An effective substitute for fresh garlic, the powdered version adds that sought-after kick to any dish, any time. Add it to a recipe or sprinkle it on a dish as a finishing touch.
Often associated with Italian cuisine despite its Indian and Asian origins, basil goes great in anything made with tomatoes!
To add a Mediterranean touch to your favourite recipes, go for some oregano! It goes great with chicken, shrimp, and grilled vegetables and can be sprinkled on pizza, potatoes, and tomatoes.
Use paprika to add warmth, colour, and depth to your seafood, vegetables, and eggs. Packed with vitamin C, this pepper-based spice comes in multiple versions, from sweet and spicy to smoked.
Adding a subtle woody yet spicy flavour to both sweet and savoury dishes, cinnamon is the epitome of versatility. Ground cinnamon comes from the dried bark of the cinnamon tree.
Like Parmesan cheese, pepper flakes (often chipotle, ancho, poblano, and guajillo) are typically sprinkled on pasta, salads, and pizza.
Thyme’s sometimes woody, sometimes lemony taste is typically used to flavour meats and stews, but also goes nicely on vegetables.
Anise is one of the world’s oldest aromatic plants. Its pronounced licorice taste is often used to flavour both alcoholic beverages—such as pastis and ouzo in Europe.
While you’ll find cumin’s earthy, citrus taste well represented in India and Africa, it’s used in almost every cuisine in the world.
Known as the “king of herbs” in French cuisine, tarragon’s licorice flavour adds freshness to all your dishes. Native to Siberia, its name means “little dragon.”