Let’s start with the more interesting, less known spices

Cardamom: Cardamom is not widespread, but it is getting more and more popular. Its flavor-giving aroma tastes very similar to cloves and cinnamon. It stimulates the functioning of the heart muscle, which is why it is also called “the spice of the heart” (it consists of the words cardia [heart] and amomum [spice]). It is not one of the cheap spices, but due to its intensity, very little amount is enough to be added. It also harmonizes well with cakes, coffee, chocolate, and milk-based specialties. Norwegians also add it to meat dishes.

Tonka Beans: If we asked our grandmothers about tonka beans, they probably wouldn’t know what it is. But it is getting known in confectioneries and among the lovers of baking. Due to its complex aroma, it is mainly used in special creams, chocolates and desserts. What does it taste like? It is a tough question, because vanilla, bitter almonds, cinnamon, and cloves can also be recognized in its taste. In some countries it is a raw material for perfume and tobacco.

Chili*: This spicy bad boy can spice up the dishes even in small quantities. It is a great match with cocoa, but for adventurers, it is worth trying it with different foods. Just be careful!

Sichuan Pepper: Like chili, Sichuan pepper has a numbing, tingling pungency, but also has a typical fragrant (floral citrus) aroma. Excellent for cakes (especially for chocolate ones) and biscuits, it also harmonizes with star anise, ginger and chili.

Chocolate Long Pepper: Here is a pepper that tastes like chocolate. No wonder it is widely popular. Just like the ones above, it also has a slightly numbing, pungent effect.

Kubeba Pepper: Sooo much peppers for sweet food, right? Together with almonds, it is also a great spice for cookies, cakes, and fruit breads. We can expect a slight pungent taste as well, and its scent evokes cloves.

Saffron: Due to its strong color, it is also excellent for food coloring. Depending on the quantity, it can be yellowish or even reddish. It is also great for sweeter wines, as its near-neutral taste is not so dominant, it doesn’t suppress other aromas, only makes them tastier.

Rosemary: Yeah, that’ right, rosemary. Although it is mostly added to salty foods, just like basil and thyme, rosemary goes really well with citrus desserts.

Lavender: It is also a herb with a very dominant taste, so it is not usually added directly to food, but rather added with sugar.

Star Anise: A Christmas favorite that is a real treasure with a strong scent, sweet taste and such a beautiful appearance that it is excellent for decoration. There is almost no food or drink to which it cannot match. Do not confuse it with its cousin, the Japanese star anise because it contains toxic substances.

Mint: For those who are big lovers of sweet foods and drinks, mint is not a new caracter. On the other hand, many people do not like it due to its strong, refreshing taste, it reminds them of toothpaste. It is true that you need to be careful with its usage. After all, mint is amazing with cocoa or citrus fruits.

Lemongrass: It matches everything that is fruity. Soups, salads, lemonades, teas, cocktails.

The well-known spices

Cocoa*: Due to the color and characteristic taste of cocoa, it determines the food or drink it was added to. However, it is a very grateful spice, it is hard to ruin anything with it. In addition to being heart-friendly and enhancing blood circulation, cocoa is also functioning as an aphrodisiac.

Ginger*: Due to its characteristically spicy and pungent taste, it should be used with care. When we have experienced the right amount, we can make special delicacies with it. The main ingredient of fresh ginger also has antioxidant, anti-inflammatory, antibacterial and immune-boosting effects, making it extremely beneficial to the immune system.

Cinnamon*: Cinnamon doesn’t need to be introduced. It has a very delicate aroma, a characteristic taste. It even helps regulate blood sugar level and prevent diabetes. It also matches with some salty foods. For true connoisseurs, we recommend the slightly more expensive, but even healthier Ceylon cinnamon.

Vanilla: One of the most popular and well-known spices for flavoring sweet foods. We love it so much that we dedicated a whole blog post to the queen of sweets, to Bourbon Vanilla. Click here to read it - if you haven’t done already.

We can also use various fruits - especially citrus fruits - to spice up our sweet foods and drinks. The peel of lemon, tangerine, orange, and lime, in dried, candied forms - or even freshly grated - gives a fresh and juicy taste.

+1 Salt: I learned from my grandmother that every sweet dish needs a little bit of salt, and every salty dish needs a little bit of sugar to emphasize the flavors even more.

Curiosity: Spices marked with * are considered the healthiest spices in the World.

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