Black pepper (Whole/Powder)
Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit,
known as a peppercorn, which is usually dried and used as a spice and seasoning. Black
pepper is the world’s most traded spice, and is one of the most common spices added to
cuisines around the world.
White Pepper (Whole/Powder)
A spice consisting of the light-colored seed of the black pepper fruit without the dark-colored
pulp and skin. Used as a spice in light-colored foods such as cream sauces. White pepper
consists of the seed only, with the fruit removed. White pepper is added to foods and drinks to
add flavor.
Green Pepper
Unlike white pepper and black pepper, green pepper is harvested when the berries are not yet
ripe. The color of the pepper is due to when the berries are harvested and how they are
processed — it has nothing to do with different species of the pepper plant. As the berries are
harvested early on, green pepper has an especially fresh and slightly fruity flavor.
Red Chilli (Whole/Powder/Crushed)
Chili peppers are widely used in many cuisines as a spice to add pungent ‘heat’ to dishes.
Capsaicin and related compounds are known as capsaicinoids are the substances giving chili
peppers their intensity when ingested or applied topically.
Turmeric (Whole/Powder)
Turmeric, a plant in the ginger family, is native to Southeast Asia and is grown commercially in
that region, primarily in India. Its rhizome (underground stem) is used as a culinary spice and
traditional medicine.
Cumin (Seeds/Powder)
Cumin seed is used as a spice for its distinctive flavour and aroma. Cumin can be found in
some cheeses, such as Leyden cheese, and in some traditional breads from France. Cumin can
be an ingredient in chili powder (often Tex-Mex or Mexican-style) and is found in achiote blends,
adobos, sofrito, garam masala, curry powder, and bahaarat, and is used to flavor numerous
commercial food products.
Fenugreek (Seeds/Powder)
Fenugreek is an herb that is similar to clover. It is native to the Mediterranean region, southern
Europe, and western Asia. The seeds are used in cooking, in medicine, and to hide the taste of
other medicine. Fenugreek seeds smell and taste similar to maple syrup.
Fennel (Seeds/Powder)
It is indigenous to the shores of the Mediterranean but has become widely naturalized in many
parts of the world, especially on dry soils near the sea coast and on riverbanks.
It is a highly aromatic and flavorful herb used in cooking and, along with the similar-tasting
anise, is one of the primary ingredients of absinthe.
Dill Seeds
What we call dill “seed” is actually the flat, brown fruits of dill weed. Similar to caraway in flavor,
dill seed is widely used in northern Europe as an ingredient in pickling seasoning and to flavor
breads, cheese, meats and vegetables, especially potatoes and cabbage.
Sesame Seeds
The sesame plant grows in tropical and subtropical parts of the world, including Asia, Africa, and
South America. People cultivate it for its edible seeds, which are a popular addition to many
dishes all over the world. The sesame plant, Sesamum indicum, produces seeds that contain
protein, fiber, and healthy fats. Sesame seeds also provide calcium, B vitamins, vitamin E, and
antioxidants.
Curry Powder
Curry powder is a blend of spices and herbs originating from India used to flavor food. It tends
to focus on big and bold flavors, like dried and ground chili peppers, turmeric, cumin, cardamon,
curry leaf, and more. Curry has spread around the world from India. You’ll find it now in many
regions, such as Japanese curry, Jamaican curry, and more. Interestingly, the word “curry” is
actually a creation of the West.
Cardamom (Whole/Powder)
Cardamom is a spice with an intense, slightly sweet flavor that some people compare to mint.
It originated in India but is available worldwide today and used in both sweet and savory
recipes. The seeds, oils and extracts of cardamom are thought to have impressive medicinal
properties and have been used in traditional medicine for centuries.
Nutmeg (Whole/Powder)
Nutmeg is the seed or ground spice of several species of the genus Myristica. [1] Myristica
fragrans (fragrant nutmeg or true nutmeg) is a dark-leaved evergreen tree cultivated for two
spices derived from its fruit: nutmeg, from its seed, and mace, from the seed covering. It is also
a commercial source of essential oil and nutmeg butter.
Cloves (Whole/Powder)
Originating in Indonesia, cloves are dried flower buds from the clove tree. They are a popular
spice that people use in soups, stews, meats, sauces, and rice dishes. Their name comes from
the Latin word clavus, which means nail since the shape of a dried clove resembles that of a
nail. People have used cloves in cooking and traditional medicine for many years, but it is only
recently that scientists have begun studying their potential health benefits.
Cinnamon (Whole/Powder)
Cinnamon is a spice, sprinkled on toast and lattes. But extracts from the bark as well as leaves,
flowers, fruits, and roots of the cinnamon tree have also been used in traditional medicine
around the world for thousands of years. It’s used in cooking and baking, and added to many
foods.
Pimento (Whole/Powder)
Pimentos, also referred to as pimientos, are a type of pepper with a sweet flavor and very little
heat. This nightshade is also known as a cherry pepper because of its red color and round,
heart-shaped fruit.
Ginger (Dried/Powder)
Ginger is a plant with leafy stems and yellowish-green flowers. The ginger spice comes from the
roots of the plant. Ginger is native to warmer parts of Asia, such as China, Japan, and India, but
now is grown in parts of South American and Africa. It is also now grown in the Middle East to
use as medicine and with food. In foods and beverages, ginger is used as a flavoring agent.
Sweet Paprika Powder
Paprika is arguably one of the most popular and widely used spices across the world. Spicy and
vibrant with variable heat, it is made using various kinds of Capsicum annuum peppers that are
dried and ground up into a fine powder form.
Caraway (Seeds/Powder)
Caraway seeds are actually the dried fruit of the caraway plant. Nevertheless, they’re commonly
referred to as seeds in the culinary world. If you’ve ever eaten rye bread, you no doubt tasted
caraway seeds.