Spices - How To Use Them

Star Anise
Has a flavour halfway between aniseed and liquorice. It is an ingredient of Chinese five-spice powder.

Coriander Seed
Has a warm, citrus-like flavour. Use it alone, or combined with other spices. It is always included in curry powder and garam masala.

Cardamom
Has tiny, highly aromatic black seeds inside the loose pod. Green cardamom is best, but brown or white are also good. It is used in India in curries and in the Middle East to perfume coffee.

Cumin
Is delicate and mild and goes especially well with coriander. It is best bought as seeds and then gently toasted before use, whole or ground.

Tumeric
Usually sold ground, it is perhaps the easiest spice to recognize because of its bright yellow hue. Often used for its colour as a cheap substitute for saffron. Its flavour is actually fairly unremarkable and slightly bitter.

Cinnamon
Is the inner bark of an evergreen tree, sold either in papery rolls that resemble quilts, or ground. Its fragrant sweetness can be used in both savoury and sweet dishes such as rice pilafs, hot cross buns and apple tarts.

Nutmeg
Is best bought whole and grated when required. It is good used in cheese and vegetable dishes, milky sauces, junkets and rice puddings.