Spices, Seasoning, Salt

Sumac is an essential ingredient in cuisine from the Middle East (especially Lebanon) and Turkey, where it is used as a major souring agent (where other regions would employ lemon, tamarind, or vinegar) and as a condiment.

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.

White poppy seeds are lighter and mellower in flavour. Both the aroma and flavour are enhanced by dry roasting or baking.

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

Pepper is one of the most versatile spices. Although mostly used in savoury cooking and as a table condiment, it can also be used with fruits and in some sweet breads and cakes.

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

It is an ingredient in Moghul dishes and the Arabs have long used nutmeg (and mace) to flavour mutton and lamb dishes. Western cuisine makes extensive use of nutmeg in both sweet and savoury dishes.

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