Spice guide
Pepper, cumin, turmeric, saffron or sumac: every spice has its own story, flavour and possible benefits. This guide brings together all our articles to help you choose, cook with and store your spices. Click on a spice to read its complete guide.
Everyday spices
TurmericThe golden spice, star of golden milk and curries.
PepperThe king of spices: black, white, green or pink.
CuminWarm and slightly smoky, the spice of tagines and digestion.
PaprikaSweet, hot or smoked, it colours shakshukas and paellas.
GingerZesty and fresh, in infusions and in cooking.
CinnamonSweet and warming, Ceylon or cassia.
Sweet and festive spices
CardamomThe queen of spices, to flavour tea, coffee and buns.
ClovesFor slow-cooked stews, mulled wine and Christmas pomanders.
NutmegThe queen of béchamel and mashed potatoes.
Star aniseThe star of spices, for mulled wine and winter desserts.
SaffronThe red gold of spices, for special occasions.
Spices from near and far
Espelette pepperThe pride of the Basque Country, for gentle heat.
Coriander seedsA lemony note, ideal in vegetables à la grecque.
FenugreekWith its maple syrup aroma, the secret of curry powders.
SumacThe tangy Middle Eastern spice that stands in for lemon.
CurryThe most famous spice blend, and our recipes.
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