Unlock Proprietary Spices Data, Insights & Reports

Black Pepper

Pepper is a pungent spice derived from the dried berries of the Piper nigrum plant. Known for its heat and aromatic depth, pepper is widely used in dishes to enhance flavour and add a kick.

Caraway Seed

Caraway seed, with its distinctive anise-like flavor and warm, slightly peppery undertone, is a popular spice in European baking and cooking. Recognized by their crescent shape and dark brown hue, these seeds are commonly used in rye bread, sauerkraut, and as a seasoning for meats and cheeses, adding depth and complexity to a variety of dishes.

Cardamom

Cardamom, a highly aromatic spice, is esteemed for its complex flavor profile that combines sweet, spicy, and herbal notes with a gentle eucalyptus freshness. Native to South India and used extensively in both sweet and savory dishes worldwide, cardamom pods are recognizable by their small, triangular cross-section and spindle shape.

Cinnamon

Cinnamon, a warm and sweet spice obtained from the inner bark of trees from the genus Cinnamomum, is prized for its distinctive aroma and flavour. Available in quills (sticks) or ground powder, it’s a versatile ingredient in sweet and savoury dishes, from pastries and desserts to curries and stews, and is a key spice in a variety of global spice blends.

Cloves

Cloves are the aromatic flower buds of a tree in the family Myrtaceae, offering a warm, sweet, and slightly astringent flavour. Commonly used as whole buds or ground spice, they infuse a pungent kick to cuisines worldwide, particularly in meat dishes, marinades, and festive treats like mulled wines and holiday baking.

Dry Garlic

Dry garlic, available as powder or granules, is a concentrated, dehydrated form of fresh garlic. It delivers a potent, slightly sweet garlic flavour without the moisture of its fresh counterpart, making it ideal for spice blends, rubs, marinades, and as a convenient substitute in cooked dishes where the aroma and taste of garlic are desired.

Dry Onion

Dry onion, provided as flakes, powder, or granules, is a dehydrated form of fresh onions, offering a milder, slightly sweet onion flavour. It’s an essential pantry staple, used to enrich soups, stews, seasonings, and marinades with a convenient, long-lasting onion essence that melds seamlessly into a myriad of recipes.

Mace

Mace is the delicate lace-like aril that encases the nutmeg seed, offering a flavour that is lighter and slightly sweeter than nutmeg itself. It provides a warm, aromatic, and slightly citrusy note to baked goods, spice mixes, savoury dishes, and is a staple in many traditional European cuisines.

Mustard Seed

Mustard is derived from the seeds of the Brassica genus. Known for its pungent heat, mustard is utilised both as a ground spice and a prepared condiment, enhancing dishes with its distinctive sharpness.

Nutmeg

Nutmeg is a warm, nutty spice obtained from the seed of the Myristica fragrans tree. It imparts a sweet and spicy flavour with hints of clove, ideal for enhancing both sweet and savoury dishes, from baked goods and puddings to creamy sauces and rich curries.

Saffron

Saffron, renowned for its vivid crimson strands, is the world’s most valuable spice by weight, derived from the Crocus sativus flower. It imparts a distinct earthy essence and a golden hue, favoured in cuisines for luxurious dishes such as paella, risottos, and rich stews.

Vanilla

Vanilla is a prized spice derived from the pods of the Vanilla orchid, known for its sweet, rich flavour and aromatic fragrance. A cornerstone in baking, it enhances desserts and pastries and is also used to infuse syrups, beverages, and confectioneries