Organic spices

This simplified recipe for spicy red chili garlic aioli serves as a flavorful dip on a crudité platter or as an interesting condiment to elevate your next sandwich. The versatility of this recipe allows you to use the aioli as a dip, sauce, or dressing.

A splendid substitution for croutons on a salad, bread dipped in soup, or meat on a sandwich as this recipe is vegan and gluten-free. Preparing crispy chickpeas is a mostly hands-free activity making it an easy way to meal prep a fortifying ingredient which will improve your next meal immensely.

Seasoning boosters such as miso, onion and lime lend tangy, deep umami flavors to this spinach-based dressing. An easy recipe as it requires zero cooking, only a blender and a small amount of time to succeed in creating a versatile sauce you will want to pair with many other foods.

A comforting, savory bowl of porridge made with creamy coconut milk and warming spices such as cinnamon, mace and turmeric. Soft oats and popped black mustard seeds contrast nicely in texture enticing your palette. If you have always made sweet oatmeal porridge for breakfast, its time to give this recipe a try.

Sweet mirin balances the umami flavors provided by the soy sauce and miso paste. This dish is a wonderful gluten-free and vegan alternative to fried chicken making it a suitable dish for most people. A simple marinade and single ingredient “breading” makes this quicker and simpler to prepare than other traditional fried tofu recipes.

It is believed that bay leaves, or laurus nobilis, originated in South Asia. However, they are more commonly found in French and Mediterranean cuisine, yet cultivated all over the world. With history dating back to Greek mythology In which Daphne fled from smitten Apollo’s arms and was transformed into the laurel tree. Apollo was so enamored by the loveliness of the tree that he commanded its leaves would be given to reward the highest accomplishments in the Greek culture. Bay leaves were then woven into reeds and worn as crowns by Greek and Roman heroes.

Black pepper, or[ piper nigrum, originated in India and is one of the earliest spices used. It comes from the plant’s un-ripened berries which are cooked and dried to produce peppercorns.

Cardamom has been long used as an ancient medicine. It had many purposes, and was touted to aid in digestion by the Greek physician, Hippocrates, also known as “The Father of Medicine. Cardamom was not just used to enhance digestion from colic and heartburn. It was also used to treat headaches, bronchitis, and even cardiovascular disease. It is thought to have antibacterial properties and was used for this purpose. Of course, these uses have not been confirmed by science. Although modern research is encouraging as animal studies, have linked cardamom to obesity prevention, and improved cholesterol and liver function.

Cardamom, or elettaria cardamomum, originated in southern India and is part of the ginger family. It’s one of the oldest spices known to date. Offering both a sweet and spicy flavor, often described as warm and pungent, with a hint of citrus, green cardamom provides big taste in a small package. Green cardamom remains the third most expensive spice by weight because harvesting is quite labor intensive. Because it grows in pod form, each pod needs to be opened to separate the seeds. The seeds are then ground to a fine powder rich in flavor.

Cassia Cinnamon, or cinnamomum cassia, is made from the bark of an evergreen tree of the same name. The cassia cinnamon tree is thought to be native to China. Bark is taken from the tree and dried. During this drying process, the outermost layer of the bark is removed, leaving a thinner inner layer. This layer naturally curls as it dries. Cassia cinnamon is more pronounced in flavor compared to other varieties. The bark tends to be thicker as well. Because of this bold flavor and harvesting processes, it is the most popular cinnamon to be sold.

Cassia Cinnamon, or cinnamomum cassia, is a tree variety from the cinnamomum family. It is the bark of the cassia cinnamon tree, an evergreen tree originating in China. After the tree's bark is harvested, it is then dried and when the outer layer is removed the inner layer curls up into a roll. After drying is complete, the bark is ground into a fine powder.

Cloves have been used for thousands of years and play an important role in history. Wars were fought with obtaining control of the profitable clove business as a central focus. Legend has it that natives in the Spice Islands would plant a clove tree each time a child was born, and the tree’s course became a representation of the child’s health and longevity.

Fenugreek, or trigonella foenum-graecum, originated in Southern Europe and the Mediterranean. It appears that they have been cultivated and used for several thousand years, with evidence of them dating back to 4000 BC. Although the fenugreek plant produces fragrant leaves used as an herb, the plant’s seeds are more widely available and commonly used as a household spice.

If you love using garlic in your food, you should try and grow organic garlic at home. It is easy and rewarding to grow also, and you will enjoy the fresh taste and aroma of home-grown garlic so much that you will never want to buy it again from your supermarket or grocer.

If you love the flavor of ginger, but find it difficult to get hold of fresh ginger, you should keep dried ginger root at hand. Ginger has many health benefits and adds spice, pungency and aroma to the foods it is added to. It has a warm and somewhat peppery flavor with notes of lemon. While fresh ginger is used in many cuisines and foods, dried ginger is not a laggard. It is easier to store, takes up less space and has a long shelf life. Ginger is extremely versatile since it can be used in both sweet and savory dishes.

Garlic, also known as allium sativum, is thought to be native to middle Asia. It is usually planted in the fall and harvested in the spring. It is a bulbous plant that grows underground. Garlic has a strong, almost spicy taste that adds a pungent flavor to dishes.

It is not fully agreed where garlic, also known as allium sativum, originated but thought to be from middle Asia. It is a bulbous plant that grows well in mild climates. Dating back thousands of years, garlic writings were found in texts from many ancient cultures including Egyptians, Israelis, Persians, and Indians. With a strong, pungent flavor and a spicy bite, garlic adds a distinctive flavor to any meal.

The origin of ginger, or Zingiber officinale, dates back several thousand years. It is the root of a flowering plant that is native to South Asia, and was then distributed around the world starting in the Indian-Pacific, Africa, and throughout the Caribbean. The plant itself prefers warm humid climates for optimum growth. The Chinese philosopher.

Mace, or myristica fragrans, dates back thousands of years. It grows on the nutmeg tree and comes from the same fruit as nutmeg the spice. While nutmeg is the pit of the fruit, mace is the covering of the seed itself. It is red in color, and while the flavor is similar to nutmeg it is milder. Known for its warmth as a spice, it has flavors reminiscent of cinnamon and black pepper with a slight hint of citrus.

Coriander seeds, or coriandrum sativum, is one of the oldest spices on record. They were mentioned in the Bible and found in the tomb of King Tutankhamen. Coriander seeds grow into the coriander plant that is in the parsley family. It forms long, thin stems and green leaves that are known as cilantro in the United States. The coriander seeds are dried and sold as a spice, while cilantro’s fresh leaves and stems are sold as an herb. It is important to note that coriander seeds taste very different from cilantro leaves, and cannot be substituted for one another.

Although the exact origin of onions is not known, they are thought to have originated in Central Asia or Iran. Despite being native to Asia and the Middle East, onions are widely used all over the world. Onions were likely grown and used even before modern farming was invented, and was possibly on of the oldest crops to be cultivated due to their long shelf life.

Research is conflicting on the actual origin of onions. Some believe that onions are native to Central Asia, while others believe they’re native to Iran. Regardless, onions have become a staple in foods across the world over. It is even thought that onions played an important role in the prehistoric diet, and were possibly one of the earliest crops to be cultivated prior to farming.

Red chili flakes, also known as crushed red pepper, are used in cooking to add a spicy heat to foods. They are made from chili peppers such as cayenne or a mixture of cayenne and other chilies, and are native to Mexico. It is thought that a village in north Macedonia originally began to dry red chilies and blended them to create the crushed red pepper flakes.

Red chili powder is used as a spice to bring heat to foods. Although chili peppers originated in Mexico, they were quickly spread across the world. Red chili powder is usually made from Cayenne peppers or a blend of Cayenne and other red chilies.

Saffron, or Crocus sativus, is a highly esteemed spice and has long been the most expensive spice in the world. The reason for such expense is because saffron comes from the stigmas of the crocus flower and is harvested by hand on the morning that the flower blooms. It is thought to have originated in Greece but grows throughout the world. Today, the majority of saffron is sold from Iran.