Flavours of Europe

While chillies are mostly used for their flavour and heat, paprika is used for its vibrant colour and full-bodied, rich flavour. Also from the capsicum family, paprika is the name given to only slightly hot members. This paprika (also known as 'pimentón dulce') is sweet in flavour without any bitterness. It is well used in most European recipes including Hungarian gulasch and roast chicken.

One of the most popular and widely used herbs in the world today, parsley (also known as 'curled parsley') has a distinctive herbaceous, slightly bitter aroma and taste that works as a contrast to highlight other flavours. Dried parsley holds up well in cooked dishes like stocks and sauces, though fresh is still best for garnishing and finishing.

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.

Used across the world for its fresh anise flavour, fennel seed has found a place in many cultures and cuisines. It can be found in charcuterie, curries and on Indian dining tables, where the raw seeds are chewed after meals as a natural digestif and breath freshener. Great in vegetable and seafood dishes, pork sausages, meatballs, soup stocks, stews and curries. Also known as: Florence fennel, finnochio, lucky fennel seed

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.

Brown mustard seeds are commonly used for pickling and as a seasoning, and are the main ingredient in European and Chinese mustards. This ancient spice is from the same family as horseradish, watercress and wasabi, and shares with them the same hot and pungent characteristics. Often heated in oil to allow the flavour to infuse the dishes, mustard seeds can make plain vegetables interesting.

The world's most expensive spice, saffron is the stigma plucked from the purple-flowered crocus. Each flower has only three stigmas, and a five-acre plot yields between 500 and 750g of this hand picked spice.

Fleur de sel (flower of salt) is known as the caviar of salts. Only the youngest crystals from the very top layer of the salt ponds are hand harvested by barely skimming the surface. It has a delicate flavour, a moist texture, and a rich, sweet flavour that melts as it touches the tongue. A natural complement to steak, french fries, salads and pasta sauces.