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Feature:
Sweet basil is a variety of basil distinguished by its bright green color and larger leaves.
This basil is commonly used in Western cuisine, especially Mediterranean and Italian cuisine.
The leaves are oval in shape with smooth edges.

Taste and smell:
Sweet basil leaves have a sweeter flavor and are more aromatic than other varieties of basil.
The smell is very fragrant, with a hint of mint and sweetness.

Origin:
Egypt

Cooking dishes:
In Italian cuisine, sweet basil leaves are often used to make pesto.
It can also be used as a flavoring for pizza, salads and stews.
This basil leaf is also often used with tomatoes, especially in Caprese salads.

Applicable dishes:
Pasta with pesto sauce, pizza Margherita, Thai fried pork, stir-fried chicken, steak, tomato salad, pumpkin soup, toast

**Sweet basil leaves are a versatile and highly popular herb. Its sweet and fragrant flavor makes it ideal for many classic Western dishes. It is especially suitable for summer cooking, providing fresh flavors and beautiful colours. Sweet basil leaves are an essential ingredient in everything from Italian herb dressings to Mediterranean salads.

 

 

 

 

 

Feature:
Kelly’s fennel is a spice often used in European and Asian cuisine, usually in the shape of small, curved seeds.

Taste and smell:
The flavor is typically spicy, with hints of citrus and pepper.
Has a fresh, slightly sweet aroma.

Origin:
Finland

Cooking dishes:
Commonly used in baked goods such as rye bread, cakes and cookies.
In Europe, especially in Germany and northern Europe, it is often used to flavor stews, soups and boiled dishes.
In Middle Eastern cuisine, it is often used in risotto and meat.
Also used in making liquid condiments such as curries and sauces.

Applicable dishes:
Tomato goulash, stews, pastries, apple pie, sauerkraut, rye bread, sausages, Indian rice seasonings

**Kelly Fennel is one of the spices of choice for many chefs and home cooks due to its versatile uses and unique flavor. It adds special flavor and aroma to various dishes, making them richer and more layered.

 

 

 

 

 

Feature:
Dill seeds are the seeds of the dill plant (Anethum graveolens) and are usually harvested when the plant is mature.
Most people are familiar with dill, but dill seeds are also useful as a spice.
The seeds are flat, oval, yellowish or brown in color.

Taste and smell:
Dill seeds have a citrus flavor, a slight sweetness, and a slight bitterness.
Their aroma is slightly “herbaceous”, slightly like fennel or celery.

Origin:
India

Cooking dishes:
In Nordic and Russian cuisine, dill seeds are often used to marinate fish.
In Middle Eastern cuisine, they are commonly used in curries and stews.
In Indian cuisine, dill seeds are used along with other spices to flavor curries and baked goods.
It can also be used to make soups and sauces, especially with seafood.

Applicable dishes:
Pickles, Indian Bean Chowder, French Dressing, Vinaigrette Herring, Yogurt Dill Cucumber Sauce, Roasted Vegetable Collection, Honey Mustard, Creamy Braised Chicken, Curry

**Dill seeds are a versatile spice that can be used not only for cooking but also for pickling and preserving foods. It has a unique taste and smell that adds depth and complexity to dishes. Dill seeds are a spice worth trying in both traditional and modern cuisine.

 

 

 

 

 

Feature:
Yellow mustard seed is a seed from the mustard plant (Sinapis alba).
Light yellow in color, it is generally milder than black or brown mustard seeds.

Taste and smell:
The flavor is usually relatively mild, with a subtle spiciness.
When moistened and ground, a more intense spicy flavor develops.
Often used to make mustard sauces, the smell and taste of which vary depending on other ingredients added (such as vinegar, salt, honey, etc.).

Origin:
India

Cooking dishes:
It is often used to make mustard sauce and can be used as a seasoning for barbecue, sandwiches, hot dogs and other foods.
In Indian cuisine, yellow mustard seeds are also used for seasoning or to provide a unique flavor to pickled foods.
Can be used for cooking fish, especially to reduce fishy smell.

Applicable dishes:
Suitable for burgers, hot dogs, sandwiches, German sausages, salads, white wine chicken, mustard grilled salmon, cured meat dishes, French mustard cream chicken, pan-fried carrots

**Yellow mustard seeds are widely loved for their versatility and mild flavor. Not only can it be used as a stand-alone spice, but it can also be mixed with other ingredients to create a variety of sauces and sauces.

 

 

 

 

 

Feature:
Dill weed is the young leaves of the dill (Dill) plant and is commonly used in fresh or dried form.
Fresh dill weed is light green in color with long, slender leaves.
Dried dill weed is dark green to light green and has a fragile texture.

Taste and smell:
Unique aroma of citrus, anise and herbs.
The flavor is fresh, with subtle sweetness and bitterness.

Origin:
Iran

Cooking dishes:
Dill weed is commonly used in pickled foods such as pickled fish and pickles.
In Sweden and other Nordic countries, it is an important ingredient in pickled fish, especially salmon and cod.
Dill weed is also often added to delicious custards and salad dressings.
Perfect for seafood, soups, stews and salads.
In Middle Eastern cuisine, it is also used to flavor curries and stews.

Applicable dishes:
Pan-fried salmon with dill butter, French salad dressing, vinegar-pickled herring, dill tamagoyaki, grilled yuzu-flavored dill, yogurt-dill cucumber sauce

**Dill weed is a versatile spice that can be used in a variety of dishes and cooking methods. Its unique flavor and aroma make it a perfect addition to a variety of foods and dishes. Both fresh and dried dill weed have their uses, but fresh dill weed generally has a stronger flavor. Due to the strong flavor of dill weed, it is recommended to use it in moderation during cooking.

 

 

 

 

 

Feature:
Parsley seeds are small seeds extracted from the fruit of the wild parsley plant. They are usually dark brown in color and very tiny.
Despite having the same name, parsley seeds and the familiar parsley leaves taste different.

Taste and Smell:
Taste: Subtle, tangy, almost coriander-like, but more pungent and spicy.
Odor: Has a light, slightly spicy aroma, similar to parsley leaves but stronger.

Origin:
India

Cooking dishes:
Pickled foods: In many cultures, parsley seeds are commonly used in pickled foods, such as pickled squid or pickled cucumbers.
Soups: Parsley seeds add flavor to soups, especially when making chicken or beef broth.
Sauces: For example, used to make Caesar salad dressing, etc.
Curries and Stews: Parsley is used as part of the spice mix in some dishes from India and other Asian countries.
Bread and Crackers: Parsley seeds may be added to bread or crackers in some regions.

Applicable dishes:
White-cut chicken, French pickles, consommé, pickled vegetables, carrot salad, tomato gazpacho, goulash, meat stew, seafood, herb bread

**Parsley is a versatile spice that can be used in a variety of cuisines. Because of its unique taste and smell, when you add parsley to your dishes, you should start with a small amount to avoid an overpowering flavor.

 

 

 

 

 

Feature:
Black mustard seeds are the seeds of the mustard plant, usually black or dark brown.
The particles are smaller, usually slightly smaller than yellow mustard seeds.
Able to be stored for a long time without losing its properties.

Taste and smell:
The flavor of black mustard seeds is stronger and pungent than yellow mustard seeds.
Spicy flavors are often released during the cooking process, especially when roasted or sautéed.
It has a distinctive sharp, spicy odor that is stronger than that of yellow mustard seeds.

Origin:
India

Cooking dishes:
Very common in Indian cuisine, used in tadka (seasoning) or to add flavor to curries.
Can be used to make a variety of sauces and pickles, such as the Indian “Kasundi”.
In Middle Eastern cuisine, black mustard seeds are also often used in sauces and condiments.
Because of its strong flavor, only a small amount is usually needed.

Applicable dishes:
Chickpea rolls, marinated beef, chicken, duck, mutton, vegetable stew, curry shrimp, pickled sauerkraut, Bengali allspice powder, South Indian sambal powder

**Black mustard seeds have found a place in many culinary traditions around the world for their unique pungent flavor and versatility. This spice not only adds depth and complexity to the dish, but also provides a unique cultural connection.

 

 

 

 

 

Quanxiangzi, also known as allspice and Jamaican pepper, is not actually a real pepper, but it is so named because its flavor contains the taste of multiple spices.

Feature:
Quanxiangzi is a small, round, dark brown fruit that looks somewhat similar to black pepper.

Taste and Smell:
It has a sweet and warm aroma and contains mixed aromas of cardamom, cloves and cinnamon, hence the name “quanxiangzi”.
The flavor is medium spicy with a hint of sweetness.

Origin:
Mexico

Cooking dishes:
Meat and Poultry: Quanxiang is often used to marinate meat and poultry, especially in traditional Caribbean cooking, such as Jamaican “jerk” sauce.
Desserts: Due to its sweet and savory flavor, it is also added to cakes, cookies and puddings.
Sauces and Pickles: It is often used to make sauces, sauces and pickles.
Hot beverages: Add Jamaican pepper to hot chocolate or other hot beverages.

Applicable dishes:
Sauces, pickled vegetables, beetroot, burdock, daikon, seafood, ground meat dishes, pumpkin pie, desserts (milk), cakes

**When using quanxiangzi, because its flavor is very strong, it is best to add it carefully to avoid making the dish too heavy on this flavor. Plus, as with other spices, freshly ground whole sesame seeds have more flavor than those that have been pre-ground.

 

 

 

 

 

Feature:
Black cardamom is a larger variety of cardamom with a usually black or dark brown husk.
It has a wrinkled appearance and a cluster of black or dark brown seeds.
It is usually processed during roasting or smoking to obtain its unique flavor.

Taste and smell:
The flavor is different from green cardamom, more intense and has a strong smoky flavor.
It has an authentic, resinous and medicinal flavor with a noticeable spiciness.
The scent is rich, with slight camel and pine notes.

Origin:
India

Cooking dishes:
Commonly used in Indian cuisine, especially curries and stews.
It is an important seasoning in Chinese cuisine (especially Sichuan and Hunan cuisine).
It also appears in some Middle Eastern and Thai cuisine.
Often used in meat and legume dishes to add depth and complexity.
Because of the strong flavor, only a small amount is usually needed.

Applicable dishes:
Grilled fish with black cardamom, roasted pork with ginger, Vietnamese pho, spicy curry, Indian stew, lentil dish, barbecue chicken, Indian yogurt shake, chai milk tea

**Black cardamom is a flavorful and versatile spice. Although it is less common in Western cuisine, it is an integral ingredient in many Asian and Middle Eastern cuisines. Due to its strong flavor, caution is generally recommended.

 

 

 

 

 

Feature:
Juniper berries are the fruits of the juniper tree. They are usually small and range in color from blue-black to red.
The texture is firm, somewhat similar to black peppercorns, but smoother.

Taste and Smell:
Juniper berries have a light pine aroma with a citrusy flavor.
The flavor is slightly sweet and slightly bitter, similar to the smell of pine.

Origin:
macedonia

Cooking dishes:
Gin: Juniper berries are one of the main ingredients in making gin, which gives gin its unique piney flavor.
Stew: In Europe, especially in the northern and central regions, juniper berries are often used to stew game, such as venison, wild boar, etc.
Pickling: Juniper berries are often used to pickle fish and meat.
Sauces and Stews: They can also be used to add depth and flavor to sauces or stews.
Bread and desserts: Juniper berries can be added to bread or desserts.

Applicable dishes:
Oven-roasted French spring chicken, oil and vinegar beef slices, red wine Dongpo pork, German pork knuckles, salmon, grilled lamb chops, traditional German sauerkraut

**Although juniper berries have many uses in cooking, due to their relatively strong flavor, they need to be used with caution to ensure they do not overpower dishes.