Allspice
Origin: The Caribbean
Flavor: Hints of cinnamon and clove
Form: Whole berries or ground
Use with: Caribbean meat stews, lamb, cabbage, spiced vinegar, poached fruits, cakes, breads, pies.

Caraway
Origin: Western Asia
Flavor: Aromatic, strong hints of fennel
Form: Whole seeds or ground
Use with: Meat stews, sausages, cabbage, pork, sauerkraut, breads, cheese, rich fruit cakes.

Cardamom
Origin: India
Flavor: Pungent, lemony
Form: Pods, loose seeds or ground
Use with: Indian and Middle Eastern curries, stews, pickling brines, pastries, cakes, fruit dishes, quick breads.

Cayenne/ chili powder
Origin: West Indies and Central and South America
Flavor: Spicy, very hot
Form: Ground
Use with: Indian, Mexican, Cajun, Caribbean and Creole dishes, seafood, Béarnaise sauce.

Cinnamon
Origin: South America and West Indies
Flavor: Sweet, warm, aromatic
Form: Sticks or ground
Use with: Middle-Eastern dishes, curries, fruit desserts, cakes and breads, milk and rice puddings, chocolate desserts.

Cloves
Origin: Indonesia
Flavor: Sweet, strong
Form: Whole buds or ground
Use with: Ham and pork, sweet potatoes, pumpkin, spiced cakes, apples and other fruits, stocks.

Coriander
Origin: Morocco/ Mediterranean region.
Flavor: fragrant, lemony
Form: Whole berries or ground
Use with: Indian and Oriental dishes, meat chicken, pickled fish, mushrooms, breads, cakes, pastries and custards

Cumin
Origin: Shores of the Mediterranean Sea and Egypt
Flavor: Pungent, warm, earthy
Form: Whole seeds or ground
Use with: Indian and Mexican and Southwest dishes, pork, chicken, lamb, cheese, bean soups, rice pilaf, chili.

Fennel seed
Origin: Southern Europe and the Mediterranean
Flavor: Liquorice-flavored
Form: Seeds
Use with: Mediterranean fish soups and stews, grilled fish.

Ginger
Origin: India and China
Flavor: Pungent, spicy
Form: Fresh root or ground
Use with: Oriental and Indian dishes, chicken, vegetables, particularly pumpkin and carrots, fruits such as melon and rhubarb, cakes and biscuits.

Juniper and Mace has been deleted

Mustard
Origin: Mediterranean region
Flavor: pungent, hot
Form: whole seeds or ground
Use with: Beef and pork, chicken, rabbit, vegetables, pickles and relishes, sauces and dressings.

Nutmeg
Origin: Eastern Indonesia
Flavor: Sweet, fragrant
Form: Whole or ground
Use with: Stuffed pastas, meat, Béchamel sauces, spinach and potato gratins, cakes and biscuits, milk puddings and custards, mulled wine.

Paprika
Origin: South America but widely used in Eastern European cuisine.
Flavor: Pungent, sweet or hot
Form: Ground
Use with: Meat and poultry, especially Eastern European dishes, eggs, vegetables, cream cheese.

Pepper
Origin: Mediterranean region
Flavor: Pungent, mild or hot
Form: Berries (peppercorns) or ground
Use with: Almost every savory dish and a few sweet ones, such as strawberries and sorbets.

Poppy seeds
Origin: Mediterranean region
Flavor: Nutty, sweet
Form: Whole and ground
Use with: Breads, cakes, pastries, salads, coleslaws, egg noodles, sauces for meat and fish.

Star anise
Origin: China and Vietnam
Flavor: warm, aromatic, spicy-sweet
Form: Whole, broken, seeds and ground
Use with: Oriental-style dishes, especially Chinese; pork, duck and chicken, fish and shellfish dishes, marinades.

Turmeric
Origin: South and Southeast Asia
Flavor: Warm, mild aroma
Form: Whole and ground
Use with: Curry powders, rice, legume dishes and chutneys.

Smell and check for strong aromas. Buy them from markets with strong turnarounds to make sure they are fresh and haven’t been on the shelves for too long.

Fresh ground spices are intense in flavor but quickly lose their pungency, so buy them as you need them in small quantities and store any leftover power in airtight containers in a dark place.