spices

Ingredients and proportions for selected spice mixes and pastes. Always natural cooking, using natural ingredients, flavors, condiments, herbs and spices.

Myrtle leaf is a herb widely used around the Mediterranean. Its bitter rather than sweet taste calls out for thriftiness in its use.

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

Coffee like flavor in this Australian condiment.

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 is used as seasoning and coloring mainly in Middle Easter and Indian cooking.

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 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.

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.

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.