Spices

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Spices can be divided into two groups: spices from temperate climates and spices from tropical climates. These groups are in turn subdivided into families. The umbellifers family (or celery, carrot, or parsley family) includes fragrant seeds such as anise (or aniseed), caraway, cumin, and fennel seed. The crucifers family (also known as the mustards or the cabbage family) comprises hot mustard, horseradish, and wasabi. The legume family includes liquorice and fenugreek. Tropical spices include galangal (or laos), ginger, cinnamon, cardamom, cloves, turmeric, nutmeg, pepper, and vanilla.

Basic techniques: finely grinding, toasting, mixing, infusing in butter or oil, aromatising, confiting, preserving.

Taste combinations: depend on the spice concerned. Look at the applications under a particular component for specific taste combinations. 

Cajun herbs and spices

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Cajun herbs and spices

Lemongrass stock

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Lemongrass stock

Madras curry waffle

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Madras curry waffle

Dry yellow curry

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Dry yellow curry

Dry red curry

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Dry red curry

Five spice

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Five spice

Garam masala crème

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Garam masala crème

Garam masala crisp

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Garam masala crisp

Dried capers

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Dried capers

Green curry gel

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Green curry gel

Gochujang

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Gochujang

Juniper berry oil

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Juniper berry oil

Cinnamon syrup

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Cinnamon syrup

Curry powder

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Curry powder

Oxtail and vanilla jus

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Oxtail and vanilla jus

Allspice crème

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Allspice crème

Ras el hanout crumble

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Ras el hanout crumble

Red curry crème

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Red curry crème

Red curry oil

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Red curry oil

Cardamom ice cream

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Cardamom ice cream

Spiced poaching liquid

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Spiced poaching liquid

Spiced brine

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Spiced brine

Spiced ice cream

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Spiced ice cream

Fennel seed salt

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Fennel seed salt

Fresh cardamom butter

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Fresh cardamom butter

Spiced jus

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Spiced jus

Black cardamom salt

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Black cardamom salt