Also known as Jamaican Pepper or Pimento, this versatile spice gets its name because its flavour resembles a blend of the spices cinnamon, nutmeg, and clove. Available whole or ground, this spice is a key ingredient in "jerk seasoning", but can also be added to roast, poultry marinades, fish, gravy, soups and stews, cookies, spice cakes, eggnog, pumpkin and squash.

While it is a member of the carrot family, anise seed has a sweet and pungent flavour similar to licorice. Use it in a rub or marinade for pork as well as in breads, cookies and other baked goods.

This herb belongs to the mint family and is a favourite in Italian and Mediterranean cooking. It can be used as a seasoning for pizza, spaghetti sauce, soup, dressings, salads, meats, seafood, eggs, and any dish where oregano would be used. Use the leaves either fresh or dried.

Also known as sweet laurel, bay leaves come from bay or laurel tree which is native to the Mediterranean. The leaves are usually used dried and should be removed before food is served. They have a woody, sweet flavour with a slightly minty aroma that works well in soups, with meat and poultry dishes, pasta sauces, and fish.

With a tangy flavour similar to dill, caraway is used as a seasoning with potatoes, cabbage, carrots, sausages, meats, breads and pastries. Also adds a unique flavour when used in marinades for pork.

A spice common in Middle Eastern and Scandinavian dishes, coffees, pastries, breads, cookies and curries, this relative of ginger is native to tropical Asia. Cardamon seeds have a sweet, lemony flavour and are used whole or ground.

This seasoning is usually ground from small and slender red or yellow peppers. It's heat and spiciness varies but true cayenne pepper is very hot and should be used in small quantities. Use it to flavour meat, poultry, soups, sauces, chili, seafood, Mexican and Louisiana dishes.

Similar in taste to celery but with a slight bitterness which enhances other flavours. Celery salt is a blend of salt and ground celery seed. It is used as a flavouring in soup, sauces, salads, pickling, tomato juice and meats. Also an important flavouring for traditionally prepared crab and seafood dishes.

This herb, meaning "festive" or "herb of joy", has a taste that is a cross between anise and parsley with an aroma similar to tarragon.

Chili powder is not, as the name implies, just ground up chili peppers. It is made from ground dried chili peppers and usually blended with garlic, onion, cumin, oregano, allspice, garlic and salt. Color and spiciness can vary. It has an earthy, slightly sweet, and sometimes hot flavour. Gives Mexican and Latin American dishes their characteristic taste. Use it on poultry, in barbeque sauces or when making chili on your side burner as your meat is grilling.

The long and hollow leaves of the smallest member of the onion family grow in clumps and are probably most recognized chopped up on top of piping hot baked potatoes. They are best used fresh, but can also be freeze dried. Do not put them in dishes that you plan on keeping for several hours or longer because they develop an unpleasantly strong taste. Use in dishes where a mild onion flavour is desired--eggs, fish, sauces and as a garnish in soups, salads, cooked vegetables and of course, on baked potatoes straight from your barbeque topped with a little sour cream.

Also called "Chinese Parsley", this herb has a bold flavour often described as a combination of parsley, citrus, and sage. It adds a unique flavour to Mexican dishes and salsas and is also very popular in many Latin American and Asian dishes such as stews, soups, steamed fish, curries, salads, relishes and tomato based sauces.

A highly aromatic spice with a very characteristic sweet, woody, earthy flavour made from the dried inner bark of the cinnamon tree, a member of the laurel family. It is available whole in stick form, or as a ground powder. Can be used in spiced vegetable dishes, in sauces for chicken, meat stews, curries, as well as breads, cakes, cookies and beverages.

A member of the carrot family and native to southern Europe, this plant is cultivated for its small fragrant seeds, as well as for its leaves which are known as cilantro. Coriander has a sweet, slightly lemony flavour and is the primary ingredient in curry powder. Used in Middle Eastern, Indian, Russian, North African and Mexican dishes. Try it with potato salad, rice, beans, vegetable dishes, hot dogs, poached fish and soup.

This spice is cultivated for its fragrant seeds. Ground cumin is a major ingredient of both chili powder and curry powder and adds an earthy flavour to curries, stews, meats, sausages, seafood, rice dishes and chili.

Also known as dillweed, it is a flavourful annual herb that is related to anise, caraway, coriander, cumin, and fennel. The leaves have a subtle, sweet, anise-like flavour. It is most commonly used to flavour salads, egg dishes and seafood, especially salmon and herring. Dill seed is used mainly in pickling recipes, soups, cabbage, meat stews, veal and rice.

These seeds have a sweet, anise-like flavour with some licorice overtones.

Not actually a single spice but rather a combination of cumin, coriander, cardamon, black peppercorn, clove, mace, bay leaf and cinnamon that originated from Northern India.

Related to the onion family, garlic is cultivated for its bulb, which is composed of a number of small cloves. It is one of the most popular seasonings used today. The cloves can be used fresh, as a dehydrated powder or as minced flakes. The flavour tends to be stronger and hotter when it is used fresh and cut up into smaller pieces (i.e. minced). Use it with hamburgers, lamb, chuck roast, steak, veal, pork tenderloin, chicken, seafood, vegetables, stews, sauces, marinades, salad dressings, Italian, Mediterranean and Asian dishes.

A much milder flavour than fresh garlic, use it instead of regular salt when you want just a slight garlicky flavour.

Ginger is the root of a tropical plant native to Asia. It can be used whole, fresh or dried, ground or crystallized. It has a spicy, sweet, citrus flavour. Use it chopped up in stir fries and other Oriental dishes (try the Fiesta Porcelain Wok), meat, poultry, seafood, squash, or add it to marinades for a more subtle flavour.

A blend of herbs including oregano, savory, rosemary, thyme, marjoram and/or lavender that is commonly used to flavour stews, chicken, kabobs, sauces and pizza.

A blend of several spices, commonly including marjoram, thyme, rosemary, savory, sage, oregano and basil. Can be used as a rub or marinade or added to breads or tomato dishes.

A spicy flavouring added to various meats and vegetables that includes a combination of ground chilies, thyme and allspice.

This is a coarse, ground salt with no chemicals added that is somewhat larger than your average table salt.

Also known as sweet marjoram, this herb is a member of the mint family. Like mint, it is cultivated for its leaves, which have a sweet, minty flavour with a slightly bitter undertone. Available in both leaf and ground forms, it complements the flavour of chicken and turkey stuffing, vegetable soups, lamb, stews, fish, sausages, beverages and tomato sauces.

Ground or whole, mustard seed has a strong, hot, tangy flavour that comes out when the powder is moistened, so store in a dry place before using. Ground mustard enhances meat, fish, poultry, sauces and egg dishes. The whole seed is used in pickling, boiled with beets, cabbage, sauerkraut, or in relishes.

Nutmeg is an oval shaped seed that is normally grated fresh just before use. With a piney, citrus-like aromatic flavour combined with sweet and bitter tastes, it's the perfect topping for cheese dishes including sauces, quiche, or pasta. Nutmeg is a great addition to barbeque sauce as well. The Europeans use nutmeg atop most baked goods, hot beverages, and in cream sauces for noodles.

These are the dried leaves of the herb Origanum. They possess a strong aromatic aroma and a slightly sweet and bitter flavour. Oregano should be added at the beginning of cooking so that the flavour has time to come out and meld with the other flavours of the dish. Add while browning onions or beef for both spaghetti sauce and chili. Also great in salsa.

Paprika is the dried and ground pod of a type of sweet red pepper. Paprika adds not only vibrant color, but a rich and pleasing flavour to traditional dishes like Hungarian Goulash, devilled eggs or chicken.

Probably the most common spice out there, pepper adds a slight spiciness to just about any dish. Use fresh ground pepper whenever possible for a more pungent flavour.

Poppy Seed is actually the tiny, dried, kidney shaped seed of the Papaver somniferum plant and has a high, flavourful oil content. This seed produces a crunchy, nut-like flavour and adds eye appeal, texture and flavour. Especially popular with baked foods like breads, rolls, muffins, and cakes. Also great for fruit salad dressing.

Rosemary is the dried leaves of an evergreen plant that means "dew of the sea" because it thrives where fog and salty sea spray meet. The leaves have a very distinct pine-like and woody aroma with a fresh, bittersweet flavour.

Saffron is the dried stigma of the fall flowering Crocus sativus. It is the most expensive spice because it is a very labor intensive crop--only 5-7 pounds of saffron can be produced from each acre of land. This spice possesses a rich, pungent, briny flavour and adds a beautiful yellow colour to rice dishes, breads or paella. It is popular in both Indian and Spanish dishes.

A native to Mediterranean regions, this greyish-green leafed member of the mint family is slightly bitter in flavour and highly aromatic. Sage is one of the main ingredients in poultry seasoning but enhances the flavour of all kinds of meats as well as bland vegetables like potatoes and eggplant.

The quintessential flavouring to bring out the flavours of just about any food.

These dried leaves have a piquant flavour and fragrant aroma, distinguished by minty tones similar to that of thyme with a touch of pepper. It is traditionally used to season bean soup, but also adds a nice flavour to chicken or beef soup or stew, baked chicken, pork, stuffing and vegetables.

Sesame is a dried, oval shaped nutty-flavoured seed that is used raw or lightly roasted as a flavouring on everything from baked goods to stir fries.

This seasoning blend commonly includes onion, garlic, paprika, and black pepper. Works especially well with beef as well as pork and lamb.

Tarragon is the dried leaves of the herb Thymus vulgaris. This herb has a rich and robust anise-like flavour and aroma that combines especially well with the wine and shallot base of many French dishes. It's quite nice for a simple baked chicken or Cornish game hen. Tarragon is a strong-flavored herb, so start with a small amount on baked chicken or fish, in tuna or chicken salad, oil & vinegar dressing for salads and marinades.

This herb has a warm, minty and vibrant flavour and is one of the best cooking herbs in the world. It has a special affinity for poultry and pork; it is an absolute must for fried chicken and breaded chops and is equally good for baking and broiling.

A bitter orange-colored spice that gives the flavour and color to pilaf, curry powders and Indian braised dishes.

Vanilla beans are cigar-shaped seed pods of the fragrant climbing orchids native to Mexico. With a sweet aroma like no other, vanilla beans are commonly used in desserts such as ice cream, custard, or creme sauces, or used to flavour sugar, which is then added to more dense baked goods such as cookies.