Checking sign-in…
Spice guide
Spices for the kitchen
Culinary use only. No disease claims, and no supplements.
Turmeric
Earthy, slightly bitter, and warm.
Ginger
Hot, citrusy, and fresh when raw. Softer when cooked.
Cinnamon
Sweet, woody, and warm.
Cardamom
Floral, citrusy, and sweet-spice.
Cumin
Toasty, earthy, and savory.
Coriander
Citrusy, mild, and slightly sweet. The fresh leaves are brighter than the seed.
Fennel
Sweet and licorice-like. The bulb is a vegetable. The seed is the spice.
Black pepper
Sharp, piney, and hot.
Basil
Sweet, clove-like, and fresh.
Rosemary
Piney, strong, and savory.
Mint
Cool and bright.