Spices

SPICY IDEAS Cumin Seeds: Great in Mexican and spicy food, fry the seeds or grind into powder.

Sprinkle over carrots or cauliflower before roasting. Often used with coriander seed.

Rub tuna fillets with olive oil, shake a good bit of cumin and seasoning over, fry quickly (a min. each side for 1 inch steak). Let rest for a couple of minutes then cut into strips.

Serve in tacos or tortillas with lime tossed lettuce and salsa.

Fennel Seeds: Add to soup, stews. Scatter over tuna steaks with chilli flakes and grill.

Turmeric: Add to curries, add a small amount to dal.

Black Onion Seeds: Sprinkle on salads, stir fries, curries.

Sumac: A Turkish spice which tastes of citrus. Add to salad, cous cous and chickpeas.

Chinese 5 spice: Seasoning for meats - particularly good with duck.

Oregano: Italian, Turkish, Greek food.

Black Mustard Seeds: Base for curries. Also good stir fried with coriander seeds and green leaves.

Coriander Seeds: Used for curries, stir fries. Fry whole until they pop or grind into a powder, good with cumin seeds. Also works well with goats cheese and garlic.

Chilli Flakes: Hot! Use sparingly, add while cooking or scatter a little on top of soups and stews. Can also be scattered onto meat and fish before frying or grilling.

Whole Dried Chillies: Can be crumbled into recipes or put in whole and taken out before eating.

Curry Powder (hot): Make a curry with this, or dal with red lentils, stock cube, ginger, chilli (fresh/whole dried). Fry an onion, when softened add lentils for a minute, then pour in water and add the other ingredients until a soft spicy dal is ready.