Spice Chart




  A B C D E F G H I J K L M N O P Q R S T U V W X Y Z


  ALLSPICE Known as Jamaican Pepper, pleasant fragrant aroma, flavour of cloves, cinnamon and nutmeg. Grind and use ¼ teas. for cakes, jams and fruit pies. Whole use 3 - 4 in Indian curries, stews and soups. Also used in pickles, chutneys and sauces. Add 10 berries to your peppercorns for the table. Add 2 berries to your tea pot.
  BASIL Sweet and pungent, use sparingly in egg dishes, up to 1 teas. in soups, sprinkle on roast lamb, pasta dishes, soups, cooked vegetables and salads.1 teas. in bread mix.
  BAY LEAVES Sweet kernel-like flavour, use 1 leaf in sauces, stock, soup, stews, casseroles, marinades, steamed/boiled vegetables, rice dishes and curries.
  BIRDS EYE CHILLIES Birds eye chillies, are blistering hot. Use 3-4 in curries and pickles. Crush 1 for use in salad dressings, sauces and pasta dishes.
  CAJUN A creole style spice blend of chillies, herbs, mustard and cumin from Louisiana. Rub 2 tbsp. into chicken, pork, fish or beef and grill, bake or barbecue.
  CARDAMOM PODS Bitter - sweet taste, can enhance both sweet and savoury dishes, grind seeds and use ½ teas. in cakes, buns and pastries. Use 8-10 pods in curries. Bruise pods with pestle to release the small seeds which hold all the flavour. Discard outer skin after cooking.
  CAYENNE / CHILLI POWDER Fiery hot spice, the powder is ground from dried hot chillies, cayenne being the hottest. Use cayenne or chilli powder according to taste. Ranging from ¼ teas. for a milder taste to 1 - 2 teas. for a hotter taste.
  CHINESE 5 SPICE The strong flavours of star anise, cinnamon, cloves and fennel. Use ½ teas. in stir frys and marinades. For tasty marinade mix ½ teas. each of Chinese 5 spice, ginger and chilli powder. Rub into meat, chicken pieces or pork chops.
  CINNAMON POWDER/STIX Sweet, spicy flavour. Use ¼ teas. powder in pickling, marinade for lamb, curries, cakes and cinnamon toast. Use whole stick in mulled wine, curries, boiled or fried rice.
  CLOVES Sharp, hot and distinctive taste. Use 3 cloves to flavour pickles, curries, mulled wine, rice dishes. Use plenty to stud ham and gammon.
  CORIANDER POWDER / SEEDS Sweet, citrus taste. Used in both savoury and sweet dishes, combine with other ingredients for Indian curries, Use 2 tbsp. powder or 1 tbsp. seeds crushed and dry roasted in curry mixes. Sprinkle powder over apple pie, crumbles and tea cakes. Use whole seeds for pickling.
  CUMIN POWDER / SEEDS Bitter, strong taste. Combine with other ingredients for Indian curries. 1 tbsp. in curries, 1 teas. seeds crushed and dry roasted for rice dishes, egg dishes or whole for pickling.
  DILL SEEDS / TIPS Warm mild anise flavour. Use ½ teas. seeds in pickled cucumber, ½ teas. tips in soups and stews. ¼ teas. crushed seeds in cakes, pastries and bread. 1 teas. crushed seeds to season fish, lamb stew, pork, cabbage and pasta dishes.
  FENNEL SEEDS Strong anise flavour. ¼ teas. in pickled cucumber, stews, casseroles, roast pork. ½ teas. in Indian curries and seasoning fish.
  FENUGREEK SEEDS Bitter taste, dry roast ½ teas. with other ingredients in Indian dishes. ½ teas. in chutneys, pickles and sauces.
  GARAM MASALA Aromatic blend of spices - cinnamon, cumin, coriander, dill, fennel and cloves. Use ½ teas. to flavour Indian dishes usually at the end of cooking.
  GINGER POWDER/ROOT Hot, warm, biting flavour. Store dried root in vinegar so that it is soft and ready for grating or slicing when needed. 1 tbsp. for curries, pickles, chutney, marinades. ½ teas. powder for biscuits, cakes, marinades, pot roasts and ham.
  ITALIAN SEASONING An Island Spice original mix of oregano, marjoram, basil, thyme, parsley, bay leaves and sage to enhance all the Mediterranean pasta dishes.
  JUNIPER BERRIES Bitter, sweet taste. Crush 1 teas. berries and combine with 1 teas. allspice and pepper for rubbing into beef or combine with ½ teas. marjoram and rosemary for marinades and sauces for beef, pork and venison.
  LEMON GRASS Distinct lemon flavour. Put ½ teas in an infuser and float in curry dishes, soup and Asian dishes to release flavour.
  MARJORAM Sweet and slightly bitter. Use ½ teas. just before serving in stews and casseroles. Sprinkle on beef, lamb and vegetable dishes. ½ teas. in sausage or stuffing mixes. 1 teas.for bread making.
  MINT Refreshing flavour, use ¼ teas. in sauces and chutneys. Sprinkle on roast lamb, veal, rabbit or fish.
  NUTMEG WHOLE / POWDER Sweet, rich warm flavour. Grate whole nutmeg or use powder. Use ¼ teas. in chutney, sauces, egg dishes, stewed fruit, cakes and puddings.
  OREGANO Strong, Italian form of marjoram. Use 1 teas. in pasta dishes, Italian sauces and pizza bases. Sprinkle on cooked vegetables, salads and egg dishes.
  PAPRIKA Mild and slightly sweet. Use 1-2 tbsps in goulash, curries, chutneys and barbecue seasoning. Sprinkle on egg dishes and vegetables.
  ROSEMARY Delicate sweet flavour, use ½ teas. to season beef, lamb, pork, chicken, fish, egg dishes and soup. 1 teas. for bread making.
  SAFFRON Delicate aromatic flavour. Always infuse a good pinch in a little hot water and add both saffron and water to rice dishes, sauces, egg dishes, cakes and buns.
  SAGE Strong, warm flavour, use ½ teas. in soup, stuffings, sausages and marinades.
  TARRAGON Fresh distinctive aromatic flavour, ½ teas. rubbed into lamb, beef and chicken. ¼ teas. in sauces.
  THYME Strong and warm flavour, use 1 teas. in soups, stuffings for pork or chicken, stews and casseroles. 1 teas. for bread making.
  TURMERIC Bitter and pungent taste. 1 - 2 teas. in curry mixes, curry dishes, bean and lentil dishes, sauces and rice dishes for flavour and colouring.