One of the myrtles, the tree is very tall and aromatic with small white flowers. Berries are the size of large peppercorns and are harvested green.
One of the oldest spices, the plant grows to 60 cm with clusters of yellow-white flowers.
Caraway has been used as a spice for about 5000 years. Originally from temperate Asian countries.
Green and white pods only should be used. Do not use brown pods as they are not true cardamom and are rather unpleasant.
Tastes good with/in soups, sauces, stews, fish, breads, tomato juice, relishes, pickles, chutneys, egg dishes (especially omelettes) and salad dressings.
Chillies contain capsaicin, which is the source of their fiery flavour. It is an oily substance, not water soluable, that can be painful in contact with eyes or other sensitive areas. Measured in Scoville units ranging from 0 to 3,000,000.
Native to Sri Lanka. Very old - mentioned in the Bible and Sanskrit manuscripts.
Originated from Moluccas or Spice Islands in Southeast Asia.
The spice comes from the seed. The essential oil extracted from the seed is used by the perfume industry.
There is no one specific blend of curry. Each blend is made according to personal taste and are called masalas. The word 'Curry' is actually a term coined by the British colonials in India.
An annual whose Latin name means "Greek hay". Native of western Asia. Used in Indian cooking and the manufacture of some oral contraceptives.
Tastes good with/in - curries, soups, stews, chicken, seafood (especially prawns), coconut-based sauces and lamb.
Garam ("hot") and masala (a mixture of spices) is a blend of ground spices common in cuisines from the Indian subcontinent and Mauritius.
An underground rhizome that is used extensively in the cuisines of Asia where it is second in importance only to salt.
The name derives from the Latin mustum ardens, or burning must. Named for, as the seeds were pounded with grape juice, or must, their pungent qualities developed, hence 'burning'.