Spices & Seasonings for Desserts

Stick your nose into a sack of cloves and you will understand why ancient mariners claimed to smell the approach of the clove islands while still far out to sea. A terrific and much-used pungent addition to Christmas ham and baked goods, stewed and pickled fruit and vegetables, cakes, pastries and biscuits, German Glühwein (also known as mulled wine), and many North African spice blends. Also known as: Nelke, ting-hiang.

This spice will find its way into all your baking, when used with the natural sweetness, smoothness and binding ability of the humble pumpkin. Add to traditionally sugar-heavy goodies and cut out some of the sugar; it also works a treat with granola, nut bars and smoothies, partnering well with coconut and dairy-based dishes. The spice also complements savoury dishes, such as pumpkin gnocchi or zucchini fritters. Of course, it makes the great American Pumpkin Pie.

Flavour Notes: Warmly spiced, woody, slightly sweet

Cuisine: American

Heat Level: 0/5

Wattleseed is a star in the native Australian spice world; its earthy aromas of chocolate, coffee and hazelnut inspire creativity in the kitchen. Hand beaten from the pods of acacias by Indigenous Australians, wattleseed can be added to pancake batter, desserts, baked goods and sauces.

The signature spice of the famous chai tea, cardamom is sweet and aromatic with camphoric tones. This bright, complex flavour brings sophistication to cakes, biscuits, puddings, scrolls and French toast; curries and stews; rice dishes; stewed and preserved fruits; red meats; and drinks. This ground cardamom is milled from mature pods into a fine powder, offering a more concentrated flavour than the whole pod and ready to use straight from the jar.

Cassia - also known as Dutch cinnamon or baker's cinnamon - is bolder than true cinnamon. Cassia's sweet and spicy fragrance and flavour is more intense than that of cinnamon. Its slight bitterness makes it distinctly different from cinnamon and gives its sweetness depth. Cassia is delicious in more robust sweet dishes such as fruit cakes, strudels, compotes and crumbles. It is often used in curries and stews for a balancing sweetness.

The signature spice of the famous chai tea, cardamom is sweet and aromatic with camphoric tones. This bright, complex flavour brings sophistication to cakes, biscuits, puddings and scrolls; curries and stews; rice dishes; stewed and preserved fruits; red meats and milky beverages. This whole pod is picked while still immature, ideal for infusing whole into simmering curries and rice, or splitting open to release the seeds and their aromatic oils.

Although lavender flowers are not widely used in culinary circles, their pleasant aroma and corresponding soft, sweet taste are well worth exploring. Find them in Herbes de Provence and Ras el Hanout blends, but on their own, use in biscuits, cakes and general sweet baking. In northern Africa, lavender flower is also added to meat dishes.

Stick your nose into a sack of cloves and you will understand why ancient mariners claimed to smell the approach of the clove islands while still far out to sea. A terrific and much-used pungent addition to Christmas ham and baked goods, stewed and pickled fruit and vegetables, cakes, pastries and biscuits, German Glühwein, and many North African spice blends. This ground clove is milled fine and ready to use straight from the jar, an ideal option where whole cloves would be too strong or difficult to remove.

This warm, sweet, liquorice-tasting aromatic is native to the Middle East and was used by the ancient Romans to aid with digestion. Not to be confused with star anise (native to China), aniseed is often found in cakes and pastries, and is a great addition to curry powders. It is used to flavour alcoholic drinks such as Jägermeister and Sambuca. Also known as: Anise seed.

The signature spice of the famous chai tea, cardamom is sweet and aromatic with camphoric tones. This bright, complex flavour brings sophistication to cakes, biscuits, puddings and scrolls; curries and stews; rice dishes; stewed and preserved fruits; red meats; and milky beverages. These are the loose seeds removed from the pod, ready to add whole for a slow infusion or crush fresh for a more concentrated flavour.