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Spices
Appears in
By Adrian Daniel and Michael Daniel
Published 2004
Our spicing is probably what we are best known for, although we always assert that the distinctive and unusual tastes of our food are down to a combination of spices and fresh flavours – i.e. our aromatics and herbs – and not just due to spices alone.
Some spices we use fairly regularly, including the classic range of hot and warming ones, such as dried chillies, cinnamon, cloves, nutmeg and ground ginger. Others we value for their subtlety (and the colour they impart), such as saffron and turmeric, and yet others for their very distinctive taste notes, such as coriander seeds for their unique lemony/sagey flavour, cumin for its peppery nuttiness, fenugreek for its bitter-sweetness, smoked paprika for that very smokiness, and star anise for its liquorice overtones.