Travel and international holidays may be off the cards for now but that doesn't mean your tastebuds cant do the traveling for you from your very own kitchen. Every corner of the globe boasts their unique flavours and culinary delights. From spicy Latin American dishes to tomato-based Mediterranean delights, we share our favourite recipes that taste just as authentic.
Guide to using spices for create dishes from around the world
- Cardamon
Available ground or in pods of about 20 seeds, it's a member of the ginger family and has a strong, pungent aroma and warm, spicy-sweet flavour. Use for Middle-Eastern and Indian cooking.
- Cumin
Adds an earthy, spicy, smoky kick and comes as either seeds or ground. As a member of the parsley family, it’s best used roasted or gently fried to release its fragrant flavours. Use for curries, Middle-Eastern dishes and Mexican favourites.
- Turmeric
The root of a tropical plant related to ginger. Has an intense yellow-orange colour and an earthy yet slightly bitter, pungent flavour, so it's best used moderately. Use for Indian cooking and curries. It also adds the colour to American-style mustard.
- Curry powder
A spice mix invented by the British to mimic the flavours of Indian cuisine, it's a mix of turmeric, chilli powder, ground coriander, ground cumin, ground ginger and pepper. Use for curries, sautés, soups, stews, marinades and sauces.
- Ground ginger
Has an unmistakeable flavour that adds a rich, warm element to dishes and juices. Comes in fresh or ground forms, but best not to substitute one for the other. Use for Asian and Moroccan cooking, stir-fries, marinades and desserts.