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spices

Dill

Dill fragrant leaves act as versatile aromatic herb, while the seeds, reminding of caraway, behave as a spice.

Vanilla

Sweet penetrating aroma and flavor. - Popular in Western cooking in ice cream, desserts, cakes, sweets, with coffee and chocolate, smoothies, yogurts, with fruits, milk, and cream-based puddings, custards and sauces.

Sumac

It has a tart, slightly cutting fruit flavor. - Used in the Middle Eastern cuisines as souring agent and seasoning in marinades, meat, poultry and vegetable casseroles, sprinkled on kebabs and grilled meat.

Saffron

Saffron has a  pungent, very characteristic  flavor, if slightly bitter, and it is highly aromatic. It is used not only as flavoring, but yellow coloring as well.

Pepper

Black pepper has a strong, hot, sharp flavor. White pepper is milder.  Green peppercorns are refreshingly spicy. All these are types of pepper, the most used of all spices.

Paprika

Warm, generally mild, sweet distinctive capsicum flavor. - Western cuisines: used in soups, casseroles, chicken dishes, with cheese, cream, in sausages i.e. chorizo, with eggs and shellfish, in sauces, with vegetables i.e. cucumber, cabbage, potatoes, for garnishing and coloring. Paprika is essential in Eastern Europe goulashes and Spanish sofritos.

Mace & nutmeg

Mace and nutmeg come from the same plant. Mace is the membrane that covers the seed while nutmeg is the actual seed. From the two, nutmeg is considered to be the less delicate.