Spice Facts |
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Cloves (Syzygium aromaticum) Cloves are the dried, unopened flower buds from a tropical tree native to Indonesia. They are aromatic and commonly used in both culinary dishes and traditional medicine due to their rich flavour and healing properties. History/Region of Origin: Cloves have been used in various cultures for thousands of years, originating in the Molucca Islands (Indonesia). They were widely traded in ancient times, known for their use in flavouring and preserving foods. Chinese emperors even required courtiers to chew cloves to freshen their breath before addressing the ruler. Storage Tips: Store in a cool, dry place, away from sunlight. Keep them in an airtight container to preserve their strong aroma and flavour. |
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Coriander (Coriandrum sativum) Coriander is a widely used herb from the parsley family. Its seeds are aromatic and round, offering a warm, spicy flavour to dishes and are known for their digestive benefits History/Region of Origin: Coriander is believed to be one of the earliest spices used by humans. It has been mentioned in ancient Egyptian texts and used as far back as 5000 BC. Ancient Romans cultivated it widely, and it has since spread across the globe. Storage Tips: Store in a cool, dry place, in an airtight container to preserve its essential oils. |
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Cumin (Cuminum cyminum) Cumin is a spice from the Mediterranean region that comes from the dried seed of a small herb. Its warm, earthy, and slightly nutty flavour makes it a staple in many cuisines worldwide. History/Region of Origin: Cumin is native to the Mediterranean region and Egypt, dating back over 5,000 years. Ancient Egyptians used it as both a culinary spice and for its medicinal benefits. It is now widely cultivated in many countries. Storage Tips: Keep cumin seeds in a cool, dry place, away from sunlight to maintain their robust flavour. |
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Curry Powder Curry Powder is a blend of several spices, including turmeric, coriander, cumin, and fenugreek, often used in Indian and Southeast Asian cooking for its complex flavour. Storage Tips: Store in a cool, dark place in an airtight container to maintain its vibrant colors and flavours. |
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Dill Seed (Anethum graveolens) Dill seeds come from the dill plant, which is a member of the parsley family. The seeds have a slightly bitter, aromatic flavour and are used in pickling and seasoning. History/Region of Origin: Native to the Mediterranean and Southern Russia, dill has been used for its medicinal and culinary properties for centuries. Ancient cultures, including the Babylonians and Romans, valued it as a stimulant for digestive health. Storage Tips: Keep dill seeds in a cool, dark, and dry place, sealed tightly to preserve their flavour and aroma. |
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Fennel Seed (Foeniculum vulgare) Fennel seeds are aromatic seeds with a mild, licorice-like flavour. They are commonly used in Mediterranean and Indian cuisine, as well as in traditional medicine for their health benefits. History/Region of Origin: Native to southern Europe and the Mediterranean, fennel has been used since ancient times for both culinary and medicinal purposes. The ancient Greeks and Romans considered fennel beneficial for eyesight and digestion. Storage Tips: Store fennel seeds in a cool, dark place to maintain their flavour and health benefits. |
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Garlic (Allium sativum) Garlic is a bulbous plant from the onion family, prized for its pungent flavour and numerous health benefits. Both fresh and dried garlic are used in cooking and traditional medicine. History/Region of Origin: Garlic is native to Central Asia, and its use dates back more than 5,000 years. It was widely cultivated by ancient civilizations, including the Egyptians, Greeks, and Romans. Storage Tips: Store garlic in a cool, dry, and dark place to prevent sprouting and preserve its flavour. |
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Ginger (Zingiber officinale) Ginger is a tropical plant whose root is used as a spice for both flavouring and medicinal purposes. Its hot, peppery flavour makes it a staple in many Asian dishes. History/Region of Origin: Ginger is believed to have originated in Southeast Asia and has been cultivated for over 5,000 years. It was a highly valued spice in ancient trade routes, particularly between India, China, and the West. Storage Tips: Store ginger in a cool, dry place. Fresh ginger can be kept in the refrigerator, while dried ginger should be kept in an airtight container. |
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