Sharp, spicy flavor and strongly aromatic. Used for studding ham, with boiled beef, pulses or stewed fruits, in mulled wines and punches, in spiced cakes and baking; also an ingredient in many Middle Eastern and Indian spice mixes.

Flavoring foods with spices

Spices can be such a mystery to many people who are trying to put together a meal that has an enjoyable flavor. What tastes good with what food? Spices don’t look appetizing enough to have a spoonful of them to see how they taste. How they taste in their natural form is not necessarily the same flavors given when cooked in a meal.


Ginger has a strong, piquant and spicy flavor. Used worldwide. Europeans use ginger essentially in sweet dishes. Ginger is added in Indian cuisine to almost every savory dish. Chinese and Japanese cuisines prefer adding it to meat and fish dishes.

Star anise

It has a sharp, biting aniseed flavor. - Star anise is used in Chinese cuisine; frequently added to stews and other long cooked dishes of pork, duck and chicken, in stocks and soups. It is one of the ingredients in the Chinese five spice powder.