Spice guide

Expect a warm, earthy and aromatic flavour, but smell your own blend. Some lean towards fresh coriander notes, others towards cumin or the bitterness of fenugreek. A strong yellow colour tells you little about the amount of chilli. Read the ingredients rather than guessing from the colour

Coriander seeds have a mild, warm citrus character with a little sweetness

Tarragon has a pronounced aniseed and liquorice character

Earthy, warm and slightly bitter. The powder colours strongly but does not add chilli heat

Fresh ginger is juicy, aromatic and warming. Dried powder gives a different, more concentrated spice character

Warm, slightly sweet and distinctive. It can give depth to mild dishes without making them taste obviously of nutmeg

A powerful, warm and sweet spice aroma. It takes up plenty of space even in small amounts

Aromatic, floral and fresh, with a cool spice note. Intensity varies with quality and form

A warm flavour reminiscent of several baking spices, with notes of cloves, nutmeg and cinnamon

A pronounced liquorice and aniseed aroma. A small piece can flavour an entire sauce

Sweet and aniseed-like, with a warm green note. Whole seeds give distinct little bursts of flavour

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

Fresh, green and distinctly herbal. This guide focuses on the leaves

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

Mild onion flavour with a fresh green aroma. They give a lighter direction than raw brown onion

Aromatic and herbal, with a dry, slightly bitter note. The flavour is clearer after infusing

Powerful, herbal and slightly camphor-like. It can give plenty of personality in small amounts

Soft, aromatic and often milder and sweeter in character than oregano

A fresh citrus aroma without acting as lemon juice. The dish may still need acidity

Tart and fruity, with a dry character. It gives a different impression from liquid lemon juice

Powerful, warm and bitter, with a distinctive sweet-smelling aromatic impression. Use small amounts

Flavour intensity and character vary with the species and how the seeds are prepared. Choose the type specified in the recipe

Aromatic and pine-like, with citrus notes

Distinctive, floral and slightly bitter. The flavour cannot be described simply as yellow

Often fruity and warming with moderate heat, but there is no fixed level applying to every product

Green, delicate and best added at the end

Looks like pine needles, tastes better

Bark, but much better than it sounds

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

The everyday choice with an important detail

Pink colour and straightforward facts

The delicate top layer