Spices, Seasoning, Salt

Star anise is one of the most important spices in Chinese cuisine and it is the dominant flavour in Chinese five spice powder.

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.

Sesame seeds can be scattered over breads or ground and added to the dough before baking. They are used to dress cold chicken, noodles, and vegetable salads

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

Try Lemon Pepper with fish, chicken, pasta, tofu, or on roasted vegetables.

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

Smoked paprika is an essential ingredient for authentic Spanish cooking, in dishes such as paella and lomo pork loin

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

Black and brown mustard seeds are used in India in curry powders and in spiced ghee (baghar or tadka).