Cardamom

Type – Stick or ground spice.

Characteristics – Aromatic bark from cinnamon or cassia tree with a reddish brown colour. A native of India.

Used in – Preserves, stewed fruits, bread, pastries, desserts, ham, hot beverages.

Type – Herb leaf used as fresh or dried.

Characteristics – Aromatic herb with cool flavour. Spearmint and peppermint are most common.

Used in – Lamb, fruits, tea, desserts, tea, fruit, beverages, peas, carrots, potatoes, soups, sauces etc.

Type – Leaf herb, dried or fresh.

Characteristics – Light green aromatic leaf. The shape of flat parsley but much more pungent flavour. Leaf taken from coriander seeds.

Used in – Salads, salsa, sauces, soups, dressing etc.

Type – Fresh or dried. Used as a whole bulb in case of fresh and granulated powder or mixed with salt for dried garlic.

Characteristics – Strong, aromatic member of the onion family.

Used in –  Used widely in many dishes or cooking.