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Black Pepper produces a pungent heat that is neither flavour nor fragrance, but a pain-like sensation very similar to chilli heat. The spice also has a woody aroma with floral, fruity and citrus elements, and some bitterness.

Once ripe, chillies have a sweet taste, but their lure stems from their heat, which comes from capsaicin, an odourless, tasteless, irritant alkaloid. Capsaicin works by exciting the palate, which in turn heightens our sense of taste, flavour and texture.

Fennel enhances both sweet and savoury food with its mild aniseed character. The Spice is most notable as a flavouring for italian salami, and for its use in masala blends throughout South Asia, from Kashmir to Sri Lanka

Cumin has a warm, earthy flavour and aroma with a bit of both sweetness and bitterness. The whole seeds need to be toasted in order to reach the optimum flavour.

Turmeric works well in complex blends, where its pungent earthiness acts as a base to help to bind other flavours together. Add sparingly if it is to be used on its own, so that the bitter notes do not overwhelm.

Cinnamon does not in itself taste sweet, but rather it enhances the perception of sweetness in other ingredients. This make it perfect for sweet bakes and desserts and for drawing out sweet notes in savoury dishes.

Coriander is a  versatile spice with a bittersweet taste reminiscent of dried orange peel. While it can be used on its own, the spice is more frequently partnered with earthy cumin to form the backbone pf savoury blends the world over.

White pepper have a musty, earthy, or grassy flavour, which can vary depending on the type of processing used and handling after production.

Black Pepper produces a pungent heat that is neither flavour nor fragrance, but a pain-like sensation very similar to chilli heat. The spice also has a woody aroma with floral, fruity and citrus elements, and some bitterness.

Black Pepper produces a pungent heat that is neither flavour nor fragrance, but a pain-like sensation very similar to chilli heat. The spice also has a woody aroma with floral, fruity and citrus elements, and some bitterness.

Once ripe, chillies have a sweet taste, but their lure stems from their heat, which comes from capsaicin, an odourless, tasteless, irritant alkaloid. Capsaicin works by exciting the palate, which in turn heightens our sense of taste, flavour and texture.

White pepper have a musty, earthy, or grassy flavour, which can vary depending on the type of processing used and handling after production.