Paprika is the ground powdered form of a variety of Capsicum usually red in colour. It is primarily used as a flavour enhancer or seasoning in dishes such as potato bakes chicken salad dressings  casseroles and so many other dishes. Paprika will last for up to 3 years if stored in an airtight container in a cool and dry place.

Poppy Seeds

A very small seed white or black in colour from the poppy plant. It has a very deep nutty flavour and with a crunchy texture and usually used with pastries breads vegetable dishes and salad dressings.



Saffron is known for its long reddish strands and sometimes orange-yellow in color. It is primarily used to flavor or color foods such soup chicken rice dishes and fancy breads. Saffron can keep its flavour for up to 2 years if stored in a cool dry place.

Sesame Seeds

It is a tiny flat seed light brownish white or black in colour with a slightly sweet nutty flavour. It is often used with breads cakes cookies seafood and salad dressings. Sesame seeds are known for its wide culinary uses as well as in traditional medicines for their nutritive preventive and curative properties.


Star Anise

Star Anise is a beautiful star & flower shaped spice with a sweet aroma and a distinct liquorice flavour. It is most commonly used in Asian cuisines and pairs well with chicken fish eggs root vegetables and fruit. It marries well with garlic coriander chilli cinnamon ginger and fennel.


Sumac comes from the berries of a wild bush in the Mediterranean regions. It is dried and crushed to form a coarse red-purple powder. It has a slightly aromatic bouquet, with a sour, fruity-like flavour. It is often used with fish or chicken and as a souring agent in vinegar, lemon and tamarind.



Turmeric ground spice is from the intense yellow root of the ginger family. It is mild yet has a very pepper flavour. It’s primary use is to add colour to dishes such as salads eggs rice curry powder pickles etc. It also has many health properties and is widely used in the medicinal arena. Turmeric is also known as the Golden Spice