Abbey Botanicals Herbs and Spices

Botanical name - Cinnamomum zeylanicum

Country of Origin - Indonesia

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.

There are two choices for the spice in the kitchen, cinnamon sticks or powdered cinnamon. Sticks (or quills as they are called) from the Cassia plant will be difficult to grind. The flavour is usually extracted by boiling or some other means. However, true sweet cinnamon from the original Zeylanicum trees (see above) found in Sri Lanka will grind up more easily when purchased in quill form.

Storing cinnamon in the kitchen is easy. Sticks will remain useable for a very long time, several years in fact. Ground cinnamon, however, will lose it’s flavour over time (2-3 years if stored well). Store it in a tight container and put it in a cool, dry place. Make sure it is away from light, heat, and humidity.

Botanical name - Pimenta dioica

Country of Origin - Jamaica

Common names: English Spice, Jamaica Pepper, Clove Pepper, Myrtle Pepper, Pimenta, Pimento, tout-épice, Jamikapfefer, pimiento de Jamaica, kabab cheene, seetful.

Allspice has a warm and sweetly pungent flavour like the combination described above with peppery overtones.

Traditionally, allspice has been used in cakes, fruit pies, puddings, ice cream and pumpkin pie and is a tasty derink if a little is sprinkled on hot milk and drank before retiring. Some Indian curries and pilaus contain allspice and in the Middle East it is used in meat and rice dishes.

Botanical name - Pimpinella anisum

Country of Origin - Spain

Aniseed Ground has a sweet and very aromatic scent like those of liquorice and fennel only more subtle and floral. Although traditionally ground aniseed originated in mediterranean cuisine it has been assimilated by other cultures and is used in many different parts of the world to season meals making them highly aromatic and flavoursome.

Botanical name - Ferula assa-foetida

Country of Origin - Pakistan

Asafoetida is commonly found in Asian and Persian cuisines to flavour pickles and is often found in foods of these nations as a condiment. To cook with asafoetida, one would heat oil or butter in a pan and then add a small amount with herbs to the fat to saute. Dishes featuring vegetables or lentils are the usual ones that use asafoetida to best effect. For those that cannot eat onions or garlic but enjoy the taste, asafoetida can take their flavourful place.

Because of it's overpowering scent when uncooked it is wise to store it in an airtight container well away from other ingredients so that it does not impart it's flavour.

Botanical name - Piper nigra

Country of Origin - India

Common names: Maricha, Gulmirch

Black Pepper Coarse Ground falls between crushed and ground meaning they are still smooth in consistency but with a bit of texture. Produced in the Spice capital of the world India, expect high quality Spice at a fraction of its cost.

You can use Black Pepper Coarse Ground if you want to feel the peppery taste of Black Pepper but don’t want it too blatant. Depending on your cooking needs and wants, Black Pepper Coarse Ground can be your alternative to crushed and ground pepper.

Botanical name - Piper nigra

Country of Origin - India

Common names: Maricha, Gulmirch

For many food enthusiasts, Black Pepper Ground is the most convenient type of Black Pepper as it entails a very smooth texture which doesn’t hamper the natural taste of the food.

The steam sterilised version of Black Pepper Ground is highly recommended for cooking as it has zero bacteria content plus naturally preserved flavours. Produced in the Spice capital of the world India, rest assured to have high quality Spice at a fraction of its cost.

You can use Black Pepper Ground on all types of soups and stews to make them smoother in texture but rich in flavour. You can also use them to season vegetable salads and dressings giving each one a quick lift of flavour and aroma. Due to its smooth consistency, Black Pepper Ground can also be used on breads and pastries.

If you want your meals to be smooth but indeed palatable, use Black Pepper Ground!

Botanical name - Carum carvi

Country of Origin - Holland

Caraway is a popular Spice used to make foods highly aromatic. For your convenience, Caraway is now available in ground form saving you from tedious crushing and grounding of the seeds.

You can use Caraway Ground when making pastries such as rye bread and biscuits; they have a reputation of being highly fragrant making breads more aromatic to the senses. You can also add Caraway Ground to different types of sauces such as five cheese, tomato basil pasta sauce, pesto and creamy carbonara to further enhance both their flavours and scent. Hot drinks like tea, coffee, chocolate and milk can also be made wonderfully aromatic with the help of Caraway Ground. Same thing for charcoal grille meals making them exceptionally tasty and sweet smelling. Make your meals not just delicious but highly aromatic; remember that meals that smell good always taste wonderfully awesome!

Make all your meals fragrance and delicious with the help of Caraway Ground.

Botanical name - Amomum cardamomum

Country of Origin - Guatemala

Cardamom is a widely used Spice on all parts of the world and it belongs to the family Zingiberaceae. Cardamom is used by many food enthusiasts for it's one of a kind fragrance and intense aroma. You can use Cardamom to season foods and drinks making them not just tasty but highly aromatic. Produced in Guatemala, expect full flavours of Black Cardamom Ground without breaking the bank.

Due to its highly aromatic scent, you can use Cardamom Ground to make teas, coffee, chocolates and dark cocoa sweet smelling and thoroughly unique. You can also use Cardamom Ground to season sweet dishes making them neutral in taste; Cardamom Ground is one of the few Spices used to season sweet meals. Cardamom Ground is also used to enhance the flavours of red and yellow curries. If you want a Spice that yields wonderful flavour and incomparable scent, Cardamom Ground will never disappoint you.

Botanical name - Capsicum annuum

Country of Origin - India

Cayenne Pepper is indeed of the hottest Spices of today. Known for its Latin name Capsicum annuum, this flaming red Spice can make your meals sizzling hot and spicy. Produced from the Spice capital of the world India, expect high quality Cayenne Pepper at a fraction of its cost. The steam sterilised version of Cayenne Pepper is highly recommended for cooking as it contains zero bacteria plus naturally preserved flavours.

Botanical name - Apium graveolens

Country of Origin - India

Ground Celery Seed is primarily used to make meals aromatic and real flavourful. Celery entails a sweet citrusy flavour and distinct aroma making them one of the most favourite Spices used by many top chefs and food enthusiasts of today. Celery is now available on ground form letting you spend more time with your guests than to the kitchen. Produced in the Spice capital of the world India, expect finest quality Celery Ground at a fraction of its cost.

You can use Celery Ground to compliment all kinds of vegetable salads like iceberg lettuce, Romanian lettuce, pickles, golden mushrooms, and potato salads. You can also use Celery Ground to make soups and stews more aromatic and flavour-filled. On the other hand charcoal grille meals will taste wonderfully amazing by simply using Celery ground; you can put them directly into the meal while grilling it or mix it together with your marinade. If you want your meals to be highly aromatic, citrusy, sweet and totally delicious, use Celery Ground!

Botanical name - Capsicum annuum

Country of Origin - India

If you love the taste of spicy foods, no need to take out a fresh pepper, crush it then add into your foods. With Chilli Powder, the convenience is all within your hands. Make your meals sizzling spicy and tasty with the help of Chilli Powder. This steam sterilised variety of Chilli Powder is recommended for cooking as it entails zero bacteria content plus naturally preserved flavours.

Use Chilli Powder on all your desired meals may it be cooked, preserved, raw, or processed. You can also use Chilli Powder to enhance the flavours of your food making it more exciting and real palatable.

When using Chilli Powder, whether as a food seasoning or a cooking Spice, always start with small amounts to control the spiciness of the meal.

Latin name - Cinnamomum zeylanicum

Country of Origin - Sri Lanka

Botanical name - Eugenia caryophyllus

Country of Origin - Sri Lanka

Cloves are a key ingredient in many spice mixtures made for use in the kitchen. In fact, the popular Chinese Five Spices has cloves as one of its ingredients. Cloves are an ingredient of curry powder, widely used in Indian cooking. It is also a key ingredient in Moroccan ras el hanout, Garam Masala and even the French have a use for it in their quatre épices. You can even find cloves in unexpected places such as Worcestershire sauce.

Cloves are very popular in Indian cuisine and North Indian cooking uses cloves in almost every side dish or sauce that they make. Typically, you will find them used ground along with other spices. Cloves are also commonly found in various tea blends.

Cloves are useful in the kitchen and can add a new dimension to some of your old dishes. However, be careful, these little flower buds pack a big punch. When using cloves in cooking, it’s best to be cautious. Use them sparingly.

Botanical name - Coriandrum sativum

Country of Origin - Romania

Coriander is a characteristic of Arab cookery, being common with lamb, goat and meat stuffings. Taklia, a popular Arab spice mixture, is coriander and garlic crushed and fried. Coriander with cumin is a common combination and features in falafel and in the Egyptian appetizer dukka, which consists of those spices plus sesame seeds, hazelnuts, salt and pepper, roasted and crushed.

Coriander goes well with ham and pork, especially when orange is included. It enhances fish dishes and, with other spices, may form a delicious coating for spiced fish or chicken, rubbed into the scored flesh and grilled. Try frying a few seeds with sausages to add an unusual flavour. Coriander complements chili and is included in many chili recipes, such as harissa, the hot North African red pepper sauce. It may be added to cream or cottage cheese.

Botanical name - Cuminum cyminum

Country of Origin - Iran

Cumin is indeed one of the most popular Spices after black pepper. It is used to make dishes highly aromatic and flavourful.

Note that using the steam sterilised version of Cumin Ground is more appropriate for cooking due to its zero bacteria content and naturally preserved flavours.

Botanical name - Anethum graveolens

Country of Origin - India

Botanical name - Foeniculum Vulgare

Country of Origin - India/Egypt

Botanical name - Alpinia galangal

Country of Origin - China

Galangal has the peppery hotness of ginger but not the sweetness. Use it to flavour Indonesian sambals or in fish dishes with coconut milk.

Galangal Ground is now available to cut your cooking time in half. Use this to season meals making it more aromatic while improving its flavours.

Botanical name - Zingiber officinalis

Country of Origin - China

Botanical name - Armoracia rusticana

Country of Origin - China

Horseradish Powder is very pungent with a sharp, biting flavour that tends to fade with age or when cooked or added to hot dishes. Horseradish is a thick, brown root that is grated and used fresh or prepared. Horseradish powder is a versatile seasoning that can be used in a variety of ways. Horseradish Powder is especially good sprinkled on beef and steak, added to mayonnaise or mustard, or to flavour ham and sausage dishes. Since it is in a powder form, creating different kinds of sauce mixture is indeed easy and convenient.

Botanical name - Sinapis alba

Country of Origin - Canada

Botanical name - Myristica fragrans

Country of Origin - Indonesia

Nutmeg is an ingredient that can be utilised in a wide array of recipes. It is great in desserts and coffees, but can also be used to flavour meats, vegetables, and sauces. It is lovely in egg custard and it is great for other custards and heavy dishes. It is found in a variety of pies, especially apple. It can also completely change the complexion of cinnamon rolls. Nutmeg can profitably be added to white sauces, especially those used to top a vegetable, such as green beans.

Botanical name - Iris florentina

Country of Origin - Hungary

Botanical name - Capsicum anuum

Country of Origin - Spain

Spanish Paprika and Chilli Powder are both combined to give your meals an instant lift of flavours. You can use this Hot Paprika to make smoked meats zestier while pan fried meat dishes can also taste wonderfully great with the help of this Hot Paprika.

Latin 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 is used in the East as aniseed is in the West. Apart from its use in sweetmeats and confectionery, where sweeteners must be added, it contributes to meat and poultry dishes, combining especially well with pork and duck.

In Chinese red cooking, where the ingredients are simmered for a lengthy period in dark soy sauce, star anise is nearly always added to beef and chicken dishes. Chinese stocks and soups very often contain the spice.. It flavours marbled eggs, a decorative Chinese hors d’oeuvre or snack.

In the West, star anise is added in fruit compotes and jams, and in the manufacture of anise-flavoured liqueurs, the best known being anisette. It is an ingredient of the mixture known as "Chinese Five Spice".

Botanical name - Cucurma longa

Country of Origin - India

Turmeric has a peppery, warm and bitter flavour and a mild fragrance slightly reminiscent of orange and ginger, and while it is best known as one of the ingredients used to make curry, it also gives mustard its bright yellow colour. Turmeric was traditionally called "Indian saffron" because of its deep yellow-orange colour and has been used throughout history as a condiment and textile dye.