spices
Dill
Dill fragrant leaves act as versatile aromatic herb, while the seeds, reminding of caraway, behave as a spice.
Wattleseed
Coffee like flavor in this Australian condiment.
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.
Turmeric
Turmeric is used as seasoning and coloring mainly in Middle Easter and Indian cooking.
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.
Mustard seed & mustard
Mustard has a strong, hot pungent flavor. Used in sauces, served with meat, poultry, in deviled dishes, with eggs, in salad dressings; with cheese, in pickles and chutneys found in Indian curries, pickles, vegetarian dishes.