Spice guide

Warm and earthy, with flavour that depends on the blend

Mild, warm citrus flavour with a little sweetness

Distinct aniseed and liquorice flavour. Start with a little.

Earthy, warm and slightly bitter

Fresh ginger is juicy, aromatic and warming

Warm, slightly sweet and distinctive

A strong, warm and sweet spice aroma

Aromatic, floral and fresh, with a cool spice note

Warm, with notes of cloves, nutmeg and cinnamon

A distinct liquorice and aniseed aroma

Sweet and aniseed-like, with a warm green note

Warm and aromatic, with aniseed, citrus and mint-like notes

Fresh, green and distinctly herbal

Green and fresh, with mild bitterness that can balance rich food

Mild onion flavour and a fresh, green aroma

Aromatic and herbal, with a dry, slightly bitter note

Strong and herbal, with a slightly camphor-like note

Soft and aromatic, often milder and sweeter than oregano

Fresh citrus aroma, though the dish may still need acidity

Tart and fruity, with a dry character

Strong, warm and bitter, with a distinctive sweet aroma

Flavour varies with the species and how the seeds are prepared

Aromatic and pine-like, with citrus notes

Distinctive, floral and slightly bitter

Often fruity and warming, with heat that varies from packet to packet

Green, delicate and best added at the end

Looks like pine needles, tastes better

For more than cinnamon buns

Pizza was only the beginning

Small leaves, big impact in the pot

You recognise the aroma before the name

Heat is only half the flavour

When the clove becomes a spice

The red jar we underestimate

The workhorse of the spice shelf

Grinders, brine and large crystals

Everyday salt with added iodine

Pink salt. Is it really any different?

Crisp salt crystals to finish a dish