Spices

Spices

Used for cooking and seasoning of foods.

Industry: Culinary arts

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Spices

saffron

Culinary arts; Spices

Saffron comes from the crocus plant, and is known for its rich color and pungent aroma. It is used in rice, stews, sauces, and some baked goods.

turmeric

Culinary arts; Spices

Turmeric is related to ginger, derived from the root of a tropical plant. It can be bitter in taste, commonly known for its earthy flavor. Mostly used in mustards and curries, turmeric is also ...

Mace is the bright red outer shell of a nutmeg seed. When dried, it becomes yellow-orange in coloring. Mace has a stronger flavor and aroma than nutmeg. It is commonly used for certain baked goods ...

sesame seeds

Culinary arts; Spices

Sesame seeds are small and flat, and come in four colors: brown, red, black, and most common, ivory. These seeds are nutty and lightly sweet, used for baked goods, breads, dips, dressings, and ...

orange peel

Culinary arts; Spices

Also known as orange zest, orange peel is produced by grating the outer skin of an orange. It adds a citrus flavor and fragrance to food, used in stuffings, relishes, salads, dressings, desserts, ...

orange zest

Culinary arts; Spices

Also known as orange zest, orange peel is produced by grating the outer skin of an orange. It adds a citrus flavor and fragrance to food, used in stuffings, relishes, salads, dressings, desserts, ...

lemon peel

Culinary arts; Spices

Also known as lemon zest, lemon peel is produced by grating the outer skin of a lemon. It adds a lemony, citrus flavor and fragrance to foods, used in different spreads, salads, dressings, desserts, ...