Category: Spices

Bay leaves






  Used to flavour and not eaten. Often placed in pilau rice for their distinctive mild flavour but often removed prior to serving. Fresh and dried are available although the dried tend to have a stronger flavour which is similar to cinnamon but much milder. This leaf has been used since ancient greek days and […]

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Cardamom






There are mainly 2 variaties, Green (Elettaria) and black (Amomum) although the green is the most common and you tend to buy them in pod form although powdered form is available. Believed to originate from india although it is hotly debated that it has origins in ancient persia Inside the pod are small dark seeds […]

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Cardamom (Black)






A lot of people will have come across cardamom but may not know there is also a black version. Member of the ginger family and a relative of the green cardamom but tend to be much bolder and stronger in flavour and slightly smoky. Many chefs regard the black cardamom as an inferior spice to […]

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Chilli powder






Is the dried and ground fruit of the chilli plant. Used the world over for adding heat into any dish not just Indian food. In the UK chilli is spelt with 2 x L but in other parts of the world including the USA its spelt with one L.  Often you will see extra hot chilli […]

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Cloves






A very aromatic spice which originated from indonesia but used world wide for adding a aromatic taste to any dish. The spice is found in the flower buds and grown from a tall evergreen tree (up to 12 meters) they are a bright red when harvested and measure between 1 – 2 cm in length. The oil […]

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Coriander Powder






A powdered form made from the seeds of the Coriander plant. Light brown in colour and looks similar to cumin powder. Available from all major super markets and all the major spices brands produce this spice. Keep in air tight and out of direct light. Has a good shelf life but lightens in colour if exposed […]

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Cumin Powder






Sometimes also spelt Cummin, cuminum or cyminum. But also known commonly as Jeera powder, not to be confused with caraway as the seeds look similar. The seeds of the plant are dried and in the case of the powder crushed. The main plant (cuminum cyminum) is a member of the parley family although has quite a […]

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Fresh Coriander






Also known as cilantro or chinese parsley but most commonly called coriander in the UK. Thankfully this herb is now widely available in most supermarkets as its an important ingredient both in garnish and flavour. The stalks carry the most flavour and the leaves are often sprinkled on top of a dish. Can be grown […]

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Fresh Chilli






In Indian restaurants the birds eye chilli is the most popular, giving good heat and flavour. Grows around 2-3cm in length and measuring 100,000 – 200,000 on the scoville scale of heat and green in colour. Originally from Mexico and South America although now grown world wide and very popular in Spain and Portugal. This […]

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