17 must-have spices for your kitchen
Asafoetida: Asafoetida gets its name from the Persian aza.
Culinary uses: It is is used in dishes where onions and garlic are prohibited like lentil dishes, soups and pickles.
Cardamom: Cardamom is native to the East originating in the forests of the western ghats in southern India, where it grows wild.
Culinary uses: It's used in curries, pulaos and gives character to dishes made with pulses. Cardamom is often included in Indian sweets and drinks. It is also a flavouring for Arab and Turkish coffee.
Ajowan: Ajowan (pronounced aj'o-wen) is also known as bishop's weed or carom.
Culinary uses: The spice has a particular affinity to starchy foods like savoury pastries and breads. It is also good with green beans, root vegetables. lentil dishes and recipes using besan (chick pea flour).
Culinary uses: There are medieval recipes for caraway flavoured cheese that are still in use today. (Dutch cheese). There are many liqueurs are flavoured with caraway (Kummel, Akuavit gins and Schnapps). It can also be used in cakes cookies, soups, rice and pastas.
Anise: Anise bears a strong resemblance to the members of the carrot family, that includes dill and fennel.
Culinary uses: Anise is use in cakes, biscuits, confectionery and rye breads.
Culinary uses: Bay leaves are used in soups, sauces and stews, and is a seasoning for fish, meat and poultry.
Cumin: It is native to the Levant and Upper Egypt. It now grows in most hot countries, especially India, North Africa, China and America.
Culinary uses: Cumin is used mainly where highly spiced foods are preferred. It features in Indian, Eastern, Middle Eastern, Mexican, Portuguese and Spanish cookery. It is an ingredient of most curry powders and many savoury spice mixtures, and is used in stews, grills — especially lamb and chicken dishes. It gives bite to plain rice, and to beans and cakes. Cumin is essential in spicy Mexican foods.
Cinnamon: The two main varieties are Cinnamomum cassia and Cinnamomum zeylanicum.
Culinary uses: Cassia and cinnamon have similar uses, but since it is more delicate, cinnamon is used more in desserts. It is used in curries and pulaos and in garam masala. The largest importer of Sri Lankan cinnamon is Mexico, where it is drunk with coffee and chocolate and brewed as a tea.
Culinary uses: Cloves are often used to enhance the flavour of game.
Culinary uses: It's mostly used in curry powders, stews and soups.
Mustard: It was the condiment, not the plant that was originally called mustard. The condiment got its name because it was made by grinding the seeds into a paste and mixing it with must (an unfermented wine).
Culinary uses: Whole white mustard seed is used in pickling spice.
Mace Mace: It is the aril (the bright red, lacy covering) of the nutmeg seed shell.
Culinary uses: It works well with custards and cream sauces.
Nigella: The name Nigella is derived from the Latin nigellus meaning black.
Culinary uses: It is widely used in Indian cuisines, particularly in mildly braised lamb dishes such as korma.
Nutmeg: The nutmeg tree is a large evergreen native to the Moluccas (the Spice Islands) and is now cultivated in the West Indies.
Culinary uses: Nutmeg is usually associated with sweet, spicy dishes — pies, puddings, custards, cookies and spice cakes.
Pepper: It's called the 'King of Spices'.
Culinary uses: Pepper is best ground directly on to food. It's goes best with hot food.
Star anise: Star anise is the unusual fruit of a small Oriental tree.
Culinary uses: Star anise is used in sweetmeats and confectionery. It contributes to meat and poultry dishes, combining especially well with pork and duck.
Culinary uses: It's used to flavour curries.
(As told to Melissa D'costa)
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