Dark brown, curved seed; familiar rye bread seasoning.

Cardoman is an aromatic spice that comes from south-western India. Its seeds are contained in small pods. The spice has a pungent aroma, a spicy-sweet flavour and is usually used in east Indian cooking. It is preferable to use the pods, either removing the seeds and grinding them or grinding the whole pod, loose seeds lose their flavour quicker.

Cayenne pepper is the ground form of hot red pepper; it looks quite similar to paprika, and is extremely hot. It is derived from the flesh and seeds of chilli pepper.

Tiny brown seeds with a strong celery flavour. Dried seeds of celery, can be used when making bread, egg and fish dishes. They are ground with salt to make celery salt and Bloody Marys.

It's a blend of spices including cumin, chili peppers, oregano, garlic.

Grass like herb with a pungent onion- like flavour.

Aromatic bark of cinnamon or cassia trees. This sweet spice comes from the bark of several tropical trees. The bark is removed, dried and rolled up to make a tube. Cinnamon is sold dry as sticks but also often as a powder.

Dried flower buds of a tropical tree; pungent, sweet flavour. Cloves can be found whole or in ground form.

Round, light brown, hollow seed; slightly sweet, musty flavour

Small seed resembling caraway, but lighter in colour.

A mixture of 16 to 20 spices, Generally contains differing amounts of turmeric, chilli powder, coriander, cumin, ginger, pepper; different brands vary greatly in flavour and hotness.