ALLSPICE is a tropical spice with the warm and fragrant aroma of cinnamon, cloves and nutmeg. The ground version is used in breads, pies and puddings, while whole allspice is used in turkey brines and mulled wine. Pair it with: Asparagus, beetroot, carrot, coffee, ham, lamb, sweet potato, turkey.
CINNAMON, from the inner bark of several species of the Cinnamomum genus, is used as an aromatic condiment in sweet and savoury dishes, bakes and teas. Pair it with: Apple, banana, blackberry, blueberry, carrot, date, orange, plum.
GINGER in dried, ground form, is a star ingredient in festive bakes, but the fresh version of this root packs tons of warm, pungent flavour that works well with meat and vegetables, stir-fries, soups, marinades, sauces and curries. Pair it with: Apricot, banana, beef,…