Spices

Common Spices & nuttb spices

1. Nutmeg (Nutb)

  • Flavor & Aroma: Warm, sweet, slightly nutty with earthy undertones.

  • Uses: Used in baked goods, custards, creamy sauces, mashed potatoes, eggnog, and spice blends like garam masala. Often grated fresh for maximum aroma.

2. Cinnamon,Nuttb spices

  • Flavor & Aroma: Sweet, woody, and warm.

  • Uses: Common in desserts (cakes, pies), breakfast dishes (oatmeal, toast), Middle Eastern stews, and spice blends.

3. Cloves

  • Flavor & Aroma: Strong, pungent, sweet, and slightly bitter.

  • Uses: Often used in holiday baking, mulled wine, meats, pickling, and spice mixes like Chinese five-spice.

4. Cardamom,Nuttb spices

  • Flavor & Aroma: Sweet, citrusy, and herbal with a menthol-like freshness.

  • Uses: Key in Indian chai, Scandinavian baking, curries, and rice dishes.

5. Ginger (Ground or Fresh)

  • Flavor & Aroma: Peppery, sharp, and slightly sweet with a citrusy note.

  • Uses: Works in both savory dishes (stir-fries, soups) and desserts (gingerbread, cookies).

6. Black Pepper

  • Flavor & Aroma: Pungent, sharp, and mildly spicy.

  • Uses: Universally used in almost all savory dishes to add depth and heat.

7. Turmeric

  • Flavor & Aroma: Earthy, slightly bitter, and musky.

  • Uses: Adds golden color and warmth to curries, rice, soups, and smoothies.

8. Cumin

  • Flavor & Aroma: Warm, earthy, and slightly smoky.

  • Uses: Central to Middle Eastern, Indian, Mexican, and North African cuisines.

9. Coriander (Ground Seeds)

  • Flavor & Aroma: Mildly citrusy and sweet.

  • Uses: Used in curry powders, stews, marinades, and pickling.

10. Allspice

  • Flavor & Aroma: Tastes like a blend of cinnamon, nutmeg, and cloves.

  • Uses: Great in jerk seasoning, pies, sausages, and mulled drinks.