A-Z Spices & Seasonings Guide

Warm and aromatic, allspice blends cinnamon, clove, and nutmeg notes in one berry, adding depth to savoury dishes, desserts, and traditional Caribbean cooking.

Sweet and fragrant, aniseed brings a gentle liquorice flavour to baked goods, drinks, and spice blends across Middle Eastern and Mediterranean cuisines.

Fresh, bright, and aromatic, basil delivers a sweet herbal lift to sauces, salads, and Mediterranean dishes, especially classics like pesto and tomato pairings.

Earthy and gently bitter, caraway adds warm, nutty notes to breads, stews, sauerkraut, and traditional European dishes with its distinctive aromatic seeds.

Vibrant and citrusy, cardamom offers sweet, floral heat, enriching curries, bakes, teas, and aromatic blends in Middle Eastern, Indian, and Nordic cooking.

Delicate and mild, chervil brings a light anise-like freshness to sauces, salads, and French dishes, enhancing flavour without overpowering the plate.

Mild and versatile, chia seeds provide gentle nuttiness and natural thickening power, perfect for baking, health foods, and nutrient-rich snacks.

Warm, sweet, and comforting, cinnamon enhances baked goods, stews, and drinks with its aromatic, woody spice notes used worldwide.

Intense and spicy-sweet, cloves add deep warmth and aroma to meats, marinades, bakes, and mulled drinks across global cuisines.

Fresh and citrusy, coriander’s seeds and leaves add bright, aromatic flavour to curries, spice blends, salads, and Middle Eastern dishes.

Earthy and warm, cumin brings savoury depth to curries, chilis, marinades, and spice blends, essential in Middle Eastern and Latin cuisines.

Fresh and feathery, dill offers soft citrus-herbal notes perfect for seafood, pickles, salads, and classic Eastern European dishes.

Sweet and aromatic, fennel seeds deliver gentle anise flavour to breads, sausages, curries, and Mediterranean cooking.

Rich and slightly bittersweet, fenugreek adds nutty depth to curries, pickles, and spice blends, especially in Indian and Middle Eastern cuisine.

Mild and nutty, flax seeds enrich baking and cereals while adding natural fibre and plant-based omega-3s.

Pungent raw and mellow when cooked, garlic is a global essential that adds bold flavour to everything from sautés to sauces and marinades.

Bright, spicy, and warming, ginger lifts sweet and savoury dishes alike, from curries and stir-fries to bakes and teas.

Isot, or Urfa pepper, is a smoky, gently spicy Turkish chili known for its deep, earthy sweetness and rich aroma—perfect for adding warmth and complexity to savoury dishes.

Earthy and aromatic, bay leaves add slow-building depth to soups, stews, and sauces, releasing flavour gently as they simmer.

Warm and subtly fruity, mahleb adds almond-cherry richness to Middle Eastern and Mediterranean pastries and festive breads.

Sweet, soft, and slightly floral, marjoram brings gentle herbiness to soups, roasts, and Mediterranean dishes.

Cool and refreshing, mint brightens drinks, salads, sauces, and desserts with its clean herbal flavour.

Sharp and tangy, mustard seeds and powders add heat, depth, and savoury complexity to sauces, curries, pickles, and rubs.

Peppery and nutty, nigella seeds add subtle crunch and savoury aroma to breads, curries, and Middle Eastern dishes.

Warm, sweet, and aromatic, nutmeg enriches desserts, sauces, and creamy dishes with its classic comforting spice.

Sweet, savoury, and versatile, onion in fresh or dried form forms the flavour base of countless dishes worldwide.

Robust and aromatic, oregano brings earthy Mediterranean character to sauces, grills, pizzas, and savoury herb blends.

Vibrant and flavourful, paprika adds colour, sweetness, heat, or smokiness depending on the variety, essential in many global dishes.

Fresh and clean, parsley brightens soups, salads, sauces, and garnishes with its mild herbal note.

Pungent and aromatic, pepper adds heat and complexity, essential for seasoning meats, sauces, and savoury dishes worldwide.

Nutty and delicate, poppy seeds add crunch and mild sweetness to baking, pastries, and savoury dishes across global cuisines.

Nutty, fluffy, and protein-rich, quinoa is a versatile grain alternative used in salads, bowls, sides, and modern healthy cooking.

Piney and aromatic, rosemary adds bold herbal depth to roasts, breads, marinades, and Mediterranean dishes.

Luxurious and aromatic, saffron lends golden colour and delicate floral flavour to rice dishes, stews, and desserts.

Earthy and savoury, sage brings warm herbal depth to roasts, stuffings, sausages, and autumn dishes.

Pure and essential, salt sharpens flavour, balances dishes, and enhances taste across every cuisine.

Nutty and aromatic, sesame seeds add flavour and texture to breads, stir-fries, sauces, and global dishes.

Shallots are small, elongated onions valued for their sweet, delicate flavour. They are widely used in French, Asian, and Mediterranean cuisines.

Sweet and liquorice-like, star anise adds bold aromatic warmth to broths, braises, drinks, and baked goods.

Tangy and citrusy, sumac adds sharp, bright acidity to salads, meats, dips, and Middle Eastern dishes.

Earthy and fragrant, thyme adds gentle herbal depth to soups, roasts, sauces, and slow-cooked dishes.

Warm and earthy with mild bitterness, turmeric adds colour and depth to curries, rice, soups, and healthful blends.

Wasabi delivers a sharp, fleeting heat that clears the sinuses without lingering burn

Herby, nutty, and tangy, za’atar blends thyme, sesame, and sumac for a bright, savoury seasoning used in dips, breads, and marinades.