Saffron

By the editor | May 13, 2020 |
Spice Saffron

Saffron is golden orange in colour and consists of small, fine threads which is used as a seasoning and colouring agent in many foods, including Indian cuisine. It is the most expensive spice in the world, and is even more expensive than gold, due to the intensive effort required to…

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Mace

By the editor | May 13, 2020 |
Close-up of dried Mace blades

Mace, in its original form, is the red lacy covering (the aril) that surrounds the hard, black shell of the nutmeg. It is removed from the nutmeg and is dried when it turns to a light brown colour. Mace tastes similar to nutmeg but in addition can be described as…

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Black Cumin

By the editor | May 13, 2020 |
Black cumin seeds

Black cumin can refer to the seeds of two quite different plants, both of which are used as spices. It is not at all similar to normal cumin in taste. It is similar to caraway seeds, but nigella seeds (or kalonji), as black cumin is also known, is more widely…

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Nutmeg

By the editor | May 12, 2020 |
Whole Nutmeg

Ground or grated nutmeg has a warm and sweet smell but in its original form is a large hard oval seed, which is brown in colour. It is traditionally associated with cosy and warming winter food and drink but actually grows in much warmer climates. Background Nutmeg is the inner…

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Red Chillies

By the editor | May 12, 2020 |
Red Chillies

Red chilli peppers are popular as a cooking ingredient and give a hot flavour to dishes. However, they also have several applications for health and wellbeing.  The heat of your curry is generally determined by the amount and type of chilli peppers used in the recipe. There are many types…

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