The Spice Trader

In India and the West Indies, ground turmeric combined with other spices is the basis of masalas, curry powders, and pastes. It is also used to impart a warm flavour and yellow colour to many vegetable, bean, and lentil dishes.

The aroma of blue poppy seeds is lightly nutty and sweet, and the flavour is strong and almond-like.

Paprika is the predominant spice and colouring in Hungarian cooking and they use it generously in their famous goulashes, stews, and chicken dishes.

Yellow mustard seeds are used primarily as a pickling and preserving spice, and in marinades.