Abbey Botanicals Herbs and Spices

Botanical name - Pimenta dioica

Country of Origin - Jamaica

Jerked meats like pork, chicken and kid reflect the Spanish/Jamaican background of Allspice. It is a particularly popular spice in European cooking, an important ingredient in many marinades, pickling and mulling spices. Many patés, terrines, smoked and canned meats include allspice. A few allspice berries are added to Scandinavian pickled herring, to Sauerkraut , pickles, soups, game dishes and English spiced beef.

Traditionally, allspice has been used in cakes, fruit pies, puddings ice cream and pumpkin pie. Some Indian curries and pilaus contain allspice and in the Middle East it is used in meat and rice dishes.

It is also used in liqueurs, notably Benedictine and Chartreuse. Allspice can be used as a substitute, measure, for measure, for cinnamon, cloves or nutmeg. Conversely to make a substitution for allspice, combine one part nutmeg with two parts each of cinnamon and cloves.

Botanical name - Illicium verum

Country of Origin - China

Common names: Badain, Badiana, Chinese Anise, anis de la Chine, anise étoilé, badiane, Sternanis, anice stellato, anis estrllado, badian, ba chio, ba(ht) g(h)ok, bart gok, pa-chiao, pak kok, peh kah, bunga lawang.

Star anise has a licorice taste similar to regular anise, only stronger with a very pungent aroma and is one of the spices in five-spice powder. Star anise plays a key role in the slow cooked dishes that characterize Eastern Chinese cuisine. Its licorice flavour enhances red cooked dishes, as well as eggs simmered in black tea.

Outside of China, star anise is featured in several of Vietnam's signature dishes, such as Pho Bo soup. It is also the secret ingredient in many Indian stews and curries. Star anise can replace regular anise in western recipes.

Botanical name - Pimpinella anisum

Country of Origin - Turkey

Aniseed, sometimes spelled as anise, anis or anise seed, is considered a spice with a sweet licorice-like taste. It is of the Family Apiaceae, which makes it a relative of other plants like celery, dill, coriander and cumin. Both seed and leaves from the plant pimpinella anisum carry the licorice taste, but in recipes, either whole or ground seeds are usually used to add distinctive flavours to food.

Since aniseed is native to the Mediterranean, you’ll find it used in a number of Greek and Turkish dishes, but its popularity has certainly spread to many other countries and the plant proliferates in the wild in North America. The Greek drink ouzo has a distinctive aniseed flavour, as do the similar Italian Sambuca, the French Pernod, and the Turkish Arak. It is used in breads, a number of desserts, and also quite often in savoury dishes like Indian curries, mole, and a variety of fish and meat dishes.

Botanical name - Capsicum frutescens

Country of Origin - Zimbabwe

Common Names: Cayenne, African Pepper, Bird Pepper, Red Pepper, Chilli Pepper, Capsicum.

Birdseye (Bird's Eye) Chillies are fiery hot and add considerable zest to dishes. Traditionally they are pan fired in oil at the start of cooking to add flavour, aroma and heat. They are essential for curries, spice mixes, chilli sauces and oils. Birdseye chillies can be used as a replacement for fresh chillies; they are best used sparingly and handled with care.

Botanical name - Brassica nigra

Country of Origin - India

Common names: Rai, Lal sarsu

As you’d expect this tiny sprout is hot. Use the black type as it’s easier to grow. Too hot for mass consumption, better for spicing up other meals, ready in 6 days.

Black Mustard Seeds are normally sauteed in hot oil, and impart a delicious mild nutty flavour to most Indian vegetable dishes. Black Mustard Seeds are the most pungent of all mustard seeds. Their hot, spicy flavour enhances meats, fish, fowl, sauces and salad dressings.

Whole mustard seed is often used in pickling or in boiling vegetables such as cabbage or sauerkraut.

Botanical name - Nigella sativa

Country of Origin - Pakistan

Common names: Black Seed, Roman Coriander, Black Caraway, Habaa Sawdaa, Black Onion Seed, Kalonji, Daneh, Corek Otu, Cheveux de Vénus, Schwarzkümmel.

Black Cumin seed can be used whole as a spice in the preparation of curries, pastries and cheese. It is often used as a substitute for pepper. In India it one of the spices in ‘panch phoran’, a popular spice combination.

Black cumin seed is used to prepare a tea by boiling a tablespoon-full in water for over ten minutes.

Whole seeds are used for garnishing breads, nans and salads, and can also be eaten whole by chewing the seeds (although a little bitter and spicy).

Botanical name - Amomum cardamomum

Country of Origin - Pakistan

Black Cardamom Pods are known worldwide for its super dominant aromatic scent. Most top chefs and food enthusiasts especially those in South East Asia use Black Cardamom Pods to make their dishes really aromatic. Produced in the heart of Pakistan, rest assured that what you have is high quality Spice meant for cooking excellence.

Cardamom Pods Black entails a very distinguished scent like those on anise and bay leaf therefore cooking with it means aromatic meals that look good to the eyes, delicious to the taste and heaven for the scent. You can use Black Cardamom Pods to elevate the natural aroma of your meals such as tamarind stew, beef broccoli, sautéed mung beans and grilled meats. Using Black Cardamom Pods can also be extended on your coffee, cocoa and tea; they will further enhance the natural scent of these liquids making it a perfect drink every day.

Botanical name - Elettaria cardamomum

Country of Origin - Guatemala

Use Cardamom Pods Green to make rancid smelling meals such as fish, seafood and wild meats indeed aromatic.

Often seen as a tea ingredient, you can also use Cardamom Pods Green on all your desired cooking needs. Due to its high aromatic scent, most food enthusiasts use Cardamom Pods Green to make meals really sweet smelling. Put some Cardamom Pods Green the next time you cook shrimp, squid, clams and seaweeds and neutralise the odours of the food easy and effective. You can also use Cardamom Pods Green to uplift the smell of your meals making it not just tasty but appetizing. Why eat boring meals when you can create highly aromatic dishes easy and effective? Use Cardamom Pods Green and make foods smell like heaven!

Botanical name - Elettaria cardamomum

Country of Origin - Guatemala

If you want to make your meals really aromatic and palatable, use Cardamom Seeds and you will never be disappointed.

You can use Cardamom Seeds on any culinary meals that require strong flavours and rich aroma. Use it to make pork stews more appetizing, fish cutlets indeed savoury and stuffed chicken truly delectable.

Botanical name - Cinnamomum aromaticum

Country of Origin - China

If you love the Spice Cinnamon but want it to be mild and subtle, use Cassia Quills and make interesting meals that resembles to cinnamon only in a milder way.

Cassia Quills resembles to the famous Ceylon cinnamon but they differ in physical characteristics and aroma. Cassia Quills are harder than the common cinnamon but they entail a subtle aroma that is not too overpowering. You can use Cassia Quills to flavour meats and chicken same as with soups and stews. Cassia Quills can also be used to add aroma and scent to common desserts such as cakes, pastries, breads, icing and jellies. You can also use this amazing Spice to make teas and hot drinks. Now you don’t need to personally go to Asia just to experience Cassia Quills, you can have it now while supplies are still good!

Botanical name - Apium graveolens

Country of Origin - India

Celery Seeds are used in different parts of the world to make dishes truly aromatic. You can use Celery Seeds when making processed meats like sausages, hams, pork strips and bacons. They are known to give meals that distinct “celery” smell and taste which is truly irresistible.

Botanical name - Cinnamomum zeylanicum

Country of Origin - Sri Lanka

True sweet cinnamon from the original Zeylanicum trees found in Sri Lanka will grind up more easily when purchased in quill form.

Cinnamon is one of the world's most popular spices for baking. It is commonly found in cinnamon buns, cinnamon cookies, apple, and pumpkin pie. One of the most popular recipes is cinnamon raisin bread. Cinnamon is a must for baking, but it can also be used in other dishes as well. Adding cinnamon to sweet potatoes or acorn squash can really give it a zing. At breakfast, oatmeal generally benefits from a dash of cinnamon. Today the spice is found in recipes for many sauces and stews.

Botanical name - Cinnamomum zeylanicum

Country of Origin - Sri Lanka

True sweet cinnamon from the original Zeylanicum trees found in Sri Lanka will grind up more easily when purchased in quill form.

Cinnamon is one of the world's most popular spices for baking. It is commonly found in cinnamon buns, cinnamon cookies, apple, and pumpkin pie. One of the most popular recipes is cinnamon raisin bread. Cinnamon is a must for baking, but it can also be used in other dishes as well. Adding cinnamon to sweet potatoes or acorn squash can really give it a zing. At breakfast, oatmeal generally benefits from a dash of cinnamon. Today the spice is found in recipes for many sauces and stews.

Botanical name - Eugenia caryophyllus

Country of Origin - Sri Lanka

Cloves are one of the worlds oldest and most popular spices and it’s no wonder because their aromatic and spicy smell and taste make a great compliment to many dishes. Perhaps the most widely recognized spice, a clove is actually a dried flower bud. It resembles small brown nail which makes it perfect for studding hams, which is where most people first become familiar with it. But studding a ham is not the only use for cloves in the kitchen and different cultures have different favorite uses for this aromatic spice. In France, they put a clove into an onion for use in chicken stock. In England it is ground up and mixed with apples. In India cloves are eaten with betel nuts. There are many uses for cloves and they can actually go with most anything and make a very interesting garnish as well.

Cloves can be used in their whole form or in a ground up form. They can be used in dishes that include poultry or meat and you can add a pinch to most any meal. Cloves are essential in recipes such as pumpkin pie and mulled wine. While a whole clove might be a bit much to handle in a casserole, dessert or stew, the ground version can add a bit of aromatic zip without interfering with the texture.

Botanical name - Coriandrum sativum

Country of Origin - Romania

Coriander seed is generally used coarsely ground or more finely powdered, depending on the texture desired. It is best bought whole as, being brittle, it is easy to mill or pound in a mortar. Their flavour may be enhanced by a light roasting before use. As coriander is mild, it is a spice to be used by the handful, rather than the pinch.

The seeds are warm, mild and sweetish. There is a citrus undertone similar to orange peel. The leaves combine well with many pungent dishes from India, Mexico and the Middle East.

The commonest use of coriander seed is in curry powders, where it is the bulkiest constituent, often rough ground in India to give a crunchy texture. The seeds can be likewise used in stews and soups. They blend well with smoked meats and game and feature in traditional English black pudding recipes and Italian mortadella sausage. Coriander is an ingredient of garam masala, pickling spices and pudding spices and is used in cakes, breads and other baked foods. Sugared comfits made from the seeds are a traditional sweetmeat and breath sweetener.

Botanical name - Piper cubeba

Country of Origin - Indonesia

Cubebs are used on a wide assortment of dishes including steak sauces, meat seasonings and confectionary desserts. You can use Cubebs to make stunning pork and beef sauces, just add it on your existing sauce and make it tastier and sweet-smelling. Since Cubebs are highly regarded for their powerful taste and smell, a small amount goes a long way. You can also use Cubebs to escalate the smell and taste of desserts, often they are seen being mixed together with almonds and honey to produce exciting desserts.

Botanical name - Cuminum cyminum

Country of Origin - Turkey

Cumin is used worldwide to make mouth-watering dishes. Cumin Seeds can be used together with other spices to create stunning meals that are aromatic and flavour-filled. Use Cumin Seeds to make sausages more tasty, bacon strips more aromatic and chicken stew succulent to taste.

Botanical name - Foeniculum Vulgare

Country of Origin - India/Egypt

Botanical name - Myristica fragrans

Country of Origin - Grenada

Botanical name - Piper nigra

Country of Origin - India

Botanical name - Schinus molle

Country of Origin - Brazil

Pink Peppercorns have a pleasant, fruity aroma and a resinous, sweet, aromatic flavour. They can be used with fish and seafood, but also work well with rich, fatty meats