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1. Cinnamon is the dried tree bark of the aromatic evergreen cassia tree, cinnamon with its fragrant aroma and its spicy, sweet taste is often used as a flavouring agent to spice up your favourite food and beverages.
The plant known as the cassia is the source of a very famous spice, the bark cinnamon is fragrant and is used to sweeten and add a pungent flavour to foods and drinks. Cassia due to its strong flavor that nips the taste buds is used more often to spice meats, and pilaus dishes made from rice or cracked wheat with boiled meat and spices, the cassia is also favored to spice up various curries due to its strong pungency.
2. Cloves are the dried flowers of the aromatic buds of the evergreen tropical flower of the clove tree. Native to the Spice Islands near China, cloves spread throughout Europe and Asia during the late Middle Ages as an important part of local cuisine.
Cloves can be used whole or ground. People often include ground cloves in spice mixes and whole cloves in recipes to add depth and flavor to a wide variety of foods. These small dark brown pods are used to spice up curries, season meats, enrich sauces like Worcestershire sauce, and even flavor spiced baked goods. Today, cloves remain an important spice that gives many dishes that special kick.
Cloves come in both whole and ground form. However, their potency quickly fades once theyve been ground. In order to keep their flavor strong, buy whole cloves and keep them in airtight containers until you want to use them. If you need ground cloves, you can grind them with a pepper mill so they remain as fresh as possible.
3. Whole bay leaves pair perfectly with basil, garlic or paprika and add flavour to stews, casseroles and pasta sauces. These are sustainably farmed and carefully selected to deliver fresh, delicious flavour. Stock up on this versatile pantry essential to add that extra finishing touch to your recipes.
The most important ingredient in a bouquet garni, which is used to flavour soups, stews, broths, casseroles and curries. Add at the beginning of cooking and a long, slow cooking method will impart the fullest flavour. Commonly used for pickling meats and vegetables. When braaiing lamb chops, sprinkle a couple of leaves over the coals for a hint of the aromatic oils. When making a bechamel sauce, add a bay leaf during cooking and remove when the sauce begins thickening, for a lovely savoury and rounded flavour. Herbal and floral notes with a sharp taste.
