Plant substances, often of exotic origin, used primarily for their flavor and pungency to enhance the taste of various recipes.
Spice blend composed mainly of dried ground chiles, whose strength varies depending on the chiles used; it is widely used to flavor and color rice and pasta.
Dried berries, sometimes ground, with a slightly acidic, lemony taste; it is very popular in the Middle East, especially in salads and fish dishes.
ras el hanout
Very fragrant Moroccan spice blend with dried flowers among its up to 50 ingredients; it is used to flavor game, couscous, rice and stews called tajines.
Although one of the most widely used cooking spices, it loses its flavor faster than peppercorns, from which it is derived.
A mixture of spices added to fruit and vegetable preserves, chutney and vinegar; its composition varies.
cajun spice seasoning
Its spiciness enhances the flavor of ragouts and Cajun dishes; it is also sprinkled on meat and fish before they are barbecued or roasted.
five spice powder
A blend of five ground spices used in Chinese cooking; it includes star anise, cloves, fennel seeds, cinnamon and pepper.
Their nutty flavor, which intensifies with cooking, works especially well in bread, cakes and pastries; it also yields a cooking oil.
A staple of Asian cooking and a classic garnish for sushi; it is also used ground, especially in breads and cookies.