Ambrette
Crushed or powdered, it has a smooth, musky aroma.
Nutmeg
Nutmeg has been popular in Europe since the Middle Ages, with its gentle, delicate flavour…
Cinnamon
Its aromatic, gentle and yet bitter and hot flavour is used to sweeten cooked dishes.
Hyssop
A very common plant, much used up until the Middle Ages, but which has practically disappeared from our tables.
Cardamom
The cardamom seed has a bitter peppery, lemon aroma and is used in the East to flavour coffee.
Myrrh
Myrrh comes in the form of small round stones of different sizes. It is used in the perfume industry for its bitter aroma.
Saffron
The pigments make it an ideal dye for clothing, and its delicious flavour a must in the kitchen…
Coriander
The flavour of coriander seeds is sweet and aromatic, not unlike that of orange peel.
Vanilla
Along with peppers, this orchid is the most recent of spices. It is often used in pastry baking because of its rich, mellow sweet taste…
