<![CDATA[The Spice Trader - ]]> <![CDATA[Ajowan Seeds]]> Botanical name   Trachyspermum ammi   ▪   Family name   Umbelliferae Ajowan is a seed spice from a small annual plant resembling wild parsley, and closely related to caraway and cumin. It is grown mainly for the extraction of its oil which contains a high level of thymol. Native range   India Major producers   India, Pakistan, Afghanistan, Iran, Egypt Harvesting   Ajowan stalks are cut in May or June when the seeds are ripe, then dried and threshed. Taste and aroma   The taste of ajowan seeds is hot and bitter (due to thymol). When crushed, ajowan seeds have a strong distinctive thyme-like bouquet. They can be used as a substitute for thyme, but should be added sparingly as they are stronger in flavour than thyme. Culinary uses   Ajowan is typically used in savoury Indian recipes, but should be added in small quantities as the taste is hot and bitter. Ajowan seeds should be bruised before use to release their flavour. They are easily ground in a mortar. Other uses   Ajowan has numerous medicinal properties and in India the seeds are used to ease asthma and indigestion. Its thymol content makes ajowan a potent fungicide. Storage   Ajowan seeds will keep indefinitely in an airtight container. Click here for more details about ajowan seeds.  

]]> <![CDATA[Allspice Ground]]> Botanical name   Pimenta dioica   ▪   Family name   Myrtaceae Allspice is the dried berry of an evergreen tree which grows to a height of 9-12 m, but in the wild can be up to twice this height. The round allspice berries have a rough surface because of tiny oil glands. Inside there are two hard, kidney-shaped seeds, but most of the flavour comes from the husk or shell. Native range   West Indies, Central America, South America Major producers   Jamaica, India Harvesting   The fully developed but still green allspice berries are harvested between July and September, about 3–4 months after flowering. The berries change to purple then brown as they are dried in the sun. Taste and aroma   The name "allspice" is derived from the fact that it tastes and smells like a blend of cloves, nutmeg, and cinnamon. Culinary uses   Widely used in European cooking as an ingredient in sweet recipes including cakes, biscuits, and Christmas puddings. The ground or whole spice is also used in preserves and chutneys, and to contribute flavour in liquors such as Benedictine and Chartreuse. Whole allspice berries are a popular ingredient for mulled wine. Other uses   Oil from the berries and leaves of allspice are used in antiseptics, medicines, and perfumes. Historical uses   Mayan Indians used allspice to embalm their dead, and the preservative properties of allspice were valued by early seafarers for keeping both fish and meat edible on long voyages. Storage   Allspice berries retain their freshness best if stored whole in an airtight container, and crushed or pounded when needed. Click here for more details about allspice.

]]> <![CDATA[Allspice Whole]]> Botanical name   Pimenta dioica   ▪   Family name   Myrtaceae Allspice is the dried berry of an evergreen tree which grows to a height of 9-12 m, but in the wild can be up to twice this height. The round allspice berries have a rough surface because of tiny oil glands. Inside there are two hard, kidney-shaped seeds, but most of the flavour comes from the husk or shell.

Native range   West Indies, Central America, South America

Major producers   Jamaica, India

Harvesting   The fully developed but still green allspice berries are harvested between July and September, about 3–4 months after flowering. The berries change to purple then brown as they are dried in the sun.

Taste and aroma   The name "allspice" is derived from the fact that it tastes and smells like a blend of cloves, nutmeg, and cinnamon.

Culinary uses   Widely used in European cooking as an ingredient in sweet recipes including cakes, biscuits, and Christmas puddings. The ground or whole spice is also used in preserves and chutneys, and to contribute flavour in liquors such as Benedictine and Chartreuse. Whole allspice berries are a popular ingredient for mulled wine. Other uses   Oil from the berries and leaves of allspice are used in antiseptics, medicines, and perfumes.

Historical uses   Mayan Indians used allspice to embalm their dead, and the preservative properties of allspice were valued by early seafarers for keeping both fish and meat edible on long voyages.

Storage   Allspice berries retain their freshness best if stored whole in an airtight container, and crushed or pounded when needed. Click here for more details about allspice.

]]> <![CDATA[Anise Ground]]> Botanical name   Pimpinella anisum   ▪   Family name   Umbelliferae

Anise (or aniseed) is the dried seed of an annual herb of the parsley and carrot family. The feathery anise plant grows to about 0.6 m. The plant is mainly cultivated for its seeds, but young leaves are also used as a herb.

Native range   Eastern Mediterranean, North Africa, Central Asia

Major producers   India, Central America, South America

Harvesting   Anise plants are harvested when the fruit begins to ripen and left in stacks until ripening is complete. The tiny ovoid seeds, which vary in colour from pale brown to green-grey, are separated from the flower heads by threshing. Bits of thin stalk are often attached to the seeds.

Taste and aroma   Anise seeds have a sweet aromatic bouquet with a distinctive liquorice flavour. The spiciness of the seeds is similar to fennel.

Culinary uses   Anise is used in savoury and sweet dishes. The seeds are often dry roasted to enhance the aroma. In the Middle East and India, anise is used mainly in breads and savoury foods. Around the Mediterranean, anise is often used to flavour fish stews.

Other uses   Oil from anise seeds is used in cough mixtures, antiseptics, perfumes, and soaps. It is also an essential ingredient in aperitifs and liqueurs such as ouzo, pastis, and anisette.

Historical uses   The ability of this spice to counteract indigestion was well known to the Romans, who used to serve a special spice cake after gastronomic orgies.

Storage   Anise will retain its flavour for at least 2 years if kept in an airtight container. The aroma of ground anise dissipates quickly so grind seeds as needed.

Click here for more details about anise seeds.

]]> <![CDATA[Anise Seeds]]> Botanical name   Pimpinella anisum   ▪   Family name   Umbelliferae

Anise (or aniseed) is the dried seed of an annual herb of the parsley and carrot family. The feathery anise plant grows to about 0.6 m. The plant is mainly cultivated for its seeds, but young leaves are also used as a herb.

Native range   Eastern Mediterranean, North Africa, Central Asia

Major producers   India, Central America, South America

Harvesting   Anise plants are harvested when the fruit begins to ripen and left in stacks until ripening is complete. The tiny ovoid seeds, which vary in colour from pale brown to green-grey, are separated from the flower heads by threshing. Bits of thin stalk are often attached to the seeds.

Taste and aroma   Anise seeds have a sweet aromatic bouquet with a distinctive liquorice flavour. The spiciness of the seeds is similar to fennel.

Culinary uses   Anise is used in savoury and sweet dishes. The seeds are often dry roasted to enhance the aroma. In the Middle East and India, anise is used mainly in breads and savoury foods. Around the Mediterranean, anise is often used to flavour fish stews.

Other uses   Oil from anise seeds is used in cough mixtures, antiseptics, perfumes, and soaps. It is also an essential ingredient in aperitifs and liqueurs such as ouzo, pastis, and anisette.

Historical uses   The ability of this spice to counteract indigestion was well known to the Romans, who used to serve a special spice cake after gastronomic orgies.

Storage   Anise will retain its flavour for at least 2 years if kept in an airtight container. The aroma of ground anise dissipates quickly so grind seeds as needed.

Click here for more details about anise seeds.

]]> <![CDATA[Asafoetida]]> This spice is not gluten-free.   In addition to asafoetida, it contains rice flour, gum arabic, turmeric , and wheat flour. All our other spices are gluten free.

Botanical name   Ferula asafoetida   ▪   Family name   Umbelliferae

Asafoetida - also known as Hing - is a dried, resinous gum obtained from the stems and rhizomes of a perennial plant from the parsley and carrot family. The plant grows to a height of about 4 m in huge natural forests. Asafoetida is most widely available as a powder, typically mixed with a starch or gum Arabic to keep it from lumping and turmeric to provide colour.

Native range   Iran, Afghanistan, Northern India

Major producers   Iran, Afghanistan, Pakistan

Harvesting   Just before the asafoetida plant flowers in summer, the stalks are cut and the earth scraped away to expose the large taproots which are also cut. A milky latex exudes, and this hardens and darkens to a reddish-brown on exposure to air. After a few days the dried gum is scraped off and this process of cutting and collecting the gum continues for about 3 months, with the best plants yielding up to 1 kg during this time.

Taste and aroma   In its raw state, asafoetida has an unpleasant smell and the taste is bitter, musky, and acrid. However, the flavour becomes pleasantly onion-like when this spice is briefly fried in hot oil.

Culinary uses   Used mostly in Indian vegetarian dishes, it is particularly appreciated in the diet of the Brahmin and Jain sects, where the use of onion and garlic is prohibited. In western and southern India, it is a common ingredient in curries and pickles. Asafoetida should always be used sparingly and can be added to any cooked dish where garlic would be appropriate.

Other uses   Asafoetida is a useful antidote for flatulence, which accounts for its popularity with Indian vegetarian cooks who use generous amounts of pulses.

Historical uses   Early records mention that Alexander the Great carried this spice west in 4 BC, and it was commonly used as a flavouring in the cuisine of ancient Rome.

Storage   Solid asafetida keeps for several years while the powdered form lasts for about 2 years.

Click here for more details about asafoetida.

]]> <![CDATA[Basil]]> <![CDATA[Black Cardamom]]> Botanical name   Amomum subulatum   ▪   Family name   Zingiberaceae Black cardamom is a herbaceous perennial shrub of the ginger family. The pods (fruits) of black cardamom are large (2-3 cm long), hairy, and brown-black, and contain about 30-50 seeds. The seeds are sticky, but once removed from the pod they soon dry out, and it is these, in either whole or ground form, that are most commonly used.

Native range   Eastern Himalayas

Major producers   India

Harvesting   The individual pods are harvested from the flower stalks by hand, from August to November (earlier than for green cardamom), then dried in special drying rooms away from sunlight to preserve the dark brown colour.

Taste and aroma   Black cardamom has a tarry smell and a coarse, strong pine flavour. In contrast to green cardamom, which is considered a ‘cooling’ spice, black cardamom is a ‘heating’ spice.

Culinary uses   Black cardamom is an important ingredient in combination with cloves, cinnamon, and pepper in garam masala and tandoori-style spice mixtures. Black cardamom is also used occasionally in confectionery and pickles. When pods are used whole in vegetable or meat stews they should be removed before serving, but crushed seeds will dissolve into the sauce. The flavour is intense so use sparingly. Black cardamom is never used as a substitute for green cardamom.

Storage   Always try to buy pods that are whole, not broken, and store in an airtight container. Click here for more details about black cardamom.

]]> <![CDATA[Cajun Seasoning]]> Our Cajun Seasoning is blended in New Zealand from imported and local ingredients.

This seasoning can be used for fish, chicken, beef, and on roasted vegetables. Use it to give an authentic Cajun flavour to jambalaya and gumbo dishes.

Ingredients   Spices, dehydrated vegetables, rice flour, salt (contains anti-caking agent 535), dried herbs.

]]> <![CDATA[Caraway Seeds]]> Botanical name   Carum carvi   ▪   Family name   Umbelliferae Caraway is a hardy herbaceous member of the parsley and carrot family, growing to a height of 0.6 m. This seed spice is cultivated as a biennial. Native range   Asia, Northern Europe, Central Europe Major producers   Holland, Germany, Morocco, USA, Canada Harvesting   The stems are cut when the fruit is ripening, dried for 7 - 10 days to complete the ripening, and then threshed to extract the seeds. Taste and aroma   Caraway seeds have a warm, sweet, and slightly peppery aroma and their distinct flavour has a hint of fennel or anise with a note of dried orange peel. Culinary uses   Caraway is used extensively in eastern European, German, and Austrian cooking. It features in savoury and sweet dishes, including sauerkraut, goulash, and potato-based dishes. It is also used to flavour breads, cakes, and biscuits. Caraway is commonly used in the cooking of North Africa, mostly in vegetable dishes and in spice blends, such as Tunisian tabil and harissa. Other uses   The essential oil from this spice is a vital ingredient in spirits such as gin and schnapps, and aquavit liqueur. It is used as flavouring in chewing gum, toothpastes, mouth washes, and children’s medicines. Caraway oil is also used in the perfume industry. Historical uses   This is one of the world’s oldest culinary spices, with evidence of caraway seeds found in the remains of food from the Mesolithic age, about 5,000 years ago. The ancient Egyptians always placed a container of caraway seeds in tombs to ward off evil spirits. Caraway was in common use in the ancient civilizations of Greece and Roman, both as a flavouring for food and as a medicine. Storage   Caraway seeds will keep for at least 24 months in an airtight container. They are easy to grind or pound when needed, but once ground the powder will lose its strength quite quickly. Click here for more details about caraway seeds.  

]]> <![CDATA[Cardamom Ground]]> Botanical name   Elletaria cardamom   ▪   Family name   Zingiberaceae Cardamom is the fruit of a large herbaceous perennial shrub of the ginger family. It flourishes in areas which have a constant warm temperature and with moderate rainfall, and grows wild in the forests of southern India. Native range   Southern India, Sri Lanka Major producers   India, Guatemala, Tanzania, Vietnam, Papua New Guinea Harvesting   The cardamom plant bears fruit pods after 3 years and continues to produce for 10-15 years. The elongated green pods ripen from September to December and are hand picked to avoid damaging both pods and plants. This labour-intensive harvesting accounts for the fact that cardamom is one of the most expensive spices. Taste and aroma   The aroma of cardamom is strong but mellow and it has a warm, slightly lemon-like flavour with hints of eucalyptus and camphor. Culinary uses   Cardamom is an essential ingredient in a wide range of Indian dishes. It is often used to flavour sweets, milk products, and in masala tea. Cardamom can also be used in savoury foods like biriyani and meat curries, and it is an essential ingredient in curry powders, masalas, and other spice mixtures such as berbere from Ethiopia. Cardamom is used extensively in Scandinavian cooking, in pickles, cakes, and pastries, and with herrings. In Arab countries, cardamom-flavoured coffee (gahwa) is popular and in Bedouin culture is served with much ceremony as a symbol of hospitality. Other uses   The seeds and pods of cardamom contain an essential oil which is used in perfumes and as a stimulant. Historical uses   Cardamom has been used in Indian ayurvedic medicine for more than 2,000 years to ‘remove fat’ and as a cure for urinary and skin complaints. It reached Europe along the caravan routes, and the Vikings took it from Constantinople to Scandinavia. Cardamom was used in perfumes by the ancient Greeks and Romans. Storage   Cardamom pods should be stored in an airtight container in a cool dark place. Click here for more information on cardamom.

]]> <![CDATA[Cardamom Seeds]]> Botanical name   Elletaria cardamom   ▪   Family name   Zingiberaceae Cardamom is the fruit of a large herbaceous perennial shrub of the ginger family. It flourishes in areas which have a constant warm temperature and with moderate rainfall, and grows wild in the forests of southern India. Native range   Southern India, Sri Lanka Major producers   India, Guatemala, Colombia, Tanzania, Vietnam, Papua New Guinea Harvesting   The cardamom plant bears fruit pods after 3 years and continues to produce for 10-15 years. The elongated green pods ripen from September to December and are hand picked to avoid damaging both pods and plants. This labour-intensive harvesting accounts for the fact that cardamom is one of the most expensive spices. Taste and aroma   The aroma of cardamom is strong but mellow and it has a warm, slightly lemon-like flavour with hints of eucalyptus and camphor. Culinary uses   Cardamom is an essential ingredient in a wide range of Indian dishes. It is often used to flavour sweets, milk products, and in masala tea. Cardamom can also be used in savoury foods like biriyani and meat curries, and it is an essential ingredient in curry powders, masalas, and other spice mixtures such as berbere from Ethiopia. Cardamom is used extensively in Scandinavian cooking, in pickles, cakes, and pastries, and with herrings. In Arab countries, cardamom-flavoured coffee (gahwa) is popular and in Bedouin culture is served with much ceremony as a symbol of hospitality. Other uses   The seeds and pods of cardamom contain an essential oil which is used in perfumes and as a stimulant. Historical uses   Cardamom has been used in Indian ayurvedic medicine for more than 2,000 years to ‘remove fat’ and as a cure for urinary and skin complaints. It reached Europe along the caravan routes, and the Vikings took it from Constantinople to Scandinavia. Cardamom was used in perfumes by the ancient Greeks and Romans. Storage   Cardamom pods should be stored in an airtight container in a cool dark place. Click here for more information on cardamom.

]]> <![CDATA[Cardamom Whole]]> Botanical name   Elletaria cardamom   ▪   Family name   Zingiberaceae Cardamom is the fruit of a large herbaceous perennial shrub of the ginger family. It flourishes in areas which have a constant warm temperature and with moderate rainfall, and grows wild in the forests of southern India. Native range   Southern India, Sri Lanka Major producers   India, Guatemala, Tanzania, Vietnam, Papua New Guinea Harvesting   The cardamom plant bears fruit pods after 3 years and continues to produce for 10-15 years. The elongated green pods ripen from September to December and are hand picked to avoid damaging both pods and plants. This labour-intensive harvesting accounts for the fact that cardamom is one of the most expensive spices. Taste and aroma   The aroma of cardamom is strong but mellow and it has a warm, slightly lemon-like flavour with hints of eucalyptus and camphor. Culinary uses   Cardamom is an essential ingredient in a wide range of Indian dishes. It is often used to flavour sweets, milk products, and in masala tea. Cardamom can also be used in savoury foods like biriyani and meat curries, and it is an essential ingredient in curry powders, masalas, and other spice mixtures such as berbere from Ethiopia. Cardamom is used extensively in Scandinavian cooking, in pickles, cakes, and pastries, and with herrings. In Arab countries, cardamom-flavoured coffee (gahwa) is popular and in Bedouin culture is served with much ceremony as a symbol of hospitality. Other uses   The seeds and pods of cardamom contain an essential oil which is used in perfumes and as a stimulant. Historical uses   Cardamom has been used in Indian ayurvedic medicine for more than 2,000 years to ‘remove fat’ and as a cure for urinary and skin complaints. It reached Europe along the caravan routes, and the Vikings took it from Constantinople to Scandinavia. Cardamom was used in perfumes by the ancient Greeks and Romans. Storage   Cardamom pods should be stored in an airtight container in a cool dark place. Click here for more information on cardamom.

]]> <![CDATA[Cassia Ground]]> <![CDATA[Cassia Whole]]> <![CDATA[Cayenne Pepper]]> Botanical name   Capsicum frutescens   ▪   Family name   Solanaceae Cayenne pepper is a very fine powder made from especially hot varieties of capsicum peppers. It is named on account of its origins in the Cayenne region of French Guyana. The placenta and seeds are included in the powder, adding to its ‘hotness’, so it should be used judiciously. Native range   Central America, South America, Caribbean Islands Major producers   India, Japan, East Africa Harvesting   Most capsicum peppers are grown as annuals and harvesting of the ripe fruits occurs about 3 months after planting. The whole peppers are dried and then powdered. Taste and aroma   The aroma of cayenne is intensely pungent. The flavour is tart, slightly smoky, pungent, and very hot. Culinary uses   Cayenne is widely used as a seasoning (in tiny amounts), in savoury biscuits, and cheese and egg dishes. It is commonly used in ethnic dishes such as Mexican chilli, Chinese hot and sour soup, and Indian curries. The main point to remember about cayenne is that it is very hot, so follow the recipe carefully. You can always add more, but you cannot take it out! Storage   It should be kept in an airtight container away from light. Click here for more information on cayenne pepper.

]]> <![CDATA[Celery Ground]]> Botanical name   Apium graveolens   ▪   Family name   Umbelliferae Celery is an herbaceous member of the carrot, parsley, and caraway family, developed by Italian gardeners in the 17th century from the wild celery of the European salt marshes - a plant know as "smallage". In the second year, the flower head produces masses of small seeds which are grey-brown with fine ridges. Native range   widely distributed Major producers   India, China, Madagascar, USA, France Taste and aroma   Celery seeds have a strong and sometimes bitter flavour, and a distinctive celery aroma. The pungency and taste are particularly noticeable in the ground spice. Culinary uses   Celery seeds are sometimes added to bread dough, or cheese biscuits and scones. They can be sprinkled over boiled carrots, grilled tomatoes, or cold salads. Celery seeds are a great complement for egg and fish dishes. Celery salt and celery pepper are both made by grinding the seeds with either salt or peppercorns, and make strongly flavoured seasonings. Other uses   The essential oil from celery seeds is sometimes used in the treatment of asthma, flatulence, and bronchitic ailments. Historical uses   The ancient Greeks and Romans used the wild celery plant for medicinal purposes and it was also widely believed to have aphrodisiac powers. Cultivation during the Middle Ages led to improved quality celery and its use as a spice increased. Storage   Celery seeds will keep their flavour and aroma for up to 2 years or more if stored in an airtight container. Click here for more information on celery seeds.

]]> <![CDATA[Celery Salt]]> <![CDATA[Celery Seeds]]> Botanical name   Apium graveolens   ▪   Family name   Umbelliferae Celery is an herbaceous member of the carrot, parsley, and caraway family, developed by Italian gardeners in the 17th century from the wild celery of the European salt marshes - a plant know as "smallage". In the second year, the flower head produces masses of small seeds which are grey-brown with fine ridges. Native range   widely distributed Major producers   India, China, Madagascar, USA, France Taste and aroma   Celery seeds have a strong and sometimes bitter flavour, and a distinctive celery aroma. The pungency and taste are particularly noticeable in the ground spice. Culinary uses   Celery seeds are sometimes added to bread dough, or cheese biscuits and scones. They can be sprinkled over boiled carrots, grilled tomatoes, or cold salads. Celery seeds are a great complement for egg and fish dishes. Celery salt and celery pepper are both made by grinding the seeds with either salt or peppercorns, and make strongly flavoured seasonings. Other uses   The essential oil from celery seeds is sometimes used in the treatment of asthma, flatulence, and bronchitic ailments. Historical uses   The ancient Greeks and Romans used the wild celery plant for medicinal purposes and it was also widely believed to have aphrodisiac powers. Cultivation during the Middle Ages led to improved quality celery and its use as a spice increased. Storage   Celery seeds will keep their flavour and aroma for up to 2 years or more if stored in an airtight container. Click here for more information on celery seeds.

]]> <![CDATA[Chia Seeds Black]]> <![CDATA[Chia Seeds White]]> <![CDATA[Chilli Flakes]]> Botanical name   Capsicum annum, Capsicum frutescens   ▪   Family name   Solanaceae Chillies belong to the potato, tomato, and aubergine family of plants, and have been cultivated for thousands of years. There are at least 150 different types of chillies, which are the world’s biggest spice crop. They are now grown in all tropical regions and eaten daily by about a quarter of the world’s population. Chillies are an excellent source of vitamins A and C, and provide that added benefit to the millions of people who eat them as a means of pepping up a bland and unvarying diet. Native range   Central America, South America, Caribbean Islands Major producers   India, Thailand, Mexico, USA, South Korea, Turkey, Ethiopia, Uganda, Kenya, Tanzania Harvesting   Most chillies are grown as annuals and harvesting occurs about 3 months after planting. Green chillies are immature fruits and red chillies have been allowed to ripen for a further 4 weeks. Most of the chilli crop is dried, either in the sun or artificially. Taste and aroma   Chillies range in taste from mild and tingling to explosively hot. Large, fleshy varieties tend to be milder than small, thin-skinned ones. The characteristic pungency of chillies comes from the presence of capsaicin, which stimulates the digestive and circulatory processes. Culinary uses   Chillies can be used whole (fresh or dried), or in crushed or powdered form. Chilli powders are prepared from a variety of mild to hot chillies, and are typically milder than cayenne pepper. Crushed chilli (or chilli flakes) contains both the flesh and seeds from red chillies and can be used instead of chilli powder. Other uses   Oleoresins (a mixture of resin and oil) extracted from chillies contain capsaicin and are used in processed food. Capsaicin has counter-irritant properties and is used in pain balms and liniment. It is also the essential ingredient in pepper sprays used by law enforcement agencies. Historical uses   Use of this hot spice in Mexico is recorded as early as 7000 BC. Christopher Columbus took chilli plants back to Spain and from there they spread to Africa, India, and the Far East, where they quickly became an integral part of each cuisine. Storage   Fresh chillies keep in the refrigerator for a week or more. Dried chillies and chilli powder will keep almost indefinitely in an airtight container. Click here for more information on chillies.

]]> <![CDATA[Chilli Powder Chipotle]]> <![CDATA[Chilli Powder Hot]]> Botanical name   Capsicum annum, Capsicum frutescens   ▪   Family name   Solanaceae Chillies belong to the potato, tomato, and aubergine family of plants, and have been cultivated for thousands of years. There are at least 150 different types of chillies, which are the world’s biggest spice crop. They are now grown in all tropical regions and eaten daily by about a quarter of the world’s population. Chillies are an excellent source of vitamins A and C, and provide that added benefit to the millions of people who eat them as a means of pepping up a bland and unvarying diet. Native range   Central America, South America, Caribbean Islands Major producers   India, Thailand, Mexico, USA, South Korea, Turkey, Ethiopia, Uganda, Kenya, Tanzania Harvesting   Most chillies are grown as annuals and harvesting occurs about 3 months after planting. Green chillies are immature fruits and red chillies have been allowed to ripen for a further 4 weeks. Most of the chilli crop is dried, either in the sun or artificially. Taste and aroma   Chillies range in taste from mild and tingling to explosively hot. Large, fleshy varieties tend to be milder than small, thin-skinned ones. The characteristic pungency of chillies comes from the presence of capsaicin, which stimulates the digestive and circulatory processes. Culinary uses   Chillies can be used whole (fresh or dried), or in crushed or powdered form. Chilli powders are prepared from a variety of mild to hot chillies, and are typically milder than cayenne pepper. Crushed chilli (or chilli flakes) contains both the flesh and seeds from red chillies and can be used instead of chilli powder. Other uses   Oleoresins (a mixture of resin and oil) extracted from chillies contain capsaicin and are used in processed food. Capsaicin has counter-irritant properties and is used in pain balms and liniment. It is also the essential ingredient in pepper sprays used by law enforcement agencies. Historical uses   Use of this hot spice in Mexico is recorded as early as 7000 BC. Christopher Columbus took chilli plants back to Spain and from there they spread to Africa, India, and the Far East, where they quickly became an integral part of each cuisine. Storage   Fresh chillies keep in the refrigerator for a week or more. Dried chillies and chilli powder will keep almost indefinitely in an airtight container. Click here for more information on chilli powder.

]]> <![CDATA[Chilli Powder Mild]]> Botanical name   Capsicum annum, Capsicum frutescens   ▪   Family name   Solanaceae Chillies belong to the potato, tomato, and aubergine family of plants, and have been cultivated for thousands of years. There are at least 150 different types of chillies, which are the world’s biggest spice crop. They are now grown in all tropical regions and eaten daily by about a quarter of the world’s population. Chillies are an excellent source of vitamins A and C, and provide that added benefit to the millions of people who eat them as a means of pepping up a bland and unvarying diet. Native range   Central America, South America, Caribbean Islands Major producers   India, Thailand, Mexico, USA, South Korea, Turkey, Ethiopia, Uganda, Kenya, Tanzania Harvesting   Most chillies are grown as annuals and harvesting occurs about 3 months after planting. Green chillies are immature fruits and red chillies have been allowed to ripen for a further 4 weeks. Most of the chilli crop is dried, either in the sun or artificially. Taste and aroma   Chillies range in taste from mild and tingling to explosively hot. Large, fleshy varieties tend to be milder than small, thin-skinned ones. The characteristic pungency of chillies comes from the presence of capsaicin, which stimulates the digestive and circulatory processes. Culinary uses   Chillies can be used whole (fresh or dried), or in crushed or powdered form. Chilli powders are prepared from a variety of mild to hot chillies, and are typically milder than cayenne pepper. Crushed chilli (or chilli flakes) contains both the flesh and seeds from red chillies and can be used instead of chilli powder. Other uses   Oleoresins (a mixture of resin and oil) extracted from chillies contain capsaicin and are used in processed food. Capsaicin has counter-irritant properties and is used in pain balms and liniment. It is also the essential ingredient in pepper sprays used by law enforcement agencies. Historical uses   Use of this hot spice in Mexico is recorded as early as 7000 BC. Christopher Columbus took chilli plants back to Spain and from there they spread to Africa, India, and the Far East, where they quickly became an integral part of each cuisine. Storage   Fresh chillies keep in the refrigerator for a week or more. Dried chillies and chilli powder will keep almost indefinitely in an airtight container. Click here for more information on chilli powder.

]]> <![CDATA[Chilli Powder Peri Peri]]> <![CDATA[Chillies Birdseye]]> Botanical name   Capsicum annum, Capsicum frutescens   ▪   Family name   Solanaceae

Chillies belong to the potato, tomato, and aubergine family of plants, and have been cultivated for thousands of years. There are at least 150 different types of chillies, which are the world’s biggest spice crop. They are now grown in all tropical regions and eaten daily by about a quarter of the world’s population. Chillies are an excellent source of vitamins A and C, and provide that added benefit to the millions of people who eat them as a means of pepping up a bland and unvarying diet.

Native range   Central America, South America, Caribbean Islands

Major producers   India, Thailand, Mexico, USA, South Korea, Turkey, Ethiopia, Uganda, Kenya, Tanzania

Harvesting   Most chillies are grown as annuals and harvesting occurs about 3 months after planting. Green chillies are immature fruits and red chillies have been allowed to ripen for a further 4 weeks. Most of the chilli crop is dried, either in the sun or artificially.

Taste and aroma   Chillies range in taste from mild and tingling to explosively hot. Large, fleshy varieties tend to be milder than small, thin-skinned ones. The characteristic pungency of chillies comes from the presence of capsaicin, which stimulates the digestive and circulatory processes.

Culinary uses   Chillies can be used whole (fresh or dried), or in crushed or powdered form. Chilli powders are prepared from a variety of mild to hot chillies, and are typically milder than cayenne pepper. Crushed chilli (or chilli flakes) contains both the flesh and seeds from red chillies and can be used instead of chilli powder.

Other uses   Oleoresins (a mixture of resin and oil) extracted from chillies contain capsaicin and are used in processed food. Capsaicin has counter-irritant properties and is used in pain balms and liniment. It is also the essential ingredient in pepper sprays used by law enforcement agencies.

Historical uses   Use of this hot spice in Mexico is recorded as early as 7000 BC. Christopher Columbus took chilli plants back to Spain and from there they spread to Africa, India, and the Far East, where they quickly became an integral part of each cuisine.

Storage   Fresh chillies keep in the refrigerator for a week or more. Dried chillies and chilli powder will keep almost indefinitely in an airtight container.

Click here for more information on chillies.

]]> <![CDATA[Chillies Guntur]]> Botanical name   Capsicum annum, Capsicum frutescens   ▪   Family name   Solanaceae

Chillies belong to the potato, tomato, and aubergine family of plants, and have been cultivated for thousands of years. There are at least 150 different types of chillies, which are the world’s biggest spice crop. They are now grown in all tropical regions and eaten daily by about a quarter of the world’s population. Chillies are an excellent source of vitamins A and C, and provide that added benefit to the millions of people who eat them as a means of pepping up a bland and unvarying diet.

Native range   Central America, South America, Caribbean Islands

Major producers   India, Thailand, Mexico, USA, South Korea, Turkey, Ethiopia, Uganda, Kenya, Tanzania

Harvesting   Most chillies are grown as annuals and harvesting occurs about 3 months after planting. Green chillies are immature fruits and red chillies have been allowed to ripen for a further 4 weeks. Most of the chilli crop is dried, either in the sun or artificially.

Taste and aroma   Chillies range in taste from mild and tingling to explosively hot. Large, fleshy varieties tend to be milder than small, thin-skinned ones. The characteristic pungency of chillies comes from the presence of capsaicin, which stimulates the digestive and circulatory processes.

Culinary uses   Chillies can be used whole (fresh or dried), or in crushed or powdered form. Chilli powders are prepared from a variety of mild to hot chillies, and are typically milder than cayenne pepper. Crushed chilli (or chilli flakes) contains both the flesh and seeds from red chillies and can be used instead of chilli powder.

Other uses   Oleoresins (a mixture of resin and oil) extracted from chillies contain capsaicin and are used in processed food. Capsaicin has counter-irritant properties and is used in pain balms and liniment. It is also the essential ingredient in pepper sprays used by law enforcement agencies.

Historical uses   Use of this hot spice in Mexico is recorded as early as 7000 BC. Christopher Columbus took chilli plants back to Spain and from there they spread to Africa, India, and the Far East, where they quickly became an integral part of each cuisine.

Storage   Fresh chillies keep in the refrigerator for a week or more. Dried chillies and chilli powder will keep almost indefinitely in an airtight container.

Click here for more information on chillies.

]]> <![CDATA[Chillies Kashmiri]]> Botanical name   Capsicum annum, Capsicum frutescens   ▪   Family name   Solanaceae

Chillies belong to the potato, tomato, and aubergine family of plants, and have been cultivated for thousands of years. There are at least 150 different types of chillies, which are the world’s biggest spice crop. They are now grown in all tropical regions and eaten daily by about a quarter of the world’s population. Chillies are an excellent source of vitamins A and C, and provide that added benefit to the millions of people who eat them as a means of pepping up a bland and unvarying diet.

Native range   Central America, South America, Caribbean Islands

Major producers   India, Thailand, Mexico, USA, South Korea, Turkey, Ethiopia, Uganda, Kenya, Tanzania

Harvesting   Most chillies are grown as annuals and harvesting occurs about 3 months after planting. Green chillies are immature fruits and red chillies have been allowed to ripen for a further 4 weeks. Most of the chilli crop is dried, either in the sun or artificially.

Taste and aroma   Chillies range in taste from mild and tingling to explosively hot. Large, fleshy varieties tend to be milder than small, thin-skinned ones. The characteristic pungency of chillies comes from the presence of capsaicin, which stimulates the digestive and circulatory processes.

Culinary uses   Chillies can be used whole (fresh or dried), or in crushed or powdered form. Chilli powders are prepared from a variety of mild to hot chillies, and are typically milder than cayenne pepper. Crushed chilli (or chilli flakes) contains both the flesh and seeds from red chillies and can be used instead of chilli powder.

Other uses   Oleoresins (a mixture of resin and oil) extracted from chillies contain capsaicin and are used in processed food. Capsaicin has counter-irritant properties and is used in pain balms and liniment. It is also the essential ingredient in pepper sprays used by law enforcement agencies.

Historical uses   Use of this hot spice in Mexico is recorded as early as 7000 BC. Christopher Columbus took chilli plants back to Spain and from there they spread to Africa, India, and the Far East, where they quickly became an integral part of each cuisine.

Storage   Fresh chillies keep in the refrigerator for a week or more. Dried chillies and chilli powder will keep almost indefinitely in an airtight container.

Click here for more information on chillies.

]]> <![CDATA[Chinese Five Spice]]> Chinese five spice powder is a blend of ground spices commonly used in Chinese cooking. The spices used are Szechuan pepper, cassia (or cinnamon), cloves, fennel seeds, and star anise. Sometimes other spices are added including ginger, cardamom, and liquorice root. The aroma of this spice mix is dominated by star anise.

Culinary uses   Chinese five spice is commonly used in marinades for chicken, pork, or fish. Try mixing 1 tablespoon of salt and 1/2 teaspoon of Chinese five spice and rubbing it into meat before roasting. Sprinkling a teaspoon of Chinese five spice over stir-fried vegetables during cooking adds a sweet tangy zest to the flavour.

Note   This is quite a strong spice mix so use sparingly (you can always add more).

]]> <![CDATA[Chiquilin Hot Paprika]]> <![CDATA[Chiquilin Mild Paprika]]> <![CDATA[Chiquilin Smoked Paprika]]> <![CDATA[Chives]]> <![CDATA[Cinnamon Ground]]> Botanical name   Cinnamomum verum, Cinnamomum burmanii   ▪   Family name   Lauraceae

Cinnamon is the inner bark of a bushy, evergreen tree of the laurel family, typically cultivated as low bushes to make harvesting easier. Native range   Sri Lanka, Myanmar (formerly Burma), Southern India

Major producers   Sri Lanka, India, Indonesia, Seychelles, Reunion

Harvesting   This spice is prepared by cutting the slim branches from the cinnamon bushes. Long incisions are made in the branches and the bark peeled off for drying. Harvesting occurs during the rainy season, when the humidity makes the bark peel more easily. The quills of bark are rolled by hand until neat and compact, then gently dried in the shade.

Taste and aroma   The bouquet of cinnamon is sweet and fragrant, and its flavour is sweet and warm.

Culinary uses   Cinnamon is used in a wide range of food products including drinks. Whole quills of cinnamon can be used for certain dishes but this spice is most commonly used in ground form. Cinnamon goes well with meat, but is most commonly used in cakes, biscuits, and desserts.

Other uses   Cinnamon is a stimulant, astringent, and carminative, and is used as an antidote for diarrhea and stomach upsets. Cinnamon oil has germicidal properties and is used in dental preparations. It is also used in the manufacture of perfumes.

Historical uses   Cinnamon has long been associated with ancient rituals of sacrifice or pleasure. The ancient Egyptians used this spice for embalming and throughout the Old Testament of the Bible there are references illustrating that this spice was more precious than gold.

Storage   This spice is usually stored in whole form. The quills will retain their aroma and flavour for 2-3 years if stored in an airtight container. Ground cinnamon loses its flavour quite quickly, so it is best purchased in small quantities and kept in an airtight container.

Click here for more information on cinnamon.

]]> <![CDATA[Cloves Ground]]> Botanical name   Syzyium aromaticum   ▪   Family name   Myrtaceae The clove tree is a tropical evergreen of the myrtle family which grows to a height of about 12 m. Its crimson flowers seldom open and it is these unopened flower buds that constitute the clove spice. Native range   Moluccas (part of the Indonesian archipelago) Major producers   Indonesia, Madagascar, Sri Lanka, Tanzania Harvesting   Clove buds appear in small clusters, twice a year, from July to September and July to January. Cloves are harvested by hand to avoid damaging the branches and affecting future crops. The clove buds are then dried in the sun and turn reddish to dark brown. Taste and aroma   Cloves have a powerful fragrant aroma, with hints of pepper and camphor. The taste is fruity but also sharp, hot, and bitter. Culinary uses   Cloves are included in many classic spice mixtures including Chinese five spice powder, curry powders, pickling spices, and ground mixed spice for baking. Whole cloves are often used to flavour cooking liquids for simmering fish, poultry, or meat, and as a garnish for baked hams. Cloves have a particular association with apples and are added to apple sauces, tarts, and other desserts. Other uses   Oil of cloves which is distilled from buds, leaves, and stalks is a strong antiseptic and preservative. It is used in toothpastes and mouthwashes. Historical uses   Chinese physicians appreciated the medicinal benefits of cloves as early as 3 BC. Dignitaries visiting the emperor were expected to suck cloves to sweeten their breath. The natives of the Moluccas (or Spice Islands) used to plant a clove tree to celebrate the birth of a child. Storage   Whole cloves will keep for at least a year if stored in an airtight container and kept in a cool place away from strong light. Click here for more information on cloves.

]]> <![CDATA[Cloves Whole]]> Botanical name   Syzyium aromaticum   ▪   Family name   Myrtaceae

The clove tree is a tropical evergreen of the myrtle family which grows to a height of about 12 m. Its crimson flowers seldom open and it is these unopened flower buds that constitute the clove spice.

Native range   Moluccas (part of the Indonesian archipelago)

Major producers   Indonesia, Madagascar, Sri Lanka, Tanzania

Harvesting   Clove buds appear in small clusters, twice a year, from July to September and July to January. Cloves are harvested by hand to avoid damaging the branches and affecting future crops. The clove buds are then dried in the sun and turn reddish to dark brown.

Taste and aroma   Cloves have a powerful fragrant aroma, with hints of pepper and camphor. The taste is fruity but also sharp, hot, and bitter.

Culinary uses   Cloves are included in many classic spice mixtures including Chinese five spice powder, curry powders, pickling spices, and ground mixed spice for baking. Whole cloves are often used to flavour cooking liquids for simmering fish, poultry, or meat, and as a garnish for baked hams. Cloves have a particular association with apples and are added to apple sauces, tarts, and other desserts.

Other uses   Oil of cloves which is distilled from buds, leaves, and stalks is a strong antiseptic and preservative. It is used in toothpastes and mouthwashes.

Historical uses   Chinese physicians appreciated the medicinal benefits of cloves as early as 3 BC. Dignitaries visiting the emperor were expected to suck cloves to sweeten their breath. The natives of the Moluccas (or Spice Islands) used to plant a clove tree to celebrate the birth of a child. Storage   Whole cloves will keep for at least a year if stored in an airtight container and kept in a cool place away from strong light. Click here for more information on cloves.

]]> <![CDATA[Coriander Ground]]> Botanical name   Coriandrum sativum   ▪   Family name   Umbelliferae Coriander is a slender, solid-stemmed plant belonging to the carrot and parsley family, growing to a height of about 0.6 m. It is used both as a herb (the leaves) and a spice (the dried fruits or seeds). Native range   Mediterranean Region, Middle East Major producers   Eastern Europe, India, Morocco, USA, Central America, Brazil Harvesting   The seeds are harvested when they change colour from green to light brown, then threshed and dried in partial shade. In some regions the seeds are dried artificially. Taste and aroma   Coriander seeds have a sweet, woody fragrance with peppery and floral notes. The taste is sweet, mellow, and warm with a clear hint of orange peel. Culinary uses   Coriander is generally used in larger amounts than other spices because its flavour is mild. After dry roasting, coriander forms the basis of many curry powders and masalas. Whole coriander may be added to chicken and pork casseroles, and it is one of the ingredients in pickling spice. It is also used in condiments, seasonings, and as an ingredient in sweet spice mixtures for cakes and biscuits. Other uses   Coriander has antibacterial properties and is included in treatments for colic, neuralgia, and rheumatism. Before toothpaste was commonly used, coriander seeds were chewed as a breath freshener. Historical uses   Coriander has been used as a flavouring and medicine since ancient times, as early as 5000 BC according to Indian vedic literature. Seeds have been found in the tombs of the pharaohs from around 1000 BC, and the Roman legions carried coriander as they progressed through Europe, using it to flavour their bread. Storage   The seeds have a long shelf life and are easily ground to a powder. Click here for more information on coriander seeds.

]]> <![CDATA[Coriander Seeds]]> Botanical name   Coriandrum sativum   ▪   Family name   Umbelliferae Coriander is a slender, solid-stemmed plant belonging to the carrot and parsley family, growing to a height of about 0.6 m. It is used both as a herb (the leaves) and a spice (the dried fruits or seeds). Native range   Mediterranean Region, Middle East Major producers   Eastern Europe, India, Morocco, USA, Central America, Brazil Harvesting   The seeds are harvested when they change colour from green to light brown, then threshed and dried in partial shade. In some regions the seeds are dried artificially. Taste and aroma   Coriander seeds have a sweet, woody fragrance with peppery and floral notes. The taste is sweet, mellow, and warm with a clear hint of orange peel. Culinary uses   Coriander is generally used in larger amounts than other spices because its flavour is mild. After dry roasting, coriander forms the basis of many curry powders and masalas. Whole coriander may be added to chicken and pork casseroles, and it is one of the ingredients in pickling spice. It is also used in condiments, seasonings, and as an ingredient in sweet spice mixtures for cakes and biscuits. Other uses   Coriander has antibacterial properties and is included in treatments for colic, neuralgia, and rheumatism. Before toothpaste was commonly used, coriander seeds were chewed as a breath freshener. Historical uses   Coriander has been used as a flavouring and medicine since ancient times, as early as 5000 BC according to Indian vedic literature. Seeds have been found in the tombs of the pharaohs from around 1000 BC, and the Roman legions carried coriander as they progressed through Europe, using it to flavour their bread. Storage   The seeds have a long shelf life and are easily ground to a powder. Click here for more information on coriander seeds.

]]> <![CDATA[Cumin Ground]]> Botanical name   Cuminum cyminum   ▪   Family name   Umbelliferae Cumin is a small annual herbaceous plant of the parsley and carrot family, and grows to a height of about 25 cm. Cumin grows best in regions with a sunny climate and some rainfall. Native range   Egypt, Eastern Mediterranean countries Major producers   India, China, Morocco, Iran, Turkey, Central America Harvesting   Cumin stalks are harvested when the plants begin to wither and the seeds turn brown. They are then threshed and the seeds are dried in the sun. In many countries the harvest is still done manually. Taste and aroma   Cumin has a strong, spicy, sweet aroma. The taste is rich, slightly bitter, and warm. The pungency and taste are particularly noticeable in the ground spice. Culinary uses   Because of its strong flavour, ground cumin is popular in cuisines which are generally highly spiced such as many Indian, Middle Eastern, North African, and Mexican dishes. Cumin is an essential ingredient in curry powders and masalas. The aroma of cumin is enhanced if the seeds are dry roasted before they are ground. Other uses   Cumin is regarded as an appetite stimulant, and is widely used to ease stomach disorders, flatulence, colic, and diarrhoea. It is also used in veterinary medicines and cumin oil is used in perfumes. Historical uses   Cumin was used in medicines in Egypt and Minoan Crete at least 4,000 years ago. The Romans used it the way we use pepper. During the Middle Ages cumin was popular in Europe, but gradually caraway took its place. Storage   Cumin seeds will keep their pungency for a year or more if stored in an airtight container, but ground cumin has a relatively short shelf life. Click here for more information on cumin.

]]> <![CDATA[Cumin Seeds]]> Botanical name   Cuminum cyminum   ▪   Family name   Umbelliferae Cumin is a small annual herbaceous plant of the parsley and carrot family, and grows to a height of about 25 cm. Cumin grows best in regions with a sunny climate and some rainfall. Native range   Egypt, Eastern Mediterranean countries Major producers   India, China, Morocco, Iran, Turkey, Central America Harvesting   Cumin stalks are harvested when the plants begin to wither and the seeds turn brown. They are then threshed and the seeds are dried in the sun. In many countries the harvest is still done manually. Taste and aroma   Cumin has a strong, spicy, sweet aroma. The taste is rich, slightly bitter, and warm. The pungency and taste are particularly noticeable in the ground spice. Culinary uses   Because of its strong flavour, ground cumin is popular in cuisines which are generally highly spiced such as many Indian, Middle Eastern, North African, and Mexican dishes. Cumin is an essential ingredient in curry powders and masalas. The aroma of cumin is enhanced if the seeds are dry roasted before they are ground. Other uses   Cumin is regarded as an appetite stimulant, and is widely used to ease stomach disorders, flatulence, colic, and diarrhoea. It is also used in veterinary medicines and cumin oil is used in perfumes. Historical uses   Cumin was used in medicines in Egypt and Minoan Crete at least 4,000 years ago. The Romans used it the way we use pepper. During the Middle Ages cumin was popular in Europe, but gradually caraway took its place. Storage   Cumin seeds will keep their pungency for a year or more if stored in an airtight container, but ground cumin has a relatively short shelf life. Click here for more information on cumin seeds.

]]> <![CDATA[Curry Powder Hot]]> Curry powder is a blend of many different spices. In a huge sub-continent like India and in neighbouring countries throughout the East, individual spices are mixed to complement the particular style of local cuisine. The various curry powders reflect the availability of the spices and the climate of the region to which they are credited. Curry powders from the hotter regions contain more fiery chilli flavours – for example, Madras, Mysore, and Goa (vindaloo) are all hot, while those from the cooler, northern regions usually have warmer and more fragrant flavours.

Culinary uses   The type of curry powder used is also specific to the type of dish – for example, that used for vegetable dishes is typically sweet and aromatic, that for meat dishes is usually hot and pungent, and that for seafood is usually mild and faintly tangy.

Ingredients   The main spices used in curry powders include dried red chillies, coriander seeds, cumin seeds, fenugreek seeds, black mustard seeds, black peppercorns, ground tumeric, and ground ginger. Occasional ingredients include cinnamon, cardamoms, fennel seeds, cloves, curry leaves, cayenne pepper, and allspice. Commercial curry powders usually contain at least a dozen different spices and often as many as twenty. It is the ground tumeric that gives curry powder its typical colour.

]]> <![CDATA[Curry Powder Mild]]> Curry powder is a blend of many different spices. In a huge sub-continent like India and in neighbouring countries throughout the East, individual spices are mixed to complement the particular style of local cuisine. The various curry powders reflect the availability of the spices and the climate of the region to which they are credited. Curry powders from the hotter regions contain more fiery chilli flavours – for example, Madras, Mysore, and Goa (vindaloo) are all hot, while those from the cooler, northern regions usually have warmer and more fragrant flavours.

Culinary uses   The type of curry powder used is also specific to the type of dish – for example, that used for vegetable dishes is typically sweet and aromatic, that for meat dishes is usually hot and pungent, and that for seafood is usually mild and faintly tangy.

Ingredients   The main spices used in curry powders include dried red chillies, coriander seeds, cumin seeds, fenugreek seeds, black mustard seeds, black peppercorns, ground tumeric, and ground ginger. Occasional ingredients include cinnamon, cardamoms, fennel seeds, cloves, curry leaves, cayenne pepper, and allspice. Commercial curry powders usually contain at least a dozen different spices and often as many as twenty. It is the ground tumeric that gives curry powder its typical colour.

]]> <![CDATA[Dill Seeds]]> Botanical name   Anethum graveolens   ▪   Family name   Umbelliferae Dill is an annual plant of the parsley and carrot family, and grows to a height of about 1 m. Its feathery, fern-like leaves are used as a herb and the seeds as a spice. Much of the commercial crop is used to obtain dill weed oil. Native range   Southern Russia, Western Asia, Eastern Mediterranean Major producers   India, Russia, Scandinavia, Turkey, USA, South America Harvesting   Dill is harvested throughout the year. For dill seeds, the crop is harvested when the seeds are ripe and have lost most of their moisture content. For dill oil, the crop is harvested just as the plant begins to form seed stalks. Taste and aroma   Dill seeds have a sweet and aromatic bouquet, similar to caraway due to the essential oil carvone. The taste is similar to anise with a touch of sharpness and lingering warmth. Culinary uses   Dill seeds are commonly used in pickling and to flavour vinegar. They are often added to bread and cakes in Scandinavian countries. In India, dill seeds and leaves are used in curry powders and masalas. Other uses   The essential oil from dill is used in meat seasonings and some alcoholic beverages. Dill oil is also used in some medicines for digestive problems. Historical uses   Dill was widely used in Greek and Roman times. In the Middle Ages it was thought to have magical properties and was used in witchcraft, love potions, and as an aphrodisiac. Storage   Dill seed will keep for up to 2 years if stored in an airtight container, but ground dill seed will not keep. Click here for more information on dill seeds.

]]> <![CDATA[Dill Tips]]> Botanical name   Anethum graveolens   ▪   Family name   Umbelliferae

Dill is an annual plant of the parsley and carrot family, and grows to a height of about 1 m. Its feathery, fern-like leaves are used as a herb and the seeds as a spice. Much of the commercial crop is used to obtain dill weed oil.

Native range   Southern Russia, Western Asia, Eastern Mediterranean

Major producers   India, Russia, Scandinavia, Turkey, USA, South America

Harvesting   Dill is harvested throughout the year. For dill seeds, the crop is harvested when the seeds are ripe and have lost most of their moisture content. For dill oil, the crop is harvested just as the plant begins to form seed stalks.

Taste and aroma   Dill seeds have a sweet and aromatic bouquet, similar to caraway due to the essential oil carvone. The taste is similar to anise with a touch of sharpness and lingering warmth.

Culinary uses   Dill seeds are commonly used in pickling and to flavour vinegar. They are often added to bread and cakes in Scandinavian countries. In India, dill seeds and leaves are used in curry powders and masalas.

Other uses   The essential oil from dill is used in meat seasonings and some alcoholic beverages. Dill oil is also used in some medicines for digestive problems.

Historical uses   Dill was widely used in Greek and Roman times. In the Middle Ages it was thought to have magical properties and was used in witchcraft, love potions, and as an aphrodisiac.

Storage   Dill seed will keep for up to 2 years if stored in an airtight container, but ground dill seed will not keep.

Click here for more information on dill tips.

]]> <![CDATA[Fennel Ground]]> Botanical name   Foeniculum vulgare   ▪   Family name   Umbelliferae Fennel is a seed spice from a tall, leggy, aromatic perennial of the parsley and carrot family. The fennel plant is now naturalised in many parts of the world, and is one of the oldest cultivated plants. Native range   Southern Europe, Mediterranean Region Major producers   India, Argentina, Romania, Bulgaria, Russia, Japan, USA Harvesting   The seeds are harvested when the fruits are mature and sage green in colour. Taste and aroma   Fennel has a sweet, warm, anise-liquorice aroma. The taste is slightly sweet with a hint of mild anise. Fennel seeds are less pungent than dill, and more astringent than anise. Culinary uses   Fennel is often used to complement fish, meat, and poultry dishes. Dry roasting the seeds brings out the sweetness. Ground fennel is used in many curry powders and in Chinese five spice powder. Crushed seeds are used in salad dressings, and in savoury and sweet baking. Other uses   Indians often chew fennel after a meal as a breath freshener and digestive aid. Fennel oil is used in cough medicine, liquorice sweets, perfumes, and soaps. Historical uses   The Romans enjoyed fennel shoots as a vegetable, and the Chinese and Indians valued fennel as a condiment and digestive aid. Storage   Fennel seed will keep for up to 2 years when stored in an airtight container. Click here for more information about fennel.

]]> <![CDATA[Fennel Seeds]]> Botanical name   Foeniculum vulgare   ▪   Family name   Umbelliferae

Fennel is a seed spice from a tall, leggy, aromatic perennial of the parsley and carrot family. The fennel plant is now naturalised in many parts of the world, and is one of the oldest cultivated plants.

Native range   Southern Europe, Mediterranean Region

Major producers   India, Argentina, Romania, Bulgaria, Russia, Japan, USA

Harvesting   The seeds are harvested when the fruits are mature and sage green in colour.

Taste and aroma   Fennel has a sweet, warm, anise-liquorice aroma. The taste is slightly sweet with a hint of mild anise. Fennel seeds are less pungent than dill, and more astringent than anise.

Culinary uses   Fennel is often used to complement fish, meat, and poultry dishes. Dry roasting the seeds brings out the sweetness. Ground fennel is used in many curry powders and in Chinese five spice powder. Crushed seeds are used in salad dressings, and in savoury and sweet baking.

Other uses   Indians often chew fennel after a meal as a breath freshener and digestive aid. Fennel oil is used in cough medicine, liquorice sweets, perfumes, and soaps. Historical uses   The Romans enjoyed fennel shoots as a vegetable, and the Chinese and Indians valued fennel as a condiment and digestive aid. Storage   Fennel seed will keep for up to 2 years when stored in an airtight container. Click here for more information about fennel seeds.

]]> <![CDATA[Fenugreek Ground]]> Botanical name   Trigonella foenum-graecum   ▪   Family name   Leguminosae

Fenugreek is a seed spice from a small annual leguminous plant which grows to about 0.6 m with light green leaves similar in appearance to clover. Fenugreek is rich in protein, minerals, and vitamins, which makes it an important ingredient in the vegetable and dhal dishes eaten in India.

Native range   India, Southern Europe

Major producers   India, Pakistan, Lebanon, Egypt, France, Argentina

Harvesting   Fenugreek plants are harvested when the flowers have developed into light brown seed pods. Between 10 and 20 seeds are obtained from each pod.

Taste and aroma   Fenugreek seeds are highly aromatic, with a curry-like smell. The taste is celery-like and bitter.

Culinary uses   Fenugreek seeds are used in curry powders, spiced fish dishes, and in Indian pickles and chutneys. In Egypt and Ethiopia fenugreek is used to flavour bread, and it is a vital constituent in the Ethiopian berbere spice mixture.

Other uses   Fenugreek is used in the cosmetic industry. It is also used as a conditioning powder to produce a glossy coat on horses. Historical uses   The ancient Egyptians used fenugreek for embalming, and also burnt it as incense. The Romans used it as fodder for their animals, and this is still the practice in India today.

Storage   Fenugreek seeds can retain their flavour and aroma for a year or more when stored in an airtight container in a cool place. The powder loses its flavour if stored for long periods.

Click here for more information on fenugreek.

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