spices we use at Downderry Spice!

Thes are warm sweetly aromatic spices with a flavour profile that includes the tase of aniseed and eucalyptus. and are best combined with "lighter" flavours. Members of this group of spices are:

Cinnamom,  Cloves,  Allspice,  Anise,  Star Anise & Fennel

Warming spices are the broadest group of spices that bring warmth to any cuisine but without just a note of sweetness and generally have woody, peppery, slightly bitter flavours. Members of this group of spices are:

Nutmeg,  Mace,  Caraway

Fragrant Spices have a flavour that is fresh, floral or "pine" like., but can have woody with distinct aromas.  Members of this group of spices are:

Rose, Juniper, Coriander,

Earthy Spices tend to convey a woody spiciness and have a lingering taste when used in any cuisine.  Members of this group of spices are:

Cumin, Nigella Seeds

Penetrating Spices are powerful with flavours that hit the nose and throat and linger on the palate with notes that can suggest a medical flavour.  Members of this group of spices are:

Cardamom, Bay Leaves

Citrus Spices are spices that identify as having a citrus taste that gives a lemony, fresh and tangy flavour, that has floral, herbal notes in the taste profile.  Members of this group of spices are:

Dried Lime, Lemon Grass

Sweet-Sour are fruit based spices where the flavour group is dominated by sourness (derived from acids) and a sweetness derived from plant sugars. Members of this group of spices are:

Sumac, Tamarind, Carob

Fruity flavour spices  are very subtle on the palate and have malty, fruity freshness to them.  Members of this group of spices are:

Cacao, Barberry

Toasty spices are spices that have been toasted (as part of their processing) giving them their potency. Flavours are nutty, roasted, caramel and can have smoky notes. Members of this group of spices are:

Paprika, Sesame

Sulphurous spices are dominated by oniony flavours with a degree of pungency from horseradish type notes. Members of this group of spices are:

Garlic, Curry Leaves, Mustard Seeds

Pungent spices can be extremely hot, where the chemicals from the "spice" affect the nerves to send burning signals to the brain. Members of this group of spices are:

Black Peepercorns, Ginger, Chilli

Unique spices are spices that do not generally fit into a spice/flavour group. They bring unique tastes and aromas to any cuisine. Members of this group of spices are:

Saffron, Poppy, Celery Seeds, Turmeric, Fenugreek