Spices – Dried

My Little ROCK – Reliable Organised Cooking Kitchen

Spices Dried

Spices – Dried

Here are a few facts on dried spices that you may find useful.

  • After you crush spices they loose their fragrance into the air.
  • Its best to buy small quantities so that they don’t become stale before you get to use them.
  • Store your spices in a cool dark area of the kitchen.
  • If you live in a hot humid climate consider storing them in the fridge.
  • Whole spices last up to 2 years
  • Ground spices last up to 9 months.



  • A dark brown berry that resembles a black pepper corn.
  • Also known as Pimento or Jamaica Pepper.
  • Used whole or ground.

Bay Leaves

Bay Leaves

  • Aromatic leaves from the bay tree.
  • You can use these fresh or dried.

Cardamom Pods – Black

Cardamom Pods Black

  • When using cardamom pods lightly bruise them before adding them to your dish.

Cardamom Pods – Green


  • Apparently cardamom is part of the ginger family.
  • The cardamom pod is tightly packed with sweet fragrant seeds.
  • Cardamom is available whole or ground.

Caraway Seeds


  • A member of the parsley family.
  • Available in seed or ground form.

Cayenne Pepper

Cayenne Pepper

  • Cayenne pepper is made from cayenne chillies.

Chilli Flakes


  • Chilli flakes are dried red chilli’s that have been crushed with the seeds in.
  • Store your chilli flakes in a cool, dark place in an airtight container.
  • Wash your hands after handling dried chilli!

Chilli Powder


  • Chilli powder is made from finely ground red chilli’s.
  • Chilli powder can vary in hotness.
  • Mexican chilli powder has cumin mixed in.
  • Chilli powder can be used as a substitute for fresh chillies, to substitute a medium chopped chilli use half a teaspoon of ground chilli powder.

Chinese Five Spice

Chinese Five Spice

  • An aromatic all purpose seasoning.
  • Five spice contains star anise, Sichuan peppercorns, fennel, cloves and cinnamon.

Cinnamon Quills

Cinnamon Sticks

  • Also known as a cinnamon stick.
  • Gives a rich musky flavour to dishes.

Cinnamon Powder

Cinnamon Powder

  •  The cinnamon stick comes from the inner bark of the cinnamon tree.



  • A clove is a unopened flower bud which can be used either whole or ground.
  • They have a strong pungent perfume and flavour.


  • Never substitute dried coriander powder for fresh coriander….big mistake!!!

Coriander Seeds


  • Coriander seeds are small, round and light brown in colour.
  • The have the best flavour when they are dry fried prior to use.

Cumin Powder

Cumin Powder

  • Cumin powder should be made from roasted cumin seeds.

Cumin Seeds


  • Dry fry your cumin seeds before you use them.

Curry Leaves

Curry Leaves

  • Curry leaves come both fresh and dried.
  • Use a curry leaf just like a bay leaf (but not as a substitute) remove it prior to serving.

Fennell Seeds


  • Fennell seeds have a sweet aniseed flavour.

Fennell Powder


  • Fennell powder is made from ground fennel seeds.


Fenugreek Powder

  • The fenugreek spice that is usually dry fried as a seed and then ground.
  • You can use the fenugreek leaves in cooking.
  • Fenugreek is a plant from the pea family.
  • If you use too much fenugreek it can add a bitter taste to a dish.


  • A blend of spices which can include: cardamom, cinnamon, cloves, coriander, fennel, nutmeg, black pepper and cumin roasted and ground together.
  • The hot version of garam masala has black pepper and chilli added.



  • Used in savoury and sweet dishes.

Mustard Seeds – Black

Black Mustard Seeds

  • Also known as brown mustard seeds.
  • The Black has a more intense flavour that tastes more mustardy. Information obtained from: Spice Hunting: Mustard Seeds.

Mustard Seeds – Red


  • Mustard seeds are fruit pods taken from the mustard plant.

Mustard Seeds – Yellow

Yellow Mustard Seeds

Nutmeg Powder


  • Nutmeg is the most potent when grated fresh rather than used as a ground powder.

Nutmeg – WholeNutmeg Whole

  • The outer casing of a whole nutmeg is referred to as a blade mace.



  • Smoked paprika is made from dried smoked chilli peppers that are ground into powder.

Peppercorns – Black

Black Peppercorns

  • An unripened berry from the pepper plant.

Peppercorns – White

White Peppercorns

  • An unripened berry from the pepper plant which has had the outer layer removed.


  • One of the worlds most expensive spices.
  • The saffron threads come from the crocus flower.
  • Saffron adds a vivid yellow colour to food and a subtle flavour.
  • Soak saffron in a little warm water before use to release the colour, add the water and threads to your dish.

Mixed Spice


  • A blend of sweet spices.
  • Sometimes referred to as pudding spice.

Star Anise


  • A dried star shaped pod, if you have a look at them before they get squashed in the shopping bag they have eight points to the star.
  • Tastes of aniseed.
  • Available whole or ground.




Do you have any information not listed under our spices section? If so please comment below.


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